Amazing 40-min Dump and Bake Chicken Alfredo Casserole

Name: Amazing 40-min Dump and Bake Chicken Alfredo Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 pounds boneless skinless chicken breasts cut into 1 inch cubes; 8 ounces dry penne pasta; 2 cups alfredo sauce; 1/2 cup milk; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 1/2 cups shredded mozzarella cheese divided; 1 cup shredded cheddar cheese; 1 teaspoon salt; 1/2 teaspoon black pepper

By anna Boncoeur On October 28, 2025

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If you are dreaming of a rich, cheesy, satisfying dinner that practically makes itself, then you absolutely need this Dump and Bake Chicken Alfredo Casserole in your life! Seriously, this is my go-to when I’m exhausted but still want something that tastes like I spent hours in the kitchen.

I’m Anna, and I’m a passionate food lover who thrives on sharing simple, flavorful chicken recipes designed to make everyday cooking easier and way more joyful. I know life gets hectic, which is why I focus on meals that deliver maximum comfort with minimal fuss.

The best part about this specific casserole? It’s the ultimate no-boil wonder. You literally dump the dry pasta right into the dish with everything else. No boiling water, no messy saucepans, just pure, creamy magic coming out of the oven. It’s the weeknight meal hero you didn’t know you needed, and trust me, your family will beg you to make it again next week!

Table Of content

Essential Components for Your Dump and Bake Chicken Alfredo Casserole

Okay, so this is where the magic of the “dump and bake” comes in—it’s all about having everything ready to go! Since we aren’t pre-cooking anything, we need the liquids and the dry ingredients to cooperate perfectly in the oven. Don’t skimp on the quality of your Alfredo sauce; it really is the heart of this creamy chicken dinner.

The chicken needs to be cut consistently so it cooks through at the same time as the pasta. I always aim for about one-inch cubes. And listen, don’t worry about the pasta looking dry when you mix it up—it absorbs all that creamy goodness while it bakes, I promise!

Ingredient List for Dump and Bake Chicken Alfredo Casserole

Here is everything you’ll need for about six servings of this amazing comfort food. Keep your measurements close because precision really helps when you’re baking things uncooked!

Ingredient	Amount	Preparation Note
Boneless Skinless Chicken Breasts	1 1/2 pounds	Cut into 1-inch cubes
Dry Penne Pasta	8 ounces	Do NOT cook beforehand!
Alfredo Sauce	2 cups	Your favorite jarred sauce works great
Milk	1/2 cup	Any kind works fine
Onion Powder	1 tablespoon	For savory depth
Garlic Powder	1 tablespoon	Don’t substitute fresh here, stick to the powder!
Salt	1 teaspoon	We’ll check this later, but start here
Black Pepper	1/2 teaspoon	Freshly ground is always best!
Mozzarella Cheese	1 1/2 cups	Shredded, divided
Cheddar Cheese	1 cup	Shredded

We aim for a final dish that clocks in around 560 calories, 28g of fat, 34g of protein, and 45g of carbs per serving, but remember that these nutritional values are just estimates based on standard ingredient assumptions!

Step-by-Step Guide to Making Dump and Bake Chicken Alfredo Casserole

This is the fun part, where you truly get to see how easy this creamy chicken dinner is! We’re moving straight from the mixing bowl to the oven, which is why preparation is key. Don’t let the dry pasta scare you; it’s going to soak up all that flavor like a sponge. Just follow these steps, and you can’t go wrong.

Initial Assembly and Mixing for Dump and Bake Chicken Alfredo Casserole

First things first: get that oven preheating to 350°F! While it warms up, lightly grease your 9×13 baking dish. I usually use a little non-stick spray mixed with a tiny bit of butter or oil—just enough so nothing sticks later.

Now, grab your biggest bowl, because we’re mixing everything but most of the cheese. You need to combine the cubed chicken, the dry penne pasta, the Alfredo sauce, milk, onion powder, garlic powder, salt, and pepper. You have to stir this really well. I mean it! Make sure every single piece of dry pasta gets coated in the sauce mixture. If the pasta isn’t touching the liquid, it won’t cook right, and we don’t want crunchy spots!

Once everything looks happy and coated, gently fold in one cup of that mozzarella cheese. That’s right, hold back the rest for the top layer later! Then, pour the entire glorious mess into your greased baking dish and spread it out so it’s mostly even. It’s going to look a little crowded, but it settles down during baking.

Covered Baking Phase: Cooking the Pasta and Chicken

This next part is crucial for success. You absolutely must cover that baking dish tightly with foil. This traps all the steam inside, and that steam is what cooks the pasta perfectly without drying out the top layer of sauce. Think of it like a little pressure cooker for your casserole!

Pop it into the preheated oven for 40 minutes. After that time, you need to check two things. First, test a piece of pasta to make sure it’s tender. Second, and this is non-negotiable for safety, test the chicken with a meat thermometer. It must read 165°F internally before you move on. If it hasn’t hit that mark, cover it back up and give it another 5 to 10 minutes.

Final Bake and Rest for Perfect Dump and Bake Chicken Alfredo Casserole

Once the chicken is cooked and the pasta is soft, it’s time for the best part: the cheese blanket! Take the foil off—careful of the hot steam escaping—and sprinkle the remaining mozzarella and all of that cheddar cheese right over the top. Don’t be shy with the cheese!

Back into the oven it goes, this time uncovered. Bake it for another 10 to 15 minutes. You’re looking for that gorgeous golden color where the cheese is completely melted, bubbly, and maybe even a little browned on the edges. That’s how you know it’s ready!

When you pull that bubbly dish out, you have to put it on the counter and let it rest for five minutes. I know, I know, you’re hungry! But this resting time lets the sauce set up just a tiny bit. If you cut into it immediately, it can run everywhere. Five minutes is all it takes for the perfect scoop!

Tips for Achieving Expert Results with Dump and Bake Chicken Alfredo Casserole

Even though this is a simple dump and bake recipe, a couple of little tricks I learned through trial and error can really take it from good to absolutely amazing. Because we aren’t doing any pre-cooking, we rely entirely on the oven steam to do the heavy lifting. Trust me, these small details make a huge difference in texture!

I always keep one of Grandma’s old rules in mind: if you’re going to use a shortcut, make sure the ingredients you *are* using are top-notch. For this creamy chicken dinner, that means making sure everything is mixed right before it hits the pan.

Ingredient Handling and Measurement Tips

The most important thing here is cutting your chicken evenly. If you have some big chunks and some tiny slivers, the small pieces will dry out while you wait for the big ones to reach that safe 165°F internal temperature. Aim for uniform one-inch cubes—it keeps everything cooking at the same pace, which is key when you’re baking dry pasta.

Also, don’t skip adding the milk along with the Alfredo sauce! That extra bit of liquid helps hydrate the dry penne so it softens up nicely. If you feel like your sauce base is too thick when mixing, add just one extra splash of milk, but don’t go overboard, or you’ll end up with soup instead of a casserole.

Baking Adjustments for Your Dump and Bake Chicken Alfredo Casserole

Remember that note from the original instructions? Covering the dish tightly during the first 40 minutes is essential. This traps the steam and ensures the pasta cooks through without turning the top into a crust. If you skip that foil, you’ll end up with undercooked pasta and a sad, dry top layer.

If you notice the edges starting to brown too much during that first covered bake, just slip a piece of foil loosely over the edges of the pan. It acts like a shield! For the final uncovered bake, watch it closely. Every oven is different, and you want that cheese bubbly and melted, not burnt. Seriously, 10 minutes is usually enough time for the final melt!

Frequently Asked Questions About Dump and Bake Chicken Alfredo Casserole

I get so many questions about this recipe because people can’t believe how easy it is! It’s designed to be forgiving, but a few tips can make sure you get that perfect creamy texture every single time. Here are the top things folks ask me about this easy chicken casserole.

Can I substitute the type of pasta in this Dump and Bake Chicken Alfredo Casserole?

Oh, that’s a great question! Because this is a no boil pasta recipe, the shape matters a lot. Penne is my favorite because it has ridges and a hollow center to catch the sauce, which helps it cook evenly. You can definitely use other short, sturdy shapes like rotini, rigatoni, or even medium shells. Just avoid thin pasta like angel hair or long strands like spaghetti, because they tend to clump up or get too mushy in the liquid. Stick to shapes that can stand up to a good soak!

How do I ensure the pasta is fully cooked in this no boil pasta recipe?

This is the biggest worry for everyone, right? The key is that initial covered bake time. You absolutely have to seal that foil tightly over your 9×13 dish to trap the steam. When the 40 minutes are up, don’t just trust the clock. Take a fork and test a piece of pasta right in the middle of the dish—it should be tender, not hard or chalky. If it’s still a little firm, cover it back up and give it 5 more minutes. That steam is your best friend for cooking the dry pasta perfectly!

Storage and Reheating Instructions for Your Creamy Chicken Dinner

The best part about a big casserole like this is having leftovers! Seriously, this Dump and Bake Chicken Alfredo Casserole tastes almost even better the next day once all those flavors have truly married together overnight. You just need to make sure you store it correctly so you don’t dry out that creamy sauce.

When you put it away, make sure you let it cool down at room temperature for about an hour first. Then, cover the dish tightly with its original foil or use plastic wrap. If you’re worried about the edges drying out during fridge storage, you can even place a layer of plastic wrap directly onto the surface of the casserole before covering the entire container.

For reheating, the microwave is fastest, but I prefer the oven for the best texture. Here’s a quick guide:

Method	Instructions
Refrigerator Storage	Up to 3 days, tightly covered
Microwave Reheat	Cover loosely with a paper towel; heat in 60-second bursts until hot
Oven Reheat	Cover loosely with foil; bake at 350°F for 15-20 minutes until warmed through

Sharing Your Delicious Dump and Bake Chicken Alfredo Casserole Experience

Well, that’s it! You’ve got everything you need to conquer dinner tonight with almost no effort. I truly hope this Dump and Bake Chicken Alfredo Casserole brings a little bit of that easy, cheesy joy into your busy week. I put so much love into making these recipes totally foolproof for you busy cooks out there!

Once you try this—and I know you will—I really want to hear what you think! Did the pasta cook up perfectly? Did your family devour it? Don’t keep the good news to yourself! Head down to the comments section below and leave me a rating and a little note about how it went. Your feedback helps me know what simple, flavorful chicken recipes to share next. Happy cooking, and enjoy that stress-free dinner!