Chicken Alfredo Baked Ziti

by

I stole this recipe for Chicken Alfredo Baked Ziti from gimmesomeoven.com. This recipe is a twist on chicken alfredo that is baked in the oven. Homemade alfredo sauce is made with garlic, chicken broth, milk and Parmesan cheese. Cooked ziti is mixed with shredded chicken and the sauce before being poured into a casserole dish. Shredded mozzarella cheese is sprinkled on top before baking.

Did you know? Roman restaurateur Alfredo di Lello is credited with creating fettuccine alfredo in the 1920s. The fettuccine is enrobed in a rich sauce of butter, grated parmesan cheese, heavy cream and black pepper.¹ (see more trivia in the Trivia tab)

Cook 2 chicken breasts to yield 2 cups shredded chicken. (You can also use rotisserie chicken instead.)

Then shred the cooked chicken and set aside.

Heat 1 tbsp oil in a large saucepan over medium-high heat. Then add 4 cloves of minced garlic and sauté one minute, stirring occasionally. Sprinkle with 3 tbsp flour and stir to combine. Sauté for an additional minute to cook the flour.

Next slowly add 1 cup chicken broth, whisking to combine until smooth. Whisk in 1 cup milk and bring to a simmer.

Cook for 1 minute until thickened. Then stir in ¾ cup grated Parmesan cheese, ½ tsp salt and ¼ tsp pepper until cheese is melted. Remove from heat and set aside.

Preheat oven to 375 F. Spray 9×13 baking pan with non-stick spray; set aside. Cook 12 oz ziti in salted boiling water. Then drain pasta, add chicken & Alfredo sauce together.

Pour half of the pasta mixture in the baking dish. Sprinkle evenly with 1 cup mozzarella cheese.

Next, layer with remaining half of pasta evenly over the top. Sprinkle evenly with remaining ½ cup mozzarella cheese. Bake for 20-25 minutes until cheese is melted and just starts to turn golden.

Then remove from oven and sprinkle with Parmesan cheese and parsley.

If you liked this recipe for Chicken Alfredo Baked Ziti you can try other creamy pastas like Creamy Artichoke Chicken, Creamy Shrimp Pasta with Mushroom or if you want another ziti recipe you can try Baked Ziti.

Print

Chicken Alfredo Baked Ziti

This recipe is a twist on chicken alfredo that is baked in the oven. Homemade alfredo sauce is made with garlic, chicken broth, milk and Parmesan cheese. Cooked ziti is mixed with shredded chicken and the sauce before being poured into a casserole dish. Shredded mozzarella cheese is sprinkled on top before baking.

Course Entree
Prep Time 25 minutes
Cook Time 30 minutes
Servings 8 people

Ingredients

  • 12 oz uncooked ziti
  • 2 cups shredded, cooked chicken (~2 small chicken breasts)
  • 1 ½ cups shredded mozzarella cheese
  • Parmesan cheese / parsley

Alfredo sauce

  • 1 tbsp olive oil
  • 4 garlic cloves minced
  • 3 tbsp AP flour
  • 1 cup chicken broth
  • 1 cup lowfat milk
  • ¾ cup grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Add garlic and sauté one minute, stirring occasionally. Sprinkle with flour and stir to combine. Sauté for an additional minute to cook the flour.
  2. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk and bring to a simmer. Cook for 1 minute until thickened. Then stir in Parmesan cheese, salt and pepper until cheese is melted. Remove from heat and set aside.
  3. Preheat oven to 375 Spray 9×13 baking pan with non-stick spray; set aside.
  4. Cook pasta in salted boiling water. Drain pasta, add chicken & Alfredo sauce. Gently toss to combine and pasta is evenly coated.
  5. Pour half of the pasta in the baking dish. Sprinkle evenly with 1 cup mozzarella cheese. Layer with remaining half of pasta evenly over the top. Sprinkle evenly with remaining ½ cup mozzarella cheese.
  6. Bake for 20-25 minutes until cheese is melted and just starts to turn golden. Remove and sprinkle with Parmesan cheese and parsley.

Recipe Notes

I double the amount of sauce. You can add some pasta water if sauce is too thick.