Dump 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
Scale
- 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