Dump & Bake Cheesy Chicken Pasta

Tools Needed

• Large mixing bowl

• 9×13 Baking Dish

• Silicone spatula

• Measuring cups & spoons

• Cheese grater

Ingredients

• 2 cups uncooked pasta (rotini, penne, or shells)

• 2 cups cooked & shredded chicken

• 2 cups chicken broth

• 1 cup heavy cream (or use whole milk)

• 1 can (10.5 oz) cream of chicken soup

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ½ teaspoon black pepper

Instructions

Step 1 — Preheat Oven
Preheat oven to 400°F.

Step 2 — Mix Everything (Dump Step)
In a large mixing bowl, add:

• uncooked pasta

• chicken broth

• heavy cream

• cream of chicken

• shredded chicken

• garlic powder

• onion powder

• Italian seasoning

• salt & pepper

Stir until fully combined.

Step 3 — Transfer to Baking Dish
Pour mixture into a greased 9×13 casserole dish.

Cover tightly with foil — this helps cook the pasta WITHOUT boiling it.

Step 4 — Bake (No Boil Needed!)
Bake covered for 35 minutes.

Step 5 — Add Cheese
Remove foil, sprinkle:

• cheddar

• mozzarella

Bake 10–15 minutes more, until:

✔ pasta is tender
✔ sauce is creamy
✔ cheese is melted and golden

Step 6 — Serve
Let rest 5 minutes before serving so it thickens into a creamy, cheesy casserole.

Optional Mix-Ins

• 1 cup broccoli

• 1 cup peas or corn

• ½ cup bacon bits

• ½ cup diced tomatoes

• Dash of red pepper flakes

Storage

• Fridge: 3–4 days

• Freeze: Up to 2 months

• Reheat: Add a splash of broth & warm at 350°F