Chicken Alfredo Casserole

5 from 65 votes

You only need 10 minutes of prep and one dish for this easy chicken Alfredo bake!

Course Dinner

Cuisine Italian

Keyword chicken alfredo casserole, chicken alfredo pasta, chicken alfredo pasta bake, chicken alfredo pasta casserole, easy chicken alfredo bake

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 499kcal

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

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.

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.