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Garlic Parmesan Chicken Casserole - Creamy, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 3 cups cooked chicken, shredded or cubed (rotisserie works great)
  • Pasta: 12 ounces short pasta (penne, rotini, or shells)
  • Butter: 4 tablespoons, divided
  • Olive oil: 1 tablespoon
  • Garlic: 5–6 cloves, minced
  • All-purpose flour: 3 tablespoons
  • Chicken broth: 2 cups, low-sodium
  • Heavy cream: 1 cup (or half-and-half for lighter)
  • Parmesan cheese: 1 1/2 cups, freshly grated, plus extra for topping
  • Mozzarella: 1 cup, shredded (for melt and stretch)
  • Lemon: Zest of 1 lemon and 1–2 teaspoons lemon juice
  • Italian seasoning: 1 teaspoon
  • Crushed red pepper flakes: Optional, 1/4 teaspoon
  • Parsley: 2 tablespoons, chopped (or basil)
  • Salt and black pepper: To taste
  • Optional add-ins: 2 cups broccoli florets or spinach, 1/2 cup panko breadcrumbs

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Cook the pasta: Boil in well-salted water until just shy of al dente. Drain and set aside. It will finish in the oven.
  3. Sauté the aromatics: In a large skillet, warm olive oil and 2 tablespoons butter over medium heat. Add garlic and cook 30–60 seconds until fragrant, not browned.
  4. Make the roux: Stir in flour and cook 1 minute, stirring. This removes the raw flour taste and thickens the sauce.
  5. Build the sauce: Whisk in chicken broth slowly to avoid lumps. Simmer 2–3 minutes until slightly thickened, then add cream. Season with salt, pepper, Italian seasoning, and red pepper flakes if using.
  6. Add the cheese: Reduce heat to low and whisk in 1 cup Parmesan until smooth. Stir in lemon zest and juice. Taste and adjust seasoning.
  7. Combine the casserole: In a large bowl, mix cooked pasta, chicken, and any veggies (raw broccoli florets or a few handfuls of spinach). Pour the sauce over and toss to coat evenly.
  8. Assemble in the dish: Transfer to the baking dish. Top with mozzarella and remaining 1/2 cup Parmesan. If using panko, melt the remaining 2 tablespoons butter and toss with panko, then sprinkle over the top.
  9. Bake: Bake 18–22 minutes, until bubbly around the edges. If you’d like extra color, broil 1–2 minutes at the end. Watch closely.
  10. Finish and serve: Let rest 5–10 minutes so the sauce sets slightly. Sprinkle with chopped parsley and serve warm.