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Okay, can I just say something real quick?
There are days when dinner feels like a full-blown negotiation. Someone doesn’t want “green things,” someone else “isn’t that into chicken this week,” and me? I’m just trying to get something—anything—that makes everyone happy and gives me a few minutes of peace to eat it while it’s still warm.
Enter this creamy, cheesy, garlic-scented pasta casserole. No fancy ingredients. No dramatic prep. Just that golden, bubbly kind of comfort that makes everyone stop what they’re doing and wander into the kitchen like, “What’s that smell?”
I didn’t plan for this to become the thing—the dinner that gets asked for again before the plates are even cleared. But here we are.
What makes this casserole worth every bite?
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It’s unapologetically creamy. Like, no “lightened up” business—just warm, cheesy sauce clinging to every noodle.
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The garlic hits in all the right ways—fragrant, toasty, and just bold enough.
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It’s easy to make and even easier to disappear. Seconds? Yes. Leftovers? Not likely.
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No weird ingredients. Just stuff you probably already have in the fridge or pantry.
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Kid-approved. Husband-approved. Me-approved (and I’m picky when it comes to pasta).
Let’s break down the ingredients like we’re chatting in the kitchen
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Penne pasta – Or rigatoni. Or honestly whatever shape makes you happy. Just don’t overcook it—it’s going in the oven later, remember?
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Butter + flour – This is your roux, a.k.a. the secret weapon for a velvety sauce. Don’t rush it—give it that minute to smell just a little nutty.
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Half and half – Makes things super creamy without being too heavy. Whole milk works, but you’ll miss that luscious texture.
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Garlic – Two kinds! Fresh for that punch and garlic powder for the background flavor. It’s garlic… we’re not skimping.
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Italian seasoning – Dried herbs are fine here. Just enough to remind you of pizza night.
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Parmesan – The salty backbone of the sauce. Please, if you can, use the real-deal grated kind, not the shaky green can. (But hey, if that’s what you’ve got—no judgment. Been there.)
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Mozzarella – It melts like a dream and gives you those satisfying cheese pulls.
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Cooked chicken – Leftover rotisserie? Use it. Grilled? Perfect. I’ve even used breaded chicken cutlets once, and guess what? Still amazing.
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Salt + pepper – Don’t be shy with either. This sauce needs seasoning to come alive.
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Parsley (optional) – Totally for flair, but I like the pop of green on top.
Here’s how it all comes together (and why it’s so dang satisfying)
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Get your oven going – 350°F. Just enough heat to get everything bubbly and golden without drying things out.
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Boil your pasta – Salt that water like the ocean. Cook the pasta until just al dente—it’ll finish baking in the oven.
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Make the sauce – Melt your butter, whisk in the flour, and let it hang out for a minute till it smells like toasted heaven. Slowly add the half and half while whisking like your life depends on it. (No lumps, please!) Then comes the garlic, seasoning, and parmesan. Whisk it till smooth and taste it. This is the moment. Adjust seasoning if needed.
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Mix it up – Toss the cooked pasta, chopped chicken, and sauce together. I usually just use the pasta pot to save on dishes.
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Layer and love – Half the pasta mix into a greased 9×13 dish. Sprinkle with half the mozzarella. Repeat. This layering thing? Totally worth it. Trust me.
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Bake till golden and bubbly – About 25–30 minutes. Let it sit for 5-10 minutes after—burnt tongues from impatience are real around here.
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Top with parsley (or don’t) – It looks nice, but no one’s judging if you skip it.
Want to shake it up a little?
Sure thing. This recipe’s forgiving like that.
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Add veggies – I’ve stirred in spinach, roasted broccoli, or leftover roasted Brussels. It all works.
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Make it spicy – A pinch of red pepper flakes or a drizzle of hot honey on top? Yes. Do it.
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Go meatless – Skip the chicken. Use mushrooms. Add more cheese. No one will complain.
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Make it ahead – You can assemble the whole thing in the morning, refrigerate, and bake at dinnertime. Just add an extra 10 minutes or so to the bake time.
What to do with leftovers (if you get so lucky)
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Fridge: Pop leftovers in an airtight container. They’ll keep 3–4 days.
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Reheat: Microwave with a splash of milk or cream to keep it creamy. Oven works too—cover with foil and warm at 350°F until hot.
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Freeze: Yep, you can freeze it. Just be sure to wrap it tight and label it. Thaw overnight and bake until bubbly again.
A little goodbye, casserole-style
You know what I love about dishes like this? They don’t try to impress. They’re not fancy or fussy. They just show up, do their job, and feed the people you love with warmth and flavor and zero drama. And honestly? That’s my kind of cooking.
If you try this Garlic Parmesan Pasta Casserole, I’d love to hear how it went—especially if you added your own twist. Drop me a comment, send me a photo, or holler from across the internet. I’m always here for cozy casseroles and kitchen chit-chat.
Until next time, keep stirring, keep feeding your people, and sneak a forkful from the pan before serving. You’ve earned it.
Garlic Parmesan Pasta Casserole
Ingredients
- 1 lb penne pasta
- 1/2 cup butter (1 stick)
- 1/2 cup all-purpose flour
- 4 cups half and half
- 2-3 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup parmesan cheese, grated
- 2 cups mozzarella cheese, grated
- 2 cups chicken, cooked and chopped
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley, for serving (optional)
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil and cook penne pasta according to package directions. Drain and set aside.
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until it smells nutty.
- Slowly pour in half and half while whisking vigorously. Continue whisking until sauce thickens and starts to bubble.
- Reduce heat to low and stir in minced garlic, garlic powder, Italian seasoning, salt, and pepper. Whisk in parmesan until melted. Taste and adjust seasoning.
- In a bowl or the pasta pot, combine pasta, cooked chicken, and garlic parmesan sauce. Stir to coat evenly.
- Transfer half of the mixture to the prepared baking dish. Top with half of the mozzarella cheese. Repeat with remaining pasta and top with remaining mozzarella.
- Bake uncovered for 25-30 minutes until the top is golden and bubbly. Let rest 5-10 minutes before serving. Garnish with parsley if desired.
Notes