This Dump and Bake Chicken Alfredo Casserole is the ultimate low-effort comfort meal for busy nights. There is no boiling water, no draining pasta, and no standing over a stove just combine everything in a dish and let the oven do the work.
With tender rotini pasta, juicy chicken, and a rich, creamy garlic sauce topped with melted mozzarella, this dish delivers big flavor with minimal cleanup.
Recipe Details
- Flavor Profile: This casserole is rich and creamy with a savory garlic punch from the Alfredo sauce and chicken stock, finished with a mild, milky mozzarella topping.
- Texture: The pasta cooks right in the sauce, absorbing the flavor and becoming perfectly tender, while the top layer of cheese adds a gooey, stretchy finish.
- Time: 5 minutes prep, 40 minutes bake time.
- Difficulty: Very Easy. It is a true “dump and bake” method that requires zero cooking skills.
What You’ll Need
To make this recipe, you will need a large 9×13-inch baking dish to hold the pasta and liquid. You will also need aluminum foil to cover the dish tightly during the initial bake. The ingredients rely on pantry-friendly shortcuts like jarred Alfredo sauce, chicken stock, and rotisserie chicken to keep the process fast and simple.
Ingredient Notes
- Rotini Pasta – Use uncooked rotini (corkscrews). This shape is excellent for holding onto the thick Alfredo sauce.
- Alfredo Sauce – You can use one large 22-oz jar or about one and a half smaller jars. Using store-bought sauce makes this recipe incredibly fast.
- Chicken Stock – This provides the extra liquid needed to cook the raw pasta in the oven. It adds more flavor than plain water.
- Cooked Chicken – Diced or shredded rotisserie chicken works perfectly here. It is already seasoned and cooked, adding convenience.
- Minced Garlic – Fresh minced garlic cuts through the richness of the jarred sauce and adds a homemade touch.
- Mozzarella Cheese – Shredded mozzarella melts beautifully for that classic cheesy casserole top.
Add-ins and Substitutions
- Vegetables – Broccoli florets (fresh or frozen and thawed) are a classic addition to chicken Alfredo. Toss them in with the pasta before baking.
- Pasta Shape – Penne or fusilli work well if you don’t have rotini. Avoid long noodles like spaghetti as they are harder to “dump and bake” evenly.
- Spice – A sprinkle of red pepper flakes or Cajun seasoning can add a nice kick to the creamy sauce.
How to Make Dump and Bake Chicken Alfredo Casserole
- Prep and Combine: Preheat the oven to 425°F (220°C). In a large baking dish, stir together the uncooked rotini pasta, Alfredo sauce, chicken stock, diced or shredded chicken, and minced garlic. Make sure the pasta is largely submerged in the liquid.
- First Bake: Cover the dish tightly with aluminum foil. Bake for 30 minutes.
- Check Pasta: Uncover the dish and give the pasta a good stir. 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; it will thicken).
- Adjust Time (If Needed): While the 30-minute cook time usually works, ovens vary. If the pasta is still very hard after 30 minutes, just cover the dish and return it to the oven for about 10 minutes longer until the pasta is al dente. Then move on to the next step.
- Add Cheese: Sprinkle the shredded mozzarella cheese over the top of the pasta mixture.
- Final Bake: Bake, uncovered, for 5-10 more minutes, or until the cheese melts and the pasta is perfectly al dente (but not mushy and overdone).
- Serve: Garnish with freshly grated Parmesan or chopped fresh herbs if desired.
Pro Tip: Stir the mixture thoroughly before the first bake! You want to ensure the Alfredo sauce and chicken stock are well-blended so the liquid consistency is even. If pockets of thick sauce sit on the pasta without broth, those noodles might stay hard.
Recipe Tips
- Tight Seal: When covering with foil, make sure it is tight. You want to trap the steam inside the dish so the pasta cooks evenly. If steam escapes, the pasta may dry out.
- Liquid is Normal: Don’t panic if it looks soupy when you first uncover it. As the casserole stands and cools slightly, the starch from the pasta will thicken the sauce significantly.
- Don’t Overbake: Pasta can go from al dente to mushy quickly in the oven. Check it right at the 30-minute mark to assess how much more time it needs.
FAQs
- Can I use raw chicken? No, this recipe is designed for cooked chicken. Raw chicken releases different amounts of moisture and needs to be handled differently to ensure safety and texture.
- Why is my pasta crunchy? This usually happens if there wasn’t enough liquid covering the pasta or if the foil wasn’t tight enough. Ensure the pasta is submerged before baking.
- Can I freeze this? Yes, you can freeze the baked casserole. However, cream-based sauces can sometimes separate slightly upon reheating. Stirring it well after reheating usually helps.
Serving Suggestions
- Garlic Bread: A side of crusty garlic bread is perfect for mopping up the creamy sauce.
- Green Salad: Serve with a fresh Caesar salad or a garden salad with vinaigrette to cut through the richness.
- Roasted Veggies: Roasted asparagus or green beans make a great healthy side.
Make This Recipe in Advance
- Assembly: You can combine the chicken and sauce ahead of time, but do not add the uncooked pasta until right before you bake. If the raw pasta sits in the liquid in the fridge, it will start to get mushy before it even hits the oven.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, adding a splash of milk if the sauce has become too thick.
Dump and Bake Chicken Alfredo Casserole
- Total Time: 45 minutes
- Yield: 8 Servings 1x
Description
This Dump and Bake Chicken Alfredo Casserole is the ultimate low-effort comfort meal for busy nights. There is no boiling water, no draining pasta, and no standing over a stove just combine uncooked rotini, savory rotisserie chicken, and creamy Alfredo sauce in a dish and let the oven do the work. With tender pasta and a gooey mozzarella topping, this dish delivers big garlic-parmesan flavor with minimal cleanup.
Ingredients
- 16 oz rotini pasta, uncooked
- 2 1/2 cups Alfredo sauce (about one 22-oz jar or 1 1/2 smaller jars)
- 3 cups chicken stock or broth
- 2 cups cooked chicken, diced or shredded (rotisserie works well)
- 2 teaspoons minced garlic (about 2 large cloves)
- 2 cups shredded mozzarella cheese or Italian cheese blend
- Grated Parmesan cheese (optional, for garnish)
- Chopped fresh herbs like basil or parsley (optional, for garnish)
Instructions
Prep and Combine
Preheat your oven to 425°F (220°C). In a large 9×13-inch baking dish, combine the uncooked rotini pasta, Alfredo sauce, chicken stock, cooked chicken, and minced garlic. Stir thoroughly to ensure the Alfredo sauce and stock are well-blended and the pasta is mostly submerged in the liquid.
First Bake
Cover the baking dish tightly with aluminum foil. It is crucial to get a tight seal to trap steam. Bake for 30 minutes.
Check the Pasta
Remove the dish from the oven and carefully uncover it. Give the pasta a good stir. Test a noodle; it should be almost al dente (firm but starting to soften). Don’t worry if the sauce looks thin at this stage; it will thicken as it cools.
Add Cheese and Finish
Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture. Return the dish to the oven, uncovered.
Final Bake
Bake for an additional 5 to 10 minutes, or until the cheese is fully melted and bubbly, and the pasta is tender.
Serve
Let the casserole sit for a few minutes to allow the sauce to set slightly. Garnish with freshly grated Parmesan or chopped herbs if desired, and serve warm.
Notes
Liquid is Normal: When you first uncover the dish, it may look soupy. This is normal! The starch from the pasta will thicken the sauce significantly as it stands and cools slightly.
The Foil Seal: Ensure your foil cover is tight. If steam escapes, the pasta on top may dry out and remain crunchy.
Make Ahead: You can mix the chicken and sauce ahead of time, but do not add the uncooked pasta until right before you put it in the oven. If raw pasta sits in liquid in the fridge, it will become mushy.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Serving
- Calories: 520
- Sugar: 3g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: dump and bake chicken alfredo, no boil pasta casserole, easy chicken dinner, rotisserie chicken recipe, creamy pasta bake, 5 ingredient dinner, kid friendly meals
