We have all had those nights where even boiling a pot of water for pasta feels like too much work. For those nights, this Dump-and-Bake Chicken Alfredo is your saving grace.
It sounds too good to be true: raw pasta, sauce, and chicken thrown into a dish and baked to perfection? But it works. This magical method yields perfectly tender pasta, tender chicken, and a rich, creamy sauce that coats every bite—all with only 5 ingredients and one dirty dish. It is the definition of low-effort, high-reward cooking.
Why You’ll Love This Casserole
- No Boiling Required: You literally put uncooked pasta straight into the baking dish.
- 5 Ingredients: Simple pantry staples you probably already have.
- One Pan Cleanup: No colanders, no pots, just the casserole dish.
- Kid-Approved: Who can say no to creamy, cheesy pasta?
What It Tastes Like
It tastes like a warm, comforting hug. The pasta absorbs the flavor of the broth and alfredo sauce as it cooks, making it even more flavorful than boiled pasta. The result is a thick, creamy, cheesy bake with tender chunks of chicken and a golden, bubbly mozzarella crust.
Ingredients & Substitutions
Here is everything you need for this easy weeknight casserole:
- Penne Pasta: Use uncooked, dry short pasta. Rotini or rigatoni work well too.
- Alfredo Sauce: Grab two jars of your favorite store-bought Alfredo (about 15 oz each).
- Pro Tip: Use a high-quality refrigerated Alfredo sauce (like Buitoni) for a more homemade taste.
- Chicken Broth: This provides the extra liquid needed to cook the raw pasta.
- Cooked Chicken: Rotisserie chicken, leftover grilled chicken, or diced cooked chicken breasts work perfectly.
- Mozzarella Cheese: For that essential gooey, melted top layer.
- Optional: Fresh parsley for garnish.
Step-by-Step Instructions
- Prep: Preheat your oven to 425°F (220°C). Grease a 9×13 inch baking dish.
- Dump: Add the uncooked pasta, cooked chopped chicken, both jars of Alfredo sauce, and the chicken broth to the baking dish.
- Mix: Stir everything together until well combined. Pro Tip: Ensure the liquid covers the pasta as much as possible.
- Bake Covered: Cover the dish tightly with aluminum foil. Bake for 30 minutes. (The foil traps the steam, which cooks the pasta).
- Check & Stir: Remove the foil. Stir the pasta gently. Test a noodle; it should be almost al dente.
- Top & Melt: Sprinkle the mozzarella cheese evenly over the top. Bake uncovered for another 5-10 minutes, or until the cheese is melted and bubbly and the pasta is tender.
- Rest: Let it stand for 5 minutes before serving (the sauce will thicken as it sits).
Storage & Freezing
- Fridge: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Add a splash of milk or water before microwaving to loosen up the sauce, as pasta absorbs liquid in the fridge.
- Freezing: You can freeze the baked casserole. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.
Frequently Asked Questions
Can I use raw chicken? No, for this specific dump-and-bake timing, it is safer and easier to use pre-cooked chicken. If using raw, cut it very small, but it releases water which might thin the sauce too much.
Why is my pasta crunchy? This usually means the foil wasn’t tight enough (letting steam escape) or there wasn’t enough liquid. Make sure you measure the broth correctly!
Can I add broccoli? Yes! Toss in small fresh broccoli florets with the pasta at the beginning. They will steam perfectly in the sauce.
Conclusion
This Dump-and-Bake Chicken Alfredo proves that you don’t need hours or a sink full of dishes to make a delicious, comforting meal. It’s fast, foolproof, and incredibly satisfying.
Did you try this 5-ingredient dinner? Leave a rating below and let me know what pasta shape you used!
