This dump-and-bake chicken Alfredo casserole is a creamy, cheesy pasta dinner with no boiling and no draining. Uncooked rotini goes straight into a baking dish with jarred Alfredo sauce, chicken broth, garlic, and cooked chicken, and it cooks as it bakes. Top it with mozzarella for the last stretch and dinner is ready with about 10 minutes of prep.
Table of Contents
Why This Chicken Alfredo Casserole Works
The broth and Alfredo sauce together supply enough liquid for the dry pasta to absorb as it bakes, so the noodles cook right in the sauce and soak up the flavor. Covering the dish with foil traps the steam, and a final uncovered bake melts the cheese into a bubbly top. Using cooked rotisserie chicken keeps it simple.
- About 10 minutes of prep and one dish to clean.
- No boiling pasta, no draining.
- Creamy, cheesy, and kid-friendly.
- Feeds a crowd and reheats well.
Ingredients
The full amounts are in the recipe card below.
- 16 ounces uncooked rotini pasta
- 1 jar (22 ounces, about 2 1/2 cups) Alfredo sauce
- 3 cups chicken broth
- 2 cups diced or shredded cooked chicken (rotisserie works well)
- 2 teaspoons minced garlic (about 2 cloves)
- 2 cups shredded mozzarella cheese or Italian cheese blend
- Grated Parmesan and chopped parsley, for garnish (optional)
Use a large jar of Alfredo sauce. A smaller jar will not have enough liquid for the pasta to cook through. Use cooked chicken only, because raw chicken will not cook evenly in this short bake.
How to Make Chicken Alfredo Casserole
Combine Everything
Heat the oven to 425°F (220°C). In a 9×13-inch baking dish, stir together the uncooked rotini, Alfredo sauce, chicken broth, chicken, and garlic. Press any noodles that poke up under the liquid so they cook evenly.
Bake Covered
Cover the dish tightly with foil and bake for 30 minutes. The pasta should be almost tender but still slightly firm, and there will still be some liquid in the dish, which is what you want. If the pasta is still very firm, cover it again and bake 5 to 10 minutes longer.
Add the Cheese
Remove the foil and stir well. Sprinkle the mozzarella over the top.
Bake Uncovered
Return the dish to the oven, uncovered, for 8 to 10 minutes, until the cheese is melted and bubbly and the pasta is tender. The chicken should be piping hot, and the USDA recommends reheating cooked chicken to 165°F. Let the casserole rest for 5 minutes so the sauce thickens, then garnish and serve.
How to Serve Chicken Alfredo Casserole
Serve with garlic bread, a green salad, or steamed broccoli. Sprinkle with Parmesan and parsley. If you like the flavors of this dinner, try our crockpot chicken Alfredo or the dump and bake chicken Alfredo tortellini casserole.
How to Store and Reheat
Cool the casserole and store it in an airtight container in the refrigerator for up to 4 days. The pasta absorbs sauce as it sits, so add a splash of milk or broth when reheating, and heat covered in a 350°F oven for 15 to 20 minutes or in the microwave. For freezing, freeze portions for up to 2 months, and thaw overnight in the refrigerator before reheating.
Tips and Variations
- Use a glass or ceramic dish if you can. It holds heat evenly and keeps the sauce creamy.
- Cover tightly with foil so steam cooks the pasta.
- Stir the pasta after the covered bake so it cooks evenly.
- Add a cup of frozen broccoli or peas with the chicken for extra vegetables.
- Mix in cooked bacon or sun-dried tomatoes for extra flavor.
- Swap in penne or another short pasta, and check for tenderness a few minutes early.
- Looking for a casserole with mushrooms? See our mushroom and chicken Alfredo casserole.
- For another easy pasta dinner, try our one pot beef taco pasta.
FAQ
Do I really not need to boil the pasta?
Right. The pasta cooks in the sauce and broth while it bakes covered. Just make sure it is completely submerged and the dish is tightly covered.
Why is my pasta still hard?
The dish may not have been sealed well, or the pasta was not submerged. Add a splash of broth, cover tightly, and bake another 5 to 10 minutes.
Can I use raw chicken?
It is not recommended. Raw chicken may not cook evenly in this quick bake, so use cooked chicken.
Can I make homemade Alfredo sauce?
Yes. Use about 2 1/2 cups of homemade Alfredo sauce in place of the jar.
Can I assemble it ahead?
The pasta absorbs liquid as it sits, so it is best assembled just before baking. You can prep the chicken and cheese ahead.
Dump-and-Bake Chicken Alfredo Casserole
Ingredients
Main Ingredients
- 16 oz rotini pasta uncooked
- 22 oz Alfredo sauce 1 large jar, about 2 1/2 cups
- 3 cups chicken broth
- 2 cups cooked chicken diced or shredded rotisserie chicken
- 2 tsp minced garlic
- 2 cups shredded mozzarella cheese or Italian cheese blend
- Parmesan and parsley for garnish, optional
Instructions
Cooking
- Heat the oven to 425°F (220°C). In a 9×13-inch baking dish, stir together the uncooked pasta, Alfredo sauce, broth, chicken, and garlic, pressing the noodles under the liquid.
- Cover tightly with foil and bake 30 minutes until the pasta is almost tender (bake 5 to 10 minutes more if still very firm).
- Uncover and stir well. Sprinkle the mozzarella on top.
- Bake uncovered 8 to 10 minutes until the cheese is melted and bubbly and the pasta is tender. Rest 5 minutes and serve.
