Olive Garden Chicken Bake
This baked Olive Garden chicken is easy comfort food made with just 6 ingredients. It’s a creamy, cheesy pasta bake with quick prep and big flavor.
Servings: 6 servings
Equipment
- 1 9 x 13-inch baking dish
Ingredients
- 16 ounces uncooked rotini pasta
- 3 cups cooked shredded chicken
- ½ cup Parmesan cheese divided
- 3 cups chicken broth
- 1 (16-ounce) bottle Olive Garden Italian dressing or homemade Olive Garden Italian Dressing
- 1 (8-ounce) package cream cheese
Instructions
- Preheat the oven to 425 degrees Fahrenheit. To a 9 x 13-inch baking dish, add 16 ounces uncooked rotini pasta, 3 cups cooked shredded chicken, and half of the ½ cup Parmesan cheese. Pour over 3 cups chicken broth and 1 (16-ounce) bottle Olive Garden Italian dressing.
- Stir everything together, then add 1 (8-ounce) package cream cheese to the center. Cover with foil and bake for 45-50 minutes.
- Remove from the oven and stir the pasta well until everything is combined.
- Top with the remaining half of the Parmesan cheese. Return to the oven, uncovered, and bake for an additional 5 minutes, until the cheese is melted and bubbly.
Notes
Storing, Freezing, and Make Ahead Instructions
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 1-2 minutes, until heated through.
- Freezer: Freeze in a freezer-safe airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
- Make Ahead: Assemble the casserole and cover with foil. Store in the fridge for up to 24 hours, until ready to bake.
Nutrition
Calories: 570kcal | Carbohydrates: 59g | Protein: 33g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 99mg | Sodium: 747mg | Potassium: 408mg | Fiber: 2g | Sugar: 4g | Vitamin A: 604IU | Calcium: 164mg | Iron: 2mg
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