This post may contain affiliate links. Please read our disclosure policy.
Dump and Bake Chicken Alfredo Pasta
Creamy, cheesy, and loaded with tender chicken, this Dump & Bake Chicken Alfredo Pasta is the kind of dinner that feels like comfort food without all the work. Everything bakes together in one dish, so you can skip boiling the pasta and still end up with a rich, creamy meal the whole family will ask for again and again.
This is one of those dinners I make on the nights I have zero energy but still want everyone to think I put in way more effort than I actually did. My kids cheer the second they smell it baking, and I love that I can toss everything into one dish, pop it in the oven, and let dinner practically make itself.
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- Aluminum foil
Ingredients
- 2 boneless, skinless chicken breasts cubed
- 1 tsp salt more to taste, if needed
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp pepper
- 1/2 lb uncooked, short pasta like lumaca rigata, penne, ziti
- 1/4 cup all purpose flour
- 1 1/2 cups warm chicken broth microwave for 30 seconds
- 1 cup warm whole or 2% milk microwave for 30 seconds
- 1 cup heavy cream microwave for 30 seconds
- 3 garlic cloves minced
- 2 tbsp unsalted butter cubed
- 1 1/2 cups broccoli florets
- 1 handful of spinach
- 2 1/2 cups grated parmesan cheese divided
- 1 1/2 cups shredded mozzarella cheese divided
- Nonstick cooking spray
Instructions
- Preheat oven to 400 degrees F. Spray 9×13 baking dish with nonstick cooking spray.
- Dice and season chicken with salt, pepper, garlic powder and Italian seasoning.
- Pour uncooked pasta into greased baking dish. Sprinkle flour across the pasta evenly. Pour in warmed milk, warmed heavy cream, warm chicken broth and garlic. Stir well.
- Add butter then spread diced chicken over the top. Add broccoli and spinach. Mix gently.
- Cover with foil and bake for 15 minutes.
- After 15 minutes, uncover, stir, then add 2 cups parmesan cheese and 1 cup mozzarella cheese and mix well.
- Top with remaining 1/2 cup mozzarella cheese and remaining 1/2 cup parmesan cheese. Cook for another 20 minutes until top is golden and sauce thickens a bit. Pasta and chicken should also be cooked through.
- Optionally, broil for 2-3 minutes for an extra golden top.
- Taste for salt, if needed. Serve and enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My family loves it and I hope yours does, too!
Tips for Making This Recipe
- Warm the milk, heavy cream, and chicken broth before adding them to the baking dish. Starting with warm liquids helps the pasta cook more evenly and creates a silky Alfredo sauce instead of one that can turn grainy or separate.
- To make ahead: Assemble everything (except the final cheese topping) up to 24 hours in advance, cover, and refrigerate. When you’re ready to bake, let the dish sit at room temperature for about 20–30 minutes, then bake as directed. Leftovers keep well in the fridge for up to 4 days—just add a splash of milk before reheating to bring the sauce back to life.
- Don’t skip stirring the casserole halfway through baking. That quick stir helps the flour fully incorporate, prevents the pasta from sticking together, and ensures every piece cooks evenly in the creamy sauce.
Frequently Asked Questions
Can I use frozen broccoli?
Can I make this ahead of time?
Can I use cooked chicken instead of raw?
Never Run Out of Dinner Ideas
One new family-favorite dinner in your inbox each week, made with love.
My 5 Most-Loved Pastas, yours when you join
This came out fantastic and was so quick and easy.
Thank you! I’m so glad you liked it.