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DUMP AND BAKE CHICKEN ALFREDO centered hero view, clean and uncluttered
Joe Rooney

Dump and Bake Chicken Alfredo Easy Weeknight Dinner

This Dump and Bake Chicken Alfredo is the perfect easy dinner for busy weeknights. With no need to pre-cook pasta and minimal prep, this baked alfredo dish is a simple chicken recipe that the whole family will enjoy. Effortless, cheesy, and comforting, it’s an ideal family dinner that comes together quickly and tastes delicious.
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Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 16 oz uncooked short pasta like spirals or penne
  • 22 oz jar alfredo sauce (about 2 1/2 cups)
  • 3 cup chicken broth
  • 2 cup shredded rotisserie chicken (You can cook your own or use leftover or canned chicken too)
  • 2 tsp minced garlic
  • 2 cup shredded mozzarella cheese

Method
 

  1. Set your oven to 425°F to get it ready.
  2. In a 9x13 baking pan, combine the uncooked pasta with alfredo sauce, chicken broth, shredded chicken, and minced garlic; stir everything together well.
  3. Cover the dish tightly with foil and bake for 30 minutes.
  4. Carefully remove the foil and stir the pasta to check its firmness; if the pasta is still too firm, cover it again and bake until it reaches a tender but firm texture.
  5. Once the pasta is just right, sprinkle the shredded mozzarella cheese evenly on top.
  6. Return the baking dish to the oven uncovered and cook for an additional 8 to 10 minutes until the cheese has melted and the pasta is fully cooked.
  7. For an extra touch, garnish with freshly grated Parmesan or chopped herbs if you like.

Notes

  • This recipe was inspired by The Seasoned Mom and quickly became a favorite for busy nights when you want a comforting meal with minimal effort. No boiling pasta, no mess, just dump everything in and bake!