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Chicken Alfredo Baked Ziti Recipe

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4.2 from 6 reviews

This Chicken Alfredo Baked Ziti is a comforting, creamy pasta dish combining tender cooked chicken, al dente ziti, and a rich homemade Alfredo sauce baked with melted mozzarella and Parmesan cheese. Perfect for a hearty family dinner, this recipe pairs a smooth garlic-Parmesan sauce with baked cheesy pasta for a crowd-pleasing meal in under 40 minutes.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Pasta and Chicken

  • 12 ounces uncooked ziti (or any pasta shape)
  • 2 cups shredded, cooked chicken (about 2 small chicken breasts)

Alfredo Sauce

  • 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
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Cheeses and Toppings

  • 1 1/2 cups shredded part-skim mozzarella cheese (divided: 1 cup + 1/2 cup)
  • Optional toppings: lots of freshly-grated Parmesan cheese, finely-chopped fresh basil or parsley

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and spray a 9 x 13-inch baking dish with cooking spray, setting it aside for later use.
  2. Cook the Pasta: Cook the ziti pasta in a large pot of well-salted boiling water following package instructions until al dente. Drain the pasta once cooked.
  3. Toss Pasta with Chicken and Alfredo Sauce: Return the drained pasta to the pot, add the shredded cooked chicken and the prepared Alfredo sauce, and gently toss until the pasta is evenly coated with sauce and chicken is distributed thoroughly.
  4. Assemble the Baked Ziti: Pour half of the pasta mixture into the prepared baking dish and sprinkle evenly with 1 cup of shredded mozzarella cheese. Then layer the remaining half of the pasta on top and sprinkle with the remaining 1/2 cup mozzarella.
  5. Bake the Dish: Bake the assembled ziti in the preheated oven for 20 to 25 minutes, or until the cheese is melted and just begins to turn golden brown. Remove from the oven and serve immediately with extra Parmesan cheese and fresh basil or parsley if desired.
  6. Make the Alfredo Sauce: While the pasta cooks, prepare the sauce by heating the olive oil in a large saucepan over medium-high heat. Add the minced garlic and sauté for about one minute, stirring occasionally, until fragrant.
  7. Create the Roux: Sprinkle the flour over the garlic and stir well to combine, cooking for an additional minute to eliminate the raw flour taste.
  8. Add Liquids and Thicken Sauce: Gradually whisk in the chicken broth until smooth. Then whisk in the milk and bring the mixture to a gentle simmer. Cook for another minute, stirring often until the sauce thickens.
  9. Finish the Sauce: Stir in the Parmesan cheese, salt, and black pepper until the cheese completely melts and the sauce is smooth. Remove the pan from heat and set the Alfredo sauce aside until ready to combine with pasta.

Notes

  • Use part-skim mozzarella for a less fatty cheese option without sacrificing flavor.
  • Shredded cooked chicken can be prepared ahead to save time or substituted with rotisserie chicken.
  • Fresh herbs like basil or parsley add a bright finish but are optional.
  • Ensure pasta is cooked al dente so it does not become mushy after baking.
  • For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch.
  • If you prefer a richer sauce, substitute low-fat milk with whole milk or cream.
  • Store any leftovers in an airtight container in the fridge for up to 3 days and reheat gently.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Low Fat

Find it online: https://dishiary.com/chicken-alfredo-baked-ziti-recipe/