Dump-and-Bake Chicken Alfredo
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!These dump-and-bake recipes take 5 minutes to throw together, have minimal prep, and are my go-to when I want something quick. Simply toss the dish with ingredients in the oven, and forget about it until the timer dings. No stovetop, no stress—just simple, cozy meals that practically cook themselves while you chase your toddler or sneak in a moment of peace.Simplify dinner with this easy Dump-and-Bake Chicken Alfredo casserole! Made with raw cubed chicken breasts and uncooked pasta, this effortless one-dish meal bakes directly in the oven with creamy Alfredo sauce, chicken broth, and gooey mozzarella cheese. There is no precooking required, making it the ultimate weeknight family dinner for busy schedules.
Equipment
- 1 9×13-inch Baking Dish
- Aluminum foil
- Measuring cups and spoons
- Chef's knife and cutting board (for cubing chicken)
- Meat thermometer
Ingredients
- 1 lb uncooked penne or rotini pasta
- 1 1/4 lb boneless, skinless chicken breasts, cut into small 3/4-inch cubes
- 1 jar (15–16 oz) Alfredo sauce
- 1 1/2 cups chicken broth
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: broccoli florets or chopped spinach
- Optional: up to 1/2 cup extra chicken broth, only if needed after the first bake
Instructions
- Heat oven to 400°F and lightly grease a 9 x 13-inch baking dish.
- Add the uncooked pasta, raw cubed chicken, Alfredo sauce, 1 1/2 cups chicken broth, milk, garlic powder, Italian seasoning, salt, and pepper directly to the baking dish. Stir very well so the pasta is mostly submerged and the chicken is evenly distributed.
- Cover the dish tightly with foil and bake for 40 minutes.
- Remove from the oven and stir well. Check that the chicken has reached 165°F in the thickest pieces. If the pasta is still firm, re-cover and bake another 5–10 minutes. If the mixture looks dry, stir in a small splash of the reserved broth before returning it to the oven.
- Once the pasta is tender and chicken is fully cooked, stir in half of the mozzarella and all of the Parmesan. Sprinkle the remaining mozzarella over the top. Return to the oven uncovered for 8–10 minutes, until the cheese is melted and the casserole is bubbly.
- Let rest for 5 minutes before serving so the sauce can thicken.
Cut the chicken into small, even pieces so it cooks through in the same time as the pasta. Keep the foil sealed tightly during the covered bake – the trapped steam is what cooks the pasta. If using larger chicken cubes, allow a little extra covered baking time and always verify 165°F before serving.