ChickenPastaRecipes

Creamy Garlic Parmesan Pasta Bake: A Comfort Food Masterpiece for Foodies

25 minutes Cook
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Imagine lifting the lid off a steaming casserole of penne pasta bathed in a garlicky cream sauce, bubbling with melted mozzarella and Parmesan cheese. This creamy garlic Parmesan pasta bake is comfort food for foodies at its most indulgent – basically an Italian-style mac ’n’ cheese with garlicky flair and a crisp golden breadcrumb crust. Each forkful delivers warm, buttery garlic aroma from gently sautéed cloves, a rich, silky cheese sauce, and just a hint of heat (if you’ve added red pepper flakes). In short, this cheesy baked pasta recipe is a foodie’s delight – cozy, flavorful, and absolutely share-worthy.

Suggested Pairings

  • Crisp white wine: A chilled Chardonnay or Sauvignon Blanc cuts through the richness with bright acidity.
  • Sparkling & rosé: A dry Prosecco or a light rosé brings effervescence that balances the cheese.
  • Beer: A Pilsner or a light Kolsch complements the garlicky flavors without overpowering them.
  • Non-alcoholic: Sparkling water with a squeeze of lemon or a spritzy ginger ale make refreshing foil for the creamy sauce.

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Creamy Garlic Parmesan Pasta Bake

Creamy Garlic Parmesan Pasta Bake

canvageekgmail-com
prep time
15 minutes
cooking time
25 minutes
servings
4 to 6 people
total time
40 minutes

Equipment

  • Large pot

  • Large skillet or saucepan

  • Whisk

  • Wooden spoon or spatula

  • Measuring cups and spoons

  • Grater

  • Colander

  • Mixing bowl (optional)

  • Casserole dish or ovenproof baking dish

  • Oven mitts

  • Knife

  • Cutting board

  • Aluminum foil (optional)

Ingredients

  • Pasta: 12 ounces (about 340 g) of your favorite shape (penne, rigatoni, farfalle, etc.)

  • Olive oil: 2 tablespoons (for sautéing)

  • Garlic: 4 cloves, finely minced

  • Red pepper flakes: ½ teaspoon (optional, for a touch of heat)

  • Flour: 3 tablespoons all-purpose flour (to thicken the sauce)

  • Milk: 2 cups whole milk (at room temperature helps prevent lumps)

  • Cream: 1 cup heavy cream (for extra richness)

  • Parmesan cheese: 1 cup freshly grated (try a good-quality Parmigiano-Reggiano for best flavor)

  • Mozzarella cheese: 1 cup shredded (or substitute provolone for extra stretch)

  • Seasoning: 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano and thyme)

  • Salt & pepper: To taste (freshly ground black pepper is ideal)

  • Broth: ¼ cup low-sodium chicken or vegetable broth (optional, to loosen the sauce if needed)

  • Breadcrumbs: ¼ cup plain breadcrumbs (or panko)

  • Parsley: 2 tablespoons chopped fresh parsley, for garnish

Instructions

1

Preheat & prep:

Preheat your oven to 375°F (190°C). Lightly grease an ovenproof baking dish or large cast-iron skillet.
2

Cook the pasta:

Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain it well (it will finish cooking in the oven), and set it aside.
3

Sauté the aromatics:

In the same pot or a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté gently for about 1 minute – just until the garlic is fragrant and soft (avoid browning or it will taste bitter).
4

Make a roux:

Sprinkle in the flour and stir constantly for another minute, forming a loose roux that will thicken the sauce.
5

Add dairy:

Slowly whisk in the milk and heavy cream. Continue whisking over medium heat until the mixture comes to a gentle simmer and starts to thicken.
6

Stir in cheeses:

Lower the heat and add the grated Parmesan and mozzarella. Stir until the cheeses melt completely into the sauce. Season with Italian seasoning, salt and pepper, and add the broth if the sauce seems very thick. Taste and adjust seasoning.
7

Combine pasta and sauce:

Fold the drained pasta into the creamy garlic-Parmesan sauce, stirring until every piece of pasta is well coated. Pour the mixture into the prepared dish.
8

Prepare the topping:

In a small bowl, mix the breadcrumbs with a drizzle of melted butter or olive oil and a pinch of salt. (For extra flavor, stir in a little additional grated Parmesan.) Sprinkle this breadcrumb mixture evenly over the top of the pasta and cheese.
9

Bake:

Place the dish in the oven and bake for 20–25 minutes, or until the top is golden brown and the sauce is bubbly along the edges. (If the crumbs are browning too quickly, tent the dish loosely with foil.)
10

Rest & serve

Remove the bake from the oven and let it rest for 5–10 minutes so it sets slightly. Garnish with the chopped parsley just before serving.

Notes

Creative Variations

Meaty mix-ins: Stir in cooked, shredded rotisserie chicken, crumbled Italian sausage, or diced prosciutto before baking. Pan-seared shrimp also pairs beautifully.

Veggie enhancements: Add sautéed mushrooms, spinach, or sun-dried tomatoes. Even roasted peppers or caramelized onions bring extra depth.

Cheese swaps: Try provolone, fontina, or Gruyère. A touch of smoked cheddar or Gruyère adds a hint of smoky richness.

Herbs & aromatics: Fresh basil, thyme, or oregano stirred into the sauce right before baking adds brightness. A pinch of nutmeg is classic.

Dietary tweaks: Use gluten-free pasta, lighten the sauce with half milk/half cream, or pack in extra vegetables like zucchini, cauliflower, or kale.

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