This Creamy Garlic Parmesan Chicken Pasta Casserole is the kind of dinner that makes everyone happy.

Tender chicken and pasta are tossed in a creamy homemade garlic Parmesan sauce, topped with melted mozzarella, and baked until hot and bubbly. The sauce is rich and flavorful without relying on heavy cream.

It’s also an easy make-ahead dinner that’s perfect for busy weeknights. Serve it with a simple green salad or steamed vegetables for a complete meal the whole family will enjoy.

Creamy Garlic Parmesan Chicken Pasta Casserole Weight Watchers Recipe

The Ingredients

Chicken Breast: Chicken breast is an excellent source of lean protein. Protein helps keep you feeling satisfied and supports muscles and other tissues in the body.

Pasta: Pasta provides carbohydrates for energy and makes this casserole hearty and satisfying. Using a moderate amount of pasta and pairing it with protein-rich chicken helps create a balanced meal.

Garlic: Garlic adds a huge amount of flavor without needing many additional calories. It also contains naturally occurring sulfur compounds and antioxidants.

Light Butter: A small amount of light butter helps create the flavorful base for the sauce while keeping the amount of added fat more moderate.

Flour: All-purpose flour helps thicken the sauce so you can achieve a creamy consistency without using heavy cream or a large amount of cheese.

Skim Milk: Skim milk provides protein and calcium while helping create the creamy base of the sauce.

Light Cream Cheese: This gives the sauce its smooth, rich texture and adds a mild tanginess that pairs beautifully with garlic and Parmesan.

Parmesan Cheese: Parmesan cheese has a strong savory flavor, which means a relatively small amount can add lots of flavor to the entire casserole. It also provides protein and calcium.

Part-Skim Mozzarella Cheese: Mozzarella melts beautifully over the casserole and provides the gooey, cheesy topping everyone loves.

Italian Seasoning: This adds extra flavor without adding significant calories.

Parsley: Fresh parsley adds color and a fresh herbal flavor to the finished casserole.

Click here to track the points on your Weight Watchers app. The full nutrition information can be found at the bottom of the recipe card.

How to Make Creamy Garlic Parmesan Chicken Pasta Casserole

Cook the pasta according to the package directions until al dente. Drain and set aside.

Melt the light butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds.

Sprinkle the flour over the garlic and butter and whisk for about 1 minute. Slowly whisk in the skim milk.

Cook for 3–5 minutes, stirring frequently, until the sauce begins to thicken.

Reduce the heat and stir in the softened light cream cheese until smooth. Add the Parmesan, Italian seasoning, onion powder, salt, and pepper.

Add the cooked pasta and shredded chicken to the skillet and stir until everything is coated in the creamy sauce.

Transfer the mixture to a greased 9×13-inch casserole dish. Sprinkle the reduced-fat mozzarella evenly over the top.

Bake at 375°F for 20–25 minutes, or until the casserole is hot and bubbly and the cheese has melted. Sprinkle with fresh parsley before serving.

Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is a great shortcut for this recipe. Remove the skin and shred about 2 cups of chicken. You can use white meat, dark meat, or a combination.

Can I add vegetables?

Definitely. Broccoli, spinach, peas, asparagus, or chopped bell peppers would all work well. For broccoli or other firm vegetables, I recommend cooking them first so they become tender in the casserole.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the casserole in the oven until warmed through. If the pasta seems dry when reheating, add a small splash of milk.

Prep Time:10

Cook Time:30

Total Time:40

Ingredients

2 cups cooked, shredded chicken breast
8 oz. uncooked rigatoni
3 cloves garlic, minced
2 tablespoons all purpose flour
1 1/2 cups skim milk
3 oz. reduced fat cream cheese
1/4 cup grated Parmesan cheese
1/2 cup part-skim mozzarella cheese, shredded
1/4 teaspoon Italian seasoning
1/4 teaspoon onion powder
Salt and pepper, to taste
1 tablespoon chopped fresh parsley

Instructions

Cook the pasta according to the package directions until al dente. Drain and set aside.
Melt the light butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds.
Sprinkle the flour over the garlic and butter and whisk for about 1 minute. Slowly whisk in the skim milk.
Cook for 3–5 minutes, stirring frequently, until the sauce begins to thicken.
Reduce the heat and stir in the softened light cream cheese until smooth. Add the Parmesan, Italian seasoning, onion powder, salt, and pepper.
Add the cooked pasta and shredded chicken to the skillet and stir until everything is coated in the creamy sauce.
Transfer the mixture to a greased 9×13-inch casserole dish. Sprinkle the reduced-fat mozzarella evenly over the top.
Bake at 375°F for 20–25 minutes, or until the casserole is hot and bubbly and the cheese has melted. Sprinkle with fresh parsley before serving.

Notes

NUTRITION INFORMATION:

1 of 6 servings

336 calories, 9g total fat, 4g saturated fat, 398 mg sodium, 37g total carbs, 2g dietary fiber, 5g sugars, 26g protein (myfitnesspal.com)

Servings: 6

Here are some more Weight Watchers friendly recipes:

Fiesta Chicken Casserole

Loaded Potato and Chicken Casserole

French Onion Chicken Casserole

Chicken Stuffing Casserole

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 300 meal plans that you can choose from and I post a new one each week. Click here to check them out!