Get ready for the ultimate comfort food with this Chicken Alfredo Baked Ziti! It’s a quick, flavorful, and incredibly satisfying casserole that combines creamy, lightened-up alfredo sauce with tender chicken and melted cheese. This is the cozy, crowd-pleasing dinner that my friends and family request more than any other.
Why You Will Love This Recipe
This baked ziti recipe has been a staple in my kitchen for years, especially during the chilly winter months when everyone craves a warm, carb-y dinner. I developed it as a way to enjoy the decadent flavors of classic chicken alfredo in a healthier, baked form, and it quickly became our go-to for easy weeknight dinners and festive gatherings alike. It’s the dish that never fails to bring everyone to the table with a smile.
Ingredients
Chicken Baked Ziti Ingredients:
- 12 ounces uncooked ziti (or any pasta shape)
- 2 cups shredded, cooked chicken
- 1 batch alfredo sauce (see below)
- 1 ½ cups shredded part-skim mozzarella cheese
- Toppings: freshly-grated Parmesan cheese, finely-chopped fresh basil or parsley
Alfredo Sauce Ingredients:
- 1 tablespoon olive oil or butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken or vegetable stock
- 1 cup low-fat milk
- ¾ cup freshly-grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Step-by-step instructions for making the recipe
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
- Cook the ziti pasta in a large pot of well-salted boiling water according to package directions until al dente. Drain the pasta and return it to the pot.
- To the pot with the pasta, add the shredded cooked chicken and the prepared alfredo sauce. Gently toss everything together until the pasta is evenly coated.
- Pour half of the pasta mixture into the prepared baking dish and spread it evenly. Sprinkle 1 cup of the shredded mozzarella cheese over the top.
- Layer the remaining half of the pasta mixture evenly over the cheese. Top with the remaining ½ cup of mozzarella cheese.
- Bake, uncovered, for 20-25 minutes, or until the cheese is completely melted and begins to turn a light golden brown.
- Remove the baked ziti from the oven and let it rest for a few minutes. Serve immediately, topped with plenty of freshly-grated Parmesan and chopped fresh herbs.
To Make The Alfredo Sauce:
- Heat the olive oil in a large saucepan over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Sprinkle the flour over the garlic and oil, stirring to combine. Cook for 1 more minute to cook off the raw flour taste.
- Slowly pour in the chicken stock, whisking constantly to create a smooth paste. Then whisk in the milk.
- Bring the sauce to a simmer, stirring frequently, and let it cook for 1-2 minutes until thickened.
- Remove the sauce from the heat and stir in the grated Parmesan cheese, salt, and pepper until the cheese has melted and the sauce is smooth.
Chicken Alfredo Baked Ziti
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
- Cook the ziti pasta in a large pot of well-salted boiling water according to package directions until al dente. Drain the pasta and return it to the pot.12 ounces uncooked ziti
- To the pot with the pasta, add the shredded cooked chicken and the prepared alfredo sauce. Gently toss everything together until the pasta is evenly coated.2 cups shredded, cooked chicken, 1 batch alfredo sauce
- Pour half of the pasta mixture into the prepared baking dish and spread it evenly. Sprinkle 1 cup of the shredded mozzarella cheese over the top.1 ½ cups shredded part-skim mozzarella cheese
- Layer the remaining half of the pasta mixture evenly over the cheese. Top with the remaining ½ cup of mozzarella cheese.1 ½ cups shredded part-skim mozzarella cheese
- Bake, uncovered, for 20-25 minutes, or until the cheese is completely melted and begins to turn a light golden brown.
- Remove the baked ziti from the oven and let it rest for a few minutes. Serve immediately, topped with plenty of freshly-grated Parmesan and chopped fresh herbs.Toppings: freshly-grated Parmesan cheese, finely-chopped fresh basil or parsley
- To Make The Alfredo Sauce: Heat the olive oil in a large saucepan over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant.1 tablespoon olive oil or butter, 4 cloves garlic
- Sprinkle the flour over the garlic and oil, stirring to combine. Cook for 1 more minute to cook off the raw flour taste.3 tablespoons all-purpose flour
- Slowly pour in the chicken stock, whisking constantly to create a smooth paste. Then whisk in the milk.1 cup chicken or vegetable stock, 1 cup low-fat milk
- Bring the sauce to a simmer, stirring frequently, and let it cook for 1-2 minutes until thickened.
- Remove the sauce from the heat and stir in the grated Parmesan cheese, salt, and pepper until the cheese has melted and the sauce is smooth.¾ cup freshly-grated Parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper
Notes
FAQ
Can I make this recipe ahead of time?
Yes, you can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if you are putting it in the oven cold from the refrigerator.
How can I add vegetables to this baked ziti?
Broccoli, asparagus, mushrooms, or cauliflower are excellent additions. For firmer veggies, blanch them in the pasta water for the last few minutes of cooking, or sauté/roast them briefly before adding them to the pasta mixture before baking.
Can I make this dish gluten-free?
Absolutely. Use your favorite certified gluten-free pasta and substitute the all-purpose flour in the alfredo sauce with a 1:1 gluten-free flour blend.