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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!

  1. 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.
  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 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

Dump and Bake Chicken Alfredo Pasta Casserole

4.87 from 37 votes
Prep: 10 minutes
Cook: 38 minutes
0 minutes
Total: 48 minutes
Servings 8 people
Calories 440 kcal
You only need 10 minutes of prep and one dish for this easy Dump-and-Bake Chicken Alfredo Pasta Casserole. You don't even have to boil the pasta!

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 recipeCalories: 440kcalCarbohydrates: 46gProtein: 17gFat: 20gSaturated Fat: 10gCholesterol: 73mgSodium: 1026mgPotassium: 221mgFiber: 2gSugar: 3gVitamin A: 191IUVitamin C: 6mgCalcium: 160mgIron: 1mg
Keyword: chicken alfredo bake, chicken alfredo casserole, chicken pasta, creamy one pot pasta
Course: Dinner
Cuisine: Italian
Author: Blair Lonergan

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

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

    1. 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. 🙂

      1. 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.

  1. 5 stars
    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!

  2. 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?

    1. 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!

  3. 5 stars
    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!!

  4. 5 stars
    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!

  5. 5 stars
    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!!

    1. 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!

      1. 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.

        1. 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! 🙂

  6. 4 stars
    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.

  7. 5 stars
    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!

    1. 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!

  8. 5 stars
    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.

  9. Hi! I am thinking about making this soon. Can you make and freeze? If so what’s the instructions for that?

    1. Hi, Cheyenne! 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. I suppose it just depends on how picky you are about the texture. 🙂

  10. 5 stars
    So good and super easy! So hard to find a recipe where the pasta cooks in the dish and it actually works! Fed 8 people for lunch with leftovers (with a salad and bread). I just added probably 3 cups of chicken because we like a lot of meat. Great recipe!

  11. 5 stars
    I just made this dish and it was fantastic! My daughter loves chicken alfredo and this was a simple and easy meal to make. This is now saved in our “Tried and True” recipes!

  12. 5 stars
    ABSOLUTELY DELICIOUS!!! I found this recipe very easy and very flavorful. Next time I will add more chicken and some bacon. My 10 year old is very picky with food and he went back for seconds. Saved this in my Need-to-make-again-file. Well done!!