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Chicken Caesar Dump & Bake 🧀
This dump-and-bake leans on a viral trio, garlic parmesan wing sauce, a block of Boursin, and mozzarella, for a creamy, garlicky pasta that goes together in one dish. The raw pasta cooks right in the sauce as it bakes, so you get a bubbly, cheesy chicken pasta with about five minutes of real effort. It’s the definition of a low-lift, high-reward weeknight dinner.
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Equipment
- Aluminum foil
Ingredients
- 1 lb short pasta penne
- 1 lb cooked chicken rotisserie, shredded or cubed
- 1 tsp chicken bouillon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp pepper
- 2.5 cups chicken broth
- 1.5 cups heavy cream
- 1 cup garlic parmesan wing sauce
- 5 oz block Boursin garlic & herb cheese or 8 oz block cream cheese
- 2 cups mozzarella cheese
- Parsley for garnish
Instructions
- Preheat oven to 400 degrees F.
- In a 9×13 baking dish, add the uncooked pasta, cooked chicken, chicken bouillon, garlic powder, onion powder, and pepper. Then add the broth, heavy cream, and garlic parmesan wing sauce. Mix well, making sure there is enough liquid to cover the pasta.
- Add the block of Boursin cheese to the middle, then cover with aluminum foil.
- Bake for 40 minutes. Remove from the oven, stir well, then top with mozzarella cheese. Bake another 3-5 minutes, or until the cheese is melted. Garnish with parsley and enjoy!
Notes
Nutrition
Tips for Making This Recipe
Make sure the pasta is covered. Press the noodles down into the liquid so every piece cooks evenly; any sticking up above the sauce will dry out. Tuck the Boursin in the center. It melts outward as it bakes, so burying it in the middle helps it spread into a creamy sauce throughout. Stir halfway. Giving it a stir when you pull the foil redistributes the sauce and keeps the edges from over-browning.
Frequently Asked Questions
How does the pasta cook without boiling it first?
The raw pasta bakes right in the broth, cream, and sauce under foil, absorbing the liquid as it softens. That’s the whole dump-and-bake trick, and it means one dish and no pot.
Does the chicken need to be cooked first?
Yes, use already-cooked chicken since it’s just warming through in the bake. Rotisserie or leftover chicken is the easy way to go.
Where do I find garlic parmesan wing sauce and Boursin?
Both are in most big grocery stores, the wing sauce near the condiments or hot sauces and the Boursin in the specialty cheese section. Any garlic-herb spreadable cheese works if you can’t find Boursin.
It looked liquidy when the foil came off. Is that right?
Yes. It thickens as it finishes uncovered and again as it rests a few minutes, so give it that time before serving.
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SO EASY and delicious!