Dump and Bake Chicken Alfredo Casserole
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There’s something undeniably comforting about recipes that feel like a warm hug—and this Dump-and-Bake Chicken Alfredo Casserole is exactly that. With tender chicken, creamy Alfredo, and gooey layers of cheese folded into penne pasta, it’s the kind of dish that brings everyone to the table (and back for seconds). Best of all? No need to boil the pasta ahead of time—just mix, bake, and savor.
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For our family, this casserole became a weeknight ritual. My mom found it during a late-night Pinterest scroll while juggling two kids and a full-time job. It wasn’t just quick and satisfying—it became the meal that gave us space to laugh, catch up, and feel taken care of after long, busy days. Now, it’s a reminder that love can taste like baked cheese and a splash of Alfredo.
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🍽️ Ingredients at a Glance
| Ingredient | Amount |
|---|---|
| Skinless boneless chicken breast | 3 halves |
| Penne pasta | 8 oz package |
| Alfredo sauce | 8 oz |
| Shredded mozzarella cheese | 1½ cups, divided |
| Shredded Cheddar cheese | 1 cup |
| Milk | ¼ cup |
| Onion powder | 1 tablespoon |
| Garlic powder | 1 tablespoon |
👨🍳 Step-by-Step Instructions
- Preheat Oven
Set to 350°F (175°C) to prepare for baking. - Prepare the Chicken
Boil chicken breasts in water until fully cooked (about 15 minutes). Drain and chop into bite-sized pieces. - Cook the Pasta
Boil penne until al dente (about 11 minutes). Drain and set aside. - Mix the Filling
In a large bowl, combine chicken, pasta, Alfredo sauce, half the mozzarella, milk, onion powder, and garlic powder. Mix thoroughly. - Assemble the Dish
Spread mixture evenly in a 1.5-quart casserole dish. Top with remaining mozzarella and all the Cheddar cheese. - Bake to Perfection
Bake for 25 minutes until cheese is melted and bubbly. Let rest for a few minutes before serving.
