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Dump and Bake Chicken Alfredo Noodle Casserole. Our new weeknight staple! Chicken seasoned with Italian herbs, layered with dry pasta, broccoli, and a simple homemade Alfredo-style sauce. Sprinkle cheese and a little extra garlic on top, then bake until bubbling and golden. No boiling, no sautéing — just mix, bake, and enjoy. Finish with grated parmesan and fresh parsley. So simple, so delicious.
I’m all about casseroles this fall season — I love them. I made this one for my family the other night, and everyone agreed it’s a new favorite. And truly, the name says it all: just dump and bake. No extra pots or pans, no extra steps. Completely fuss-free but still incredibly delicious.
It’s the perfect family casserole for this busy time of year. As much as I love cooking elaborate meals, there are so many nights when I have almost no time, but I still want to put something comforting and homemade on the table. Recipes like this make that possible — and honestly, they’re the ones we end up relying on most.
I’ll be making this cozy, creamy casserole on repeat all fall and winter long.
These are the details
Ingredients
- salted butter
- boneless chicken breast or tenders
- italian seasoning
- garlic powder
- onion powder
- salt, pepper, chili flakes
- dry short-cut pasta or egg noodles
- chopped broccoli
- milk
- heavy cream
- cream cheese
- parmesan cheese
- mozzarella or provolone cheese
Tools To Use
You’ll need a large oven-safe casserole dish with a lid. No lid? Foil works too! And a mixing bowl. That’s all.
Tip: use scissors to cut the chicken directly into your casserole dish.
Steps
Step 1: Season the chicken
Melt the butter directly in your casserole dish. Add the chicken, season with Italian seasoning, garlic powder, onion powder, salt, pepper + a pinch of chili flakes.
Step 2: Layer with noodles
Scatter the dry noodles and broccoli florets evenly over the seasoned chicken.
Pour water overtop, this will ensure the pasta cooks up perfectly tender as it bakes.
Step 3: Make the Alfredo sauce
This is a quick and easy version of Alfredo sauce, but it’s so delicious.
In a bowl, whisk together the melted cream cheese, milk, heavy cream, and grated Parmesan until smooth. Melting the cream cheese first helps it incorporate seamlessly.
Want even more flavor? Stir in a spoonful of basil pesto — it’s incredible.
Evenly pour the sauce over the noodles and broccoli.
Step 4: Add cheese and bake
Sprinkle a handful of shredded mozzarella or provolone cheese over the top — I love using a mix of both. Then dust lightly with garlic powder. It’s my secret trick for making the top irresistibly flavorful.
Cover the casserole and bake for about 30 minutes, until the chicken is cooked through and the pasta has softened. Remove the cover and bake a few minutes longer to brown the top and get everything bubbling.
Serving
Finish with fresh parsley or basil and an extra sprinkle of Parmesan, if you like.
This cozy, no-fuss casserole is pure comfort food. It reminds me of nights growing up eating my mom’s chicken noodle casserole with my brothers. It’s simple, nostalgic, and always a crowd-pleaser!
Looking for other easy family-style recipes? Here are a few ideas:
Broccoli Cheddar Chicken and Rice Casserole
Garlic Butter Creamed Corn Chicken
Cheesy Zucchini Chicken and Rice Bake
One Skillet Street Corn Chicken Enchilada Bake
Lastly, if you make this Dump and Bake Chicken Alfredo Noodle Casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Dump and Bake Chicken Broccoli Alfredo Noodle Casserole
Servings: 6
Calories Per Serving: 779 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons salted butter, melted
- 2 tablespoons Italian seasoning
- 1-2 tablespoons garlic powder
- 1 teaspoon onion powder
- 1 pound boneless chicken, cut into cubes
- salt and black pepper
- chili flakes
- 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 serving
Instructions
- 1. Preheat the oven to 425°F.2. Melt the butter in a 9×13 inch baking dish with high sides. Add the chicken, 1 tablespoon Italian seasoning, 1 tablespoon garlic powder, onion powder, salt, pepper, and chili flakes. 3. Arrange the noodles and broccoli over the raw chicken. Pour over 1 1/2 cups of water.4. Mix the melted cream cheese with the heavy cream. Whisk in the milk and the parmesan. Add additional Italian seasoning to taste. Evenly pour the cream mix over the noodles and broccoli. Top with cheese. Sprinkle with additional garlic powder. Cover and bake 30 minutes. Remove the lid and bake another 15-20 minutes or until the cheese is browning and the noodles on top are getting crispy. 5. Top with fresh chopped parsley or basil. Scoop and enjoy!
This post was originally published on October 13, 2025
Could I substitute almond milk for the milk/cream? Have all of the other ingredients to make this for tonight besides those two.
Hi Margaret,
I would recommend a coconut cream and milk. If you can eat dairy, I would recommend using both the milk and cream as the recipe calls for:) I hope this helps!
So I decided to just go for it with almond milk and it turned out great! I just subbed it for the exact same measurements as milk/cream. I switched out the water for chicken broth and cooked it at 400 degrees the whole time. Was delicious! Next time I want to try doing Sun dried tomatoes and peas!
Yay!! So glad to hear this, Margaret! Thanks for sharing your notes!
Pure deliciousness!
Hey Dagmara,
Thanks so much! Love to hear this casserole turned out well for you, I appreciate you giving it a try!
How do you melt the cream cheese?
Hi Jacki,
I pop it in the oven in an oven safe skillet to melt, but you could also just microwave it. Please let me know if you have any other questions!
Made this for dinner tonight and it was very good! I used frozen broccoli and it was a bit mushy so may roast some on the side next time. Adding to the rotation, thank you!!
Thanks so much, Yvonne! Love to hear this recipe turned out well for you, thanks for giving it a try!
I want to try this, does it become dry inside? Hoping for a saucy center…
Hi Brenda,
Nope, it is not dry, the center is nice and saucy. I hope you love this recipe!
Followed the recipe and turned out great!! Thanks for another meal to add to the rotation!
Hey Cristalle,
Amazing! Thanks a bunch for trying this dish and your feedback, so glad it was enjoyed!
Could you use fusilli in place of short cut pasta?
Hi Chris,
Fusilli is a short cut pasta, so yes, that will work well for you:) I hope you love this dish!
I made this and honestly, it didn’t turn out great. The pasta didn’t cook through, the chicken was dry, and the sauce separated in the oven. There just isn’t enough liquid or time for everything to cook evenly, and 450°F is way too hot for a creamy dish like this. Great idea, but it definitely needs some reworking to actually come together.
So sorry to hear this, Sarah!
If you want to give the dish another try, I would recommend reducing the oven to 400 or keep the dish covered the entire time.
Please let me know if I can help in any other way!
I made this and really wanted to love it, but it didn’t quite work for me as written. The chicken, pasta, and broccoli all cook at different rates, so parts ended up overdone while others were undercooked. There also didn’t seem to be enough liquid for the pasta, and the sauce separated a bit at 450°F.
Hi Ashley,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed.
If you want to try again, I would reduce the oven to 400 or keep the dish covered the entire time.
I hope this helps!
should the water be boiling that you pour over the pasta?
Hi David,
No, the water does not need to be boiling. Please let me know if you give this dish a try!
Recommendation for broccoli substitutes? That us bit my favorite veggie 😀 nor is cauliflower.
Hi there,
Zucchini would be a nice option in place of the broccoli. Let me know if you give this dish a try!
This looks good, but I don’t want the noodles to be crunchy and hard on the top, if I keep it covered the whole time will it prevent that?
Hi Natalie,
Yes, that should work nicely for you. Please let me know if you give this dish a try, I hope you love it!
Any tips on getting the top not to burn like yours is in pics? I don’t want it quite that crispy. 🙂
Hi Joelle,
Just remove the dish once the cheese is melted to your liking:) I hope you love this recipe!
Is 2 tbsp of garlic correct??
Hi Carol,
Yes, that is correct. Please let me know if you have any other questions!
This sounds good, but I’m a little concerned because chicken has a different cook time than noodles, and broccoli also. I don’t want my broccoli & noodles to turn out mushy! Any tips?
Hi Sara,
I would recommend just following the recipe as written and you should have great results! Let me know if you give this dish a try!