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