Introduction

This Creamy Garlic Parmesan Pasta Bake is a comforting and indulgent dish perfect for cozy dinners. Featuring a rich, cheesy sauce with a hint of garlic and a crispy breadcrumb topping, it’s sure to satisfy any food lover’s cravings.

A white rectangular baking dish holds creamy baked pasta made with short spiral noodles coated in a thick, light beige cream sauce. The top layer shows melted cheese browned slightly in golden spots, giving a bubbly and soft texture with small browned edges. Small green parsley leaves are scattered lightly on top, adding color contrast. A large silver serving spoon rests inside the dish, partially scooping out some pasta, revealing the creamy layers beneath, with visible bits of cooked chicken mixed throughout the spirals. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces (about 340 g) pasta (penne, rigatoni, farfalle, etc.)
2 tablespoons olive oil (for sautéing)
4 cloves garlic, finely minced
½ teaspoon red pepper flakes (optional, for a touch of heat)
3 tablespoons all-purpose flour
2 cups whole milk (at room temperature)
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese (or provolone)
1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
Salt and freshly ground black pepper, to taste
¼ cup low-sodium chicken or vegetable broth (optional)
¼ cup plain breadcrumbs (or panko)
2 tablespoons chopped fresh parsley, for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease an ovenproof baking dish or large cast-iron skillet.
Step 2: Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain well and set aside.
Step 3: In the same pot or a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté gently for about 1 minute until fragrant and soft, avoiding browning.
Step 4: Sprinkle in the flour and stir constantly for another minute to form a loose roux that will thicken the sauce.
Step 5: Slowly whisk in the milk and heavy cream. Continue whisking over medium heat until the mixture gently simmers and thickens.
Step 6: Lower the heat, add grated Parmesan and mozzarella, and stir until cheeses melt completely. Season with Italian seasoning, salt, and pepper. Add broth if sauce is very thick. Taste and adjust seasoning.
Step 7: Fold the drained pasta into the sauce, stirring until every piece is well coated. Pour into the prepared baking dish.
Step 8: In a small bowl, mix breadcrumbs with a drizzle of melted butter or olive oil and a pinch of salt. Optionally, stir in extra grated Parmesan. Sprinkle evenly over the pasta.
Step 9: Bake for 20–25 minutes until the top is golden and sauce bubbles along the edges. If crumbs brown too quickly, tent loosely with foil.
Step 10: Remove from oven and let rest for 5–10 minutes. Garnish with chopped parsley before serving.

Tips & Variations

Use fresh Parmesan for the best flavor; pre-grated cheese can affect sauce texture.
Substitute mozzarella with provolone for a stretchier melt.
Add cooked chicken, sautéed mushrooms, or spinach for extra protein and veggies.
For a lighter version, substitute half the cream with additional milk or use low-fat dairy.
To make it vegetarian, use vegetable broth instead of chicken broth or omit the broth altogether.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave portions on medium power to avoid drying out the sauce.

How to Serve

This image shows a white rectangular baking dish filled with creamy baked pasta. The pasta is spiral-shaped and covered in a thick layer of melted cheese that is golden brown in spots. There are pieces of cooked chicken mixed throughout the pasta, coated in a creamy white sauce with black specks, likely pepper. Small green parsley leaves are scattered on top as garnish. A metal spoon is lifting a portion of the pasta, showing melted cheese stretching from the dish. The dish sits on a white marbled surface with a blue and white striped cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free pasta for this recipe?

Yes, gluten-free pasta works well. Just be sure to check cooking times and follow package instructions for best results.

How can I prevent the sauce from becoming too thick or thin?

Whisk the sauce slowly over medium heat and add broth a little at a time if it’s too thick. If too thin, continue simmering gently until it thickens to your desired consistency.