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.
Hi! I am thinking about making this soon. Can you make and freeze? If so what’s the instructions for that?
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. 🙂
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!
Thank you, Alice!
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!
Thank you, Marie!
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!!
That’s great, Sam! I’m so glad that your son even approved! 🙂
I am new to your blog & I’m so glad I found you!
I made this last night and my husband and I really enjoyed it! Can’t wait to try
More recipes! Thank you
Welcome, Carol! I’m so glad that you’re here! 🙂 I hope that you find many more tasty recipes to try!
This was super easy and delish!! Ty
Thank you, Maria! We’re glad you enjoyed it.
I made this last night exactly per recipe and not only did it come out perfect, hubby said it was one of the best things I’ve made in a while! I do have a question about re heating. You say to add more liquid. Does that mean you stir the whole pan (which takes the cheese off the top and into the mixture) and bake again or microwave? Which is the best way? Thank you for this great recipe. And by the way, I used turkey breast meat that I froze after Thanksgiving and egg noodles (that’s the only 2 things I did different). Great way to do something with Thanksgiving leftovers. Looking through your other easy recipes for my next adventure
So glad that you liked it, Christy! You might not find that the leftovers need any extra moisture. If it seems dry, though, I would just drizzle some extra liquid over the top and let it soak down. That way you don’t have to stir the cheese on top. If you’re microwaving individual portions, though, it’s easier to just stir a splash of broth or liquid right into the pasta and stir. Hope that helps!
Delicious and so very easy! Made it using Tyson frozen grilled chicken which worked great!
Perfect. Thanks, Joanne!
Had a jar of Alfredo sauce sitting in my cupboard with nothing in mind to how to use it. Found this recipe and decided to try it. So easy and so good-my husband even went for seconds (actually I did too) Passing the recipe onto my daughter and definitely make it again.
We’re so glad you enjoyed it, Janet!
Made this but added some broccoli and spinach. Came out very good!
We’re so happy to hear this, Eric! Thank you for the feedback.
Just came across this recipe and it’s currently in the oven, I had to put it back in the oven after the 30min time because it was still soupy and pasta is still not al dente …. I am using a ceramic casserole dish btw. Anyone figure the right timing for ceramic dish yet? I timed for another 15 min, fingers crossed it’s done. Smells amazing. Thank you seasoned mom! ❤️
Hope you enjoyed the meal, Cindy!
So my very picky teenage son ate this dish four days in a row. That is a first! Thank you for your easy go-to recipes. I’ve made several of your dishes and they have all been well-received!
Thank you, DeAnn! That’s awesome!
This was SO GOOD! Prep was SO easy!
I used Trader Joe’s Alfredo sauce and frozen grilled chicken strips. Delicious! Doubled the recipe and made two baked. Ate one and saved one! Will make again and again!
Thank you, Am! I’m so glad that you liked it!
Want to make this but was Windsong l wondering if you cooked the chicken raw would it need a longer cooking time?
Hi, Lisa! No, if you dice the raw chicken into bite-size pieces before adding it to the dish, it will be done by the time the pasta is done! 🙂
Thanks I didn’t see this before and sadly I overcooked by like 20 extra minutes but everyone still ate it and I’m gonna do better next time now I know where I messed up. Thanks for responding though
We’re sorry it overcooked! Hopefully it goes smoothly next time.
Can’t wait to try this recipe. So glad to find this site.
We’re so happy to have you here, Daria! We hope you enjoy it.
My husband and I have tried so many Alfredo bake recipes trying to find one we really like. THIS WAS THE BIGGEST HIT FOR US! Truly the best Alfredo recipe we’ve ever found. I don’t think I’ll make it any other way now.
Thank you so much, Maryann!
Excellent!!! I did make my own Alfredo sauce and added broccoli but with the rotisserie chicken and not having to boil pasta, it made this recipe quick and easy. Everyone loved it and we will definitely make it again-thank you for sharing!
Thank you for trying it out, Andee! We’re so happy it was a hit.
Is this something you could make into a freezer meal? Would you make any major changes to it?
Hi Samm!
To turn this into a freezer meal, we 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 our top choice, just because we 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 this helps!
Delicious. I made homemade Alfredo sauce.
Yum! We’re so glad you enjoyed it, Tonya!
Delicious!!! So easy to make.
Thanks, Mac!
Excellent and quick and easy!
Thanks, Janice!
Blair,
I don’t really care for the canned Alfredo sauce. Do you have a homemade Alfredo recipe I could try? Thanks.
Gail
Hi Gail! Unfortunately, we don’t have a homemade alfredo sauce recipe at this time.
Didn’t have the chicken broth, so substituted cream of mushroom soup and it turned out great! Also added crushed red pepper flakes with the garlic. Super easy – Thanks!!
We’re so glad you were able to make it work for you, Jeannie!
I have probably made this a million times by now always such a good and easy recipe to go to and makes a decent portion.
Thank you so much, Chandra! I’m glad that you enjoy it!
Awesome recipes great flavor, followed recipe exactly just sprinkled a little basil on the chicken when I put it in the bowl.
Thank you, Cindy!
I followed the instructions to the letter. The casserole was very thin, the sauce did not thicken up. I think three cups of chicken stock was too much. I’m very disappointed. 🙁
We’re sorry to hear this, Kathy! It might have needed more time in the oven as every oven bakes differently.