Dump and Bake Chicken Alfredo Pasta Casserole

My Dump-and-Bake Chicken Alfredo Pasta Casserole has saved me countless evenings when time is tight but hungry mouths need feeding!

You won’t believe how quickly this creamy, cheesy dish comes together—no boiling pasta required!

Just mix everything in one dish, pop it in the oven, and you’ll have a bubbling, golden casserole that your family will request again and again.

Why You’ll Love This Dump and Bake Chicken Alfredo Pasta Casserole

This cheesy chicken alfredo bake has become my family’s most requested dinner for good reason!

The pasta cooks directly in the sauce, absorbing all those wonderful flavors while creating the creamiest texture imaginable.

I love that there’s just one dish to clean afterward, and you’ll appreciate how it transforms humble ingredients into something that tastes like you spent hours in the kitchen.

Ingredients for Dump and Bake Chicken Alfredo Pasta Casserole

• 16 ounces uncooked rotini pasta
• 22 ounces Alfredo sauce (approximately 2½ cups)
• 3 cups chicken stock
• 2 cups diced rotisserie chicken
• 2 teaspoons minced garlic (about 2 cloves)
• 2 cups shredded mozzarella cheese
• Freshly grated Parmesan cheese for garnish
• Fresh herbs like parsley or basil for garnish

I always reach for rotisserie chicken to save time, but any leftover chicken works beautifully.

And while store-bought Alfredo sauce makes this truly a dump-and-bake miracle, I occasionally make my own when I have extra few minutes—both versions are wonderful!

How to Make Dump and Bake Chicken Alfredo Pasta Casserole

1. Preheat your oven to 425°F and grab a large baking dish—I use my trusty 9×13 ceramic one that’s perfect for family-sized meals.
2. Add the uncooked rotini pasta to your baking dish. This is not a typo—you truly don’t need to boil it first! My kids always think I’m playing a kitchen trick when they see this step.
3. Pour in the Alfredo sauce and chicken stock, then add your diced chicken and minced garlic. Give everything a good stir until all pasta pieces are coated.
4. Cover the dish tightly with aluminum foil. This step is crucial as it creates the steamy environment that cooks your pasta to perfection.
5. Bake for 30 minutes, then remove from the oven and uncover carefully—watch out for that hot steam!
6. Give the pasta a good stir and check if it’s tender. If it needs more time, simply cover and return to the oven for another 5-10 minutes. Every oven is different, and pasta brands vary slightly in cooking times.
7. Once pasta is tender, sprinkle the mozzarella cheese evenly across the top.
8. Return the uncovered dish to the oven for 8-10 minutes until the cheese is melted, bubbly, and developing those irresistible golden spots.
9. Remove from the oven and let it rest for 5 minutes—I know it’s hard to wait, but this helps the sauce thicken up perfectly!
10. Before serving, sprinkle with fresh Parmesan and chopped herbs for that restaurant-quality finish.

If you enjoyed this Dump-and-Bake Chicken Alfredo Pasta Casserole, I think you’ll also love my Easy Baked Penne and Smoked Sausage Casserole and Easy Garlic Shrimp Spaghetti.

Tips for the Best Dump and Bake Chicken Alfredo Pasta Casserole

I’ve made this dump and bake Chicken Alfredo Pasta Casserole dozens of times, and I’ve picked up a few tricks along the way!

For the creamiest texture, don’t skimp on stirring when you check the pasta, this distributes the starches that create that silky sauce.

If your pasta seems too dry before adding cheese, add ¼ cup more stock or a splash of cream.

And here’s my secret: glass or ceramic baking dishes work best for even cooking, though they might take a few minutes longer than metal pans.

Can I use a different pasta shape?

You absolutely can! I’ve made this with penne, ziti, and even farfalle. Just make sure whatever pasta you choose has a similar cooking time to rotini (about 7-8 minutes per package instructions).

Anything much shorter or longer will affect your baking time.

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Can I make this ahead of time?

My busy mom secret: you can assemble this up to 8 hours ahead and refrigerate before baking!

The pasta will absorb some liquid while sitting, so you might need to add an extra ¼ cup of chicken stock before baking.

Just reduce your cooking time by about 5 minutes since the pasta will have softened slightly.

How do I know when the pasta is perfectly cooked?

I always do the taste test! After 30 minutes of covered baking, carefully try a piece of pasta. It should be tender but still have a slight bite (al dente).

Remember that it will continue cooking a bit during the cheese-melting stage.

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Can I add vegetables to this casserole?

My kids actually eat vegetables when I add them to this dish! Frozen peas or fresh spinach are amazing mixed in just before adding cheese.

Broccoli florets need a quick steam beforehand, then stir them in about halfway through cooking. Mushrooms can go right in from the start!

Why is my sauce too runny?

Different pasta brands absorb liquid differently. If your sauce seems too thin after the initial cooking time, uncover and bake for 5 extra minutes before adding cheese. The exposed surface helps evaporate excess liquid.

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Serving Suggestions

I love bringing this creamy chicken pasta bake to the table alongside a simple green salad dressed with a bright vinaigrette, the contrast with the rich casserole is perfect!

When I’m feeling extra, I toast some garlic bread to catch every drop of that luscious sauce.

For Sunday dinners, I add roasted asparagus or steamed broccoli to transform this into a complete feast.