Dump-and-Go Chicken Alfredo Pasta Casserole
An easy dump-and-go chicken Alfredo casserole made with uncooked rotini, seasoned chicken, creamy Alfredo sauce, vegetables and plenty of melted cheese. Everything cooks together in one baking dish and is served with quick Parmesan garlic bread.
An easy dump-and-go chicken Alfredo casserole made with uncooked rotini, seasoned chicken, creamy Alfredo sauce, vegetables and plenty of melted cheese. Everything cooks together in one baking dish and is served with quick Parmesan garlic bread.
Ingredients
21 ingredients- CHICKEN ALFREDO CASSEROLE
- 2 large chicken breasts, cut into small cubes
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tbsp Italian seasoning
- 1 large jar Alfredo sauce
- 1 x 400g can peas and carrots, drained
- 1 x 16 oz (454g) box rotini pasta, uncooked
- 1 can chicken broth
- 8 oz (240ml) whipping cream
- 1 cup water
- 1 cup mozzarella, shredded
- 1/2 cup Parmesan, shredded
- PARMESAN GARLIC BREAD
- 1/2 loaf French bread
- 1/2 cup butter, softened
- 2 tbsp garlic powder
- 1/2 cup Parmesan, shredded
- 1/2 tsp black pepper, optional
Equipment
- Large deep baking dish
- Large mixing spoon
- Sharp knife
- Chopping board
- Measuring cups and spoons
- Baking tray
- Small mixing bowl
- Silicone spatula or butter knife
- Aluminium foil, optional
Substitutions
Chicken breastBoneless skinless chicken thigh
Cut it into small, evenly sized pieces and cook until fully cooked throughout.
Rotini pastaPenne, fusilli or another short pasta shape
Choose a pasta with a similar cooking time.
Peas and carrotsFrozen mixed vegetables
Add them frozen and avoid varieties with large pieces.
Whipping creamSingle cream or half-and-half
The finished sauce may be slightly less rich.
MozzarellaMonterey Jack or another mild melting cheese
Use a cheese that melts smoothly.
French breadCiabatta, baguette or thick sliced bread
Adjust the garlic bread baking time according to thickness.
Method
21 steps- Preheat the oven to 220°C (425°F).
- Lightly grease a large deep baking dish.
- Cut the chicken breasts into small, evenly sized cubes.
- Place the chicken in the baking dish.
- Add the salt, black pepper, garlic powder, onion powder and Italian seasoning.
- Toss until the chicken is evenly coated with the seasoning.
- Add the Alfredo sauce, drained peas and carrots, uncooked rotini, chicken broth, whipping cream and water.
- Stir thoroughly, making sure the pasta is evenly distributed and mostly covered by the liquid.
- Spread the mixture into an even layer.
- Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake uncovered for 45 minutes.
- Carefully stir the casserole, checking that the pasta is cooking evenly and remains surrounded by sauce.
- Return the dish to the oven and continue baking for another 10–15 minutes, until the pasta is tender, the chicken is fully cooked and the casserole is bubbling.
- If the top is browning too quickly, cover the dish loosely with foil for the remaining cooking time.
- For the garlic bread, slice the French bread lengthways or into individual portions.
- Mix the softened butter, garlic powder, Parmesan and optional black pepper.
- Spread the garlic butter mixture evenly over the bread.
- Place the bread on a baking tray.
- Bake alongside the casserole during the final 8–10 minutes, until golden and crisp around the edges.
- Remove the casserole from the oven and leave it to stand for 5 minutes so the sauce can thicken.
- Serve the casserole hot with the Parmesan garlic bread.
Helpful tips
- Cut the chicken into small, even pieces so it cooks in the same time as the pasta.
- Use a deep baking dish because the pasta and sauce will bubble as they cook.
- Make sure most of the pasta is covered by liquid before placing the casserole in the oven.
- Stir the casserole after 45 minutes so any exposed pasta is moved back into the sauce.
- Check that the chicken is fully cooked and the pasta is tender before serving.
- Allow the casserole to rest for 5 minutes after baking so the sauce thickens.
- Cover the dish loosely with foil if the cheese browns before the pasta is tender.
- Drain the canned vegetables well so they do not water down the sauce.
Storage
Cool leftovers promptly and refrigerate them in an airtight container for up to 3 days. Reheat individual portions in the microwave or cover and reheat in the oven until the chicken and pasta are piping hot throughout. Add a small splash of milk or water before reheating if the sauce has thickened. Freeze cooled casserole portions for up to 2 months and thaw overnight in the refrigerator before reheating.
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