One-Pot Chicken Alfredo Bake

This easy chicken alfredo bake made with rotini pasta and shredded chicken in a seasoned alfredo sauce and plenty of gooey cheese is perfect for an easy weeknight dinner! Made with easy ingredients and pantry staples, it's perfect to throw together in minutes and let the oven do all the work.

Course Dinner

Cuisine American, Italian

Keyword baked chicken alfredo, chicken alfredo, chicken alfredo bake, chicken alfredo casserole, easy chicken bake

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 769kcal

Author Jennifer

Ingredients

16 oz package of rotini or penne pasta uncooked
32 oz jar of Alfredo sauce
3 cups chicken stock
2 cups rotisserie or shredded chicken breasts
1 teaspoon Italian seasoning
2 teaspoons garlic powder
½ teaspoon black pepper
2 cups mozzarella cheese

Instructions

Preheat oven to 425℉. Spray a 9x13-inch baking dish with nonstick cooking spray.
Add dry pasta, alfredo sauce, chicken stock, shredded chicken, Italian seasoning, garlic powder, and pepper to the prepared baking dish. Stir, cover with foil, and bake for 40 minutes.
Uncover, stir, sprinkle mozzarella cheese over the top, and return to the oven (uncovered) for another 15 minutes or until the cheese is melted. Serve with garlic bread.

Notes

Use short pasta. This dish cooks up with any type of short pasta such as penne, rotini, or bowties.
Use rotisserie chicken or another store-bought shredded chicken to save time.
Stir before adding the cheese. For more even cooking and a creamier sauce.
If you're adding any veggies, stir them into the casserole just before adding the cheese and cooking for the final fifteen minutes.
Store. Leftovers after cooling down in the baking dish or transfer to an airtight container. I don't recommend freezing this dish.
Reheat. Reheat leftovers in the microwave or warm it up in a skillet. Melt some cheese on top before serving.

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