Garlic Parmesan Chicken Pasta Bake

Ingredients:

• For the Pasta:
  • 12 ounces pasta (penne, rotini, or fusilli work well)
  • 1 tablespoon salt (for pasta water)
• For the Chicken:
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cubed
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 cup chicken broth
• For the Sauce:
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese (plus more for topping)
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon red pepper flakes (optional)
• Toppings:
  • ½ cup breadcrumbs (optional)
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
3. Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the cubed chicken, season with Italian seasoning, salt, and pepper, and cook until the chicken is no longer pink, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Make the Sauce: In a separate bowl, combine the heavy cream, chicken broth, Parmesan cheese, garlic powder, onion powder, and red pepper flakes (if using). Stir until well combined.
5. Combine Everything: In the skillet with the cooked chicken, add the cooked pasta and pour the sauce over the top. Stir to combine everything well. If the mixture seems too thick, add a little more chicken broth or cream to reach your desired consistency.
6. Transfer to Baking Dish: Pour the pasta mixture into a greased 9×13-inch baking dish. Top with shredded mozzarella cheese and additional grated Parmesan cheese. If using breadcrumbs, sprinkle them over the top.
7. Bake: Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
8. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.