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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
This did not work at all, the pasta didn’t absorb any of the liquid. All of the liquid was at the bottom of the pan, I followed the directions exactly as written.
Hi Amanda,
Very sorry to hear this dish did not turn out for you. Thanks for trying it and sharing your feedback!
So good, easy & quick. This will be on repeat for sure!
Thanks so much, Julie! I am so glad you enjoyed this recipe, I appreciate you making it and your feedbac
Can this be put together ahead of time and baked later?
Hey Lauren,
Totally, that will work nicely for you! I hope you love this recipe, please let me know if you give it a try!
I don’t normally comment but seeing as this recipe got so many negative reviews I felt compelled to share. This was excellent! Like a few other comments I decided to use bone broth instead of water to up the protein but otherwise cooked exactly as the recipe said and it was delish. Super easy, fast and filling. I think this will be one I add to my rotation of meals I take to people after babies come or if someone is sick! It’s hearty and comforting. Thank you for a wonderful and easy recipe!
Hey Savannah,
Fantastic! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
I do not like broccoli..anyone try spinach?
Hi Maureen,
Spinach would work nicely for you! Let me know if you give this dish a try, I hope you love it!
Can you freeze leftovers?
Hey Karen,
Totally, that will work nicely for you!
Please let me know if you have any other questions!
My husband just said “This is a KEEPER!” I made the dish exactly as written. I used generous amounts of red chili flakes and Italian seasoning when given the choice and I did use broth instead of water. It was a bit soupy after it baked but once you stir it and serve it up, it’s delicious! So easy and minimal cleanup!
Hi Lesley,
Really appreciate you making this recipe and reporting back. Thrilled it turned out well!
I can’t believe this didn’t get all 5 star reviews! The flavour of this was amazing! My casserole dish was a bit smaller than a 9×13, so I used less water and pasta. I also cooked my chicken first so I baked it at 350 degrees for 45 mins, then brought it up to 425 degrees for the last 15 mins. I also made a creamy sauce to pour over the casserole after I removed the lid, since we like it super creamy. (I just heated up some milk and added flour, a chicken boullion, creole seasoning and a few more spices and simmered till thickened and pured over top). The casserole did seem a bit watery at first, but make sure to let it sit the recommended 15 minutes before serving to give it time for the liquid to absorb. So glad there’s leftovers, so we get to enjoy it again tomorrow!
Thanks so much, Linda:) I’m so glad you enjoyed this dish and thanks for sharing your notes! Have a great evening!
I was skeptical about this tbh but i wanted to try it anyways so i made just a few changes and it came out perfect and delicious!
-first step: soak noodles in bowl of warm to hot water while i prepped everything else.
-quick sear on the chicken with butter to get a golden crust and then deglazed with fresh lemon juice
-once everything was added to dish, i gave it all a mix so that i didn’t have just noodles on the top getting crispy
-my cook time after removing the foil was less bc i didn’t want it to get too charred
-also notable that i usually measure spices with my heart so i may not have used exactly the amount she used.
The end result was a perfect balance of cheesy and moist underneath and some nicely charred broccoli, chicken and noodles on the top. I actually enjoyed the crispy noodles on the top and the charred broccoli was so good! This was really easy to make. My husband and I agree we’d def make this again!
Hey Jen,
Perfect! Thanks for giving this dish a try:) I appreciate you sharing your notes on what worked well for you, hopefully others will find this helpful!
Can you use a Dutch oven?
Hey Angelina,
I would recommend using a 9×13 baking dish just so everything can lay correctly and it isn’t too thick for cooking. I hope this helps!
Really good! 1 pan and done. Lots of leftovers to feed the kids all week and they love it!
Hey Kelsey,
Fantastic! Thanks a bunch for making this dish and your feedback, I’m so glad to hear it turned out well!
Loved this with a few tweaks that made it perfect!
This recipe is such a great idea, but I found a few small changes make it cook up beautifully and solve the issues others mentioned.
• I used chicken broth instead of plain water — way more flavor and helps the noodles cook evenly.
• I parboiled the noodles for about 2–3 minutes before baking so they weren’t underdone at the end.
• I also browned the chicken pieces first in the same pan (just a quick sear) for extra flavor and to make sure they cooked through.
• Added a little fresh garlic, nutmeg, and lemon zest to the sauce — gives it that classic Alfredo depth and brightness.
• Baked covered for about 30 minutes, then uncovered for another 10 with a light panko-Parmesan topping for a golden crust.
• Let it rest 10 minutes before serving so the sauce thickens nicely.
Turned out amazing — creamy, flavorful, and everything was perfectly cooked. Highly recommend these tweaks if you want to take the casserole from good to restaurant-level!
Thanks so much, Stacey! I appreciate you trying this dish and sharing all of your helpful notes!
I’m so glad it was enjoyed! Have the best week!
Thank you so much for sharing this! I came to the comment section to see if I could top with bread crumbs. I appreciate it!
I don’t see why this is receiving so much negative feedback! I made it for dinner tonight and thought it was easy and tasty. As I do with all online recipes, I read through the comments for common feedback. I made a few tiny adjustments that were suggested by others: broth instead of water, less water (or in my case broth), melted the cream cheese with the cream on the stovetop, and cooked 15 minutes extra to help soften the noodles. Overall a great recipe! And extra bonus points that it uses minimal dishes. Haha!
Hey Kelsey,
Happy Monday! I’m thrilled to hear this recipe turned out well for you!
Thanks for making it and your comment:)
Unfortunately, this was a flop. I should have read the reviews first but I was in a rush. All of the things that turned out poorly are what other people have mentioned.
Hey Mark,
Thanks for trying the recipe and sharing your feedback, so sorry to hear it was not enjoyed!
I should have trusted the comments, this was horrible 🙁
Very sorry to hear this, Sara. Thanks for giving the dish a try and sharing your feedback.