DUMP AND BAKE CHICKEN ALFREDO PASTA CASSEROLE
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
You only need 10 minutes of prep for this easy Dump-and-Bake Chicken Alfredo Pasta Casserole!
Course: Dinner
Cuisine: Italian
Keyword: chicken pasta, creamy one pot pasta
Servings: 6 people
Calories: 522 kcal
Author: Blair
Ingredients
list of 7 items
1 (16 ounce) package uncooked rotini pasta
1 (22 ounce) jar Alfredo sauce (I used Prego Roasted Garlic Parmesan Alfredo)
3 cups chicken stock
2 cups diced rotisserie chicken or other diced cooked chicken
2 teaspoons minced garlic
2 cups shredded mozzarella or Italian blend cheese
Optional: Parmesan cheese and fresh chopped herbs such as basil, oregano, and parsley for garnish
list end
Instructions
list of 5 items
1. Preheat oven to 425°F (220°C).
2. In a large baking dish, stir together uncooked pasta, alfredo sauce, chicken stock, chicken, and garlic. Cover tightly with aluminum foil and bake for
30 minutes.
3. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). I have had good luck
with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes,
just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
4. Sprinkle mozzarella over the top. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).
5. Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.
list end
Recipe Notes
Serve with steamed broccoli and salad for a complete meal.
Nutrition Facts
Dump and Bake Chicken Alfredo Pasta Casserole
Amount Per Serving (1 /6 of the recipe)
Calories 522 Calories from Fat 185
% Daily Value*
Total Fat 20.5g 32%
Saturated Fat 9.9g 50%
Cholesterol 163mg 54%
Sodium 1264mg 53%
Potassium 355mg 10%
Total Carbohydrates 48.6g 16%
Sugars 2.1g
Protein 34.9g 70%
* Percent Daily Values are based on a 2000 calorie diet.
_._,_._,_
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
You only need 10 minutes of prep for this easy Dump-and-Bake Chicken Alfredo Pasta Casserole!
Course: Dinner
Cuisine: Italian
Keyword: chicken pasta, creamy one pot pasta
Servings: 6 people
Calories: 522 kcal
Author: Blair
Ingredients
list of 7 items
1 (16 ounce) package uncooked rotini pasta
1 (22 ounce) jar Alfredo sauce (I used Prego Roasted Garlic Parmesan Alfredo)
3 cups chicken stock
2 cups diced rotisserie chicken or other diced cooked chicken
2 teaspoons minced garlic
2 cups shredded mozzarella or Italian blend cheese
Optional: Parmesan cheese and fresh chopped herbs such as basil, oregano, and parsley for garnish
list end
Instructions
list of 5 items
1. Preheat oven to 425°F (220°C).
2. In a large baking dish, stir together uncooked pasta, alfredo sauce, chicken stock, chicken, and garlic. Cover tightly with aluminum foil and bake for
30 minutes.
3. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). I have had good luck
with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes,
just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
4. Sprinkle mozzarella over the top. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).
5. Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.
list end
Recipe Notes
Serve with steamed broccoli and salad for a complete meal.
Nutrition Facts
Dump and Bake Chicken Alfredo Pasta Casserole
Amount Per Serving (1 /6 of the recipe)
Calories 522 Calories from Fat 185
% Daily Value*
Total Fat 20.5g 32%
Saturated Fat 9.9g 50%
Cholesterol 163mg 54%
Sodium 1264mg 53%
Potassium 355mg 10%
Total Carbohydrates 48.6g 16%
Sugars 2.1g
Protein 34.9g 70%
* Percent Daily Values are based on a 2000 calorie diet.
_._,_._,_
