Dump-and-Bake Chicken Alfredo Casserole (Easy One-Dish Dinner)

If you’re looking for an easy Chicken Alfredo Casserole that the whole family will love, this dump-and-bake recipe is about to become a weeknight favorite! Made with uncooked pasta, tender rotisserie chicken, creamy Alfredo sauce, and plenty of melted mozzarella cheese, this comforting pasta casserole comes together right in one baking dish. There’s no need to boil the pasta or cook the chicken beforehand, making it the perfect low-effort dinner for busy nights.

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One of my favorite things about this Dump-and-Bake Chicken Alfredo Casserole is how little prep work it requires. Simply combine the ingredients in a baking dish, let the oven do the cooking, and finish everything with a layer of bubbly, golden cheese. The pasta cooks right in the creamy Alfredo sauce and chicken broth, soaking up all that delicious flavor without leaving you with a sink full of dirty dishes.

If you love easy, family-friendly pasta dinners, you’ll also want to try my Crockpot Million Dollar Pasta, Lemon Garlic Parmesan Pasta, and Olive Garden Chicken Pasta. They’re all great options when you need something comforting and delicious without spending hours in the kitchen!

Why You’ll Love This Chicken Alfredo Casserole

• No boiling required: The uncooked pasta goes directly into the baking dish and cooks in the oven.
• Just one baking dish: Everything comes together in a single casserole dish, making cleanup a breeze.
• Perfect for busy weeknights: Using rotisserie chicken and jarred Alfredo sauce keeps prep time to a minimum.
• Family-friendly comfort food: Creamy pasta, tender chicken, and melted mozzarella make this a dinner everyone can enjoy.
• Easy to customize: Add your favorite vegetables, switch up the pasta, or sprinkle on extra Parmesan cheese.
• Great for leftovers: This creamy chicken pasta bake reheats well for an easy lunch or dinner the next day.

Ingredients for Dump-and-Bake Chicken Alfredo Casserole

You only need a handful of simple ingredients to make this creamy, cheesy chicken Alfredo pasta bake. Most of these are pantry or refrigerator staples, making it an easy dinner to throw together without a complicated grocery list.

• Rotini Pasta: Uncooked rotini works perfectly for this casserole because its spiral shape helps hold onto the creamy Alfredo sauce. There’s no need to boil it beforehand!
• Alfredo Sauce: Jarred Alfredo sauce is my favorite shortcut for making this recipe extra easy. Use your favorite brand for a rich, creamy pasta casserole.
• Chicken Stock: Provides the liquid needed to cook the pasta directly in the oven while adding extra flavor. Chicken broth works just as well.
• Rotisserie Chicken: A store-bought rotisserie chicken makes this dinner incredibly convenient. Simply shred or dice the cooked chicken before adding it to the baking dish.
• Minced Garlic: Adds a delicious savory flavor that complements the creamy Alfredo sauce.
• Mozzarella Cheese: Creates that irresistible layer of bubbly, melted cheese on top of the casserole.
• Parmesan Cheese (Optional): A sprinkle of freshly grated Parmesan adds extra cheesy flavor.
• Fresh Parsley or Basil (Optional): Adds a pop of color and freshness before serving.

You’ll find the complete ingredient measurements and printable recipe card at the bottom of this post.

How to Make Dump-and-Bake Chicken Alfredo Casserole

This easy chicken Alfredo casserole requires just a few minutes of hands-on preparation. The best part? You don’t need to cook the pasta separately or dirty multiple pots and pans!

1. Preheat the oven. Preheat your oven to 375°F and get out a 9×13-inch baking dish.

2. Combine the ingredients. Add the uncooked rotini pasta, Alfredo sauce, chicken stock, shredded rotisserie chicken, and minced garlic directly to the baking dish. Stir everything together until the pasta is evenly coated and distributed throughout the sauce.

3. Cover and bake. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Keeping the dish covered helps trap moisture so the pasta can cook properly.

4. Stir and add cheese. Carefully remove the foil and stir the pasta to redistribute the sauce. Sprinkle the shredded mozzarella cheese evenly over the top.

5. Finish baking. Return the casserole to the oven, uncovered, for another 15–20 minutes, or until the pasta is tender and the cheese is melted and bubbly.
6. Garnish and serve. Let the casserole rest for a few minutes before serving. Sprinkle with freshly grated Parmesan cheese and chopped parsley or basil, if desired.

WatchHow to Make It

Expert Tips for the Best Chicken Alfredo Pasta Bake

• Use uncooked pasta. This recipe is specifically designed for dry pasta that cooks directly in the sauce. Using already-cooked pasta can result in an overly soft casserole.
• Cover the baking dish tightly. Aluminum foil helps trap steam and moisture, allowing the pasta to cook evenly without drying out.
• Stir before adding the cheese. Giving the casserole a good stir halfway through baking helps distribute the liquid and prevents dry spots.
• Check the pasta before serving. Different pasta brands and shapes may require slightly different cooking times. If the pasta is still firm, continue baking until tender, adding a splash of warm broth if the casserole looks dry.
• Shred your own mozzarella. Freshly shredded mozzarella generally melts more smoothly than pre-shredded cheese.
• Let the casserole rest. Allowing the finished casserole to sit for about 5 minutes helps the sauce settle and thicken slightly before serving.

Easy Chicken Alfredo Casserole Variations

One of the reasons I love this dump-and-bake chicken Alfredo recipe is how easy it is to customize with ingredients you already have on hand.

• Broccoli Chicken Alfredo Casserole: Stir in small broccoli florets for an easy way to add vegetables. Frozen broccoli can also work, although it may release extra moisture.
• Spinach Chicken Alfredo Bake: Add a few handfuls of fresh baby spinach when you stir the pasta halfway through baking.
• Extra Cheesy Alfredo Casserole: Mix mozzarella with freshly grated Parmesan or an Italian cheese blend for even more cheesy flavor.
• Chicken and Bacon Alfredo: Sprinkle cooked, crumbled bacon over the casserole before adding the final layer of mozzarella.
• Make It Spicy: Add a pinch of crushed red pepper flakes for a little heat.
• Try Another Pasta Shape: Penne or other similarly sized short pasta shapes can work, but baking times and liquid absorption may vary.

What to Serve with Chicken Alfredo Casserole

Since this creamy chicken Alfredo pasta bake is already a hearty, satisfying meal, I like to keep the side dishes simple.

• Garlic Bread: Warm, buttery garlic bread is perfect for soaking up any extra Alfredo sauce. It’s always a favorite at our dinner table!
• Simple Green Salad: A fresh salad with a light vinaigrette balances the richness of the creamy pasta.
• Roasted Broccoli: Oven-roasted broccoli is an easy vegetable side dish that pairs beautifully with Alfredo sauce.
• Steamed Green Beans: Lightly seasoned green beans add a little freshness and color to the meal.

You can also serve this casserole on its own for a complete, comforting dinner when you’re short on time.

Make-Ahead and Storage Instructions

Make Ahead: For the best pasta texture, I recommend preparing this casserole just before baking. You can shred the rotisserie chicken and measure out the ingredients ahead of time, then combine everything when you’re ready to cook. Assembling the casserole too far in advance can cause the uncooked pasta to absorb liquid and change the final texture.

Refrigerator: Store leftover chicken Alfredo casserole in an airtight container in the refrigerator for up to 3–4 days.

Freezer: You can freeze fully cooked, cooled portions in freezer-safe containers for up to 2–3 months for best quality. Keep in mind that creamy Alfredo sauce may separate slightly after freezing and reheating. I don’t recommend freezing the unbaked casserole without testing it first.

Reheating: Reheat individual portions in the microwave or warm larger portions in the oven at 350°F until heated through to 165°F. Add a splash of milk or chicken broth to help loosen the sauce and bring back its creamy consistency.

Frequently Asked Questions

Do I need to cook the pasta before making chicken Alfredo casserole?

No! That’s what makes this dump-and-bake chicken Alfredo casserole so convenient. The dry pasta cooks directly in the Alfredo sauce and chicken stock while the casserole bakes. Just be sure to keep the baking dish tightly covered during the first part of cooking so the pasta has enough moisture to become tender.

Can I use raw chicken instead of rotisserie chicken?

I recommend using fully cooked chicken for this particular recipe. Rotisserie chicken makes preparation much easier and ensures the chicken is already cooked before being combined with the pasta. You can also use leftover baked or grilled chicken. If you want to use raw chicken, you’ll need a recipe specifically tested for cooking raw chicken and pasta together safely.

Why is my chicken Alfredo casserole dry?

If your casserole turns out dry, the pasta may have absorbed more liquid than expected, or the dish may have baked too long. Make sure you’re using the recommended amount of chicken stock and keeping the casserole covered during the first 30 minutes. If the pasta needs more cooking time, add a little warm chicken broth before returning it to the oven. Remember that the sauce will also thicken as the casserole rests.

You’ll Also Love These Easy Dinner Recipes

If this dump-and-bake chicken Alfredo casserole is your kind of dinner, here are a few more easy recipes to add to your weekly meal rotation!

• Marry Me Chicken Orzo Bake
• Chicken and Dumplings Casserole
• Slow Cooker Cheeseburger Soup