Dump and Bake Chicken Alfredo Pasta

This Dump and Bake Chicken Alfredo Pasta is one of the simplest ways to prepare a comforting, filling family pasta dinner on a busy weeknight or any night of the week. Just 10 minutes of prep before baking, and no need to boil the pasta!

I wish I had discovered the dump-and-bake method of cooking back when my kids were little, and I was working long days—it would’ve been a total dinnertime lifesaver and taken so much stress off my plate.

With this easy approach, everything goes straight into one baking dish—just add the ingredients, cover tightly, and bake. The pasta cooks right in the sauce, soaking up all the flavor, and you can keep it as wholesome or as indulgent as you like. The result? A cozy, one-pot family dinner with just minutes of prep before baking. The bonus: easy cleanup!

What’s in this pasta bake?

While some dump-and-bake pasta recipes (also called no-boil pasta bakes and one-dish pasta casseroles) are all about indulgent, high-fat, cheesy ingredients, this Dump and Bake Chicken Alfredo Pasta strikes the perfect balance between convenience and wholesomeness. It features Ziti Rigati (Ribbed/Ridged) pasta in a store-bought Garlic Parmesan Alfredo Sauce with chicken, spinach, grape tomatoes, and chopped onion. The result is a perfectly cooked, creamy, complete pasta meal.

How long will it take to make?

This pasta bake takes just 10 minutes to prep and about an hour to bake, leaving you free to tackle other things while dinner cooks. Be sure to uncover and stir it 3 times during baking to help everything cook evenly, and add the spinach and slurry during the final stir.

Ingredients needed:

• Pasta—this recipe uses ziti rigati, but any sturdy, short pasta that takes at least 11 minutes to cook would work. Chicken takes the longest to cook, so the pasta needs to hold up to the 1-hour bake time.
• Chicken breast—skinless, boneless—is used in this recipe. The key is to cut it into small, 1/2-inch-thick dice so it cooks thoroughly in the given baking time.
• Garlic Parmesan Alfredo Sauce—use a 22-ounce jar of store-bought Prego Roasted Garlic Parmesan Alfredo Sauce. You can use any flavor and brand you like.
• Spinach—either baby or regular can be used. Rough chop regular spinach before adding it to the pasta. If you want to substitute frozen spinach, use 2 1/2 ounces of defrosted, squeezed, and dried spinach.
• Grape tomatoes—add color and sweet-tart flavor that balances the rich sauce.
• Onion—freshly chopped.
• Grated Parmesan cheese—feel free to use prepackaged or freshly grated.
• Chicken broth—this pasta bake recipe use 40% less sodium chicken broth. If you use regular chicken broth, reduce the salt slightly.
• All-purpose flour—for thickening the sauce.
• Spices—salt, black pepper, onion powder, garlic powder, and paprika.

Recipe highlights:

• Add pasta, chicken, tomatoes, Parmesan cheese, and onion to a deep 9×13-inch baking pan.
• Make a slurry with flour and 1/3 cup chicken broth, then set aside.
• Add the remaining broth, alfredo sauce, and all the spices to the baking dish. Mix well to combine, making sure the pasta and chicken are submerged in the liquid.
• Cover the baking dish tightly with aluminum foil, and bake for 30 minutes. Stir to redistribute the content. Cover tightly and bake for another 15 minutes.
• Whisk the slurry, then pour it over the pasta. Add the spinach, then mix until combined. Bake, loosely covered, for 15 minutes, or until the sauce is bubbly and all chicken pieces are cooked through.
• Detailed instructions are in the recipe card below.

How to make sure the pasta cooks properly:

The secret to perfectly cooked pasta is getting the liquid just right. Too little, and the pasta turns dry and uneven; too much, and you’ll end up with a soupy dish. Luckily, I figured that out for you, so you get tender, perfectly cooked pasta every time!

Can you use cooked chicken?

Yes, you can use precooked chicken or store-bought rotisserie chicken. This will also slightly reduce the cooking time.

To cook, combine all ingredients except the chicken, spinach, and slurry, then bake as instructed for 35-40 minutes, or until the pasta is al dente. Add the chicken, spinach, and slurry, then mix to combine. Bake, loosely covered with foil, for 10 minutes, or until the sauce thickens and bubbles.

How to store and reheat:

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them (best in individual portions) in a freezer-safe container for up to 2 months. Defrost in the refrigerator before reheating.

To reheat in a 350° F oven, loosely cover with foil and bake for 10-15 minutes, depending on portion size. You can also reheat in the microwave in 30-second intervals until heated through.

Pro tips:

• Make sure all of the pasta and chicken are submerged in the liquid for even cooking.
• Cut the uncooked chicken into small, 1/2-inch-thick bite-sized pieces so it cooks properly in the given time.
• Stirring three times during cooking ensures the pasta and chicken cook evenly. Do not skip this step.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)

• 9 x 13-inch deep casserole dish
• Large Spatula
• Aluminum foil

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Dump and Bake Chicken Alfredo Pasta

Author: In Good Flavor Cooking Method:Oven Baked/Roasted Cuisine:American Courses:Main

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour Total time:1 hour 10 minutesServings:6 servings

Description

This Dump and Bake Chicken Alfredo Pasta is one of the simplest ways to prepare a comforting, filling family pasta dinner on a busy weeknight or any night of the week. Just 10 minutes of prep before baking, and no need to boil the pasta!

Ingredients

• 12 ounces uncooked ziti rigati
• 1 to 1 1/4 pounds boneless chicken breast, cut into 1/2-inch dice
• 10-ounce grape tomatoes, 3 cups
• 4 ounces fresh spinach, 4 tightly packed cups
• 1/3 cup grated Parmesan cheese
• 1 cup chopped onion
• 1/4 cup all-purpose flour
• 1 (22-ounce) jar Roasted Garlic Parmesan Alfredo Sauce
• 2 1/2 cups 40% less-sodium chicken broth*
• 1 1/4 scant teaspoons salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 3/4 teaspoon paprika

Instructions

1. Preheat the oven to 425° F.
2. Add pasta, chicken, tomatoes, Parmesan cheese, and onion to a deep 9×13-inch baking pan.
3. In a small bowl, combine the flour with 1/3 cup chicken broth to make a slurry. Mix until smooth, then set aside in the refrigerator.
4. Add the remaining broth, alfredo sauce, and all the spices to the baking dish. Mix well to combine, making sure the pasta and chicken are submerged in the liquid.
5. Cover the baking dish tightly with two layers of aluminum foil. Bake for 30 minutes. Stir, redistributing the top and bottom layers of chicken and pasta and keeping them submerged in the liquid as much as possible. Cover tightly and bake for another 15 minutes.
6. Whisk the slurry, then pour it over the pasta. Add the spinach in batches and stir to combine. Bake, loosely covered, for 15 minutes, or until the sauce is bubbly and all of the chicken pieces are cooked through. Let it sit for 5 to 10 minutes before serving.

Use an instant-read thermometer to spot-check a few chicken pieces for doneness. They’re cooked when the internal temperature reaches 165° F.

7. Makes 6 servings.

Notes:

• *Reduce the salt slightly if you use full salt chicken broth.
• Keep the chicken pieces small, 1/2-inch dice, so they can cook evenly and thoroughly.

Keywords:Pasta Bake Recipe, Dump and Bake Pasta, Family Pasta Dinner, One-Pot Family Dinner, No-Boil Pasta Bake, One-Dish Pasta Casserole, Dump and Bake Chicken Alfredo Pasta, Chicken Alfredo Pasta, Pasta Bake

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