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Dump and Bake Chicken Alfredo Pasta Casserole

Name: Dump and Bake Chicken Alfredo Pasta Casserole
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
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))

Published: Feb 9, 2016 by Blair Lonergan

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A 10-minute crowd-pleaser, this dump-and-bake chicken Alfredo pasta 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!

Overhead shot of easy chicken alfredo casserole in a white baking dish

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!

Easy chicken alfredo casserole served in a blue bowl with cheese on top

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.

Front shot of creamy chicken alfredo casserole in a white baking dish

Ingredients for Chicken Alfredo Pasta

This is a quick overview of the ingredients that you'll need for the easiest chicken alfredo recipe. 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 with heavy cream 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 breasts (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.

Ingredients for chicken alfredo casserole on a white table

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!

In a large baking dish (or in a separate bowl if it's easier), toss together the uncooked pasta, Alfredo sauce, chicken stock, chicken, and garlic.
Cover tightly with foil.
Bake in a 425°F oven for 30 minutes.
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.
Sprinkle mozzarella on top, and return the dish to the oven.
Bake for about 8-10 more minutes, or until the cheese is melted and the pasta is tender.
Garnish with freshly-grated Parmesan cheese or fresh parsley (or other herbs), if desired. Taste and season with salt and pepper.

Process shot showing how to make chicken alfredo casserole with jar sauce

Adding cheese on top of a creamy chicken pasta casserole

Horizontal shot of a cheesy chicken alfredo bake in a blue bowl with a fork

What to Serve with Chicken Alfredo Pasta

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 slices of garlic bread, crusty French baguette, or homemade focaccia bread.

Overhead shot of chicken alfredo bake on a white table with a side of broccoli and baguette

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. Individual portions can be reheated in the microwave for about 1-2 minutes.

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.

Overhead shot of baked chicken with alfredo sauce in a white casserole dish

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.

Overhead shot of a bowl of dump and bake chicken alfredo pasta

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!

Cheesy chicken alfredo casserole recipe in a white baking dish on a white table

More Dump-and-Bake Casserole Recipes to Try

Square overhead shot of a pan of chicken alfredo pasta casserole

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