Get a creamy and comforting dinner on the table with a fraction of the effort with this no boil chicken alfredo bake. It is a dump and bake meal. So, you just layer everything in the pan and let the oven do the work for you.
A filling dinner that’s quick and easy is a must at our house. We tend to come home HUNGRY at the end of the day and usually tired too.
So, a pile of creamy baked pasta with chicken and plenty of cheese like this is a welcome sight for famished eyes.
We fell in love with making dump and bake pasta recipes a few years ago and we haven’t looked back. You don’t have to precook the meat or boil the noodles.
You just dump everything in the casserole dish and let the oven do the work for you. It doesn’t seem like it should work, but it really does.
This recipe is no exception. Just add a couple of jars of alfredo sauce and chicken broth to the mix and the pasta soaks it up while it bakes.
The chicken cooks right in the sauce too. So everything gets the flavor benefits of being cooked together.
And you get the benefit of only having one dirty dish. No skillets, no stock pots, just one 9×13 inch pan.
It really doesn’t get any easier than that!
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Make sure the chicken cooks through
I recommend cutting your chicken into chunks no bigger than an inch. This will help ensure the chicken cooks through all the way.
Carlee’s Tips and Tricks
Allowing your casserole to cool helps the liquid to finish being absorbed and will make serving the casserole a little less messy.
In addition to using mozzarella, you can also use grated parmesan cheese.
After you add the broccoli and cheese there is no need to recover the casserole dish. Covering the dish helps prevent moisture from escaping so that the pasta cooks through all the way. Since we just need the cheese to melt during the last 10 minutes there is no need to keep the dish covered.
That’s about it. This recipe is super simple, so there isn’t much to know.
I hope you give it a try and love it. It is such a simple way to get dinner on the table.
No Boil Chicken Alfredo Bake
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 16 ounces uncooked pasta see notes below
- 2 15 oz jars alfredo sauce
- 3 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups shredded mozzarella cheese
- 12 ounces broccoli florets
Instructions
- Preheat your oven to 425℉ and grease a 9×13-inch baking dish.
- Cut the 1.5 pounds boneless skinless chicken breasts into small bite-sized pieces, no bigger than 1-inch cubed.
- Put the chicken pieces, 16 ounces uncooked pasta, 2 15 oz jars alfredo sauce, 3 cups chicken broth, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon ground black pepper in the baking dish. (I like to use the broth to clean out the alfredo jars.) Stir the ingredients together.
- Cover the dish with tin foil and bake your casserole for 40 minutes, or until the pasta is almost al dente.
- Remove the foil and distribute 12 ounces broccoli florets and 2 cups shredded mozzarella cheese over the top of the pasta.
- Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly. It's okay if there is still a little extra sauce at this point, it will thicken and continue to absorb into the pasta as it rests.
- Remove your casserole from the oven and allow it to rest on the counter for 10 minutes.
- Serve and enjoy!
Notes
- You want to use a pasta shape that will allow the liquid to surround it. Penne, rigatoni, shells, ziti, and rotini work well. Don’t use pasta shapes that will clump together like spaghetti or fettuccini.
- If you like your broccoli on the softer side, go ahead and add it at the beginning.
- If you are using frozen broccoli, cook it for about half of the time called for on the package before adding it to the casserole at the end. (Or add it at the beginning and add about 5 minutes to the bake time.)
Video
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