Introduction
When life gets busy and dinner feels like a chore, this Dump-and-Bake Chicken Alfredo Casserole steps in like a hero. With zero stovetop prep and only one baking dish, you can enjoy a hearty, creamy, cheesy, and oh-so-satisfying pasta dinner without even boiling the noodles.
Perfect for family dinners, potlucks, or meal prepping, this recipe brings restaurant-quality Alfredo flavor straight to your table—with minimal effort and cleanup. It’s comfort food at its finest: simple, rich, and crowd-pleasing.
Ingredients:
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1 (16 oz) package rotini pasta (uncooked)
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22 oz jar Alfredo sauce (or 1.5 standard 15 oz jars — approx. 2.5 cups)
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3 cups chicken stock or broth
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2 cups diced or shredded rotisserie chicken (or cooked chicken of choice)
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2 tsp minced garlic (about 2 large cloves)
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2 cups shredded mozzarella cheese (or Italian blend)
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Optional garnish: grated Parmesan, fresh parsley or herbs
Preparation:
Step 1:
Preheat your oven to 425°F (220°C). Get your 4-quart baking dish or a standard 9×13-inch casserole dish ready.
Step 2:
In the baking dish (or a large bowl), mix together the uncooked pasta, Alfredo sauce, chicken stock, diced chicken, and garlic. Stir well to evenly coat all the ingredients.
Step 3:
Cover the dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
Step 4:
Uncover the dish. Stir the pasta gently and check doneness—it should be al dente. If still too firm, cover again and bake for an extra 5–10 minutes.
Step 5:
Sprinkle shredded mozzarella on top and return to the oven uncovered for another 8–10 minutes, or until the cheese is melted and bubbling.
Step 6 (Optional):
Garnish with Parmesan cheese or fresh herbs like parsley, oregano, or basil. Taste and adjust seasoning with salt and black pepper.
Variation
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Pasta Swap: Use penne, rigatoni, elbows, or shells—just check their cook time to match rotini (7–8 minutes).
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Vegetable Boost: Add steamed broccoli, peas, spinach, or mushrooms for a veggie-packed version.
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Protein Options: Use shredded turkey, Italian sausage, shrimp, or crab meat.
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Flavor Kick: Add a pinch of red pepper flakes, Italian seasoning, or smoked paprika.
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Cheese Twist: Blend mozzarella with provolone or asiago for a deeper flavor.
Cooking Note:
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The pasta cooks in the sauce, so no need to pre-boil.
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Avoid overbaking—remove once the pasta is tender and most liquid is absorbed.
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Using ceramic/glass bakeware may need slightly longer cooking times than metal pans.
Serving Suggestions:
Pair this creamy casserole with:
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Caesar salad or mixed greens with balsamic dressing
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Garlic bread, crusty baguette, or focaccia
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Steamed broccoli, roasted asparagus, or sautéed zucchini
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A glass of chilled white wine for the adults!
Tips:
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Make it ahead: Assemble the dish, cover, and refrigerate up to 24 hours in advance. Decrease bake time slightly if the pasta has absorbed liquid.
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Reheat like a pro: Add a splash of milk or broth before microwaving to restore creaminess.
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Avoid freezing: The texture of thawed pasta can get gummy.
Prep Time:
10 minutes
Cooking Time:
38 minutes
Total Time:
48 minutes
Nutritional Information (Per Serving):
(Approximate, based on 8 servings)
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Calories: 440 kcal
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Protein: 17g
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Sodium: 1026mg
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Carbohydrates: 46g
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Fat: 20g
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Saturated Fat: 10g
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Cholesterol: 73mg
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Fiber: 2g
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Sugar: 3g
FAQs
Q: Can I use cooked pasta instead of raw?
A: Yes! Just skip the broth and reduce baking time to about 20 minutes.
Q: Can I freeze this casserole?
A: It’s not recommended—pasta tends to become mushy when thawed and reheated.
Q: Can I make this with homemade Alfredo sauce?
A: Absolutely! Just use about 2.5 cups of your favorite creamy Alfredo.
Q: Is it okay to use gluten-free pasta?
A: Yes, but check pasta doneness carefully—gluten-free options can cook faster or differently.
Q: How do I make this lower in sodium?
A: Use low-sodium broth, a reduced-sodium Alfredo, and go easy on the cheese.
Conclusion
This Dump-and-Bake Chicken Alfredo Casserole is a miracle for busy cooks, comfort food lovers, and pasta fans alike. With just 10 minutes of prep and no extra pots or pans, it’s everything you want in a weeknight dinner: easy, satisfying, and full of cheesy, creamy flavor.
Whether you’re feeding a crowd or meal-prepping for the week, this dish delivers every single time. Bookmark it, print it, share it—because this is a casserole you’ll be making again and again!
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Easy Dump-and-Bake Chicken Alfredo Casserole (No-Boil Pasta)
Ingredients
-
1 (16 oz) package rotini pasta (uncooked)
-
22 oz jar Alfredo sauce (or 1.5 standard 15 oz jars — approx. 2.5 cups)
-
3 cups chicken stock or broth
-
2 cups diced or shredded rotisserie chicken (or cooked chicken of choice)
-
2 tsp minced garlic (about 2 large cloves)
-
2 cups shredded mozzarella cheese (or Italian blend)
-
Optional garnish: grated Parmesan, fresh parsley or herbs
Instructions
Step 1:
Preheat your oven to 425°F (220°C). Get your 4-quart baking dish or a standard 9×13-inch casserole dish ready.
Step 2:
In the baking dish (or a large bowl), mix together the uncooked pasta, Alfredo sauce, chicken stock, diced chicken, and garlic. Stir well to evenly coat all the ingredients.
Step 3:
Cover the dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
Step 4:
Uncover the dish. Stir the pasta gently and check doneness—it should be al dente. If still too firm, cover again and bake for an extra 5–10 minutes.
Step 5:
Sprinkle shredded mozzarella on top and return to the oven uncovered for another 8–10 minutes, or until the cheese is melted and bubbling.
Step 6 (Optional):
Garnish with Parmesan cheese or fresh herbs like parsley, oregano, or basil. Taste and adjust seasoning with salt and black pepper.
Notes
-
The pasta cooks in the sauce, so no need to pre-boil.
-
Avoid overbaking—remove once the pasta is tender and most liquid is absorbed.
-
Using ceramic/glass bakeware may need slightly longer cooking times than metal pans.