Description

This baked chicken mozzarella pasta is rich, creamy, and loaded with gooey cheese and tender shredded chicken. Tossed in a homemade garlic-Parmesan cream sauce and baked to bubbly perfection—it’s the ultimate crowd-pleasing comfort food!

Ingredients

Scale

2 cups cooked chicken, shredded
12 oz penne pasta
2 cups heavy cream
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
2 tbsp olive oil
1 tsp Italian seasoning
Salt and black pepper to taste
1/4 cup chopped fresh basil (optional)

Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C).

2. Cook the Pasta

Boil the penne pasta according to package directions until al dente. Drain and set aside.

3. Sauté Garlic

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.

4. Make the Cream Sauce

Add heavy cream to the skillet and bring to a gentle simmer.
Slowly stir in 1 1/2 cups of mozzarella and the Parmesan cheese.
Mix continuously until the sauce is smooth and velvety.
Season with salt, pepper, and Italian seasoning.

5. Mix Pasta & Chicken

In a large bowl, combine the cooked pasta and shredded chicken. Pour the creamy sauce over the top and stir until evenly coated.

6. Assemble & Bake

Pour the mixture into a greased 9×13-inch baking dish.
Sprinkle the remaining 1/2 cup of mozzarella over the top.
Bake for 20–25 minutes, or until the cheese is melted, golden, and bubbling.

7. Serve

Let rest for a few minutes. Garnish with fresh basil and serve warm

Notes

Add a breadcrumb topping for an extra crispy finish.
Double the batch and freeze half for a stress-free future dinner.
Make it vegetarian by swapping chicken with mushrooms or roasted vegetables.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: American