Chicken Alfredo is a rich and creamy pasta dish that's a favorite even among the pickiest of eaters. We've taken those familiar flavors and transformed them into an easy casserole recipe that will make busy weeknight dinners a breeze. Here's how to make dump and bake chicken Alfredo.
Dump and Bake Chicken Alfredo Ingredients
Here's a quick look at the ingredients you'll need to make dump and bake chicken Alfredo casserole.
- Broth: You'll need 3 cups of chicken broth to help cook the pasta as the casserole bakes. Choose your favorite purchased broth or make homemade chicken broth.
- Sauce: Choose a 22-ounce jar of Alfredo sauce—any brand will work.
- Seasonings: For more flavor, add minced garlic and crushed red pepper to the sauce mixture. These are optional.
- Pasta: You'll need one 16-ounce box of dried pasta for this dump and bake casserole. We chose the rotini shape, but any short pasta shape will work.
- Chicken: This recipe is a great way to use up leftover cooked chicken or rotisserie chicken. Chop it into bite-size pieces before adding it to the dish.
- Cheese: We're topping the chicken casserole with both mozzarella and Parmesan cheeses.
- Garnishes: The dish is great as is, but our recipe testers like it best with a sprinkle of fresh parsley and a squeeze of lemon juice.
How to Make Dump and Bake Chicken Alfredo
You can have this dump and bake casserole in the oven in just 10 minutes. Here's a brief look at the steps to make it.
- In a baking dish, mix the broth, Alfredo sauce, and seasonings, if using.
- Add the dried pasta and cooked chicken, and cover with foil.
- Bake until the pasta is cooked and remove from the oven.
- Top with mozzarella cheese and bake for 5 more minutes.
- Sprinkle with Parmesan cheese and fresh parsley, and serve.
Ingredients
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3 cups chicken broth
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1 (22 ounce) jar Alfredo sauce
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3 cloves garlic, minced
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1/4 to 1/2 teaspoon crushed red pepper (optional)
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1 (16 ounce) package dried rotini pasta
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2 1/2 cups chopped cooked chicken
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2 cups shredded mozzarella cheese
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1/4 cup parmesan cheese
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Chopped fresh parsley
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Lemon wedges
Directions
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Preheat oven to 425°F. In a 3-qt. rectangular baking dish whisk together chicken broth, Alfredo sauce, garlic, and crushed red pepper (if using). Stir in dried pasta and chicken. Cover dish tightly with foil.
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Bake 40 minutes or until pasta is just al dente. Remove foil and stir pasta; top with mozzarella cheese. Return to oven and bake 5 minutes more or until cheese melted and pasta is tender. If desired broil for 1 minute until golden brown.
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Let stand 5 minutes to cool. Before serving, top with Parmesan cheese and parsley. Serve with lemon wedges.
Nutrition Facts (per serving)
| 674 | Calories |
| 47g | Fat |
| 37g | Carbs |
| 31g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 674.1 | |
| % Daily Value * | |
| Total Fat 46.6g | 60% |
| Saturated Fat 26.1g | 131% |
| Cholesterol 160.5mg | 54% |
| Sodium 1415.2mg | 62% |
| Total Carbohydrate 36.8g | 13% |
| Dietary Fiber 3.9g | 14% |
| Total Sugars 6.5g | |
| Protein 30.9g | 62% |
| Vitamin D 0.8mcg | 4% |
| Vitamin C 57.9mg | 64% |
| Calcium 508.1mg | 39% |
| Iron 2.5mg | 14% |
| Potassium 437mg | 9% |
| Fatty acids, total trans 1.4g | |
| Vitamin D 32.3IU | |
| Alanine 1.2g | |
| Arginine 1.4g | |
| Ash 6g | |
| Aspartic acid 2.2g | |
| Caffeine 0mg | |
| Carotene, alpha 1.8mcg | |
| Choline, total 27.7mg | |
| Copper, Cu 0.2mg | |
| Cystine 0.3g | |
| Energy 2819.9kJ | |
| Fluoride, F 6.1mcg | |
| Folate, total 78mcg | |
| Glutamic acid 6.2g | |
| Glycine 1.1g | |
| Histidine 0.8g | |
| Isoleucine 1.5g | |
| Leucine 2.5g | |
| Lysine 2.1g | |
| Methionine 0.7g | |
| Magnesium, Mg 51.6mg | |
| Manganese, Mn 0.4mg | |
| Niacin 4.4mg | |
| Phosphorus, P 480.7mg | |
| Pantothenic acid 1.2mg | |
| Phenylalanine 1.4g | |
| Phytosterols 1.8mg | |
| Proline 2.7g | |
| Retinol 472.1mcg | |
| Selenium, Se 40.9mcg | |
| Serine 1.4g | |
| Starch 15g | |
| Theobromine 0mg | |
| Threonine 1.2g | |
| Vitamin E (alpha-tocopherol) 1.3mg | |
| Tryptophan 0.4g | |
| Tyrosine 1.3g | |
| Valine 1.7g | |
| Vitamin A, IU 1965.1IU | |
| Vitamin A, RAE 491.7mcg | |
| Vitamin B-12 1.2mcg | |
| Vitamin B-6 0.3mg | |
| Vitamin K (phylloquinone) 50.8mcg | |
| Water 288g | |
| Zinc, Zn 3.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.