No-Boil Chicken Alfredo Bake

4.68 — Votes 37 votes

A true dump and bake-style meal, this no-boil chicken alfredo pasta bake will quickly become your easy, go-to meal!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Italian-Inspired

Servings: servings

Author: Melissa Guevara

12 ounces penne pasta
30 ounces Alfredo sauce
1 ½ cups chicken broth
2 tablespoons lemon juice
1 ½ pounds chicken breast cubed
8 ounces mushrooms sliced
1 tablespoon Balanced Bites Italian Blend (or 1 tablespoon Italian seasoning + 1 teaspoon garlic powder)
1 teaspoon salt
½ teaspoon pepper
Parmesan cheese for garnish
Fresh parsley for garnish

Preheat the oven to 400℉.
Cube your chicken into approximately 1” pieces and season with the Italian seasoning, salt, and pepper.
To a 9x13 casserole dish, add the pasta, alfredo sauce, chicken broth, and lemon juice. Stir to combine, then add the chicken and mushrooms and give the ingredients one more stir to ensure everything is well incorporated.
Cover the dish tightly with aluminum foil and bake for 40 minutes.
Remove the foil carefully, the steam will be hot! It may look like a lot of liquid, but the alfredo will set up after a few minutes. Top with parmesan cheese and fresh parsley.
Serve and enjoy!

Ingredient Modifications:

Make it gluten-free. Use a gluten-free pasta (we used this one) and alfredo sauce (make sure to check the label, we were surprised to find that most alfredo sauces we found were gluten-free) to make this chicken alfredo bake gluten free.
Make it dairy-free. Omit the parmesan cheese and substitute a dairy-free alfredo sauce to make this dish dairy-free (we promise it’s just as tasty!).
Make it vegetarian. Simply omit the chicken if you prefer a vegetarian meal.
Sub the mushrooms. If you’re not a mushroom fan or prefer a different vegetable, you could substitute some hearty broccoli florets. Sun-dried tomatoes would also be a tasty addition.