Printable Recipe
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.
Prep time
15 min
Cook time
55 min
Total time
1 hr 10 min
Yield
6
Ingredients
19
Steps
21
Filed under: pasta, italian american, baking, over 1 hour, chicken, pasta noodles.
Source channel: Frannie Jo Savvy Sweet
Key ingredients
CHICKEN ALFREDO CASSEROLE, large chicken breasts, cut into small cubes, freshly ground black pepper, garlic powder, onion powder.
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
Method
- 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.