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Chicken Alfredo Baked Ziti
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Chicken Alfredo Baked Ziti

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Baked Ziti Ingredients
  • 12 ounces uncooked ziti or any pasta shape
  • 2 cups shredded, cooked chicken
  • 1 batch alfredo sauce
  • 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

Equipment

  • 9x13-inch Baking Dish
  • Large Stockpot
  • Large Saucepan

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
  2. 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
  3. 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
  4. 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
  5. 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
  6. Bake, uncovered, for 20-25 minutes, or until the cheese is completely melted and begins to turn a light golden brown.
  7. 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
  8. 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
  9. 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
  10. 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
  11. Bring the sauce to a simmer, stirring frequently, and let it cook for 1-2 minutes until thickened.
  12. 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

Customization Tips: Feel free to add in vegetables like broccoli or mushrooms. For a spicy kick, add a pinch of crushed red pepper flakes to the sauce. To make it gluten-free, use gluten-free pasta and a 1:1 gluten-free flour blend. If you prefer a saucier casserole, many readers recommend doubling the alfredo sauce recipe.