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Dump and Bake Chicken Alfredo Is Here to Save Your Busiest Weeknights

Dump and Bake Chicken Alfredo Is Here to Save Your Busiest Weeknights
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
8
Yield:
10 cups

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.

  1. In a baking dish, mix the broth, Alfredo sauce, and seasonings, if using.
  2. Add the dried pasta and cooked chicken, and cover with foil.
  3. Bake until the pasta is cooked and remove from the oven.
  4. Top with mozzarella cheese and bake for 5 more minutes.
  5. Sprinkle with Parmesan cheese and fresh parsley, and serve.

Ingredients

  • 3 cups chicken broth

  • 1 (22 ounce) jar Alfredo sauce

  • 3 cloves garlic, minced

  • 1/4 to 1/2 teaspoon crushed red pepper (optional)

  • 1 (16 ounce) package dried rotini pasta

  • 2 1/2 cups chopped cooked chicken

  • 2 cups shredded mozzarella cheese

  • 1/4 cup parmesan cheese

  • Chopped fresh parsley

  • Lemon wedges

Directions

  1. 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.

  2. 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.

  3. 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.

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