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.
This definitely looks like a carb-lover’s dream! Love the alfredo flavor, one of my favorites! Such a great comfort meal!
Yep, total comfort food — and definitely approved by boys and men! 🙂
Could you cook the noodles first? I just realized I am completely out of tin foil! Would the cooking time change if I did boil the noodles first?
Hi, Bayleigh! You can definitely cook the pasta in advance, but the recipe ingredients will change. There is a lot of liquid in the original recipe because the raw pasta absorbs that liquid as it’s cooking in the dish. If you’re using pasta that’s already cooked, I would completely omit the broth and just use the alfredo sauce as a base. The cooking time will be much shorter because you’re just heating it through until it’s bubbly and warm (probably only 20 minutes or so). Hope that helps!
Another option would be to find a small oven-safe pot or sheet pan that can cover your dish tightly instead of the foil. 🙂
Can you add raw broccoli to this dish?
Hi, Teresa! Yes, I think that’s a great idea! I would just cut it small enough that it cooks through easily in the baking time allotted.
Could I make this in a slow cooker?
Hi! Yes, I think you probably can, although I’ve never tried it that way so you will have to just play with the cooking time to see how long it takes for the pasta to become tender.
I just made this tonight and it turned out wonderfully! I added a head of raw broccoli cut into bitesize pieces and two diced, seeded Roma tomatoes. I did have to add about another ten minutes after stirring, and was concerned that it would be watery when I checked it after the 30 minutes. But as someone else mentioned, once you remove the foil, add the cheese, and pop it back in the oven, it thickened right up. Thank you for this simple, delicious addition to our food rotation!
Sounds perfect, Barbara! Thank you for sharing your additions. Yes — it definitely thickens right up at the very end. 🙂
Just try it un covered baked same temp…when the top starts to brown a little…add cheeses bake 5 more minutes….you should be fine…
This was phenomenal! Made it last night and the whole family went back in for seconds!
Thank you so much, Jasmine!
Do you dice the chicken? Also, would you use less liquid for angel hair pasta?
Hi, Rebecca! Yep, the recipe calls for 2 cups of diced rotisserie chicken. 🙂 If you’re using angel hair pasta, I would still use the same amount of liquid — just make sure that you’re using a full 16 ounces of pasta (as called for in the recipe). You also might need to stir it a few times as it’s cooking so that the thin noodles don’t all stick together. Finally, the cooking time will likely be much shorter with the angel hair pasta, so keep a close eye on it. Enjoy!
Could you freeze this (assembled, but not baked)?
Hi Dawn! We do not recommend freezing this casserole because pasta has a tendency to get gummy and mushy when thawed. That said, we know that other readers have frozen leftovers without issue.
There is so mu yumminess in this ♥
summerdaisy.net
Thanks, Summer! 🙂
Dump & Bake is the best! Always on our weekly menu.
The only way to go with little kids, right Alison?! 🙂
This was a huge hit in my house and so easy to make! I even added spinach. Definitely will be making again and again….
Awesome! That’s great, Amanda! I’m so glad that you enjoyed it. I love the idea of adding spinach — so smart!
Could you use cream cheese on top instead of mozzarella
Hi, Stephanie! I think it would be hard to spread the cream cheese on top (even if it’s softened), so I would stick with a shredded variety.
It depends, Rachel — did you check the pasta? If it’s tender and cooked through, then I’d say you’re good to go. You want it to be somewhat “saucy” so that your dish isn’t too dry. If the pasta still seems a bit firm, then I’d pop it back in the oven for a few more minutes (and it will soak up more of the liquid). Hope that helps! 🙂
Hey, Jennifer! I actually have never tried freezing it. If you’re going to do that, I would freeze it BEFORE baking — not after. Then you would just have to extend the baking time to account for the fact that your ingredients are frozen when you put them in the oven. 🙂 I would think it should work fine, though.
And yes — you can definitely double or triple the recipe. Just make sure that you increase the pan size (or use more pans) and double/triple ALL of the ingredients in the same proportions. Enjoy! 🙂
Blair, Thank you for the speedy reply. If I freeze it I will let you know how it goes.
You’re very welcome! Definitely let me know if you give it a try! 🙂
Did you try freezing it yet? I had the same question.
Hi, Lisa! No, I haven’t. I did check on the company’s website to see if the alfredo sauce can be frozen. The company says that it can be frozen; however, they warn that it might change in consistency and require lots of stirring when reheating to get any clumps out of the sauce. I’m not sure how well that would work in this casserole since it can be difficult to stir a dish like this after it’s assembled. Personally, I would err on the side of caution and not freeze this particular dish. 🙂
I was concerned too but the 10 min of uncovered cooking helps to thicken the sauce up! It’ll be liquidy when you first take off the foil.
Thanks for the feedback, Abbey!
Looks yummy. Do you think you could sub in shrimp and maybe some imatation crab for the chicken. I have a house full of grandkids for the weekend and this is the answer to dinner. My grandkids love shrimp.
Hi, LuAnne! I’m so glad that you might share this with your grandchildren! My boys love shrimp too, but I’ve never tried it in a dump-and-bake pasta. I would be concerned that the shrimp might get overcooked since they will likely cook much faster than the pasta. Crab meat would probably work fine, or you could use extra Jumbo large shrimp that have a longer cooking time? Just a thought! Have a great weekend!
I like the sound of that! It would nake a great small app for a dinner party, elevated by the seafoid. I’m saving this one fir our Cousons Club summer party. Thanks girls!
You dont say how much chicken stock to use? Or how much pasta to use. Or how much cheese or how much garlic? Am i missing something?
Finally found it. My bad just a dad trying to make some pasta
Oh good! We hope you enjoy it!
Hi Jordan,
All of the ingredient amounts are listed in the recipe card at the bottom of the page!
Can you sub gluten free noodles? If so any changes?
Hi, Donna! I would think so, but I honestly have not tried that. I don’t use gluten free products, so I’m not sure if they require a different cooking time or not. Sorry that I’m not much help in that regard. I would think that if you use a similar shape pasta (even gluten free), that it would be fine. 🙂
I would like to make this for a graduation party, do you have any suggestions for making this in a large roaster?
Hi, Roni! That’s great — so glad that you’ll make it for the party! This recipe uses a 13 x 9-inch baking dish (about 3.5 quart dish), which is one of the larger standard baking dishes. If you have a giant roaster pan that holds 7 or 8 quarts, then you can definitely just double all of the ingredients and bake it in that one giant pan (the cooking time should be about the same). If you don’t have a giant pan to accommodate a double recipe, then I would just suggest doubling the ingredients and dividing them between two separate 13 x 9-inch pans. Hope that helps, and enjoy!
Hi, Jess! You can definitely do that for a couple of hours, but I wouldn’t let it sit for too long (for instance, overnight). I worry that the pasta might get too mushy or would absorb too much of the liquid before baking. Hope that helps, and enjoy!
That definitely helps! Thanks so much!
I had leftovers the next night and noodles were still good. Actually I am making again tonight!
Yay! So glad that you enjoyed it! 🙂
Can you cook this with broccoli? If so, fresh or frozen? And do you just add it in with everything in the beginning and bake?
Hi, Stacey! Yes, you can definitely add broccoli to the recipe! I would grab a bag of frozen broccoli florets (because they’re easier!) and just cook them in the microwave for a few minutes. That will give them a head start so that they’re crisp-tender when you add them to the dish. You don’t want to totally cook them until they’re mushy because they will continue cooking in the oven with the casserole. Let me know if you have any other questions! 🙂
I’m in the mostly-soft food phase of jaw surgery recovery, so this was a nice change from all of the tomato sauce dishes (and for anyone wondering, this is much easier to eat than traditional Alfredo). I had to bake for close to 50 minutes before I was able to add the cheese, but that may have been because I used a little more chicken stock to be sure that the pasta was fully covered. I used a deep, round dish, so I think that also altered the cooking time a bit. I only used one cup of mozzarella and it was still super cheesy. It was a huge hit with my husband so I’ll be making it again.
Hi
I just made this and it turned out horrible!
I just see now scrolling down to leave a comment you stste to a person asking about doubling the recipie that this recipe is designed for a 13z9 baking dish. That should be stated in the recopie not a large baking dish. This was raw on the yop and mush on the bottom and lacked flavor and a sauce.At almost 60
Cooking not new to me , I even dumped out the first dish into a smaller one to bake but knowing itt was a 13×9 would have helped. What a waste of ingredients.
I can’t wait to try this. I had a friend in my college days who made amazing fettuccine Alfredo. His secret: He cooked the pasta in chicken broth!
I think you’ll love this, Lisa! Enjoy! 🙂
Does anyone have a suggestion to reduce the amount of sodium in the Dump and Bake Chicken Alfredo Pasta Casserole other than using no sodium chicken stock? The sodium continent is twice the amount of what renal patients should have.
Hi, Ellen! I know that some readers have had success with making their own alfredo sauce from scratch to use in the recipe. That would obviously add to the prep time, but it would allow you to control the amount of salt that goes into the sauce. Another option would be to decrease the amount of cheese that you use in the recipe, since cheese also includes sodium. Hope that helps, and enjoy!
This turned out great! I did make a lot of changes because of what I had on hand. Used Farfelle (bowtie) pasta, a can of Costco chicken, about a cup of frozen chopped kale and some quartered crimini (baby portabello ) mushrooms. This is a keeper!
Your changes sound perfect, Debbie! Thanks for the great review! 🙂
Can I use thawed chicken breasts since I don’t currently have a rotisserie chicken? If so, would I need to bake the chicken first or will it bake enough in the 30 minutes?
Hi, Erin! Yes, you can use thawed chicken breast. If you dice it small enough, it should cook through by the time the pasta is done — no need to cook it first. Enjoy!
Hi, Rori! My recipes are copyright protected, but I will allow you to reprint this recipe if you’re not doing so for profit. Please just credit my website. Thanks!
If I want to make this as a casserole to throw in the freezer and heat up later, do I cook the noodles and leave out the chicken broth/stock? Or what do I do different? I’m making 5 different casseroles to put in the freezer to eat once my baby gets here ❤️
Hey, Ali! Congrats on the new baby! Freezer meals are the best — especially after a little one is born!
To turn this into a freezer meal, I would do one of two things:
1. Stock all of the ingredients in your house so that the meal is ready to “dump-and-bake” when you need it, but don’t actually assemble it until the last minute. For instance, freeze the cooked, diced chicken in a Ziploc freezer bag along with the minced garlic and label it. Put the box of pasta, the jar of alfredo, and the carton of broth in your pantry together. Then, when you’re ready to enjoy the dinner, just thaw the chicken with the garlic, stir everything together, and pop it in the oven. That would be my top choice.
OR, if you really want to get all of the prep work done in advance, here’s another option:
2. Assemble the entire casserole as instructed through Step #2. Cover tightly and freeze. Then, when ready to bake, thaw the casserole in the refrigerator overnight and bake according to instructions above. You might have to add some time to the baking time, though, because you’ll be cooking it while it’s cold.
This option isn’t my top choice, just because I think that the texture of the noodles could be a little bit “off” after the raw pasta sits in the liquid for some time. Not bad, just not as “al dente.” 🙂
Hope that helps, and good luck with the rest of your pregnancy!
Hi Blair
I searched for dry pasta casseroles and found yours. I love to cook but wanted something easy. I can never seem to follow a recipe without adding my extra stuff, so this is what I did.
2 large cloves garlic microplaned
2 tsp kosher salt
1tsp coarse ground pepper
2/3 oz. Basil chiffonade
8 oz. Mozzarella 1/4″ cubed
2tsp red pepper flake
2 crowns broccoli cut small and microwaved blanched 3 min .
45 min.@ 425
Stir and add 4 oz.Parm, Asiago, and Romano shaved mix.
Sprinkle with paprika and return for 15 min. Uncovered.
Remove, cover with foil and rest 10 min.
I made this in a 9×13 and….
OMG Still quick, still easy and sooooo delicious!
Thank you!
Hi, Bob! Thanks so much for taking the time to leave a note and share your additions. They sounds perfect, and I’m thrilled that you enjoyed the meal! 🙂