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:


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  1. Susan Waclawski — January 23, 2015 @ 5:46 pm (#)

    I was looking for a good chicken dish found my way here via Pinterest. I must admit I am a cook that can’t leave a recipe alone… I did follow yours somewhat close I added fire roasted Mushrooms (love them) and since all I had in my frig was fresh sliced mozzarella I layered the slices in the dish It was awesome and so easy!! thanks for a great recipe! 

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

    Very good just the Alfredo sauce was to thick

  3. Patty — January 29, 2015 @ 2:09 pm (#)

    This recipe was yummilicious. I did not make the Alfredo sauce from scratch instead I used the sauce from the jar since I came from work and I did not have time waste. However it ended up tasting like heaven. I like to add some spice to my food and iadded a pinch of red pepper flakes when I was layering the chicken and a little more on top. I’ll tell you it was GREAT!!

  4. Erin — February 2, 2015 @ 8:24 am (#)

    Ali – What a beautiful presentation! Your camera captures this dish perfectly. :)

  5. Sandy — February 2, 2015 @ 4:47 pm (#)

    Just made this recipe without chicken as I am testing recipes for a birthday dinner. It was so easy to make and so delicious. I can really see how good it would be to add chicken to this dish. I make mine in ramekins and it worked perfectly. Thanks for the great find I will definitely be making this again.

  6. Heather — February 3, 2015 @ 1:06 pm (#)

    Can this be made and then put into the freezer for a freezer meal??

  7. Priscilla — February 3, 2015 @ 5:04 pm (#)

    Glad I found what looks like a simple yummy recipe that’s kid approved. Making this tonight! PS: we must be the exact same age cause I had the exact same school supply obsessions at the exact same time period. However my Lisa Frank love is still going strong

  8. Jessica Hill — February 3, 2015 @ 5:31 pm (#)

    Do I cook the chicken before mixing it all together and putting it in the oven or do I only cook the pasta and let the chicken cook in the oven? Thanks in advance for the clarification.

    • Ali — February 3, 2015 @ 9:19 pm (#)

      You’ll need to cook the chicken beforehand. Enjoy!

  9. Shelley — February 3, 2015 @ 8:15 pm (#)

    This was sooooo yummy! My four kids loved it. My pickiest eater went back for seconds!! I have a tenth month old who was beating the high chair for more. This was hands down the best Alfredo sauce. Thank you:)

  10. deanna — February 3, 2015 @ 10:22 pm (#)

    Would I be able to use a jar of alfredo sauce instead of making my own? 

  11. Terry — February 19, 2015 @ 5:19 pm (#)

    I wanted a veggie so i put in some steamed asparagus. i did think green beans but glad i used asparagus instead

  12. Renee Evans — February 22, 2015 @ 6:01 pm (#)

    So good! I added broccoli and mushrooms then doubled the alfredo sauce. We got enough for another meal. Would definitely make it again! Yummy! 

  13. Alifemoment — March 2, 2015 @ 9:48 pm (#)

    Wow, what a great alfredo baked pasta, 
    Great photos too, really clear :)

  14. Kathi Pierce — March 5, 2015 @ 7:22 pm (#)

    I made this for dinner tonight. I have to tell you that I’m not a fan of Alfredo sauce. This dish, however, changed that for me. This was a hit for my family of five. It was fantastic. I did make 1 1/2 recipes for the sauce and next time I will make a double recipe just because i like a saucier pasta dish. I would have done it this time but i didn’t have enough ingredients for a double. This sauce will be my go-to for Alfredo sauce from now on. It’s simple but flavorful. The only other thing I did differently was I sprinkled Italian seasonings on top of the top cheese layer. It added another level of flavor. I can also see myself taking this to a church potluck. Thank you for a great dish! 

    • Ali — March 6, 2015 @ 9:25 pm (#)

      Thanks Kathi, I’m so glad you and your family liked it! Also, great idea on the Italian seasoning!

  15. karin — March 5, 2015 @ 8:18 pm (#)

    Thank you ever soon much for this recipe. I made it for the first time tonight and LOVE it! I added steamed broccoli and used 6 Italian cheeses instead of mozzarella.

  16. Ashley Reichelderfer — March 7, 2015 @ 3:55 pm (#)

    Made this last night loved it…have you ever made a double  or triple batch and kept in mason jars in fridge?

  17. Whitney — March 7, 2015 @ 9:32 pm (#)

    I made this last week and it was a hit! I also didn’t make the Alfredo from scratch since I’m gluten free and the jar stuff I get is gluten free. It still worked out really well and VERY easy. It was just what I needed during the busy week. This is a keeper. Thank you!

  18. Tw — March 8, 2015 @ 6:59 pm (#)

    Absolutely delicious and easy ! I will be making my own Alfredo sauce from now on!

    • Ali — March 19, 2015 @ 1:17 pm (#)

      Thank you so much for giving it a try, I’m glad you liked it! : )

  19. Charlene — March 10, 2015 @ 11:17 am (#)

    This recipe was great! I will use a little more milk next time I think maybe a 1/4-1/2 cup more. I used skim milk, barilla whole grain pasta penne, whole wheat flour & the rotisserie chicken. Super easy & super delicious! 

  20. Lynn Tweedy — March 14, 2015 @ 5:03 pm (#)

    Kendra ,Great chicken it. N so easy.

  21. Molly Rodriguez — March 15, 2015 @ 9:03 pm (#)

    I seem to make this recipe Every. Other. Week. We love, love it, especially since I have perfected the process of making the roux and cheese sauce. And, this week I added some cauliflower puree to the sauce. Turned out great!

    • Ali — March 17, 2015 @ 9:24 pm (#)

      Thanks Molly, I’m thrilled you love it, and I love your idea of adding the cauliflower puree – yum! : )

  22. Kristen — March 17, 2015 @ 10:30 pm (#)

    Hello Ali,

    You have an absolutely lovely blog!! I have a question about the dish. Can this be prepared in the morning, refrigerated and baked at dinner time? If so, are there any variations that need to be done? Thank you!! 

    • Ali — March 21, 2015 @ 12:29 pm (#)

      Unfortunately, this is one of those dishes that’s really best when made at the last minute. You could try to pre-cook the ingredients separately and combine just before cooking, but I’m afraid it won’t turn out as well.

  23. Cherro — March 18, 2015 @ 9:15 pm (#)

    YUM! One of the best Alfredo recipes ever. My boyfriend and I ate it up. last week I followed the recipe to a pea, this week I am adding asparagus (its in the oven as I type this). Love this recipe! Thanks for sharing!

    • Ali — March 19, 2015 @ 12:56 pm (#)

      Thanks Cherro, that’s great, and asparagus would be delicious in it!

  24. Chandice Heath — March 20, 2015 @ 8:05 pm (#)

    I made this tonight and it is delicious!  I’m going keep this in constant rotation. 

    • Ali — March 21, 2015 @ 10:54 am (#)

      Thank you, so glad you liked it!

  25. Karen Capps — March 22, 2015 @ 11:21 am (#)

    I fix this all the time, my family loves it. I just wonder, what modifications would need to be made to do this in the crock pot?

    • Ali — March 22, 2015 @ 11:40 pm (#)

      Awesome!! Unfortunately, I don’t think this one would do all that well in the crock pot with the alfredo sauce. I’m afraid it would burn, or the noodles would dry out. If you figure it out, though, let me know!

  26. Nicole — March 23, 2015 @ 5:13 am (#)

    I just made this and followed the recipe exactly!  Perfection!!!

    • Ali — March 23, 2015 @ 10:07 pm (#)

      Yay! Thanks for giving it a try! : )

  27. Andrea — March 26, 2015 @ 3:12 pm (#)

    aaahhhhh! just made this and it was sooooooo good! great big hit with the hubby, too :) im gonna make this again on saturday for my family get together! sooo good! thank you and God bless you! ok, thats 5 exclamation marks. i should calm down :D

    • Ali — March 26, 2015 @ 9:56 pm (#)

      Thanks Andrea, that’s so nice to hear! Thrilled it was a hit! : )

  28. Kathy — March 27, 2015 @ 5:56 pm (#)

    Hi there! I am cooking tonight for our family of 4. If followed your directions exactly, do you know how many calories this meal has? 

    • Ali — March 29, 2015 @ 10:17 am (#)

      Hey Kathy, unfortunately we aren’t currently publishing nutrition facts on the site. The nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. But many of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate — I hope that helps! Thanks for making my baked ziti! Hope you guys enjoyed it. : )

  29. Jana — March 31, 2015 @ 10:00 am (#)

    Has anyone tried it with broccoli before???

  30. Amanda — April 4, 2015 @ 7:50 pm (#)

    Definitely has potential. I will double the sauce next time. After putting it in the oven it all nearly cooked away and it became too dry. Maybe i made a mistake somewhere but, was way too dry. 

  31. Izzy — April 5, 2015 @ 4:03 pm (#)

    Mmmmm, looks delicious!!

  32. Judi — April 6, 2015 @ 1:55 am (#)

    Hi…I want to make this for a group of 40-50. I’ll be adding some veg as well. Any tips for preparation? I’m thinking of 3 rotisserie chickens. Or would skinless chicken breasts work better?

    • Ali — April 6, 2015 @ 1:54 pm (#)

      Hey Judi! Wow, that’s quite a crowd! I’ve never made this for that many people, but I think if you do 6 or 7 times this recipe, you should have enough. And as for rotisserie chicken vs skinless chicken breasts, I think it all just depends on how much time and money you’re willing to spend. Otherwise, either should work fine. I hope this was helpful!

  33. Jen — April 7, 2015 @ 9:19 am (#)

    Delicious! Do you have the calorie count per serving?

    • Ali — April 7, 2015 @ 8:51 pm (#)

      Hey Jen, unfortunately we aren’t currently publishing nutrition facts on the site. The nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. But many of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. Hope that helps!

  34. Katie — April 13, 2015 @ 8:30 pm (#)

    pretty bland…wouldn’t make again but was easy 

  35. Bunny — April 15, 2015 @ 6:27 pm (#)

    I just wanted to thank you so much for this recipe!  I’m the primary caretaker for my 83 year old grandmother, who is extremely picky about her food – she’s an old school midwestern potatoes and casserole kind of girl – and she loves loves loves this.  I’ve started sneaking bell peppers into it and am planning on trying broccoli at some point – and am VERY intrigued by the idea of adding cauliflower to the sauce because yay stealth veggies – and it’s gone over a treat.  At this point I’m making it twice a month and freezing individual portions for her to reheat in the microwave and I don’t see it falling out of favor any time soon. 

    Anyway, thank you thank you thank you, it’s always wonderful to find something that Gran will smack her lips over and ask for more!

    • Ali — April 16, 2015 @ 12:25 pm (#)

      Thank you so much Bunny! I’m SO happy your grandmother loves the ziti, this makes my day! I love that you’re sneaking all those awesome veggies in too, great thinking! Cheers to you and your sweet grandmother, how wonderful of you to take care of her so well! : )

  36. Lisa — April 15, 2015 @ 7:55 pm (#)

    Made this dish tonight and it was delicious. Thanks for share the recipe.

    • Ali — April 16, 2015 @ 12:16 pm (#)

      Thanks Lisa, so glad you enjoyed it!

  37. Chioma Ndukwe — April 20, 2015 @ 8:32 am (#)

    Does it matter what kind of pan I would bake this in? If I used 2% milk will it taste any different? “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.” Could you please break this down for me? I don’t really understand this by how it’s worded. 

  38. Gabby — April 27, 2015 @ 7:40 am (#)

    my boy friend is a super picky eater so I have to be careful what I make. He LOVED this. Ate the entire thing between dinner and breakfast the next day and he’s not a big guy! I love this recipe will definitely be making it again. Thank you for making me look like a good cook ;)

  39. Dana — April 28, 2015 @ 4:12 pm (#)

    I like to add chopped artichoke hearts (canned) and some fresh spinach to mine. Love this recipe!

    • Ali — April 29, 2015 @ 9:32 pm (#)

      Thanks for sharing your tip Dana — yum!

  40. Kelly — May 6, 2015 @ 2:48 pm (#)

    Love this recipe!  I only make homemade sauces. This recipe was easy to throw together and tastes great.  I have substituted or added and always pleases any picky eaters.  

    • Ali — May 6, 2015 @ 6:54 pm (#)

      Thanks Kelly!

  41. Orsi — May 6, 2015 @ 6:00 pm (#)

    i just made it for dinner. Its amazing. Thank you for sharing :)

    • Ali — May 6, 2015 @ 6:47 pm (#)

      Thanks Orsolya, I’m so glad you liked it!

  42. Jo-Anne Boyko — May 12, 2015 @ 11:04 am (#)

    I want to make this recipe but need to know if the 12 oz. of pasta is cooked or raw.

    • Ali — May 13, 2015 @ 10:26 am (#)

      Well, it calls for 12 ounces uncooked pasta. But then it needs to be cooked before adding it to the recipe.

  43. Connie — May 18, 2015 @ 6:38 pm (#)

    Very yummy. I added Cajun seasoning to the chicken and it was great. Even my picky nephew liked it. 

    • Ali — May 19, 2015 @ 8:01 am (#)

      That’s great, Connie, I’m so glad! : )

  44. Little Cooking Tips — May 21, 2015 @ 11:53 am (#)

    Great work Ali! For some strange reason we haven’t tried the Alferdo sauce yet:) Your recipe looks like a wonderful way to start! Thanx so much for sharing this!

    • Ali — May 21, 2015 @ 4:31 pm (#)

      Thank you! Hope you guys enjoy it! : )


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