Dump-and-Go Chicken Alfredo Pasta Casserole
A creamy, comforting dump-and-go casserole where dry pasta, chicken, and broccoli bake together in a lemony Alfredo sauce, finished with sweet sun-dried tomatoes and a bright herb note. Everything goes into one dish, no pre-cooking the pasta required.
A creamy, comforting dump-and-go casserole where dry pasta, chicken, and broccoli bake together in a lemony Alfredo sauce, finished with sweet sun-dried tomatoes and a bright herb note. Everything goes into one dish, no pre-cooking the pasta required.
Ingredients
16 ingredients- Fat
- 34g
- Carbs
- 52g
- Protein
- 38g
Whole recipe (6 servings): 4080 kcal
- 12 ounces dry penne or rotini pasta
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 cups low-sodium chicken broth
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups grated Parmesan cheese, divided
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups small broccoli florets (about 1 medium head)
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Method
6 steps- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a little oil.
- In a large bowl, whisk together the chicken broth, heavy cream, milk, 1 cup of the Parmesan, minced garlic, Italian herbs, onion powder, salt, and pepper until smooth.
- Spread the dry pasta evenly in the prepared baking dish. Scatter the chicken pieces over the pasta, then distribute the broccoli florets and sun-dried tomatoes on top.
- Pour the cream mixture evenly over everything in the dish. Use a spoon or spatula to gently press the ingredients down so they are mostly submerged in liquid. The liquid should just cover the pasta; add a splash more broth if needed.
- Cover the dish tightly with foil and bake for 40 minutes. Carefully remove the foil, stir the casserole gently to redistribute the pasta and sauce, then continue baking uncovered for 15–20 minutes, until the pasta is tender, the sauce is bubbly and slightly thickened, and the chicken reaches an internal temperature of 165°F (74°C) in the thickest piece.
- Remove from the oven and let rest for 5 minutes. Stir in the lemon juice and lemon zest, then taste and adjust salt and pepper. Sprinkle with the remaining 1/2 cup Parmesan and fresh parsley, if using. Serve warm.
Recipe notes
Helpful tips
- For a saucier casserole, add an extra 1/4 cup broth before baking.
- If your sun-dried tomatoes are very salty, rinse them briefly before chopping.
- Letting the casserole rest before serving helps the sauce thicken nicely.
Equipment
- 9x13-inch baking dish
- Large bowl
- Whisk
- Aluminum foil
- Instant-read thermometer
- Wooden spoon or spatula
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or covered in a 350°F oven with a splash of milk or broth to loosen the sauce.
Additional tips
- The casserole is very hot when removing foil. Ensure chicken reaches 165°F (74°C) before serving. Do not use frozen broccoli without thawing and draining well, as excess water will make the sauce thin.
Recipe inspiration
Inspired by Frannie Jo Savvy Sweet
Estimated nutrition
Per serving: 680 calories
Fat: 34 g · Carbs: 52 g · Protein: 38 g
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