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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
Unfortunately this will not be a repeat in my home. The noodles didn’t cook properly, the sauce was watery and separated…so many issues with this recipe.
Hey Kym,
Thanks for trying this dish and sharing your feedback, sorry to hear it did not turn out for you!
What other protein can be used in this recipe
Hi Ricky,
I only tested this recipe with chicken. Please let me know if I can help in any other way!
I made this last night and both myself and fiancé loved it! I used egg noodles and didn’t have the uncooked issue as others reported but they did get crisp on top but it wasn’t too bad. Next time I may push them down more to make sure they all get some liquid on them before putting in the oven. One thing I did different was used chicken broth instead of the water and oh my goodness did that add a nice flavor! My kitchen smelled like a fancy Italian restaurant…will definitely make again!
Hey Carla,
Fantastic! I am so glad you enjoyed this dish, thanks a lot for making it and your comment!
I made this last night, very tasty dish but will say that the pasta didn’t cook very well and the sauce was also very watery unfortunately. The chicken and broccoli tho were really nice so maybe the recipe just needs tweaking slightly?
Hi Jessie,
Thanks for trying this dish and sharing your feedback! Sorry to hear you had a few issues. Next time you could keep the dish covered the entire time to see if that helps!
I’m giving this a 3 for now as I think a few tweaks would push it to a 4 or 5 rating. This dish has wonderful flavor. The presentation left something to be desired, though. Noodles on the top did not get cooked, so I was picking those off the top before serving. The top became absolutely charred and the cheese topping crispy. Having read the comments before preparing, I did add more than 1 1/2 cups water and more again after I took off the aluminum top after 30 minutes of cooking.
I’m wondering if mixing the water with the parmesan cheese, milk, cream cheese, and heavy whipping cream would be a better idea? Or would that not be adequate to properly cook the pasta?
I think I would put the pasta on the bottom and the chicken on top of that, then broccoli followed by the entire liquid mixture (including the water), followed by the cheese. I would definitely shorten the time it bakes without the foil cover so that the top is not burned and the cheese is melty.
I’ll probably try this again and make a few tweaks. Thanks for sharing the recipe!
Hi Julie,
Thanks so much for trying this dish and sharing your feedback! I’m so glad to hear you would try it again, let me know what works best for you!
Any suggestions on making the sauce not separate?
Hi Tara,
So sorry, I’ve never had that issue….was there anything you may have adjusted? Next time, you could reduce the heat to 400 and see if that helps.
I made this exactly as written and put it in the oven and THEN read the comments. I started scurrying to see what else I could serve for dinner last minute in case it was as described in the reviews. Happy to report, that is not the experience I had. The pasta was perfectly cooked, there was plenty of sauce (although it did separate a little making it not as pretty as it could have been). Chicken and broccoli are perfectly cooked as well, and the flavor is very good (I did forget the 2nd TBS of Italian seasoning, not needed!). I also cooked it covered for 45 minutes, stirred it around and cooked it an additional 10 minutes uncovered. Let it sit for 10 minutes before serving. I’ll make it again!
Thanks so much, Susan! I appreciate you giving this dish a try and sharing what worked well for you! So glad it was enjoyed!
Could this be broken into smaller portions, cooked then frozen OR frozen then cooked?
Hi Charlene,
Sure, I would bake and then freeze. Let me know if you give this dish a try!
Did you use fresf or frozen broccoli?
Hi Donna,
I used fresh broccoli for this recipe. Please let me know if you give it a try!
Unfortunately had the same issues as the other commenters. Top noodles were crunchy and only noodles that were cooked somewhat properly were those at the very bottom of the pan. Sauce separated and had a funny texture due to separation. Would have loved to recommend this recipe, but cannot as is.
Hi! I’m just double checking, you do not cook the noodles/pasta prior to adding it to the dish?
Hi Jennifer,
Yes, that is correct:) Please let me know if you have any other questions!
Well this was awful. I had the same issues as the other commenters & ended up ordering pizza.
Very sorry to hear this, Alice. Thanks for trying the recipe and your comment.
This looks and sounds soo good! Can’t wait to make it! Thanks for sharing your recipe! Debbe’ 💞💞
Thanks so much, Debbie! I hope you love this dish!
Cover the Casserole dish with aluminum foil tightly?
Hi there,
Yes, that is correct:) Please let me know if you have any other questions!
If I was going to cook this and skip the first step (no chicken) should I use less water?
Hi Taylor,
I would keep the same amount of water:) Please let me know if you give this recipe a try, I hope you love it!
I had everything on hand and made this last night, I used penne pasta. There didn’t seem to be enough liquid to cook the pasta, it was not done, the final product was quite dry and the sauce separated. The broccoli on the other hand was over cooked. I would recommend adding maybe a cup of broth to this dish for extra liquid, also reducing the cooking temp. The top was inedible the noodles were hard as rocks.
Hi Lucy,
Thanks for trying this dish and sharing your feedback, very sorry to hear it did not turn out for you!