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Dump-and-Bake Chicken Alfredo Casserole: A Pressure Cooker Delight

This easy Dump-and-Bake Chicken Alfredo Casserole combines creamy Alfredo sauce, tender chicken, and pasta in a hands-off recipe perfect for comforting weeknight dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 480 kcal

Ingredients
  

Main ingredients

  • 16 ounce Uncooked rotini pasta goes right in the pot no pre-cooking needed
  • 22 ounce Alfredo sauce or 1 ½ of the 15-ounce jars to reach about 2 ½ cups total
  • 3 cups Chicken stock or chicken broth
  • 2 cups Rotisserie chicken diced or shredded, or any cooked chicken
  • 2 teaspoons Minced garlic about 2 big cloves
  • 2 cups Shredded mozzarella cheese or blend of Italian cheeses
  • Optional garnish Parmesan cheese and chopped fresh herbs like basil, oregano, or parsley

Instructions
 

Instructions

  • Preheat your oven to 350 degrees Fahrenheit, then grease a 9x13-inch baking dish so the casserole won’t stick.
  • In a large mixing bowl, dump the uncooked rotini pasta, Alfredo sauce, chicken stock, chicken, and minced garlic. Stir them up well so every bit gets coated and mixed.
  • Pour this mix into your greased dish, then sprinkle the shredded mozzarella or Italian cheese blend on top so it melts nice and golden in the oven.
  • Cover the casserole with aluminum foil — this keeps all the moisture inside while it bakes for 35 minutes, which lets that pressure build just right.
  • After 35 minutes, carefully take the foil off and pop it back in the oven for another 10 to 15 minutes. This melts the cheese to bubbly, golden perfection and finishes cooking the pasta.
  • When it’s done, take it out the oven and let it cool for a couple minutes so it firms up a bit and you don’t burn your mouth on the tender pull.
  • Top with Parmesan and chopped fresh herbs if you want, then serve it up hot and creamy.
  • Enjoy your creamy, comforting Dump-and-Bake Chicken Alfredo Casserole!

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze individual portions tightly wrapped. Reheat covered in oven or microwave with a splash of chicken broth or Alfredo sauce to keep creamy.