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.
Pretty good to be so easy. I halved the recipe and made 2 seperate casseroles.
Hi, Sarah! Yes, you can substitute any cooked chicken for the rotisserie chicken. Generally, 3/4 pound of raw boneless skinless chicken breasts will yield about 2 cups of cubed cooked chicken.
If you want to top it with breadcrumbs, you can toss the breadcrumbs with melted butter and just sprinkle the buttered breadcrumbs on top of the casserole during the final 5-10 minutes of baking (just so that they have a chance to brown, but not burn). Enjoy!
I made this last night and it was great! No leftovers! My kids are pretty picky and they loved it. I used three skinless, boneless chicken thighs and made my own stock with them. One way to cut down on sodium. But everything else I followed to the “T” and it came out perfect. The timing was spot on too. Thank you for this delicious recipe.
This was amazing!!! Thank you!
Great! I’m thrilled that it was a hit! Thanks for letting me know! 🙂
This recipe is soooo good!! I followed the directions exactly and it turned out perfectly! Thank you.. this one is a keeper ♥️
Excellent! I’m so glad that it worked well for you, Patti! 🙂
Oh boy….. I accidentally mixed in all the cheese BEFORE baking it…. Here’s to hoping it still turns out…. Yikes! If you read this in the next 30 minutes give me some hope!! 🙂
I think it will be fine, Lori! 🙂
hi! can i cut the recipe in half and use a smaller baking dish? as long as i halve everything it should work right? would the bake time still be the same? thanks!
Absolutely! I’ve done that many times. 🙂 Cut every ingredient in half and bake in an 8-inch square dish. The rest of the cooking instructions remain the same. Enjoy!
I made this for my husband and extremely picky daughter. Everyone loved it. I added 10 mins after the initial 30 and it was perfect. We will be adding this to our regular rotation.
Wonderful! Thanks, Kim — I’m so glad to hear that your family enjoyed it! 🙂
I totally screwed up the recipe and it still turned out okay. Forgot to cover it, so I ended up stirring it about 10 minutes before it was done cooking. I used up all my mozarella on another recipe, so I put a bunch of Parmesan cheese on it before I served it. I also put in 4 cups of chicken, cuz I couldn’t save the chicken for later. I served this at a women’s retreat and everyone loved it.
That’s great, Barb! Thank you for letting me know! 🙂
I’m so dumb, I totally put raw chicken in with the pasta since I usually bake my chicken anyways in my Alfredo.
It’s okay, Harley! If the chicken was diced into small pieces, it should be totally fine. 🙂
Can I use frozen diced rotisserie chicken? Defrosted, of course.
Absolutely! 🙂
Can you sub chicken broth for the chicken stock?
Absolutely! Enjoy, Laura!
Made this tonight after my kids had requested “that yummy white chicken pasta from Costco”. My errands ran long and I didn’t make it to Costco today, so my search for a similar recipe sent me here. I’m thrilled to have found this! All five kids at my dinner table loved this! What an easy-peasy and super delicious recipe! I followed as Directed, but accidentally started mixing the cheese in instead of topping (was multitasking and helping my son with homework). Also mixed in some finely chopped broccoli and zucchini (half a head and half a zucchini). I have a feeling this will become be a weekly staple! Thanks for sharing!
Wonderful! There’s nothing better than an easy dinner that all of the kids can agree on! 🙂
Can I use marinara sauce instead of Alfredo sauce?
Yes! 🙂
Great dish and easy to make. I love it!
Thanks, Tonya!
Cannthis be cooked one day, put in fridge and reheated?
Hey, Maggie! Yes, you can definitely do that. Like any other pasta casserole, I don’t think that the texture of the pasta is quite as good when it’s reheated…but it will work.
What a wonderful casserole! I did add one more jar of Alfredo. This dish was the bomb! Thank you so much!!!!
Thanks, Jennifer! 🙂
My kids love this. I use two 15 ounce jars of Alfredo sauce (I was in the middle of making it when I realized I had the wrong size jars of Alfredo and just used two) and two chicken breasts. I have added broccoli and I think it is an improvement but my son disagrees. The kids would eat it every week.
Sounds great, Georgia! Thank you!
WOW! Absolutely delicious! This recipe is a keeper! Thank you!
Thanks, Karen!
The first time I made this I decided it needed a bit more flavor/ zing. Second time I added a can of Hunts diced tomatoes with sweet onion along with bite size broccoli and oh my it was delicious.
Thank you for the recipe !!
SW
Your changes sound delicious! Thanks, Sandi!
Hi there. Just wanted to say I tried this recipe last night and it was so good and so easy! Barely any cleanup, too.
I haven’t been feeling well from some medicine side effects and needed something easy and something that I could use up a rotisserie chicken on so it wouldn’t go to waste. So I searched chicken and pasta casserole and this site came up…
I didn’t have any fresh herbs on hand so I added half a tsp of Mrs Dash garlic n herb.
I cut the recipe in half for just my husband and I and we have enough for leftovers tonight.
Broccoli goes really good with it.
That’s wonderful, Kristin! Thanks for your note, and I hope that you’re feeling better soon!