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.
Hey, Taylor! I’m not sure what went wrong, either. It shouldn’t be watery if the noodles are cooked through, because the pasta absorbs liquid as it bakes. I’m sorry that I wasn’t there to see what may have gone wrong. 🙁
What if I do not have any broth on hand?
I would substitute with water. It won’t have quite as much flavor, but it will still work!
Absolutely delicious! A huge hit at my table.i found a recipe for homemade Alfredo sauce and used that with a couple of tweaks for the fussy ones at my house. It’s being added to my collection and I’m excited to check out your other Dump and Bake recipes.
That’s awesome, Cathy! Thanks for taking the time to leave a note and let me know! 🙂
Hi, Blair–
Wanted to let you know that I tried this recipe last week and it was so good and easy. I used penne pasta and the mozzarella I used was smoked so gave a really nice taste. I keep a bag of Wegmans frozen cooked chicken strips on hand and they were perfect in this. We got 8 meals out of it (two people for 4 meals each)! My husband really liked this! These “Dump and Bake” meals are great–I love being able to put everything in one pan and throw it in the oven and then having time to do other things. Thanks for another goodie!
That’s wonderful, Norma! Thank you so much for letting me know. I agree — Dump-and-Bake dinners rock! 🙂
I am so excited to make this tomorrow ! I am making lasagna too – and that recipe calls for the oven to be at 375.. I really need to have them
in the oven together.. do you think this would be ok to cook at 375? I know there’s probably no way to know for sure until I try it.. I just thought you might have a suggestion. Thank you so much for this recipe.. really appreciate it!
Hi, Shannon! This should work in the 375 degree F oven — you’ll just need to increase the baking time to make sure that the pasta is tender. 🙂
Such an easy recipe. Family loved it!
I added some fresh basil and will add broccoli next time.
Thanks for the recipe, Blair!
Perfect! Thanks for leaving a kind note, Barry!
Can Penne Noodles or Shell Noodles be used?
Hi, Chris! Absolutely! You may just need to adjust the baking time slightly, depending on the size/shape of the pasta that you use. Keep an eye on it and pull it out as soon as the pasta is tender. You don’t want it to be overcooked and mushy. 🙂
i’m unable to eat broccoli. can you please recommend other veggies? also can i cook myown chicken for this/ if so how many breast should i sue/ thank you
Hi, Joanne! You can add any veggies that you like — stir in frozen peas towards the end (since they don’t need long to cook), or use frozen or canned cut green beans, for instance. The total amount of chicken that you need for two cups will depend on the size of your chicken breast, but two chicken breasts will be plenty. Enjoy!
Did you mean a 16oz jar of sauce ? Because my store doesn’t make a 22 oz jar. I got two small ones but just checking first
Hi, Megan! No, there’s a larger “family size” jar that’s 22 ounces. No worries if you can’t find it at your store — just use a little less than two of the smaller jars, as you mentioned. Enjoy!
How do you suggest reheating this dish so it is not too dry?
Hi, Sandra! I don’t love this dish reheated because it’s really hard to keep leftover pasta from drying out. That said, you can cover it with foil and bake it in a 350 degree F oven just until warmed through. That should help hold in the moisture. 🙂
I have good results with reheating pasta dishes by placing a damp paper towel over the pasta & microwaving or you could do the same but cover with foil & reheat in the oven. The wet/damp paper towel keeps the moisture in.
Fantastic!!!!
I love fettuccini Alfredo at restaurants , but am always disappointed when I use jarred sauce at home. This, however, was absolutely delicious and we kept going back for more. Thank you so much for sharing. I’m sure I’ll make this countless more times in the future!
Thank you, Patti! I’m so glad that you enjoyed it! 🙂
Delicious. Easy. I’m impressed!
Thanks, Joanna!
I’ve made this recipe twice in the last week! I used 2 jar of sauce the second time. We love it!
That’s great, Rebecca! Thank you!
I haven’t made the recipe yet. I’m think about doing it tonight and adding cooked bacon, peas, and swapping some of the cheese at the end for buttered breadcrumbs.
Anyway, I actually came to ask if you ever put that book together?
Hi, Katie! I hope you enjoy the meal!
And to answer your question…no, I don’t have a book to offer right now. 🙁 Sorry!
Just Awesome!!! I added some riced broccoli/cauliflower. Mixed it in the sauce. Told the kids it was herbs. They loved it and I got some vegetables in them with no fuss! Love you dump and bakes!!
Thanks, Cheryl! Adding the riced veggies is a genius mom hack! 🙂 So glad that your kids approved!
Second time I’ve made this. You can use any type of sauce, used one Preggo garlic and one campbels creamy butter garlic sauce. I also added some cajun seasoning, Turns out great everytime. Will always keep on hand for an easy tasty dinner! Thank you!
Thanks, Tisha! I’m so glad that you enjoyed it. I’m sure the cajun seasoning is a delicious touch!
This may be a duplicate comment – not sure my first try at leaving a comment went through! I used this as a “guide” to use what I had on hand & it turned out great! I used a 12 oz can of chunk chicken breast, as well as a variety of pastas that I had small amounts of to total 16 oz – penne, elbow macaroni, & a very small amount of regular spaghetti noodles. I did not have chicken stock, but used chicken bouillon in water instead. I love your dump & bake recipes!!
That’s wonderful, Betsy! I’m so glad that you were able to make it work with the ingredients you had on hand. Thanks for your kind note!
Has anyone doubled this recipe? If so, do you bake it the same amount of time? I’m making really large casseroles for our homeless ministry at church and baking in the store bought large aluminum pans.
Hi, Kim! I haven’t doubled it myself, but I would guess that you’ll need to add about 10-15 minutes to the total cooking time. Just keep an eye on the pasta towards the end and keep it in there until it’s tender. What a blessing that you’re sharing with others. Hope it’s a hit! 🙂
I have made this twice now and it is definitely a repeat meal for my family. Having said that, the second time that I made it, I only added two cups of chicken stock as it was quite soupy the first time.
Turned out great. I also added spinach after the 30 minute mark and extra cheese cause who doesn’t like cheese.
Next time I make it I will probably add either peas or broccoli.
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. I have many of your other dump & bake recipes pinned, too, & cannot wait to give them a try!
Thank you, Kristin! I appreciate your kind words and the fact that you took the time to come back here and leave a note. So glad that you enjoyed the meal!
I did not chop up my chicken breasts as I was just going to bake them but my 11 year old REALLY wanted baked chicken alfredo like he gets from his fav take out place. So I just put my chicken breasts on top of the pasta and covered with my alfredo sauce. I hope this turns out. Ugh.
Hope that works for you, Andrea! We always aim to please our kiddos, right?! 🙂