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.
I don’t know if this recipe calls for way too much liquid or the cook time isn’t long enough. I ended up cooking for an hour and half extra
And ended up dumping some of the liquid out halfway since it took so long.
This is so good! I added a pint of cherry tomatoes sliced in half and spinach. Sprinkled some Parmesan cheese on the bowls just for an additional salty treat. Yum!
Yum! Thank you for trying it out, Erin! We’re so glad you enjoyed it.
Hi! I’ve made two of your dump-and-bake casseroles and I think I’ve found the solution to my cooking dilemmas. Both were very tasty, fed me for a week and were doable preparation wise. Yahoo! Hooray for you! Thanks for sharing.
Still a couple of things to figure out. I like to add what vegetables I can to the casseroles. How much peas or broccoli could I add to this? I will probably use frozen. If I put the bag in the refrigeator to thaw like late in the afternoon will it be thawed enough by the next day or should I give it 24 hours? How salty is the alfredo sauce, generally? If I’m concerned about saltiness, could I add like half the cheese and save the rest for when I reheat it? If I wanted to add some wine, how much do you think would be appropriate? Thanks!
Hi, Marion! You can add however many vegetables you like — maybe 1-2 cups? No need to thaw the frozen veggies first. Peas and corn thaw almost instantly when you stir them into the hot pasta towards the end. And yes, you can cut the cheese in half if you’re concerned with the salt.
Another question! Can I freeze left over stock? There is often a cup left over. They say it can be refrigerated for a week but since the casserole feeds me for a week I am afraid it will be spoiled by the time I cook again. Thanks!
Yes, stock can be frozen for up to 3 months.
Thank you! I hate to waste it.
Third time making this in the oven now. Love it very easy thanks for the great recipe
We’re so glad you enjoy it, Judy!
Hello!
Can I use a 3qt 9×13 baking dish for this instead of 4qt?
Hi, Samm! Yes, that should work fine. Hope you enjoy the meal!
Can this be made a day ahead of time and stored in the fridge?
It’s best stored for just a few hours, but you can prep it a day in advance if needed. 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!
What a great recipe. The parents approved as so did I. Thank you for sharing.
We’re so happy you enjoyed it! Thank you for trying it out, Brenda.
This is a super easy weeknight meal. I’ve made it a few times now and it’s a hit with my family. We always add broccoli to get in some veggies. We seem to fall in that category where it takes about 40-45 minutes for the pasta to cook al dente, however we have a gas range. As a shortcut I use the rotisserie chicken from Costco that’s already off the bone and packaged. This feeds our family of four for two meals, which is always a win.
We’re so glad you’re able to make it work for you! Thank you for your feedback, Megan.
Hate it when a recipe leaves off the amount of an ingredient. Will pick a different site next time. Chicken stock for oven baked alfredo
Hi Ruth,
You can always find the full ingredient amounts in the recipe card at the bottom of any post! We hope you give the recipe a try.
This is excellent! I used 2 15 oz bottles of Rao’s roasted garlic Alfredo sauce and penne pasta. It took longer to bake and when it was done I threw on the Italian cheese and broiled the cheese to melt. I thought if I did that the pasta wouldn’t overcook!
Thanks for a wonderful, easy recipe!
Thank you for trying it out, Brenda! We’re so glad you enjoyed it and appreciate you taking the time to leave a review.
made this for my family with 3 kids under 3, it was a hit. and a great way to use up leftover chicken breast from the night before
I added extra sauce & stock because I like our casseroles creamier. also added brocolli and all my anti-brocolli kids ate it.
very easy for a busy mom to make on the fly
Yay! I’m so glad that your family approved. Thank you for letting me know! 🙂
Can this be made in advance
Hi Pam! Yes, you can assemble the casserole a few hours in advance, or even leave it covered in the fridge 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. Hope this helps!
I halved this recipe and made it in a 9×9 Pyrex dish. It took about 40 minutes for me before I topped it with cheese and continued baking. This recipe was amazing!! So easy for a weeknight when you don’t want to cook! I used bagged rotisserie chicken that I got from Walmart to make it even easier! I will be making it again.
We’re so glad you were able to make it work for you, Minda! Thank you for trying it out.
Followed instructions to a T and it came out rather watery. If we try this one again, will either add an extra box of pasta to soak it all up or 1 cup less of broth. Tasty base, just didn’t quite work for us.
We’re sorry to hear this but appreciate the feedback, Karen. We’d love to know how it goes if you do try it out again.
Very good and easy
Thank you, Diane!
Brilliant failproof recipe that is totally delicious.
Thank you, Lesley!
This is my second time making this! Got off work at 9pm and still able to make my husband a great amazing dinner with plenty of leftover la SUCH A EASY DELICIOUS MEAL
We’re so happy to hear this, Jeni! Thank you for trying it out and taking the time to leave your feedback.
This recipe was super easy to put together. We added fresh spinach because we had some in the fridge to use up. It was great in the recipe and added a bit of colour. We had company and they all wanted the recipe.
I added a bit of milk to the leftovers to make it creamy again. That worked great. We will definitely make this dish again.
That’s such a compliment, Dave. Thank you for letting me know!
This was so easy and my family loved it! Thank you
That’s great, Daniela. Thank you!
I used a bag of frozen, grilled, sliced chicken breasts to save time. I also added an extra 1/2 of a small jar of Alfredo sauce just to make it little saucer. The taste was great and it was super quick to throw together. Served it with broccoli steamed in the bag and garlic toast. My family loved it and I’ll definitely make it again! Thanks for another great recipe Blair, I’ll be sure to pass it along to others.
Thank you so much, Lorraine! We’re glad you enjoyed it and appreciate you taking the time to leave a review.
This was delicious! I added spinach. It was so good.
Awesome; so glad it was a hit, Janelle!