We eat so much of this, we always need to buy the large pack from Costco.

 

We Eat So Much of This” Creamy Garlic Parmesan Chicken Pasta Bake

1. The Story Behind the Dish

Every family has that one recipe that becomes a household legend. For many, it’s spaghetti and meatballs, chili, or mac and cheese. But in our house, the dish that disappears faster than any other — the one that sends us to Costco every few weeks to replenish cheese, chicken, and cream — is this Creamy Garlic Parmesan Chicken Pasta Bake.

It started as a simple “throw-together” weeknight dinner. One evening, faced with leftover roast chicken, a half-box of penne, and a wedge of Parmesan, we decided to mix them all together with garlic, cream, and a bit of spinach. The result was so rich and satisfying that we immediately wrote it down — and then promptly lost the recipe because we ate it faster than we could document it.

Years later, it’s the most requested dinner in our rotation. Friends call it “the Costco Casserole.” You can make it for a party, a family dinner, or meal prep for the week ahead. And if you have teenagers or big eaters at home, be prepared: leftovers rarely survive the night.

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2. Ingredients (Serves 6–8 Hungry People)

The measurements below are for a large 13×9-inch (33×23 cm) baking dish — perfect for families or leftovers.

Pasta Base

• 1 lb (450 g) pasta, preferably penne, rigatoni, or rotini (something that holds sauce well)

• Salt, for the pasta water

Chicken & Vegetables

• 2 Tbsp olive oil or butter

• 1 ½ lb (700 g) cooked chicken, shredded or cubed (rotisserie chicken from Costco works perfectly)

• 1 medium onion, finely chopped

• 4–5 cloves garlic, minced (we buy the pre-peeled Costco bag!)

• 3 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and squeezed dry)

• ½ cup sun-dried tomatoes (optional but adds depth and colour)

Cream Sauce

• 4 Tbsp (60 g) butter

• ¼ cup (30 g) all-purpose flour

• 3 cups (720 mL) whole milk

• 1 cup (240 mL) heavy cream

• 1 tsp salt, plus more to taste

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika or Italian seasoning (optional)

• 1 cup (100 g) shredded mozzarella

• 1 cup (100 g) grated Parmesan cheese, plus more for topping

For the Topping

• 1 cup panko breadcrumbs

• 2 Tbsp melted butter

• ¼ cup Parmesan, grated

• Fresh parsley (optional, for garnish)

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3. Equipment

• Large pot for boiling pasta

• Large skillet or saucepan for sauce

• 13×9 inch (33×23 cm) baking dish

• Wooden spoon, whisk, and spatula

• Oven preheated to 375 °F (190 °C)

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4. Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just shy of al dente — about one minute less than package directions. The pasta will finish cooking in the oven.

Drain and toss lightly with a drizzle of olive oil to prevent sticking. Set aside.

Tip: Don’t overcook the pasta. You want it to have a bit of bite so it doesn’t become mushy once baked with sauce.

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Step 2: Prepare the Chicken and Veggies

While the pasta cooks, heat 2 tablespoons of olive oil (or butter) in a large skillet over medium heat.

Add the chopped onion, sauté until soft and translucent (about 4–5 minutes). Then stir in the minced garlic and cook another 30 seconds, until fragrant.

Add the shredded or cubed chicken. If using cooked rotisserie chicken, you just need to warm it through. Toss in the spinach and sun-dried tomatoes, stirring until spinach wilts.

Turn off the heat and set aside.

Flavor Note: The sautéed onions and garlic form the aromatic backbone of the dish. Combined with the umami of chicken and the brightness of spinach, you get a balance that keeps this meal from being overly heavy.

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Step 3: Make the Creamy Garlic Parmesan Sauce

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in ¼ cup flour to create a roux. Cook for about 1–2 minutes, stirring constantly until the mixture smells nutty but isn’t browned.

Slowly add the milk, whisking continuously to avoid lumps. Once the milk is incorporated, pour in the heavy cream. Continue whisking until the sauce thickens — about 5–7 minutes.

Season with salt, pepper, garlic powder, onion powder, and paprika or Italian seasoning if you’d like.

Turn off the heat and stir in 1 cup mozzarella and 1 cup Parmesan until smooth and creamy. The sauce should coat the back of a spoon.

Tip: If the sauce feels too thick, add a splash of milk. If too thin, simmer a few minutes longer. It should have a silky, pourable consistency that clings to the pasta.

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Step 4: Combine Everything

In a very large mixing bowl (or right in the pot if it’s big enough), combine the cooked pasta, the chicken-spinach mixture, and all of the sauce.

Toss until everything is evenly coated. Taste for seasoning — this is your chance to adjust salt and pepper before baking.

Optional Add-Ins: At this stage, you can mix in peas, steamed broccoli florets, chopped roasted red peppers, or even crumbled bacon for extra flavor.

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Step 5: Transfer to Baking Dish & Add Topping

Grease your baking dish with butter or nonstick spray. Pour in the pasta mixture and smooth out the top.

In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan. Sprinkle this evenly across the casserole.

Why the Topping Matters: The buttery panko adds a golden crunch that contrasts beautifully with the creamy pasta below — textural perfection.

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Step 6: Bake to Perfection

Bake uncovered at 375 °F (190 °C) for 25–30 minutes, or until the top is golden brown and bubbling around the edges.

If you like an extra-browned top, you can broil for 1–2 minutes at the end (watch closely so it doesn’t burn).

Let the dish rest 5–10 minutes before serving so the sauce thickens slightly and the slices hold together.

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Step 7: Garnish & Serve

Sprinkle with chopped parsley or a dusting of extra Parmesan. Serve piping hot — ideally with garlic bread and a simple salad to balance the richness.

Serving Suggestion: Pair with a crisp Caesar salad and a cold sparkling water with lemon, or a glass of chilled white wine like Chardonnay.

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5. Texture, Flavor & Aroma

When you pull this bake from the oven, it should smell like heaven — butter, garlic, and cheese swirling together in creamy harmony.

The top layer is golden, crisp, and slightly crunchy, while underneath lies a luscious, silky sauce that clings to every curve of the pasta. The chicken gives heartiness, the spinach a touch of freshness, and the Parmesan a salty, nutty depth that ties it all together.

Each bite is rich but not cloying — the garlic keeps it savory, the onions give sweetness, and the cream binds it all into comfort food perfection.

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6. Why It’s a Costco Classic

If there’s ever a dish that justifies bulk buying, it’s this one.

At Costco you can easily find:

• Rotisserie chickens — cheap, perfectly seasoned, already cooked.

• Huge bags of shredded mozzarella and Parmesan — the key cheeses.

• Heavy cream and milk in economical cartons.

• Giant boxes of pasta that last for weeks.

• Garlic pre-peeled by the kilo.

• Spinach in big salad tubs.

You can double or triple this recipe effortlessly for parties or meal prep. One baking dish feeds a family; two feed a crowd. Freeze one for later, or portion out leftovers for easy reheating lunches.

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7. Storage, Reheating, and Make-Ahead

To Store:

• Let leftovers cool completely, then cover tightly with foil or transfer to airtight containers.

• Keeps 3–4 days in the refrigerator.

To Reheat:

• Reheat covered in a 350 °F (175 °C) oven for about 15–20 minutes, or microwave individual servings for 2–3 minutes, stirring halfway.

• If it seems dry, stir in a splash of milk or cream before reheating to restore creaminess.

To Freeze:

• Assemble the casserole but don’t bake it. Wrap tightly in plastic wrap and foil, label, and freeze for up to 3 months.

• To cook from frozen, thaw overnight in the fridge and bake as directed (adding ~10 minutes extra if still slightly chilled).

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8. Variations & Customizations

This dish is endlessly adaptable. Once you master the basic sauce-plus-pasta method, you can remix it into different versions depending on your mood or what Costco deals you find.

• Spicy Cajun Chicken Pasta Bake

Add 1 teaspoon Cajun seasoning to the sauce and toss in sliced andouille sausage. Sprinkle with pepper jack cheese instead of mozzarella.

• Broccoli Cheddar Version

Swap spinach for 3 cups of steamed broccoli florets and use sharp cheddar instead of mozzarella.

• Buffalo Chicken Bake

Mix in ¼ cup buffalo sauce into the cream sauce and sprinkle with blue cheese crumbles on top.

• Mushroom Alfredo Bake

Replace chicken with sautéed mushrooms for a vegetarian version, add thyme or sage for earthiness.

• Bacon Ranch Variation

Add crumbled cooked bacon and 2 teaspoons of ranch seasoning into the sauce. Garnish with green onions.

Each version uses the same foundation: pasta + creamy base + cheese + baked topping. Once you know the method, you can invent infinite Costco-friendly meals.

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9. Nutritional Snapshot (Approximate per Serving)

(Assuming 8 servings; values vary with ingredient brands)

• Calories: ~580 kcal

• Protein: 36 g

• Fat: 28 g

• Carbohydrates: 42 g

• Fiber: 2 g

• Calcium: 30% DV

It’s not diet food — but it’s soul food. Pair with greens and you’ve got a hearty, balanced plate.

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10. Tips for Success

1. Use freshly grated cheese — Pre-shredded cheese can contain anti-caking agents that prevent smooth melting.

2. Don’t skip the roux — That butter-flour base ensures the sauce thickens properly and doesn’t separate.

3. Season in layers — Add a pinch of salt at every stage: in pasta water, sauce, and final taste check.

4. Let it rest before serving — This allows the sauce to set slightly for cleaner portions.

5. Batch cook — Make a double batch, freeze one. Future-you will thank past-you on a busy weeknight.

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11. Pairings & Serving Ideas

Sides:

• Garlic breadsticks or baguette slices

• Caesar salad or mixed green salad with balsamic vinaigrette

• Roasted vegetables (broccoli, carrots, zucchini)

Drinks:

• Sparkling lemonade or citrus soda for kids

• Chardonnay or Pinot Grigio for adults

Dessert:

• Lemon bars, brownies, or fruit salad for contrast after a creamy main.

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12. What Makes This Dish Irresistible

The secret to its addictive quality isn’t just cheese (though that helps). It’s balance — the ratio of creamy sauce to pasta to protein. Each element complements the others without dominating.

The garlic and Parmesan bring umami; the cream creates comfort; the spinach adds a note of freshness so you don’t feel weighed down.

It’s also a dish that improves overnight. The sauce settles, the flavours deepen, and reheating a slice the next day somehow makes it even better. That’s why we can’t stop eating it — breakfast, lunch, or dinner, it never disappoints.

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13. Scaling for Crowd or Meal Prep

To double:

• 2 lb pasta

• 3 lb chicken

• Double all sauce ingredients and bake in two 13×9 inch pans.

To half:

• Simply cut everything in half and bake in an 8×8 inch pan.

For meal prep:

• Divide baked pasta into containers, cool, and refrigerate. Add a sprinkle of cheese before reheating for an instant comfort lunch.

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14. The Emotional Ingredient

Beyond its deliciousness, this recipe symbolizes togetherness. Cooking it fills the kitchen with rich aromas that signal “home.” When you set it on the table, people don’t just eat — they gather.

It’s the kind of dish that draws people from other rooms, noses twitching, asking, “What smells so good?” And when you say, “The chicken pasta’s ready,” there’s a mad dash for the table.

That’s what Costco-sized portions are for: not just feeding people, but feeding connection.

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15. Leftovers Reinvented

If by some miracle you have leftovers:

• Chicken Alfredo Soup: Thin the pasta bake with broth and heat for a quick creamy soup.

• Pasta Pie: Press leftovers into a pie dish, top with breadcrumbs, and re-bake until crisp.

• Stuffed Bell Peppers: Spoon cold pasta mixture into halved bell peppers, bake 15 minutes.

• Grilled Sandwich: Place a scoop between two slices of garlic bread, grill for a “pasta melt.”

Nothing goes to waste, and every version tastes like a new meal.

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16. Final Thoughts

This “We Eat So Much of This” Pasta Bake is proof that the best recipes aren’t always complicated — they’re the ones you return to again and again.

It’s affordable, scalable, deeply comforting, and endlessly flexible. Whether you’re cooking for two or twenty, this dish has your back. It’s what makes Costco memberships feel justified, freezers worth having, and family dinners worth the effort.

So next time you find yourself tossing that industrial-size Parmesan or 10-lb bag of pasta into your cart, just smile. You know exactly what it’s for.

Because once you make this creamy garlic Parmesan chicken bake, you’ll eat so much of it, you’ll always need to buy the large pack from Costco.

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Would you like me to turn this into a printable recipe card + shopping checklist for bulk Costco quantities (e.g. “1 Costco rotisserie = 2 bakes”, “1 bag mozzarella = 3 recipes”) to make meal planning easier?