Creamy Garlic Chicken and Pasta Bake Ingredients 1. Boneless, skinless chicken breasts – 1½ lb 2. Rotini pasta – 12 oz 3. Mozzarella cheese – 2 cups, shredded 4. Parmesan cheese – 1 cup, grated 5. Heavy cream – 2 cups 6. Cream cheese – 4 oz, softened 7. Chicken broth – 1 cup 8. Garlic – 5 cloves, minced 9. Unsalted butter – 3 tbsp 10. Olive oil – 1 tbsp 11. Italian seasoning – 2 tsp 12. Garlic powder – 1 tsp 13. Dried parsley – 1 tsp 14. Red pepper flakes – ¼ tsp 15. Salt – 1 tsp 16. Black pepper – ½ tsp 17. Fresh parsley – 2 tbsp, chopped Recipe 1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with a small amount of the olive oil. 2. Bring a large pot of salted water to a boil and cook the rotini until just shy of tender according to the package directions. 3. Drain the pasta well and set it aside, reserving ½ cup of the pasta water in case the sauce needs thinning later. 4. Pat the chicken breasts dry and season both sides with the salt, black pepper, garlic powder, and Italian seasoning. 5. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat, then sear the chicken for 5–7 minutes per side until golden and cooked through. 6. Transfer the chicken to a cutting board and allow it to rest for 5 minutes before slicing it into bite-sized pieces. 7. Reduce the skillet heat to medium and add the remaining 2 tablespoons of butter, followed by the minced garlic, cooking for about 30–60 seconds until fragrant. 8. Pour in the chicken broth and heavy cream, then whisk in the softened cream cheese until the sauce becomes smooth and creamy. 9. Stir in the Parmesan cheese, dried parsley, and red pepper flakes, then simmer gently for 3–5 minutes until the sauce thickens slightly. 10. Add the cooked pasta and sliced chicken to the creamy garlic sauce, tossing gently until everything is thoroughly coated. 11. If the sauce is too thick, stir in a small amount of the reserved pasta water until it reaches a smooth, creamy consistency. 12. Transfer the creamy chicken pasta into the prepared baking dish and spread it into an even layer. 13. Cover the entire surface with the shredded mozzarella and sprinkle the remaining Parmesan evenly over the top. 14. Bake uncovered for 18–22 minutes until the cheese is melted, bubbling, and lightly golden, then broil for 1–2 minutes for a deeper toasted finish. 15. Let the pasta bake rest for 5 minutes, garnish generously with fresh parsley, and serve hot with garlic bread or a crisp green salad. Follow for more easy and delicious homemade comfort food recipes! - @momma.cooking