Dump and Bake Chicken Alfredo Casserole

A 10-minute crowd-pleaser, this Dump and Bake Chicken Alfredo Casserole is an easy, cheesy, comfort food dinner for your busiest weeknights -- and you don't even have to boil the pasta! Serve the simple Chicken Alfredo Bake with a side of broccoli, a crisp green salad, garlic bread or a crusty baguette. With a jar of Alfredo sauce and a rotisserie chicken, it's one of the quickest meals you'll ever prep!

How to Make Chicken Alfredo Casserole | 1-Minute Video

Family dinners don't get much easier than a dump-and-bake version of a cheesy Chicken Alfredo Casserole! With just one dish and about 10 minutes of prep, you can stir together a simple, hearty, satisfying meal -- and let the oven do the rest of the work! You don't even have to boil the pasta or prep any ingredients, and the noodles come out tender and perfect every time!

Where Does Pasta Alfredo Come From?

Apparently the well loved fettuccine Alfredo pasta dish originates from Rome, where a man named Alfredo created a dish consisting of fettuccine, butter and parmesan for his pregnant wife. Over the years, the Americanized version of this sauce became richer and creamier -- and is now often paired with meat.

Whether or not this story is true, no one can deny how comforting and incredibly delicious alfredo pasta truly is! And while a made-from-scratch version of the classic Italian dish will always be best, sometimes we're short on time or we just don't feel like cooking. When you need a home-cooked meal on the table with minimal effort, this easy baked chicken pasta casserole comes to the rescue! Best of all, it's made in one dish from start to finish, so you don't even have many dishes to wash at the end.

Ingredients

This is a quick overview of the ingredients that you'll need for the Chicken Alfredo Casserole. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Rotini pasta: If you can't find rotini, another short pasta will work. Try penne, ziti or medium shells for nice substitutes.
• Alfredo sauce: I keep it simple with a jar of store-bought sauce, but you can certainly use your own homemade Alfredo if you prefer. You'll need a total of about 2 ½ cups, which is approximately one very large 22-ounce jar, or 1 ½ 15-ounce jars.
• Chicken stock: adds flavor to the pasta and sauce as the ingredients cook together in the pan. Chicken broth is a perfectly fine substitute if you don't have stock on hand.
• Cooked chicken: I use the meat from a store-bought rotisserie chicken for convenience, but you can also cook your own chicken at home if you prefer. You will need about 1 lb. of raw, boneless, skinless chicken breast (or thighs) to equal about 2 cups of cooked, shredded meat.
• Garlic: mince or press a garlic clove, or use a bottled version of pre-minced garlic for a shortcut.
• Mozzarella: for a melty, gooey, cheesy topping. You can substitute with any good melting cheese that you prefer. An Italian blend that includes a combination of mozzarella and Parmesan cheeses is also really nice.

How to Make Chicken Alfredo Casserole

Start by preheating your oven, because there's very little prep work necessary for this creamy Chicken Alfredo Casserole!

1. In a large baking dish (or in a separate bowl if it's easier), stir together the uncooked pasta, Alfredo sauce, chicken stock, chicken, and garlic.
2. Cover tightly with foil.
3. Bake in a 425° F oven for 30 minutes.
4. Uncover the dish and give the pasta a stir. At this point, the noodles should be al dente and most of the liquid should be absorbed. If it's still too firm, then re-cover the dish and continue baking until the pasta is tender, but with a firm bite.
5. Sprinkle mozzarella on top, and return the dish to the oven.
6. Bake for about 8-10 more minutes, or until the cheese is melted and the pasta is tender.
7. Garnish with freshly-grated Parmesan cheese or fresh herbs, if desired.

What to Serve with Chicken Alfredo

This hearty casserole is delicious when paired with a Caesar salad or a simple green salad dressed in Italian Balsamic Vinaigrette. Steamed broccoli, roasted asparagus, 2-Ingredient Italian Sugar Snap Peas, and Sauteed Zucchini are all great vegetables to serve with Chicken Alfredo, too. You might like to round out the meal with a side of garlic bread, crusty French baguette, or homemade focaccia bread.

Make Ahead

You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The pasta will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don't want to overcook the casserole or you'll end up with gummy, mushy pasta.

Storage

This casserole is best enjoyed immediately from the oven. 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 you may need to stir in some additional Alfredo sauce or stock when you reheat the dish.

I do not recommend freezing this casserole because pasta has a tendency to get gummy and mushy when thawed. That said, I know that other readers have frozen leftovers without issue.

Recipe Variations -- Chicken Alfredo Bake

• Don't have rotini? You can substitute with other similar short pasta shapes such as penne, ziti, elbows or medium shells. Just pick a pasta that has a similar cooking time as rotini (about 7-8 minutes recommended on the package) -- otherwise you'll need to adjust the casserole's baking time in the oven.
• Cooking for a Smaller Family: Cut all of the ingredients in half and bake the casserole in an 8-inch square pan. Check the pasta after 30 minutes, as it may be done slightly sooner than the larger pan.
• Add vegetables to the Chicken Alfredo for a complete meal. You can stir frozen peas or fresh spinach into the dish at the end (right before you add the cheese), or include broccoli at the start. If using frozen broccoli, just thaw it and stir it right into the dish. If using fresh broccoli florets, you might need to par-boil or steam them first so that they're a little bit tender when you add them to the casserole.
• Use homemade Alfredo sauce instead of a jar of store-bought sauce.
• Add herbs to the Alfredo casserole for even more flavor. Good options include fresh or dried parsley, basil, thyme, oregano and rosemary. An Italian seasoning blend would also be fine, since it combines a lot of these spices in one convenient package.

Tips for the Best Chicken Alfredo Casserole Recipe

• Pick a high-quality, flavorful Alfredo sauce (or make your own). With only 6 ingredients in the casserole, each individual ingredient is very important! A delicious sauce will yield a delicious meal. I like Rao's brand if you can find it, but any similar variety (like Prego) will work.
• Total cooking time will vary depending on the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and most of the liquid should be absorbed.
• Be careful not to overbake the casserole or the pasta will become mushy.
• Garnish the casserole with fresh herbs like basil or parsley for a bright, fresh touch. A sprinkling of grated Parmesan cheese is also delicious!

More Dump-and-Bake Casserole Recipes to Try

• Dump and Bake Meatball Casserole
• Dump- and-Bake Chicken Parmesan Casserole
• Dump-and-Bake Chicken Stuffing Casserole
• Dump-and-Bake Chicken and Mushroom Casserole
• 5-Ingredient Dump-and-Bake Beefaroni

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4.85 from 33 votes

Dump and Bake Chicken Alfredo Casserole

You only need 10 minutes of prep and one dish for this easy Dump-and-Bake Chicken Alfredo Casserole. You don't even have to boil the pasta!

Course Dinner

Cuisine Italian

Keyword chicken alfredo bake, chicken alfredo casserole, chicken pasta, creamy one pot pasta

Prep Time 10 minutes

Cook Time 38 minutes

0 minutes

Total Time 48 minutes

Servings 8 people

Calories 440kcal

Author Blair Lonergan

Ingredients

• 1 (16 ounce) package uncooked rotini pasta
• 22 oz jar Alfredo sauce (about 1 very large 22-ounce jar or 1 ½ 15-ounce jars) (approximately 2 ½ cups total)
• 3 cups chicken stock
• 2 cups diced rotisserie chicken (or other diced cooked chicken)
• 2 teaspoons minced garlic
• 2 cups shredded mozzarella (or Italian blend cheese)
• Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish)

Instructions

• Preheat oven to 425°F (220°C).
• In a large baking dish, stir together 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 you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
• Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).
• Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.

Video

Notes

• Pick a high-quality, flavorful Alfredo sauce (or make your own). With only 6 ingredients in the casserole, each individual ingredient is very important! A delicious sauce will yield a delicious meal. I like Rao's brand, but any similar variety will work.
• Total cooking time will vary depending on the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and most of the liquid should be absorbed.
• Be careful not to overbake the casserole or the pasta will become mushy.
• Garnish the casserole with fresh herbs like basil or parsley for a bright,  fresh touch. A sprinkling of grated Parmesan cheese is also delicious!

Nutrition

Serving: 1/8 of the recipe | Calories: 440kcal | Carbohydrates: 46g | Protein: 17g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 1026mg | Potassium: 221mg | Fiber: 2g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 6mg | Calcium: 160mg | Iron: 1mg

This recipe was originally published in February, 2016. The images and text were updated in February, 2021.