Dump-and-Bake Alfredo Casserole

Let’s be honest—some days you just need dinner to happen with minimal effort and maximum satisfaction. This Dump-and-Bake Alfredo Casserole is exactly that kind of culinary magic. It’s what happens when comfort food meets convenience, creating a creamy, cheesy pasta bake that practically makes itself.

The beauty of this casserole lies in its perfect balance of flavors. Tender chicken and al dente pasta swim in a rich, garlicky Alfredo sauce, while two types of melted cheese create that irresistible stretchy pull with every forkful. It’s the kind of dish that makes everyone at the table suddenly stop talking because they’re too busy enjoying their food.

Ingredients

• 3 halves skinless boneless chicken breast
• 1 (8-ounce) package penne pasta
• 8 ounces Alfredo sauce
• 1½ cups shredded mozzarella cheese, divided
• ¼ cup milk
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 cup shredded Cheddar cheese

Steps

1. Preheat the Oven: Set your oven to 350°F (175°C). Allow at least 10 minutes for proper preheating—an adequately heated oven ensures even cooking throughout the casserole and prevents soggy spots.
2. Prepare the Chicken: Place the chicken breasts in a medium saucepan and add enough cold water to cover them by 1 inch. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Cook until the internal temperature reaches 165°F (74°C) and no pink remains, about 15 minutes. To test doneness without a thermometer, cut into the thickest part—juices should run clear, not cloudy.
3. Cook the Pasta: While the chicken cooks, bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the water (this flavors the pasta from within). Add the penne and cook for 9-10 minutes, or about 1-2 minutes less than package directions for al dente. The pasta will continue cooking in the oven, so slightly undercooking it now prevents mushiness later. Drain thoroughly but do not rinse—the starchy surface helps the sauce adhere.
4. Prepare Chicken for Casserole: Drain the cooked chicken and let it cool for 5 minutes on a cutting board. Using a sharp knife, cut into ½-inch bite-sized pieces. They should be small enough to distribute evenly throughout the casserole but not so small that they disappear into the sauce.
5. Combine Ingredients: In a large mixing bowl, add the chicken pieces, cooked penne, Alfredo sauce, ¾ cup of the mozzarella cheese (this is half of your total amount), milk, onion powder, and garlic powder. Gently fold everything together with a rubber spatula until evenly coated. Be careful not to overmix or break the pasta.
6. Assemble the Casserole: Transfer the mixture to a 1.5-quart casserole dish (approximately 8×8 inches). Spread it evenly with the back of your spatula, pressing slightly to eliminate air pockets. Sprinkle the remaining ¾ cup mozzarella cheese and all of the 1 cup Cheddar cheese in an even layer over the top. For the best melting pattern, avoid clumping the cheese in one area.
7. Bake the Casserole: Place the dish in the center rack of your preheated oven and bake for 25-30 minutes. Look for these visual cues of doneness: the edges should be bubbling, the cheese on top should be completely melted with light golden spots, and the casserole should be hot throughout. If the cheese is browning too quickly but the casserole isn’t heated through, tent loosely with foil for the remaining cooking time.

Smart Swaps

• Use whole wheat penne instead of regular for extra fiber (same cooking time, but add 2 tablespoons more milk as whole wheat absorbs more liquid)
• Substitute rotisserie chicken for the chicken breasts to save 15 minutes of cooking time
• Try pepper jack cheese instead of Cheddar for a spicy kick without changing the texture
• Use 2 cups of mixed frozen vegetables (thawed and drained) to add nutrition without extra prep

Make It Diabetes-Friendly

• Replace regular pasta with 1 (8-ounce) package of high-protein, lower-carb pasta like Banza chickpea penne (reduces carbs by approximately 25g per serving)
• Use 8 ounces of light Alfredo sauce to cut fat and calories without sacrificing creaminess
• Add 2 cups of steamed broccoli or cauliflower to increase fiber and reduce the carb-to-vegetable ratio
• Portion into 6 equal servings (approximately ¾ cup each) and pair with a side salad dressed with olive oil and vinegar to slow carbohydrate absorption

Pro Tips

• For extra flavor, add ½ teaspoon of Italian seasoning and ¼ teaspoon crushed red pepper flakes to the mixture
• Let the casserole rest for 5-10 minutes after baking for easier serving and to allow the sauce to set slightly
• To make ahead, assemble everything but don’t bake—cover and refrigerate for up to 24 hours, then add an extra 10 minutes to the baking time
• For a golden, crunchy topping, sprinkle ¼ cup panko breadcrumbs mixed with 1 tablespoon melted butter over the cheese before baking