Include in Print View:

Dump-and-Bake Creamy Chicken Alfredo Bake

A warm and inviting chicken Alfredo casserole sits freshly baked in a ceramic dish, its creamy, cheesy sauce glistening under soft, ambient lighting. The foreground showcases the casserole, featuring tender chunks of chicken, al dente pasta, and a golden-brown, bubbly cheese topping with a sprinkle of chopped parsley for garnish. In the middle, a wooden spoon leans against the dish, suggesting a homey, ready-to-serve feel. The background is softly blurred, featuring a rustic kitchen setting with warm wooden cabinets and subtle home decor, evoking a cozy atmosphere. The angle captures a slight overhead view, emphasizing the dish's inviting texture and richness, inviting the viewer to imagine sharing this delicious meal with loved ones.

This Dump-and-Bake Creamy Chicken Alfredo Bake is rich, comforting, and unbelievably easy. Uncooked pasta bakes directly in a velvety Alfredo sauce with tender chicken and plenty of melty cheese—no boiling, no browning, just dump everything in and bake. It’s a guaranteed crowd-pleaser for busy nights or cozy family dinners.

Equipment List

  • 9×13-inch baking dish
  • Aluminum foil
  • Measuring cups
  • Measuring cups and spoons
  • Knife
  • Cutting board

Shopping List

  • Boneless, skinless chicken breasts
  • Uncooked penne or rotini pasta
  • Alfredo sauce (jarred or homemade)
  • Heavy cream
  • Chicken broth
  • Garlic powder
  • Italian seasoning
  • Salt
  • Black pepper
  • Mozzarella cheese, shredded
  • Parmesan cheese, grated
  • Fresh parsley (optional, for garnish)
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 375  F
Servings: 4
Estimated Cost: 15
Calories: 320 kcal
Best Season: Suitable throughout the year
Description

Indulge in a comforting blend of flavors without the fuss. This dump-and-bake recipe will become your go-to for a quick and satisfying meal.

Ingredients
    Main Ingredients
  • 1 pound penne pasta (You can also use any other short pasta shape like fusilli or rigatoni.)
  • 1.5 pounds boneless, skinless chicken breasts (Cut into bite-sized pieces.)
  • 1 jar Alfredo sauce (You can use store-bought or homemade Alfredo sauce.)
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
    Preparation
  1. 1
    Preheat the OvenPreheat the oven to 400°F (200°C).
  2. 2
    Prepare the Baking DishGrease a 9x13-inch baking dish with cooking spray.
    3. Assembly
  3. 3
    Combine IngredientsIn the prepared baking dish, mix together uncooked pasta, diced chicken, alfredo sauce, chicken broth, garlic, and Italian seasoning.
  4. 4
    Evenly SpreadEnsure the ingredients are evenly distributed in the baking dish.
    5. Bake
  5. 5
    Cover and BakeCover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
  6. 6
    Uncover and BakeRemove the foil, sprinkle shredded cheese on top, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
    7. Serve
  7. 7
    Rest and ServeLet the dish rest for a few minutes before serving to allow the sauce to thicken slightly.
  8. 8
    Garnish and EnjoyGarnish with chopped parsley, if desired, and serve hot.
Note
  • For a healthier version, use whole wheat pasta and low-fat milk or cream.
  • Feel free to add in some veggies like spinach, broccoli, or sun-dried tomatoes for extra flavor and nutrition.
  • If you prefer a crispy topping, sprinkle some breadcrumbs mixed with grated Parmesan cheese before baking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dish pairs well with a side salad or garlic bread for a complete meal experience.
Keywords: chicken, alfredo, creamy, bake, easy
Read it online: https://bestrecipesblog.com/recipe/dump-and-bake-creamy-chicken-alfredo-bake/