Chicken Alfredo Baked Ziti Recipe

Introduction

Chicken Alfredo Baked Ziti is a comforting, creamy pasta dish that combines tender chicken, rich Alfredo sauce, and melted cheese baked to perfection. It’s an easy recipe that makes a satisfying meal for weeknights or special occasions.

Ingredients

• For the Alfredo Sauce:
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 cups heavy cream (or half-and-half for a lighter version)
• 1 cup grated Parmesan cheese
• Salt and black pepper, to taste
• ¼ teaspoon ground nutmeg (optional)
• For the Ziti and Chicken:
• 12 ounces ziti or penne pasta
• 2 cups cooked chicken breast, shredded or diced
• 1 tablespoon olive oil (for cooking chicken, if needed)
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• For Assembly:
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. Step 1: Prepare the Alfredo Sauce. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Step 2: Pour in the heavy cream, stirring constantly to combine. Reduce the heat to low and let the mixture simmer gently for 3-4 minutes.
3. Step 3: Gradually whisk in the Parmesan cheese until fully melted and smooth. Add salt, pepper, and nutmeg (if using) to taste. Set the sauce aside.
4. Step 4: Cook the pasta according to package instructions until al dente. Drain and set aside.
5. Step 5: If the chicken is not pre-cooked, heat olive oil in a skillet over medium heat. Season the chicken with Italian seasoning, salt, and pepper, and cook for 6-8 minutes per side until fully cooked. Let rest 5 minutes, then shred or dice.
6. Step 6: In a large bowl, combine the cooked pasta, chicken, and Alfredo sauce. Mix well to coat evenly.
7. Step 7: Stir in 1 cup of shredded mozzarella cheese.
8. Step 8: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or olive oil.
9. Step 9: Pour the pasta mixture into the dish and spread evenly. Sprinkle the remaining mozzarella and Parmesan cheese on top.
10. Step 10: Cover with aluminum foil and bake for 20 minutes. Remove foil and bake another 10 minutes until the cheese is melted, golden, and bubbly.
11. Step 11: Let rest 5 minutes before garnishing with parsley and serving.

Tips & Variations

• Use half-and-half instead of heavy cream for a lighter sauce without sacrificing creaminess.
• Add sautéed mushrooms or spinach into the pasta mixture for extra flavor and nutrition.
• Substitute cooked turkey or ham for chicken for a different protein option.
• Sprinkle red pepper flakes for a touch of heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave in short bursts, stirring occasionally. For longer storage, freeze for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought Alfredo sauce instead of making my own?

Yes, store-bought Alfredo sauce works well and saves time. Just use about 2 cups in place of the homemade sauce in the recipe.

What pasta can I use if I don’t have ziti?

Penne, rigatoni, or any tubular pasta shape are great substitutes as they hold the sauce nicely.

Chicken Alfredo Baked Ziti Recipe

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5 from 63 reviews

Chicken Alfredo Baked Ziti is a comforting and creamy pasta dish combining tender chicken, al dente ziti pasta, and a rich homemade Alfredo sauce made with butter, garlic, cream, and Parmesan cheese. Topped with melted mozzarella and Parmesan cheese and baked to golden perfection, this hearty casserole is perfect for family dinners or special occasions.

• Author: lucas
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Alfredo Sauce

• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 cups heavy cream (or half-and-half for a lighter version)
• 1 cup grated Parmesan cheese
• Salt and black pepper, to taste
• ¼ teaspoon ground nutmeg (optional)

For the Ziti and Chicken

• 12 ounces ziti or penne pasta
• 2 cups cooked chicken breast, shredded or diced
• 1 tablespoon olive oil (for cooking chicken, if needed)
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste

For Assembly

• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. Prepare the Alfredo Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream, stirring constantly to combine. Reduce the heat to low and let the mixture simmer gently for 3-4 minutes. Gradually whisk in the Parmesan cheese until fully melted and smooth. Season with salt, black pepper, and nutmeg if using. Set the sauce aside.
2. Cook the Pasta and Chicken: Cook the ziti or penne pasta according to package instructions until al dente. Drain and set aside. If the chicken is not pre-cooked, heat olive oil in a skillet over medium heat. Season the chicken with Italian seasoning, salt, and pepper, and cook for 6-8 minutes on each side until fully cooked. Let the chicken rest for 5 minutes, then shred or dice it into bite-sized pieces.
3. Combine the Ingredients: In a large mixing bowl, combine the cooked pasta, shredded chicken, and Alfredo sauce. Mix well so that the pasta and chicken are evenly coated. Fold in 1 cup of shredded mozzarella cheese.
4. Assemble the Baked Ziti: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or olive oil. Pour the pasta mixture into the prepared dish and spread evenly. Sprinkle the remaining 1 cup mozzarella cheese and ½ cup grated Parmesan cheese evenly on top.
5. Bake and Serve: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes or until the cheese is melted, golden, and bubbly. Let the baked ziti rest for 5 minutes before garnishing with chopped parsley and serving.

Notes

• You can use half-and-half instead of heavy cream for a lighter sauce.
• If using pre-cooked chicken, simply shred or dice it and add directly.
• Fresh parsley adds a nice fresh touch but is optional.
• To make this dish ahead, assemble it in the baking dish, cover, and refrigerate for up to 24 hours before baking.
• To reheat leftovers, bake at 350°F (175°C) covered until warmed through.

Keywords: chicken alfredo baked ziti, creamy baked pasta, chicken pasta casserole, baked ziti recipe, Italian comfort food