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Baked Creamy Garlic Chicken Pasta

This Baked Creamy Garlic Chicken Pasta is SO EASY! Tender chicken, garlic-infused cream sauce, and fresh veggies baked to golden perfection for a comforting, one-dish meal.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 8 ounces pasta penne or farfalle
  • 2 tablespoons olive oil for searing the chicken and adding richness
  • 4 boneless, skinless chicken breasts even in size for uniform cooking
  • 3 cloves garlic minced
  • 1 cup heavy cream creates the creamy base
  • 1 cup chicken broth adds depth and balances richness
  • 1 cup grated Parmesan cheese freshly grated
  • 1 teaspoon Italian seasoning blend of dried herbs like oregano, basil, and thyme
  • Salt and pepper to taste, essential for seasoning
  • 1 cup spinach chopped
  • 1 cup cherry tomatoes halved
  • Fresh parsley finely chopped for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add 8 ounces of penne or farfalle pasta and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water for later use.
  • While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and 1 teaspoon of Italian seasoning. Place the chicken in the skillet and sear for about 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
  • In the same skillet, reduce heat to medium. Add the minced garlic and sauté for 1-2 minutes until fragrant (don’t let it burn!). Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring to combine. Bring the mixture to a gentle simmer, then stir in 1 cup of grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  • Add the cooked pasta to the sauce and stir gently to coat. Toss in 1 cup of chopped spinach and 1 cup of halved cherry tomatoes, mixing them through just until the spinach starts to wilt.
  • Slice the seared chicken breasts into strips or bite-sized pieces. Pour half of the pasta mixture into a greased 9x13-inch baking dish. Layer the sliced chicken evenly over the pasta, then top with the remaining pasta mixture. Sprinkle an additional handful of Parmesan cheese on top for extra cheesy goodness.
  • Preheat your oven to 375°F (190°C). Place the baking dish in the oven and bake uncovered for 20-25 minutes, until the top is golden and bubbly. The chicken should be cooked through, and the sauce thickened to a creamy consistency.
  • Remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley for a burst of color and freshness. Serve warm and enjoy the irresistible flavors!

Equipment

  • Large Pot
  • Large Skillet
  • Baking dish (9x13 inch)
  • Wooden spoon or heatproof spatula
  • Cheese Grater
  • Measuring cups and spoons

Notes

  • Swap heavy cream for half-and-half or light coconut milk to reduce fat while keeping creaminess.
  • Use whole wheat or legume-based pasta to boost fiber and protein.
  • Add extra vegetables like mushrooms, bell peppers, or zucchini for more nutrients and volume.
  • Make it dairy-free by substituting heavy cream with plant-based cream and Parmesan with nutritional yeast.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with added cream or broth to keep moist.