Need a cozy dinner without all the fuss? This Dump and Bake Chicken Alfredo Casserole combines rotisserie chicken, penne pasta, creamy Alfredo sauce, and a melty mozzarella-Cheddar blend. Perfect for one of those nights when the last thing you want to do is cook.
You know those days when dinner is the last thing you want to think about? I swear this recipe was made for nights like that. It was a random Tuesday, I think, and I’d had one of those non-stop days that seemed like it was 48 hours long. The thought of anything involving more than one pot was just… not happening. So, I had this lightbulb moment. I figured, “What if I just tossed everything together in a casserole dish and let the oven handle it?” And just like that, the Dump and Bake Chicken Alfredo Casserole was born. I still laugh at how simple it was.
But this casserole isn’t just easy—it’s comforting, like a big, cheesy hug after a long day. The Alfredo sauce bakes right into the pasta, and the rotisserie chicken gives it that “I’ve been slow-cooking all day” vibe without any of the work. Now, I make this on any night that calls for some serious comfort with zero hassle. And if you’re anything like me, those nights happen a lot.
Why You’ll Love This Dump and Bake Chicken Alfredo Casserole
Okay, so maybe you’ve tried a few baked chicken Alfredo recipes, and they all blend together. But this one? It’s got a few sneaky tricks up its sleeve. For starters, no pre-cooking the pasta. Yep, you throw it in dry, and it bakes up perfectly in the sauce. Less mess, fewer dishes. (I can’t be the only one who does a little happy dance when there are fewer dishes, right?)
And using rotisserie chicken is a game-changer. I’ve tried cooking chicken myself for this, and while it works, it’s not quite the same. Rotisserie just brings that extra depth and flavor. Then, of course, there’s the cheese. Mozzarella gives you that melty stretch, and Cheddar adds a bit of a sharp edge. Together, it’s like the cheese version of peanut butter and jelly—totally perfect.
So if you’re on the lookout for a chicken Alfredo pasta bake that’s seriously low-effort but high on flavor, this one’s it.
Ingredient Notes:
Every ingredient here has its own little part to play. Here’s the breakdown on why each one matters.
- Chicken: Rotisserie chicken is my go-to for this recipe. It’s already packed with flavor, which means you can skip the seasoning stress. But hey, if you’ve got some leftover grilled chicken, throw that in, too! It’ll work just fine.
- Pasta: Penne is a must for me because it catches all that sauce, but I’ll be honest—one time, I tried it with bowtie pasta (because that’s all I had), and it wasn’t bad! Penne just gives it that ideal, hearty bite.
- Alfredo Sauce: I know some people are sticklers for homemade, but honestly? The jar stuff works perfectly here. If you’ve got a homemade Alfredo you love, though, by all means, go for it. Either way, you’re getting that creamy, cheesy goodness.
- Mozzarella & Cheddar: Mozzarella melts to that classic, stretchy cheese pull, while Cheddar adds a nice sharpness. You could go all Cheddar, but you’d lose that mozzarella magic.
- Garlic & Onion Powder: These two little powders make it smell like you’ve been slow-cooking all day. It’s just enough to give it that homemade vibe without needing a ton of ingredients.
How to Make This Baked Chicken Alfredo (Step-by-Step)
Ready to get this Dump and Bake Chicken Alfredo Casserole in the oven? Here’s how it goes, step by step:
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- Preheat the Oven
Set your oven to 350°F (175°C). I know, it’s basic, but it’s also non-negotiable. The difference between golden, bubbly goodness and a flat casserole is this step—trust me. - Prepare the Chicken
Using rotisserie chicken? Just shred it up and toss it in. If you’re using leftover chicken breasts or thighs, that works too. The idea here is to keep it simple, so use what you’ve got. - Cook the Pasta
Bring a pot of water to a boil, salt it, and cook the pasta until it’s just tender. Drain it, then set it aside. This step takes a few extra minutes but keeps the pasta from getting mushy while it bakes. - Mix it All Together
In a big bowl, combine your chicken, pasta, Alfredo sauce, half the mozzarella, milk, garlic powder, and onion powder. Stir it all up until everything’s nicely coated. It’s gonna look like a hot mess, but that’s okay—this is where the magic happens. - Assemble the Casserole
Pour everything into a casserole dish and spread it out. Top with the remaining mozzarella and all the Cheddar. This is the part that’ll turn golden and bubbly in the oven, so don’t skimp. - Bake It Up
Bake for about 25 minutes, or until you see a golden, bubbly cheese crust. And that smell? It’ll tell you when it’s ready. Try not to dive in right away—it’s worth the wait.
Storage Options
Got leftovers? Lucky you. This chicken alfredo pasta casserole keeps well and might even taste better the next day (if that’s even possible).
- Refrigerate: Pop it in an airtight container, and it’ll stay good for up to three days. Reheat in the oven for that fresh-baked texture.
- Freeze: Freeze it for up to two months. When you’re ready to eat, just thaw in the fridge overnight and bake. It’s like getting a hug from your past self.
Variations and Substitutions
Want to make this recipe your own? Here’s how to mix it up a little:
- Add Veggies: Toss in some broccoli or spinach if you want to feel virtuous. Adds color and extra nutrients without too much fuss.
- Different Cheeses: Not a Cheddar fan? Swap it for Parmesan for a nuttier, saltier vibe. Gruyère is also great if you’re feeling a little fancy.
- Gluten-Free: Use gluten-free pasta, and check that your Alfredo sauce is GF-friendly.
- Spice It Up: Throw in some red pepper flakes or a diced jalapeño if you’re into a little heat. Just a sprinkle makes a big difference.
What to Serve with Dump and Bake Chicken Alfredo Casserole
This baked chicken alfredo casserole could totally stand alone, but if you’re looking to round it out with a side or two, here’s what I’d suggest.
- Garlic Bread: Because let’s be real—carbs on carbs is always a winning choice.
- Salad: A light, crisp salad with a zesty vinaigrette cuts through all the richness. Plus, it makes you feel a little healthy.
- Steamed Veggies: Broccoli, green beans, or peas add color and a nice crunch.
- Roasted Veggies: Carrots or asparagus are great roasted for a little more flavor and texture.
FAQ
Can I make this casserole ahead of time?
Absolutely! Prep everything, cover it, and stick it in the fridge. When you’re ready to eat, just pop it in the oven. So easy.
How do I make this dairy-free?
Use dairy-free Alfredo, milk, and cheese. It’ll have a slightly different flavor, but it’ll still be creamy and delicious.
Best way to reheat leftovers?
The oven is your best friend here. Bake at 350°F until heated through. Keeps that cheesy, bubbly texture.
And there you go—the ultimate Dum and baked chicken Alfredo Casserole for those nights when you need something easy and comforting. If you try it out, let me know what you think, especially if you add any fun twists!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Dump and Bake Chicken Alfredo Casserole
Ingredients
- 3 boneless skinless chicken breast halves
- 8 oz package of penne pasta
- 8 oz Alfredo sauce
- 1.5 cups shredded mozzarella cheese divided
- 1/4 cup milk
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 cup shredded Cheddar cheese
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C), ensuring it reaches the correct temperature for an even bake.
- Prepare the Chicken: Place the chicken breasts in a saucepan and cover them with water. Bring the water to a boil over high heat, then reduce to a simmer. Cook until the chicken is no longer pink inside and the juices run clear, approximately 15 minutes. Once done, drain and allow the chicken to cool slightly before cutting it into bite-sized pieces.
- Cook the Pasta: In a large pot, bring lightly salted water to a boil. Add the penne pasta and cook, stirring occasionally, until the pasta is tender but firm to the bite, about 11 minutes. Once cooked, drain the pasta thoroughly.
- Combine Ingredients: In a large mixing bowl, combine the cooked chicken, cooked penne pasta, Alfredo sauce, half of the shredded mozzarella, milk, onion powder, and garlic powder. Stir thoroughly to ensure all ingredients are evenly distributed.
- Assemble the Casserole: Transfer the combined mixture into a 1.5-quart casserole dish, spreading it evenly across the dish. Smooth the top layer and sprinkle the remaining mozzarella and all of the Cheddar cheese over the mixture to create a melted, golden cheese topping.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake for approximately 25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
