Description
A creamy, comforting Garlic Parmesan Pasta Casserole loaded with tender penne pasta, succulent chicken, and a rich garlic-infused cheese sauce, baked to golden perfection and topped with fresh parsley for an optional burst of freshness.
Ingredients
Scale
Pasta and Protein
- 1 lb penne pasta
- 2 cups chicken, cooked and chopped
Sauce
- 1/2 cup (1 stick) butter
- 1/2 cup all-purpose flour
- 4 cups half and half
- 2-3 cloves minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup parmesan cheese, grated
Toppings and Seasoning
- 2 cups mozzarella cheese, grated
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, for serving (optional)
Instructions
- Preheat the oven: Set your oven to 350°F to prepare for baking the casserole later.
- Cook the pasta: Bring a large pot of salted water to a boil, cook the penne pasta according to the package directions until al dente, then drain and set aside.
- Make the roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking frequently, for 1-2 minutes until the mixture begins to smell nutty.
- Prepare the sauce: Slowly pour in the half and half while whisking vigorously to avoid lumps. Continue cooking and whisking frequently until bubbles appear and the sauce thickens.
- Season the sauce: Reduce heat to low and stir in the minced garlic, garlic powder, Italian seasoning, about 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Add cheese: Whisk in the grated parmesan cheese until melted and smooth. Taste and adjust seasonings if needed.
- Combine pasta, chicken, and sauce: In a large bowl or the emptied pasta pot, mix together the cooked pasta, chopped chicken, and the cheese sauce until evenly coated.
- Assemble the casserole: Transfer half of the pasta mixture into a 9×13-inch baking dish. Sprinkle half of the mozzarella cheese on top, then layer the remaining pasta mixture, and finally top with the remaining mozzarella cheese.
- Bake the casserole: Bake in the preheated oven for 30 minutes or until the top is golden and bubbly.
- Rest and serve: Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley if desired and enjoy!
Notes
- For extra flavor, use freshly grated parmesan cheese instead of pre-grated.
- Feel free to substitute chicken with turkey or cooked sausage for variation.
- You can prepare this casserole a day ahead and refrigerate before baking; just add a few extra minutes to baking time if chilled.
- To make it spicier, add a pinch of red pepper flakes when seasoning the sauce.
- Using half and half provides richness without making the dish too heavy; you can use whole milk for a lighter option but sauce may be thinner.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
