Crispy Fried Devon Ham – Perfect Snack or Side Dish

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Dump and Bake Chicken Alfredo + One Pan, No Fuss + Creamy Comfort Food You Can Bake in the Oven!

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Looking for a weeknight dinner that feels indulgent but requires zero stovetop stress? This Dump & Bake Chicken Alfredo Pasta delivers rich, creamy flavor in one pan—with no need to boil the pasta! It’s a cozy, hands-off meal that’s perfect for busy days. The creamy Alfredo sauce, cheesy topping, and tender rotisserie chicken come together for an irresistible oven-baked dish that’s as easy as it is satisfying.

Chicken Alfredo has long been a comfort food classic, beloved for its velvety cream sauce and savory parmesan flavor. But what if you could skip the stirring and bubbling over the stove—and let your oven do the magic? That’s the idea behind this dump & bake version. Inspired by the convenience of American casserole cooking and the richness of Italian flavors, this recipe uses pantry staples, rotisserie chicken, and dry pasta—all cooked together in one dish. The result? A golden, bubbling, creamy pasta bake packed with flavor and texture. Plus, with the addition of spinach, you sneak in some greens without compromising comfort. It’s freezer-friendly and perfect for make-ahead meal prep, too.

Key Ingredients & Their Roles

• Rotisserie Chicken → Adds rich, savory flavor and protein while saving you cooking time.
• Thickened Cream → Forms the base of the Alfredo sauce, giving it a luxurious, silky texture.
• Parmesan Cheese → Boosts umami depth and adds a salty, nutty punch that defines Alfredo sauce.
• Spinach → Adds freshness, color, and a nutrient boost to balance the richness.
• Spices (nutmeg, Cajun, crushed red pepper) → Layer flavor with subtle warmth and depth—nutmeg for creaminess, Cajun for zest, and pepper flakes for gentle heat.










Dump & Bake Chicken Alfredo Recipe Details

πŸ“Œ Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour | Cuisine Type: Italian-American | Calories (Estimate): ~650 kcal per serving | Serving Size: Serves 4


πŸ›’ Ingredients

  • 350g (12 oz) short pasta (e.g., spirals)
  • 250g (9 oz) shredded rotisserie chicken
  • 2 tablespoons butter
  • 250ml (1 cup) thickened cream (heavy cream)
  • 500ml (2 cups) chicken stock
  • 100g (1 cup) grated parmesan cheese
  • 1 tablespoon minced garlic
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon Cajun seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh spinach leaves
  • 2 cups shredded mozzarella cheese

πŸ‘¨‍🍳 Instructions

  1. Preheat your oven to 220°C (428°F).
  2. In a large oven-safe baking dish, add the uncooked pasta, shredded chicken, butter, thickened cream, chicken stock, parmesan cheese, and minced garlic.
  3. Sprinkle in the nutmeg, crushed red pepper flakes, Cajun seasoning, salt, and black pepper.
  4. Stir everything together until well combined. Ensure the pasta is evenly distributed and submerged in the liquid.
  5. Cover the dish tightly with foil and bake for 40 minutes.
  6. Carefully remove from the oven and uncover. Stir to check pasta doneness—if still firm, cover again and bake for an additional 5–10 minutes.
  7. Stir in the fresh spinach until it wilts slightly from the residual heat.
  8. Sprinkle the mozzarella cheese evenly on top and return to the oven uncovered for another 10 minutes, or until the cheese is melted and golden.
  9. Remove from oven, rest for 5 minutes, garnish with extra parmesan or chopped parsley if desired, and serve warm.

Tips & Ingredient Substitutions

  • Gluten-Free Option: Use gluten-free short pasta and check labels on stock and seasonings.
  • Vegetarian Version: Swap chicken for sautΓ©ed mushrooms or roasted cauliflower and use vegetable stock.
  • Add More Greens: Add baby kale or chopped broccoli for extra nutrients.
  • Make It Spicier: Add extra red pepper flakes or a dash of hot sauce before serving.
  • Time-Saver: Use pre-shredded cheese and pre-washed spinach to cut prep time to just a few minutes.

FAQ 

Q: Can I make this ahead of time?
Yes! Assemble everything except the cheese topping, cover, and refrigerate up to 24 hours in advance. Add cheese and bake when ready.

Q: Can I freeze dump & bake chicken Alfredo?
Absolutely. Freeze leftovers in airtight containers for up to 2 months. Reheat in the oven or microwave until hot.

Q: What if I don’t have Cajun seasoning?
Use a mix of paprika, garlic powder, and a pinch of cayenne as a substitute.

Q: Can I use uncooked chicken instead of rotisserie?
Yes, you can! Just cut raw chicken (boneless, skinless thighs or breast) into small bite-sized pieces and add it in with the uncooked pasta. To ensure it cooks through, increase the initial baking time from 40 minutes to 50–55 minutes before adding cheese. Then continue with the final 10 minutes uncovered for melting the cheese.
✅ Tip: Check that the chicken reaches an internal temperature of 75°C (165°F) for safety.

Q: How do I reheat leftovers?
Microwave in 1-minute intervals or reheat covered in the oven at 180°C (356°F) until heated through.

Wrap-Up 

If you love rich, creamy, oven-baked pasta with minimal cleanup, this Dump & Bake Chicken Alfredo is your new go-to. Whether it’s a busy Tuesday or a cozy Sunday evening, this dish delivers big comfort with little effort.

✨ Have you tried dump-and-bake style cooking? Share your thoughts or twists in the comments below!

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