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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
What a fabulous dish for a cozy fall day. I followed your recipe and it turned out perfectly. My husband loved it as well. We both said it is a keeper! Thank you for sharing. You have not disappointed me with any that I have made!!
Thanks so much, Audrey! I appreciate you trying this recipe, so glad it was enjoyed! Have a great fall weekend!
This was a hit in my house, even my 7 year old who won’t eat alfredo sauce liked it. Super easy to make. Based on other reviews I put noodles on the bottom and also used chicken broth instead of water. The sauce is definitely thinner but we liked it. Noodles were cooked al dente, chicken cooked through and broccoli was perfect. Would definitely make again.
Hi Alison,
Happy Friday!! I appreciate you making this recipe and your comment, I am so glad to hear it was a hit!
I wish I had read the reviews before making! This was a total flop!
The photo looked so good so I tried it. There was not enough sauce and it wasn’t like alfredo sauce. I used only half the pasta that the recipe called for. The past did not cook well and was hard and crunchy. The chicken and broccoli tasted ok.
Hi Stephanie,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed!
It’s a great and easy recipe! It was perfect for the chilly fall weather. I had to bake it for 60 minutes so that noodles were tender (30 covered+30 uncovered). I let it sit 10 minutes before serving because it was a bit liquidy when it came out the oven.
Hi Naomi,
Love to hear this! I appreciate you trying this recipe and sharing what worked well for you! Have a great evening!
I was thrilled to make this because I am utterly obsessed with chicken Alfredo. I wish I had read the comments before making so that I could adjust the recipe.
I would suggest making a roux and then creating the alfredo sauce in a pan on the stove prior to mixing it into the baking dish with the pasta bc making the recipe as is, mine turned out super watery as well. I am wondering if the noodles she used were just denser and soaked up more of the liquid. I used regular penne. Once I saw how watery it was after browning the top I mixed a roux with some extra cream cheese and some of the liquid from the dish in a pot on my stove and then threw everything in to make it creamy like I wanted. At this point I was thinking about throwing it back in the original dish and then broiling to brown the top again but got hungry! haha
Anyways, no hate here!!
I do want to try to create this again doing my little alteration.
Hi Katie,
Happy Friday! Thanks so much for sharing these detailed notes and giving this recipe a try. Let me know if you make it again!
Mine came out great. Not sure why so many low ratings on this one.
Tip#1: It says to melt the cream cheese, but no instructions on how to do it. I reccomend warming up the heavy cream in a small span on low heat, and add the cream cheese to it. Mix with a rubber spatula until it all melts together.
Tip#2: I used 3/4 cup water based on some comments about it being watery. Came out perfect.
Thanks so much, John! I appreciate you giving this dish a try and sharing your tips! Have a great evening!
Flavors are good but the noodles are crunchy and there’s so much liquid on the bottom. Definitely a let down.
So sorry to hear this!
I followed the recipe, but because of the comments, I checked it after 15 minutes. I could tell it needed more liquid, so I added more until all noodles were covered. I used chicken bone broth, not water. So my guess is I used two cups instead of the 1 1/2 noted. At thirty minutes when I uncovered it, I noticed it seemed a little too much liquid remained, so I made a corn starch slurry (probably a tablespoon of cornstarch to two tbspns if water. Stirred that in and then cooked uncovered for 10 minutes. It came out great and flavorful!!
Hey Kristen,
Awesome! Thanks for trying this dish and sharing what worked well for you! So glad it was enjoyed!
I noticed the recipe directions say to pour over 1.5 cups water, but the water is t in the recipe ingredients
Hi Kristen,
I never include water in the ingredient list:) Let me know if you have any other questions!
I’m not sure why this recipe has bad reviews. It turned out perfectly for me and is sooo yummy!!! I will absolutely be making it again. I did double the chicken & double the seasoning for this. I used whole wheat rotini noodles bc it’s what I had on hand. I baked it a little longer- maybe 10-15 just to get the cheese more brown on the top! 10/10! (I’ve also made almost 100 HBH recipes & only have had 2 that didn’t turn out amazing- so I don’t understand those comments either)
Thanks so much, Malyri! I truly appreciate you trying this dish and sharing what worked well for you! So glad it was enjoyed!
I made this recipe and it came out delicious! I added 2.5 cups of homemade broth, and I cooked this in a ceramic coated cast iron baking dish with a lid. I feel like this helped with keeping the moisture in the dish and cooked my pasta through. I also didn’t add the mozzarella on top until the last 10 min. Added extra seasoning too. Loved it!
Hey Britani,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win. Have a wonderful day!
Flavor was on point but mine turned out extremely liquidy with my noodles being fully cooked.
Hi Kelly,
Thanks so much for trying this dish! If you pre-cooked your noodles then the liquid should definitely be reduced. Please let me know if I can help in any other way!
It turned out really gummy and dry – I think it needs wayyyyy more liquid to be creamy. Maybe adding in broth or bone broth? It also needs something to cut through the richness. Maybe more salt or chili flakes. I usually love every recipe on here, but this one needs some tweaks.
Thanks so much for trying this recipe, Nithya. So sorry to hear it did not turn out for you. Thanks for your feedback!
Definitely did not work for me, what a waste!