This dump-and-bake chicken Alfredo casserole is the ultimate weeknight comfort food! With just 10 minutes of prep, you can dump everything in one dish (no boiling required) for a creamy, cheesy, family-friendly dinner everyone will love.
If you love quick weeknight meals, try my dump-and-bake aloha chicken and rice or this 4-ingredient ravioli casserole, and browse our vast collection of dump-and-bake recipes.
Table of Contents
Before You Get Started
Before you dive in, here are a few quick tips to make sure your Chicken Alfredo Casserole turns out creamy and perfect every time:
- Use rotini (or another short, quick-cooking pasta). Rotini is tested for this recipe, but penne or rigatoni with a similar 7-8 minute cook time will work, too. Avoid thicker shapes like ziti or shells that take longer to soften.
- Stick with cooked chicken (rotisserie, leftover, or grilled). Raw chicken won’t cook evenly in this quick casserole.
- Choose a large (22-ounce) jar of Alfredo sauce. The extra sauce keeps the pasta tender as it bakes; smaller jars won’t have enough moisture for the no-boil method. You can also use homemade Alfredo sauce if you prefer (you’ll need about 2½ cups total).
- Cover tightly and bake in a stoneware or ceramic dish. That’s what I use (like this Le Creuset pan); it holds heat evenly for a creamy, tender bake. If you use a metal pan, just start checking a few minutes early since it cooks faster.
How to Make Chicken Alfredo Casserole
This recipe is all about simplicity. There is no boiling or draining, just one dish and about 10 minutes of prep. Here’s how to make sure it turns out creamy and perfect every time.
Step 1: Combine the Ingredients
In a large baking dish, stir together the uncooked pasta, Alfredo sauce, chicken stock, cooked chicken, and garlic until everything is evenly coated.
** Tip: Use the back of a spoon to press any stubborn dry noodles under the liquid so they don’t stay crunchy.
Reminder: I use a stoneware or glass baking dish. Both hold heat evenly and help keep the sauce creamy. A metal pan works too but may bake a few minutes faster, so start checking early.
Step 2: Cover and Bake
Cover the dish tightly with foil to trap steam, then bake at 425°F for about 30 minutes. The pasta should be mostly tender but not fully cooked yet, and there will still be some liquid in the pan. That’s exactly what you want.
** Quick Note: If the pasta still feels very firm after 30 minutes, cover and bake 5-10 minutes longer, checking occasionally until almost al dente tender.
Step 3: Add Cheese and Finish
Remove the foil, give everything a gentle stir, and sprinkle the mozzarella evenly over the top. Return the dish to the oven uncovered for 5 to 10 minutes.
You’ll know it’s ready when the cheese melts and the pasta is perfectly al dente (but not mushy).
** Tip: For an extra creamy sauce, stir in a splash of milk or heavy cream before adding the cheese.
** Check for Doneness: You’ll know it’s ready when the cheese melts and the pasta is perfectly al dente (but not mushy).
Step 4: Rest and Serve
Let the casserole rest for about 5 minutes before serving. This gives the sauce a chance to thicken up just a bit and makes serving easier.
Top each serving with grated Parmesan or a sprinkle of fresh parsley or basil for color and flavor.
Taste and season with salt and pepper before serving, if needed.
Variations
- Swap the chicken for cooked sausage, turkey, or even shrimp. If using delicate shrimp, wait to stir it into the dish at the end (before you add the cheese).
- Stir in vegetables like broccoli, spinach, mushrooms, or bell peppers for a boost of color and nutrition. If using fresh broccoli, steam it first so it’s slightly tender before baking.
- Cut all of the ingredients in half and bake the casserole in an 8-inch square pan (or other 2-quart dish). Check the pasta a few minutes early, as it may be done slightly sooner.
- Add herbs for even more flavor. Good options include fresh or dried parsley, basil, thyme, oregano, and rosemary. An Italian seasoning blend would also be great.
- Make it lighter with reduced-fat Alfredo and mozzarella, or bulk it up with veggies.
Preparation and Storage Tips
Make Ahead: You can assemble the casserole a few hours in advance, or even cover it and refrigerate overnight before baking. The pasta will start to soften as it sits, so you may need to shorten the bake time slightly. Check early to avoid overcooking.
Storage: This casserole is best enjoyed right from the oven, but leftovers will keep in an airtight container in the refrigerator for 3-4 days. The pasta will dry out a bit as it sits, so stir in a splash of broth or extra sauce before reheating.
Reheat leftovers gently over low heat or in short microwave bursts. This keeps the sauce creamy and prevents it from separating.
** I don’t recommend freezing this casserole. Pasta tends to get mushy when thawed and reheated.
Serving Suggestions
This hearty casserole is delicious when paired with fresh, simple sides:
Vegetables
- A fresh green salad with Italian balsamic vinaigrette
- Roasted Asparagus or Sautéed Zucchini
- 2-Ingredient Italian Sugar Snap Peas
Bread
- Warm Garlic Bread or Crusty French Baguette
- Homemade Focaccia Bread
- Classic Buttermilk Biscuits for a Southern twist
This was SO GOOD! Prep was SO easy!
– Am
Frequently Asked Questions
What if my pasta is still hard after baking?
Just cover the dish again and bake for another 10 minutes. Pasta brands can vary, so keep checking until it’s tender.
How do I prevent the casserole from drying out?
Make sure the noodles are fully submerged in the liquid before baking. If you notice it looking dry when you stir, add an extra splash of stock. It’s also important to use the larger size jar of Alfredo sauce.
Can I use gluten-free pasta?
Yes, but watch closely since gluten free pasta cooks a little differently. Start checking early to avoid mushy noodles that fall apart.
Does the baking dish make a difference?
Yes. Ceramic and glass dishes hold heat more evenly and gently, which helps the sauce stay creamy. That’s what I use for this recipe. Metal pans conduct heat faster, so the pasta may cook a few minutes sooner. If you’re using metal, start checking for doneness a little earlier.
Can I freeze the unbaked casserole?
Yes. Assemble everything except the cheese topping, wrap tightly, and freeze. When ready, thaw in the fridge overnight, then bake as directed, adding the cheese at the end. The pasta will absorb some liquid as it sits in the fridge, so you may need to reduce the baking time.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Chicken Alfredo Casserole
Equipment
- 4 Quart Baking Dish
Ingredients
- 1 (16 ounce) package uncooked rotini pasta
- 1 (22 ounce) jar Alfredo sauce (or 1 ½ 15-ounce jars) (approximately 2 ½ cups total)
- 3 cups chicken stock (or sub with chicken broth)
- 2 cups diced or shredded rotisserie chicken (or other diced cooked chicken)
- 2 teaspoons minced garlic (about 2 large cloves)
- 2 cups shredded mozzarella cheese or Italian cheese blend
- Optional garnish: Parmesan cheese and chopped fresh herbs, such as basil, oregano, or parsley
Instructions
- Preheat the oven to 425°F (220°C). In a large baking dish, stir together the uncooked pasta, Alfredo sauce, chicken stock, chicken, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
- Uncover; give the pasta a good stir. At this point, check the pasta to make sure that it is almost al dente (but not quite done). It should still be quite firm at this point, because it will go back into the oven. There will also still be quite a bit of liquid in the pan (that's fine). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10minutes longer. If it’s still very hard after 30 minutes, just cover the dish and return it to the oven until the pasta is al dente. Then move on to the next step.
- Sprinkle the cheese over the top.
- Bake, uncovered, for 5-10 more minutes, or until the cheese melts and the pasta is perfectly al dente (but not mushy and overdone).
- Garnish with freshly grated Parmesan or chopped fresh herbs if desired.
Notes
- Pasta: This recipe is tested with rotini, but any short pasta with a similar 7-8 minute cook time (such as penne or rigatoni) will work. Avoid thicker shapes like ziti or shells that take longer to soften.
- Sauce: Use an extra-large 22-ounce jar of Alfredo (about 2 ½ cups). Smaller jars won’t provide enough liquid for the no-boil method. If you can’t find these larger jars, use 1 ½ 15-ounce jars.
- Chicken: Rotisserie chicken is quick and easy, but leftover roasted or grilled chicken (or even turkey) works too. You can also use this slow cooker shredded chicken.
- Baking Dish: Ceramic or glass dishes bake evenly and keep the sauce creamy. Metal pans cook faster, so check a few minutes early.
- Extra Creaminess: Stir in a splash of milk or heavy cream before adding the cheese if you like a richer sauce.
- Vegetables: Add frozen peas or thawed broccoli near the end of baking, or stir in sautéed mushrooms or spinach for color and nutrition.
- Storage: Leftovers keep 3-4 days in the fridge. Add a splash of broth or sauce before reheating.
- Make Ahead: Assemble a few hours ahead or refrigerate overnight before baking. Check early, since the pasta softens as it sits.
- Don’t Freeze: I don’t recommend freezing this casserole; the pasta can become mushy once thawed.
Nutrition
Hi Blair – first time commenting here. I want to thank you for creating this recipe. It’s everything I look for in a recipe – easy (don’t even have to boil the noodles – what?!), no fuss, & delicious! This will be added to our regular supper rotation moving forward…
– Kristin
Originally published in February, 2016, this post was updated in October, 2025.
Love this recipe! So yummy. HOWEVER don’t be like me and make it with the weird chickpea or red lentil noodles. They do not work well in this recipe. I tried it with both normal noodles and with chickpea noodles and the chickpea noodles turn into a mushy disaster lol. Thought I could help a girl out with that info lol
Thank you for the feedback, Rachel! We’re sorry the lentil noodles didn’t work out but are so glad you enjoyed it with regular noodles.
Favorite recipe ever! I have added this dinner to my regular rotation, & it even has the seal of approval from my 3 kids! (13, 10 & 7) Only thing I did differently is add 1.5 teaspoons of pesto before adding the cheese and I swear it’s a chefs kiss!
That’s so great to hear, Autumn. Thank you for your kind note. I bet the pesto is perfection!