Dump-and-Bake Chicken Alfredo Casserole (Creamy, Comforting & Effortless)
If you love creamy pasta dishes but don’t love standing at the stove, this Dump-and-Bake Chicken Alfredo Casserole is about to become a weeknight favorite. Everything goes into one baking dish — no boiling pasta, no separate pans, no complicated steps.
Ingredients
- 1 16 oz package uncooked rotini pasta
- 1 22 oz jar Alfredo sauce
- or about 2½ cups total
- 3 cups chicken stock or broth
- 2 cups diced or shredded cooked chicken
- rotisserie chicken works perfectly
- 2 tsp minced garlic
- about 2 large cloves
- 2 cups shredded mozzarella or Italian cheese blend
Optional Garnish
- Freshly grated Parmesan
- Chopped fresh herbs parsley, basil, or oregano
Instructions
Preheat the oven
- Preheat your oven to 425°F (220°C).
Assemble the casserole
- In a large baking dish, add the uncooked rotini pasta, Alfredo sauce, chicken stock, cooked chicken, and minced garlic. Stir everything together until the pasta is evenly coated and submerged in the liquid.
- Cover the dish tightly with aluminum foil.
First bake
- Bake covered for 30 minutes.
- After 30 minutes, remove the foil and give everything a good stir. At this stage, the pasta should be almost al dente — still slightly firm, with some liquid remaining in the dish. This is exactly what you want.
- If the pasta is still very hard, cover and bake for an additional 5–10 minutes until it reaches that almost-done stage.
Add cheese
- Sprinkle the shredded mozzarella evenly over the top.
Final bake
- Return the casserole to the oven, uncovered, and bake for 5–10 minutes, until the cheese is melted and the pasta is perfectly tender (but not mushy).
Garnish & serve
- Finish with freshly grated Parmesan and chopped herbs if desired. Serve hot and enjoy.