Creamy Garlic Parmesan Ground Chicken Bake

Cozy up with my Creamy Garlic Parmesan Chicken Bake, a comforting, cheesy pasta dinner the whole family will love.

I love making this 30 minute, rich and delicious Creamy Garlic Parmesan Chicken Bake. It’s easy, cheesy and the leftovers are great the next day. It’s also made with simple ingredients and with minimal fuss.

I find cooking with ground chicken works well because it soaks up all the lovely flavors and seasonings easily. The chicken comes out juicy and succulent. I’m in love with the gooey brie and creamy parmesan sauce. It’s SO good!

Try this out as an easy weekend or midweek meal. You’re pretty much guaranteed a crowd-pleaser. If you love homey dishes like this, try my Sun-Dried Tomato Chicken Meatballs, my ever-popular Chicken Helper and this tasty Tomato Pie Pasta Salad.

This Creamy Garlic Parmesan Chicken Bake is my idea of comfort food. The sauce is rich, velvety and cheesy, while the pasta and chicken soak up all the flavor. It’s cozy, family-friendly and even is better as leftovers the next day. What’s not to love?

Some days I really need something quick and oven-baked to serve with a simple salad or veggies that I know everyone will love. The creamy parmesan chicken pasta comes together in 30 minutes and uses ingredients you probably already have. It is perfect for busy weeknights. Plus, the top layer of melted cheese gives it that restaurant feel, every time. Kids love it, so it’s really for the whole family. 

Here are the main ingredients I used for this Creamy Garlic Parmesan Chicken recipe:

• Pasta: Short pasta like penne or rotini works best for coating with the creamy sauce.
• Ground chicken: Lean or regular works; this keeps the dish protein loaded and super delicious. You can also try a turkey version. 
• Olive oil: For cooking the chicken and giving a touch of richness. Avocado oil works, too.
• Garlic: I prefer fresh over powdered for an aromatic, garlicky base but you can use powdered in a pinch.
• Heavy cream: This is how I create the rich, silky sauce that clings to every bite of pasta.
• Chicken broth: Use a low sodium, good quality brand. 
• Parmesan cheese: Nutty, salty and melty. This adds so much to the creamy garlic parmesan chicken dish.
• Brie cheese: Shredded, rind removed; adds creamy richness. Mozzarella can be used as a simple swap.
• Garlic powder: Boosts the garlicky flavor without overwhelming the dish. 
• Optional garnish: Add fresh parsley for a little color if you like. 

Check out the recipe card below for the full ingredient and quantity list.

Preheat and cook pasta
Boil pasta in salted water until al dente, drain, and set aside.

Cook the chicken
Heat olive oil in a large skillet over medium heat. Add ground chicken, season with salt, pepper, and garlic powder, and cook until no longer pink (6–8 minutes). Stir in the minced garlic and cook for 1 more minute.

Make the creamy sauce
Sprinkle flour over the chicken and stir to coat. Slowly pour in heavy cream and chicken broth, stirring constantly until smooth. Simmer 2–3 minutes, then stir in parmesan and 1 cup shredded brie (or mozzarella) until melted and creamy.

Combine and bake
Add the cooked pasta to the skillet (or mix everything in a large bowl). Stir until pasta is fully coated in sauce. Pour into a greased 9×13 baking dish and top with the remaining ½ cup of shredded brie or mozzarella. Bake uncovered for 15 to 20 minutes, until golden and melty. For a crispy top, broil 2 to 3 minutes at the end.

Garnish and serve
Sprinkle with chopped parsley, serve warm, and enjoy!

Here’s how I like to tweak this Creamy Garlic Parmesan Chicken Bake:

• Change the protein: Swap ground chicken for ground turkey or even cooked shredded rotisserie chicken.
• Go lighter: Use half-and-half instead of heavy cream for a slightly lighter sauce.
• Cheese swaps: Brie adds richness, but mozzarella, fontina, or gouda work beautifully.
• Add veggies: Spinach, peas, mushrooms or roasted red peppers stir in nicely for extra nutrition.
• Gluten free option: Use gluten-free pasta and flour or cornstarch to thicken the sauce.

This Creamy Garlic Parmesan Chicken Pasta stores and reheats really easily. I find it keeps well in the refrigerator for up to 3 days. In the freezer, it stores well for about 2 months. Just wrap it up to protect it from freezer burn.

Thaw overnight and reheat gently in the oven.

When I make it ahead, I’ll mix the chicken and sauce together, combine with pasta and refrigerate. I then bake it when I’m ready to serve it.

This Creamy Garlic Parmesan Chicken Bake is honestly perfect just by itself but I’ll often pair it with a fresh green salad with lemon vinaigrette, some garlic bread or veggies. Steamed broccoli or buttered green beans work well.

Although this Creamy Garlic Parmesan Chicken Bake is super easy to make, there are a few trip-ups you’ll want to avoid:

1. Don’t overcook the pasta: Slightly undercook it; it will finish in the oven.
2. Melt cheeses carefully: I like to add the cheese off the heat when making the sauce so it doesn’t clump. 
3. Creamy consistency: Adjust the creamy parmesan chicken pasta sauce with extra broth if the sauce is too thick before baking.
4. Golden top: Broil 2–3 minutes at the end for a lightly crisp, melty finish.
5. Season to taste: Check salt and pepper before baking, as cheese can add saltiness.

Creamy Garlic Parmesan Ground Chicken Bake

Taylor Jackzen

If you're like me, a 30 minute Creamy Garlic Parmesan Chicken Pasta is the perfect mid-week family meal. Loaded with protein and hearty ingredients, it's filling and nourishing, all at once.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Servings 6

Ingredients

  

• 12 oz penne or rotini pasta
• 1 lb ground chicken
• 1 tbsp olive oil
• 3-5 cloves garlic minced
• 1 ½ cups heavy cream
• 1 cup chicken broth
• 1 cup parmesan cheese grated
• 8 oz Brie cheese rind removed (shredded mozzarella will work too)
• ½ tsp garlic powder
• Salt & pepper to taste
• Optional: chopped parsley for garnish

Instructions

 

• Preheat oven to 375°F. Boil pasta in salted water until al dente. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add ground chicken, season with salt, pepper, and garlic powder. Cook until no longer pink, about 6–8 minutes. Stir in the minced garlic and cook 1 more minute.
• Sprinkle flour over the chicken and stir to coat. Slowly pour in milk and chicken broth, stirring until smooth. Simmer for 2–3 minutes, then stir in parmesan and 1 cup mozzarella until melted and creamy.
• Add cooked pasta to the skillet (or mix everything together in a large bowl). Stir until pasta is fully coated in sauce. Pour into a greased 9×13 baking dish. Top with remaining ½ cup mozzarella.
• Bake uncovered for 15–20 minutes, or until the top is melty and golden. For a crispy top, broil for 2–3 minutes at the end.
• Garnish with chopped parsley if desired. Serve warm and cozy!