Dump + Bake Chicken Alfredo Noodle Casserole
A creamy, cheesy, and easy one-pan casserole made with chicken, noodles, broccoli, and a rich Alfredo sauce baked to perfection.
Equipment
- 1 Mixing bowl Large
- 1 Baking dish 9x13 inch
- 1 Aluminum foil
Ingredients
Main ingredients
- 2 tablespoons salted butter melted
- 2 tablespoons Italian seasoning
- 1-2 tablespoons garlic powder adjust to your garlic love
- 1 teaspoon onion powder
- 1 pound boneless chicken cut into cubes
- Salt and black pepper to taste
- Chili flakes for a little spicy kick if you want
- 1 pound dry short cut pasta or egg noodles
- 3 cups chopped broccoli florets
- 4 ounces cream cheese melted
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella or provolone
- Fresh parsley or basil for garnish
Instructions
Instructions
- Preheat the oven to 375°F.
- Grease a 9x13 inch baking dish with some melted butter.
- In a mixing bowl, combine remaining melted butter, Italian seasoning, garlic powder, onion powder, salt, pepper, and chili flakes. Toss in chicken cubes until coated.
- Add dry pasta, chopped broccoli, and melted cream cheese to the bowl. Mix well.
- Transfer mixture to prepared dish. Pour in enough water or broth to just cover, about 3 to 4 cups. Stir lightly to combine.
- Cover dish tightly with foil and bake for 30 minutes.
- After 30 minutes, remove the foil, stir the casserole, check pasta doneness. If needed, add splash of broth and bake uncovered for 5–10 more minutes.
- Take casserole out of oven and let it rest for a few minutes before serving.
- Top with shredded mozzarella or provolone and bake until cheese is browned and bubbly.
- Sprinkle with fresh parsley or basil and serve warm.
Notes
Leftovers keep well for up to 4 days in the fridge. Freeze portions for longer storage. Add splash of milk or broth when reheating for best texture.