Garlic Parmesan Pasta Casserole: Irresistible Comfort Food

Penne Pasta: A sturdy pasta shape that holds up well to baking and catches the creamy sauce perfectly.
Butter: Provides richness and helps build the base of the sauce when combined with flour.
All-Purpose Flour: Thickens the sauce for that signature creamy texture without clumps.
Half and Half: Creamy but not too heavy, it strikes a good balance between milk and cream for the sauce.
Minced Garlic: Fresh garlic brings that essential aromatic punch that wakes up the whole casserole.
Garlic Powder: Adds depth and consistent garlic flavor throughout.
Italian Seasoning: Brings a subtle herbal note that complements the cheeses beautifully.
Parmesan Cheese: Sharp, nutty, and melts into the sauce to create that classic garlic parmesan taste.
Mozzarella Cheese: Melts wonderfully on top for that golden, bubbly finish we all crave.
Cooked Chicken: Adds protein and makes this casserole a complete meal; leftover rotisserie chicken works great here.
Kosher Salt & Black Pepper: Essential for balancing flavors and seasoning to taste.
Fresh Parsley (Optional): Adds brightness and a fresh pop of color at the end.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I often customize this Garlic Parmesan Pasta Casserole Recipe depending on what I have on hand or my mood. Mixing in some veggies or swapping the chicken for sausage can give it a fresh twist, and you’re free to play around until you find your perfect version.

Vegetarian Variation: Skip the chicken and add sautéed mushrooms or roasted red peppers instead—I love how this adds earthiness without losing any comfort.
Make It Spicy: Toss in a pinch of red pepper flakes when adding your seasonings to wake up the flavors with a mild kick.
Cheese Swap: Try adding a bit of asiago or fontina with the parmesan for a more complex cheese profile—I did this once and it was a total hit at dinner.

Step-by-Step: How I Make Garlic Parmesan Pasta Casserole Recipe

Step 1: Cook the Pasta Just Right

Start by boiling a large pot of salted water and cooking the penne pasta according to the package instructions—usually around 10-11 minutes for al dente. Don’t overcook here because the pasta will finish cooking in the oven, and you want it to hold its shape without turning mushy. Once done, drain and set aside.

Step 2: Make That Creamy Garlic Parmesan Sauce

In a medium saucepan over medium heat, melt the butter completely, then whisk in the flour. Keep whisking for about 1-2 minutes until you get a nutty aroma—that’s your roux thickening and cooking out the raw flour taste. Slowly pour in the half and half while whisking vigorously to avoid lumps. Let it simmer until you see bubbles and the sauce thickens nicely—this usually takes around 5-7 minutes.

Next, stir in the fresh minced garlic, garlic powder, Italian seasoning, salt, and pepper. Finally, whisk in the grated parmesan cheese until melted and smooth. Taste your sauce and tweak the seasoning as needed—it should be rich, flavorful, and garlicky but not overpowering.

Step 3: Combine & Layer

In a large bowl or the empty pasta pot, stir together the cooked pasta, chopped cooked chicken, and your creamy sauce until everything is well coated. Transfer half of this mixture into a buttered 9×13-inch baking dish, then sprinkle half of the shredded mozzarella on top. Add the remaining pasta mixture, followed by the remaining mozzarella cheese on top to create that irresistible cheesy crust.

Step 4: Bake to Perfection

Bake in your preheated 350°F oven for 25-30 minutes until the top is golden and bubbly. Once out of the oven, let it rest for at least 5-10 minutes before serving. This resting time lets the casserole set so it slices beautifully and those molten cheesy layers don’t run everywhere.

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Pro Tips for Making Garlic Parmesan Pasta Casserole Recipe

Use Fresh Parmesan: Pre-grated cheese often contains anti-caking agents and doesn’t melt as smoothly—freshly grated parmesan truly makes a difference in that sauce’s texture and flavor.
Don’t Skip the Roux: Cooking the butter and flour mixture until it smells nutty ensures your sauce will thicken without a floury taste or lumps.
Layer Mozzarella Liberally: The double layering of mozzarella creates that perfect golden crust and extra cheesiness we all love in casseroles.
Let It Rest Before Serving: Giving the casserole time to set after baking helps it hold together, making serving a clean, happy experience.

How to Serve Garlic Parmesan Pasta Casserole Recipe

A white dish filled with a creamy pasta bake is shown with a wooden spatula lifting a scoop from it. The pasta is rigatoni with a smooth, thick white sauce coating it evenly, mixed with small light beige pieces of chicken. The sauce has a slightly glossy texture with hints of melted cheese blending into it. The dish in the background shows more of the same layered pasta, sauce, and chicken mixture, resting on a white marbled surface with a blue and white striped cloth out of focus. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle freshly chopped parsley on top for a pop of color and a subtle herbaceous note that cuts through the richness. Occasionally, I’ll add a little extra parmesan just before serving for that final salty touch.

Side Dishes

This casserole pairs wonderfully with a crisp green salad dressed in tangy vinaigrette to balance the creaminess. Roasted or steamed veggies like asparagus or green beans also make a great companion, adding freshness and crunch.

Creative Ways to Present

For a dinner party, I’ve served this casserole in individual ramekins instead of a big dish. It instantly makes guests feel like they have a personal, cozy portion and looks adorable with a sprig of parsley on top. Another time, I layered in sun-dried tomatoes and fresh basil leaves for a Mediterranean twist that got rave reviews.

Make Ahead and Storage

Storing Leftovers

I cool leftover casserole completely, then store it in an airtight container in the fridge for up to 3-4 days. When I reheat, I like to sprinkle a little extra mozzarella on top before warming it in the oven to freshen up that cheesy crust.

Freezing

This recipe freezes beautifully! Assemble the casserole as directed but don’t bake it. Cover tightly with foil and freeze for up to 2 months. When you’re ready, bake from frozen at 350°F for about 45-55 minutes until bubbly and golden.

Reheating

To avoid a soggy texture, I recommend reheating leftovers in the oven at 350°F, covered with foil for about 15-20 minutes, then uncovered for a few minutes to crisp the top. It keeps the casserole creamy but refreshes that baked cheese goodness perfectly.

FAQs

Can I use a different pasta for this casserole?

Absolutely! While penne is my go-to for its shape and sturdiness, you can swap in rigatoni, rotini, or even shells. Just make sure to cook the pasta al dente since it’ll bake further in the oven.
What can I substitute for half and half?

If you don’t have half and half, a mixture of equal parts milk and heavy cream works great. Whole milk alone can be used, but the sauce will be less rich and creamy.
Is this recipe freezer-friendly?

Yes! The garlic parmesan pasta casserole freezes well if baked after thawing or baked from frozen with extra cook time. Just be sure to cover tightly to prevent freezer burn.
Can I make this recipe vegetarian?

Definitely. Simply omit the chicken and add your favorite vegetables like mushrooms, zucchini, or spinach for a hearty vegetarian meal.
How do I avoid a soggy casserole?

Make sure not to overcook your pasta and let the casserole rest before serving. Also, avoid adding too much sauce—just enough to coat the pasta nicely.

Final Thoughts

This Garlic Parmesan Pasta Casserole Recipe is one of those dishes I come back to time and again because it feels like a warm hug on a plate. It’s simple enough for busy nights but tasty enough to impress guests without any stress. I hope you love making it as much as I do—once you do, it’s going to be your new go-to comfort meal!

I’m so excited to share this Garlic Parmesan Pasta Casserole Recipe with you because it’s become a total weeknight hero in my kitchen. Creamy, cheesy, with just the right amount of garlicky goodness—this dish hits all the comfort food notes without being overly complicated. Whether you’re feeding a crowd or just craving something cozy, this casserole always delivers.

What makes this Garlic Parmesan Pasta Casserole Recipe truly special is how it balances rich, indulgent flavors with a surprisingly simple prep. I love making it when I need a satisfying dinner that can also double as leftovers or even an easy freezer meal. Trust me, once you try it, you’ll find yourself reaching for it again and again!

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Why This Recipe Works

Perfect Creaminess: The half and half combined with butter and flour creates a luscious, velvety sauce that clings beautifully to every bite of pasta.
Balanced Garlic Flavor: Using both minced garlic and garlic powder gives a fresh but mellow garlic taste without overpowering the dish.
Double Cheese Goodness: The parmesan adds sharpness and depth while mozzarella melts into a golden, bubbly topping that’s visually irresistible.
Versatile & Satisfying: Adding cooked chicken makes this casserole hearty enough for dinner but feel free to swap or omit it for a vegetarian twist.

The close-up image shows a thick layer of baked penne pasta covered with melted white cheese. The pasta is a light golden yellow, and the cheese on top is creamy and smooth with some small browned spots, giving it a slightly bubbly texture. Small bits of ground meat are mixed evenly throughout the dish, peeking through the cheese and pasta. The baked cheesy pasta fills the entire frame, resting on a white marbled surface that adds brightness to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this Garlic Parmesan Pasta Casserole Recipe plays a key role in the final result, so choosing quality basics will really elevate the dish. I always recommend freshly grated parmesan and real butter—it just tastes so much better than pre-shredded or margarine.

Penne Pasta: A sturdy pasta shape that holds up well to baking and catches the creamy sauce perfectly.
Butter: Provides richness and helps build the base of the sauce when combined with flour.
All-Purpose Flour: Thickens the sauce for that signature creamy texture without clumps.
Half and Half: Creamy but not too heavy, it strikes a good balance between milk and cream for the sauce.
Minced Garlic: Fresh garlic brings that essential aromatic punch that wakes up the whole casserole.
Garlic Powder: Adds depth and consistent garlic flavor throughout.
Italian Seasoning: Brings a subtle herbal note that complements the cheeses beautifully.
Parmesan Cheese: Sharp, nutty, and melts into the sauce to create that classic garlic parmesan taste.
Mozzarella Cheese: Melts wonderfully on top for that golden, bubbly finish we all crave.
Cooked Chicken: Adds protein and makes this casserole a complete meal; leftover rotisserie chicken works great here.
Kosher Salt & Black Pepper: Essential for balancing flavors and seasoning to taste.
Fresh Parsley (Optional): Adds brightness and a fresh pop of color at the end.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

Vegetarian Variation: Skip the chicken and add sautéed mushrooms or roasted red peppers instead—I love how this adds earthiness without losing any comfort.
Make It Spicy: Toss in a pinch of red pepper flakes when adding your seasonings to wake up the flavors with a mild kick.
Cheese Swap: Try adding a bit of asiago or fontina with the parmesan for a more complex cheese profile—I did this once and it was a total hit at dinner.