Dump and Bake Chicken Alfredo Pasta Casserole
A comforting and easy one-dish meal featuring creamy Alfredo sauce, rotini pasta, and tender chicken, perfect for busy weeknights or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian
- Diet: Poultry
Ingredients
- 1 (16 ounce) package uncooked rotini pasta
- 1 (22 ounce) jar Alfredo sauce (or 1 ½ 15-ounce jars)
- 3 cups chicken stock
- 2 cups diced or shredded rotisserie chicken
- 2 teaspoons minced garlic
- 2 cups shredded mozzarella cheese
- Optional: Grated Parmesan cheese and chopped fresh herbs
Instructions
- Preheat your oven to 425°F (220°C).
- Mix together the uncooked rotini pasta, Alfredo sauce, chicken stock, diced chicken, and minced garlic in a large baking dish.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Check to see if the pasta is nearly al dente, stirring and returning to the oven for an additional 5-10 minutes if needed.
- Add the shredded cheese over the top of the pasta.
- Bake uncovered for another 5-10 minutes, or until the cheese is melted and the pasta is tender.
- Garnish with grated Parmesan cheese and fresh herbs before serving.
Notes
For a vegetarian option, substitute chicken with sautéed vegetables. Adjust liquid if the dish seems too dry.