There’s something deeply comforting about opening the oven to creamy, bubbling pasta that you barely lifted a finger to make. Dump and Bake Chicken Alfredo Noodle Casserole is exactly thata simple dish that turns ordinary ingredients into something the whole family gathers around.
I first made this on a Thursday night in early spring when I was too tired to stand at the stove but still wanted real dinner on the table. The beauty of it is the noodles cook right in the sauce, so there’s no boiling water or extra potsjust layer everything in one dish and let the oven do the work. After a long day, this kind of low-effort comfort that doesn’t feel heavy is exactly what gets me back into a simple cooking rhythm.
PrintDump and Bake Chicken Alfredo Noodle Casserole Easy Weeknight Meal
This Dump and Bake Chicken Alfredo Noodle Casserole is a perfect easy dinner for busy weeknights. It’s a simple casserole recipe that makes a great family dinner with delicious chicken alfredo bake flavors. Quick to assemble and satisfying.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 2 tablespoons salted butter melted
- 2 tablespoons Italian seasoning
- 1–2 tablespoons garlic powder
- 1 teaspoon onion powder
- 1 pound boneless chicken cut into cubes
- salt and black pepper
- chili flakes
- 1 pound dry short cut pasta or egg noodles
- 3 cups chopped broccoli florets
- 4 ounces cream cheese melted
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella or provolone
- fresh parsley or basil for serving
Instructions
- Heat your oven to 425°F.
- In a large 9×13 inch baking dish, melt the butter and then add the chicken along with half the Italian seasoning, garlic powder, onion powder, salt, pepper, and chili flakes.
- Spread the noodles and broccoli evenly over the chicken and pour 1 1/2 cups of water on top.
- Combine the melted cream cheese with heavy cream, then whisk in the milk and Parmesan cheese adding more Italian seasoning if desired. Pour this creamy mixture over the noodles and broccoli. Sprinkle the top with cheese and additional garlic powder. Cover the dish and bake for 30 minutes.
- Remove the cover and continue baking for another 15 to 20 minutes until the cheese turns golden and the noodles get crispy.
- Garnish with fresh chopped parsley or basil before serving. Enjoy!
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Serving Size: 1 serving
- Calories: 779 kcal
Why You’ll Love This Cozy Casserole
This is dinner that comes together in one dish with almost no hands-on time. You don’t boil the noodles separately, there’s no pre-cooking the chicken, and you don’t even need to stir halfway throughyou just layer everything and walk away. It’s my go-to when I’m tired and still want dinner to feel like dinner.
- Minimal cleanup: Everything cooks in the same baking dish, so you’re not juggling pots and pans after a long day.
- Creamy without being heavy: The alfredo sauce is rich but balanced with broccoli and tender noodlesperfect for spring evenings when you want comfort without the weight.
- Family-friendly: Even picky eaters tend to love this combination of creamy cheese, soft pasta, and bite-sized chicken.
The Key Ingredients That Make It Work
The magic here is how simple pantry staples come together into something that tastes like you spent an hour stirring on the stovetop. Each ingredient plays a rolethe cream cheese adds body, the Parmesan brings flavor, and the broccoli gives it color and freshness.
- Boneless chicken: Cut into cubes so it cooks evenly in the oven. No need to sear or brown it first.
- Dry pasta or egg noodles: They absorb the creamy sauce as they bake, which is how everything stays moist and flavorful.
- Cream cheese and heavy cream: This is what gives you that thick, alfredo-style sauce without any stirring or roux-making.
- Broccoli florets: Chopped into small pieces so they soften perfectly alongside the noodles.
- Mozzarella or provolone: Melts on top into golden, bubbly perfection.
Note: You can use any short-cut pasta you have on handpenne, rigatoni, or egg noodles all work beautifully.
How It Comes Together (Step by Step)
Here’s how simple it really is: you melt butter in the baking dish, toss the chicken with seasonings right in the pan, then layer on the raw noodles and broccoli. Pour water over everything, then drizzle the cream mixture on top. Cover it up, bake until bubbly, then uncover to let the cheese get golden.
| Step | What You Do | Time |
|---|---|---|
| 1 | Melt butter in baking dish, toss chicken with Italian seasoning, garlic powder, onion powder, salt, pepper, and chili flakes | 5 min |
| 2 | Layer dry noodles and broccoli over chicken, pour 1½ cups water over everything | 3 min |
| 3 | Mix melted cream cheese, heavy cream, whole milk, and Parmesan; pour over noodles and top with mozzarella | 5 min |
| 4 | Cover and bake at 425°F for 30 minutes, then uncover and bake 15–20 minutes more | 45–50 min |
| 5 | Top with fresh parsley or basil and serve | 1 min |
Pro Tip: Make sure your baking dish has high sidesthis helps trap the steam so the noodles cook through without drying out.
Simple Swaps and Tweaks
One of the best things about this recipe is how flexible it is. You can swap ingredients based on what you have in the fridge or what your family prefers, and it still turns out delicious.
| Original Ingredient | Easy Swap |
|---|---|
| Boneless chicken | Use rotisserie chicken (add it after the noodles cook) |
| Broccoli florets | Try spinach, zucchini, or peas |
| Mozzarella or provolone | Use cheddar or Gruyère for a different flavor |
| Heavy cream | Swap half with chicken broth for a lighter sauce |
| Short-cut pasta | Use any shape you haveshells, bowties, or rotini |
If you like a little extra kick, add more chili flakes or a pinch of red pepper on top before serving. Fresh basil instead of parsley also brings a lovely spring brightness.
How to Serve and Store
This casserole is perfect straight from the oven, served in big scoops with a sprinkle of fresh parsley or basil. It’s hearty enough on its own, but a simple green salad or garlic bread on the side makes it feel like a complete meal.
- Leftovers: Store covered in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through.
- Make ahead: You can assemble everything up to the point of baking, cover tightly, and refrigerate for a few hours. Just add 5–10 minutes to the covered baking time.
- Freezing: This freezes well before or after baking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Note: The noodles on top will crisp up beautifully during the final uncovered bakedon’t skip that step if you love a little texture contrast.
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FAQs ( Dump and Bake Chicken Alfredo Noodle Casserole )
Do I need to cook the noodles before baking?
No, you don’t need to pre-cook the noodles. The uncooked pasta will absorb the liquid and cook perfectly in the oven. Just make sure to use enough broth or sauce to cover the noodles completely before baking.
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken pieces, but add an extra 15-20 minutes to the baking time. Make sure the chicken reaches 165°F internal temperature before serving. Cut frozen chicken into smaller pieces for more even cooking.
How long should I cover the dish with foil?
Cover with foil for the first 45 minutes to prevent the top from browning too quickly and to help the noodles cook evenly. Remove the foil for the last 15 minutes to allow the cheese to get golden and bubbly on top.
What type of pasta works best for this dish?
Penne, rigatoni, or rotini work best because their shapes hold the creamy sauce well. Avoid thin pasta like angel hair as it can become mushy. Medium-sized tube or spiral pasta gives the best texture and sauce distribution.
Can I make this meal ahead of time?
Yes, you can assemble this recipe up to 24 hours ahead and refrigerate before baking. Add an extra 10-15 minutes to the covered baking time if starting from cold. The flavors actually improve after sitting overnight.
A Dish That Brings the Family Together
This Dump and Bake Chicken Alfredo Noodle Casserole comes out of the oven in under an hour, creamy and golden, with noodles so tender they melt right into the sauce. You’ll love how it turns outrich without feeling heavy, comforting without fuss, and exactly what busy weeknights need. The smell alone brings everyone to the table before you even call them.
If you’re feeding little ones, stir the broccoli in finely so it blends right into the creamy saucethey’ll hardly notice it’s there. For grown-up gatherings, a handful of fresh spinach or sautéed mushrooms folded in at the end adds a lovely depth. Leftovers reheat beautifully in the microwave with a splash of milk to bring back that silky texture, and they taste even better the next day after the flavors have had time to settle. My grandmother always said casseroles were meant to be shared twiceonce fresh, once for lunch the following afternoon.
I hope this recipe finds its way into your weekly rhythm, especially on those evenings when you need something warm and dependable. If you make it, I’d love to hear how it turned outdid your family ask for seconds? Did you add your own little twist? Save this one for the next time you need a dinner that feels like a hug on a plate. Some nights just need an easy dinner that still feels like home.
