Chicken Alfredo Baked Ziti

This Chicken Alfredo Baked Ziti recipe is simple to make, affordable, delicious, and picky-eater friendly!

Chicken Alfredo Baked Ziti | #italian #recipe

This recipe goes out to all of you rad parents with kiddos heading back to school this week.  You asked for quick and easy recipes in our recent reader survey here.  And let me tell you, this one’s a keeper.  If you were a child of the 80’s like me, you can even pop it in your Trapper Keeper to hold onto for busy school nights ahead.

Ohhh yeah.

Seeing all of the cute first-day-of-school kids pop on Facebook with new backpacks and lunch boxes has totally made me a nostalgic for those annual load-up-the-shopping-cart, try-to-convince-Mom-to-buy-us-new-everything, back-to-school supply shopping trips!

I mean, in elementary school I had to get that 64-pack of Crayola crayons (with vivid tangerine, holla!), Mr. Sketch scented markets, and cool eraser tops and neon grippers for my #2 pencils.  In middle school, it was Lisa Frank everything (oh yes, especially the unicorn stickers), a super-cool Trapper Keeper, and mechanical pencils.  And in high school, you’d better believe we drove all over town until I found The Exact Color of Jansport backpack that I wanted, that would hold all of those Mead’s 5-Star notebooks, my fancy graphing calculator, and every color of gelly roll pin imaginable.

All non-negotiables, clearly.  :)

Chicken Alfredo Baked Ziti | #italian #recipe

Well for any of you who just broke the bank buying all of your kids’ non-negotiables, or for any of you adults like me who still regularly splurge a little too much on non-essential (but way too cute) office supplies, the good news is that this meal — yes I’m bringing us back to this Chicken Alfredo Baked Ziti — also falls in the “affordable” category.  Mine clocked it at under $15 for 6 servings.  So if you use your cool Casio solar-powered calculator to do the math, I’d call this meal a Very Good Deal.

I kept this base recipe pretty straight-forward so that it would also pass the picky-eater test.  But if you happen to have fresh veggies on hand, I’d highly recommend sauteing them up to add in too.

Here’s how to make it!

Chicken Alfredo Baked Ziti | #italian #recipe

Begin by cooking up a batch of pasta.  I used traditional ziti, but you can use any shape and any type (whole wheat, gluten-free, etc.) of pasta.

Chicken Alfredo Baked Ziti | #italian #recipe

While your pasta is cooking, cook up your alfredo sauce.  This is the “lighter” alfredo sauce that I used in my Skinny Fettuccine Alfredo recipe.  It’s my fav!

Once the sauce and pasta are done, toss them until combined.

Chicken Alfredo Baked Ziti | #italian #recipe

Also add in some shredded chicken if you’d like, and toss to combine.  You can use any kind, but I generally either:

1) season two chicken breasts with salt and pepper and saute over medium-high heat in olive oil until cooked through
2) use a rotisserie chicken (to save a step)

When your chicken alfredo ziti mixture is ready, add half of it to a baking pan.  Then sprinkle on some mozzarella cheese.  Then layer with the final half of the pasta, and sprinkle with more cheese.  Bake uncovered until the cheese is good and melty.

Chicken Alfredo Baked Ziti | #italian #recipe

Then pull it out and top with a bit of fresh parsley if you want some color (totally optional though).

Chicken Alfredo Baked Ziti | #italian #recipe

Then dive in!

Chicken Alfredo Baked Ziti | #italian #recipe

Seriously, whether you’re 13 or 31, I’m pretty positive this meal will totally hit the spot.

Chicken Alfredo Baked Ziti | #italian #recipe

I give it an A+.  ;)


Chicken Alfredo Baked Ziti | #italian #recipe

Chicken Alfredo Baked Ziti

Delicious chicken and ziti are tossed with a lighter alfredo sauce and baked up to cheesy perfection.


Chicken Baked Ziti Ingredients:

  • 12 ounces ziti (or any pasta shape)
  • 2 cups shredded, cooked chicken (about 2 small chicken breasts)
  • 1 batch alfredo sauce (see below)
  • 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
  • (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)

Alfredo Sauce Ingredients:

  • 1 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 3 Tbsp. flour
  • 1 cup chicken broth
  • 1 cup low-fat milk (I used 1%)
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper


To Make The Chicken Baked Ziti:

  1. Preheat oven to 375 degrees F.
  2. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
  3. Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
  4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

To Make The Alfredo Sauce:

  1. Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
  2. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Chicken Alfredo Baked Ziti | #italian #recipe

Leave a Comment:


  1. Elena — September 13, 2014 @ 6:20 pm (#)

    Have you ever made this recipe without he chicken? I am looking for a good side dish pasta to go with a roast pork tenderloin I am making.

    • Ali — September 15, 2014 @ 7:14 pm (#)

      I haven’t, but it would still be great without chicken. It will be similar to fettuccine alfredo. :)

    • Ali — October 21, 2014 @ 8:09 pm (#)

      Sure — it’s still great without the chicken!

  2. Chef Cardovillis — September 17, 2014 @ 6:01 am (#)

    Brilliant recipe…stroke of genius

  3. Lisa (Panning The Globe) — September 21, 2014 @ 5:28 pm (#)

    I just made this. I got home from a weekend away and was looking for a quick family-happy recipe. It was great! I used burrata (sinfully delicious) instead of low fat mozzarella, simply because that’s what I had in the house. Thanks for a great recipe!

  4. jodi — September 21, 2014 @ 5:48 pm (#)

    Made this tonight and was absolutely delicious!!

  5. Kim Y. — September 23, 2014 @ 11:25 am (#)

    Making this right now so my hubby and I can take it to work and o…my…yum…the alfredo smells amazing! Thank you for the yummy recipe!

  6. Patty — September 27, 2014 @ 11:19 pm (#)

    Just made this tonight. It was a hit! My boys gobbled it up and gave tons of compliments. My oldest asked, “Mom, how long did this take you to make?” since it seemed like one of those meals that take a while to prepare. This is a keeper recipe!

  7. Lori — September 28, 2014 @ 4:49 pm (#)

    I do a lot of freezer cooking. Can I assemble and then freeze for a later time? Not sure how the alfredo sauce will hold up.

  8. Mandy — September 28, 2014 @ 5:37 pm (#)

    I made this recipe tonight for dinner. The flavors were GREAT. If I decide to make this again I would double the alfredo sauce as it seemed a little dry and hardly covered the pasta to my liking. Other than that, I enjoyed it. (Was not a favorite for my kids) thank you for sharing.

    • B — September 29, 2014 @ 4:23 pm (#)

      I out a regular jar of Alfredo, seemed to do a lot better then homemade Alfredo. :)

  9. Gina — September 28, 2014 @ 9:40 pm (#)

    Hi Ali! If you wanted to make this a freezer meal, would you prepare ant freeze or prepare, bake and freeze? Also, if frozen, what temperature would you recommend for baking? Thank you.

  10. Linda Sullivan — September 29, 2014 @ 2:43 pm (#)

    I hope this tastes as great as it looks – those pictures are AMAZING!!

  11. stacy — September 29, 2014 @ 5:45 pm (#)

    Can’t wait to make this for our company this weekend. Do you think this would freeze well? THank you!

  12. Darcy — September 29, 2014 @ 7:43 pm (#)

    Looking for the nutrional information please.

  13. Sandra Milnes — October 3, 2014 @ 9:41 am (#)

    Excellent recipe. I’ll try it with cubed chicken breast.

  14. Sandra Milnes — October 3, 2014 @ 9:44 am (#)

    Excellent leftovers. Great recipe.

  15. Liz and Brad — October 4, 2014 @ 5:26 pm (#)

    My husband and I look for simple recipes to make together (He is the cook, I am very blessed). This looks simple enough to try on our daughter and 6’8 230 lb son-in-law coming over tonight! Will try a bit more chicken and use different pasta. Will let y’all know how it goes!!

  16. linda welch — October 13, 2014 @ 6:28 pm (#)

    Made this for dinner “DELICIOUS”!!!  I’ll make it again!!!

  17. AJ — October 19, 2014 @ 11:22 am (#)

    Just reading the intro brought me back! I grew up in the same time as you apparently becuase I can vividly remember my Lisa Frank collection and the necessity of a Jansport backpack! Wow how time flies! On another note-love the recipe! Didn’t change a thing just added the little extra that my hubby likes and it was great! Such an awesome way to spend Sunday watching football and eating good!

  18. Lumi — October 19, 2014 @ 11:31 am (#)

    Tried this today and it was super yummy! Though I had to tweak it a bit, because I don’t have an oven but nontheless !!!!

  19. mcp — October 20, 2014 @ 3:10 pm (#)

    I love pasta with red sauce and my partner loves it with white sauce, so I’m always looking for recipes that will make us both happy and the photos of this were irresistible! I have it in the oven right now! It made so much food that it didn’t all fit in my casserole dish, so I put the overflow into a bowl and it’s my lunch :) Followed the recipe closely, added broccoli and a splash of white wine to the sauce. The sauce isn’t quite as flavorful as I’d hoped but probably that’s what makes it so kid- and husband-friendly. Thanks for the fabulous idea and recipe! (Hoping to make your red sauce baked ziti next month!)

  20. Mark L. — October 20, 2014 @ 6:38 pm (#)

    I made this last night with some tweaks and thought it was excellent. Based on some of the comments I upped the amount of sauce by 50% Also added 1 cup of the mozzarella to the Alfredo sauce so it would be better distributed, added a package of thawed, quartered frozen artichoke hearts, and some chopped prosciutto I crisped in the olive oil before adding the flour and garlic.

  21. Connie — October 20, 2014 @ 7:22 pm (#)

    I just love your blog pictures and look. It is clean, simple yet beautiful. 
    I made this tonight but I had a jar of Alfredo (Signore gourmet) and I made my own sauce also to thin out jar and make it enough for a little over a pound of ziti. I added provolone to the middle layer and just mozzarella on top. Also Parmesan .  I was thinking adding green peas or some steamed spinach would have been good too. Never made this before. The family loved it. Not too creamy.  Thank you! 

  22. Liz — October 24, 2014 @ 9:46 am (#)

    I love this recipe. Thank you.

  23. Jennie — October 24, 2014 @ 2:04 pm (#)

    Tried this recipe this week.  It was fabulous!!!  It was even great warmed up for leftovers!

  24. Ann — October 29, 2014 @ 6:16 pm (#)

    Made this the first time for friends get together.  Kids and adults both loved it!  I would say it’s a bit dry, I was very careful not to overcook, so I will probably increase the alfredo to 1.5 the original recipe.  Making it again tonight for dinner!  Thanks for sharing :)

  25. Jessica Knott {Swankyrecipes} — October 30, 2014 @ 11:50 pm (#)

    This recipe has some serious yummy-ness going on!  Looks and sounds delicious! 

  26. Shari — October 31, 2014 @ 1:09 pm (#)

    Love, love this recipes! I added red bell peppers and it was a hit; thank you for posting!

  27. Caoimhe — November 1, 2014 @ 10:29 am (#)

    Hi, I was just wondering at what temp to you bake it at? I’m making it torrid and I’m so excited, it looks so good. Thank you for the receipe

    • Ali — November 9, 2014 @ 9:46 pm (#)

      375 degrees F. Enjoy!

  28. Michelle @ Feed Me I'm Hungry — November 4, 2014 @ 10:55 am (#)

    This looks wonderful, pretty sure it will be a total hit at my house. Also wanted to mention I LOVE the site design and your photography. I adore all the white space (both on the site) and in your photography. It really makes the food pop!

    • Ali — November 4, 2014 @ 3:02 pm (#)

      Thanks so much, Michelle! :)

  29. Yvonne — November 13, 2014 @ 4:06 pm (#)

    I am making this tonight and I want to add spinach. Should I use fresh or frozen?? 

    • Ali — November 13, 2014 @ 4:09 pm (#)

      I would recommend using fresh baby spinach, but either would work. Enjoy!

  30. leslie — November 20, 2014 @ 7:10 am (#)

    I love pasta,its yummyyy i will try that one.

  31. joseph — November 20, 2014 @ 8:05 pm (#)

    I just made this today. It’s tasted really good. Lots of flavor without the after meal heaviness. For my personal taste, i’d add in red pepper flakes next time. 

  32. xtina — November 22, 2014 @ 5:31 pm (#)

    I made this tonight! I loved the flavor of the alfredo but mine came out a bit lumpy since i didnt add the flour and broth together well. I would only like to improve my technique in achieving a smoother sauce and I too would double the volume since it was such a great flavor and mine just barely covered the pasta! Thanks!

  33. Jamie Jensen — November 25, 2014 @ 9:46 am (#)

    Is this something that could be put together as a freezer meal?  I am make some for the college family members so they have something awesome to eat.

  34. Donna — November 25, 2014 @ 5:08 pm (#)

    This was awesome. Two teenage boys gave two thumbs up! It was great easy to get done in a hurry and there are plenty of leftovers. I didn’t bake w cheese just boiled pasta, poured sauce over and served. Thanks!!!

  35. Priscila — November 27, 2014 @ 9:04 am (#)

    This recipe is perfection! Super easy to make and delicious.
    Thank you!

  36. Eren — November 29, 2014 @ 6:23 pm (#)

    I have a hard time finding recipes that my picky 5- and 7-year-olds both like. I just made this, and it was a hit with both of them -and my husband as well! Found your site through Pinterest -looking forward to browsing and finding some other meals to try. Thanks!

  37. Sara — November 30, 2014 @ 8:56 pm (#)

    Made this tonight and it was delicious, but wish I would have read some of these comments prior. It was a bit too dry for me as well. I will increase the Alfredo sauce next time, which by the way, was my first attempt at homeade sauce and im feeling pretty proud of myself! I also enjoyed the ideas about adding fresh spinach or artichoke hearts. Overall, great recipe.

  38. yesenia — December 3, 2014 @ 3:08 pm (#)

    Im making some right now before the kids come home from school, Im so excited to see if the kids will enjoy this. 

  39. Shawna — December 4, 2014 @ 12:45 pm (#)

    This sounds perfect for my lunch company this weekend! :) I’m wondering…would it be ok to put this together before they arrive and place it in the fridge for a while (30mins-hour)before putting it in the oven?

  40. mike — December 7, 2014 @ 9:07 am (#)

    I added chopped tomatoes, chopped bacon, chopped leeks to the recipe. It added color and much more flavor.

  41. jillian — December 8, 2014 @ 5:24 pm (#)

    If I use Alfredo sauce from a jar, how much is recommended? Thanks! 

  42. LC — December 10, 2014 @ 2:13 pm (#)

    Love this dish! So simple, yet so filling, and everyone loves it! I used jarred Alfredo sauce and doubled it – I find that with baked pasta dishes, it tends to dry out (unless I’m just using too much pasta!). I didn’t add any veggies to the pasta, but will try it with some frozen broccoli next time! 

  43. Pam — December 14, 2014 @ 5:36 pm (#)

    That was the best ziti recipe ever, and I’ve tried lot of different recipes. Delicious! My family told me it’s a keeper! I’m so glad I found your page. I’ll be trying out many more of your other recipes soon.

  44. Jill Dalton — December 20, 2014 @ 9:33 am (#)

    Sounds delicious!  Is it freezable?

    • Ali — December 25, 2014 @ 9:43 pm (#)

      I actually don’t recommend freezing this one, but technically you could.

  45. Fiona — December 23, 2014 @ 3:09 am (#)

    so delicious food, my mouth is watering 

  46. Jen — January 2, 2015 @ 8:50 pm (#)

    I’m a newbie at cooking so my sauce was lumpy too :( but it still tasted a million times better than the store-bought stuff in a jar! I subtracted some pasta and added broccoli, and my husband and I really enjoyed it. After cooking the chicken, the pasta, sauce, and broccoli it was 4 pans, tons of measuring stuff, and over an hour of crusty cheesy cleanup though. I’m exhausted! But it was yummy and now we have leftovers for tomorrow. Thanks for the recipe :)

  47. Christine — January 14, 2015 @ 9:09 am (#)

    Could I use whipping cream instead of milk??

    • Ali — January 14, 2015 @ 10:54 am (#)

      Yes, although this would be extremely rich and creamy. If you want to keep them a bit lighter, you could whisk in a little water with your whipping cream.

  48. deb wagner — January 27, 2015 @ 6:02 pm (#)

    Very good just the Alfredo sauce was to thick


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