Chicken Alfredo Baked Ziti

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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

*This isn't a super-saucy dish, so if you like a lot of sauce, you might want to consider doubling this recipe. If you don't have the time to make your own sauce, one standard-sized jar should be enough.


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 — March 26, 2016 @ 12:32 pm (#)

    what can i substitute for olive oil in the sauce?

    • Hayley @ Gimme Some Oven — March 27th, 2016 @ 9:09 am

      You can use butter if you like — we hope you enjoy! :)

  2. Carolyn Johnson — March 26, 2016 @ 8:02 pm (#)

    I goofed!  Froze it without first baking it.  Is it OK to bake from frozen state?

    • Hayley @ Gimme Some Oven — March 28th, 2016 @ 1:14 pm

      No worries Carolyn, that should be fine! You’ll just need to bake it a little longer. Cover it with foil to start, and bake for about 30 minutes (at 375). Remove the foil, and then bake for 10-20 more minutes (or until the cheese is bubbling and golden brown). We hope you enjoy!

  3. Michelle — March 28, 2016 @ 8:11 pm (#)

    Made this tonight and it was a hit! Thanks for the recipe!

    • Hayley @ Gimme Some Oven — March 29th, 2016 @ 9:56 am

      You’re welcome Michelle — we’re happy you enjoyed this! :)

  4. Kathryn Wentz — March 28, 2016 @ 11:05 pm (#)

    Awesome! Easy to make,and delicious!

  5. Randi — March 30, 2016 @ 3:55 pm (#)

    Just finishing making this for dinner tonight; with some tweaks and improvising. Your recipe was my inspiration and starting point. Thank you for sharing!

    • Hayley @ Gimme Some Oven — March 30th, 2016 @ 8:44 pm

      Awesome, we’re glad to hear that Randi! :)

  6. Cathy — April 1, 2016 @ 3:04 am (#)

    I made this tonight and it turned out so perfectly my boyfriends family enjoyed it and my mom enjoyed the leftovers i have cealiac disease so i have to make everything GF so thanks ali

    • Hayley @ Gimme Some Oven — April 1st, 2016 @ 9:03 am

      Thanks for sharing Cathy — we’re so glad it was a hit with your family! :)

  7. Healthiermii — April 1, 2016 @ 6:35 pm (#)

    Loved this one!  The whole family had seconds and I have a very picky 8 y.o.!  I did not make it as a bake – just the alfredo sauce and tossed in the pasta, chicken and I added broccoli florets!  I left out the mozzarella all together and no one missed it!  The request from the table was “make this again!”  So I will, thanks – I never leave comments but this one deserved a thumbs up

    • Hayley @ Gimme Some Oven — April 3rd, 2016 @ 8:20 pm

      Thanks Lucy — we’re so glad this was a hit, especially with your picky eater! :)

  8. Amy — April 2, 2016 @ 11:42 am (#)

    Could you please provide the nutritional information for this recipe.  Thank you!


    • Hayley @ Gimme Some Oven — April 3rd, 2016 @ 7:44 pm

      Hi Amy! Unfortunately we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  9. Marissa — April 10, 2016 @ 11:23 am (#)

    I have never left a comment in response to anything I’ve ever found on Pinterest, but I make this so often I feel compelled to. This is seriously my family’s favorite meal, ever. I throw a ton of broccoli in there with the chicken and they devour it. Plus, it’s not difficult to make…I can even make this on the busy nights where I’m not home until 6. Great recipe!

    • Hayley @ Gimme Some Oven — April 11th, 2016 @ 11:40 am

      Thank you for sharing Marissa — we’re so glad you and your family enjoy this! :)

  10. Holly — April 11, 2016 @ 5:38 pm (#)

    Hi Ali – I made this for dinner yesterday. This recipe is super simple and delicious. A definite hit in my household. Thank you!!

    • Hayley @ Gimme Some Oven — April 12th, 2016 @ 2:13 pm

      Thanks for sharing Holly — we’re so glad to hear that! :D

  11. Sheree Fuchs — April 13, 2016 @ 10:52 am (#)

    This looks so good. I want to make it tonight, but all I have is a 15 ounce jar of store bought alfredo sauce. Will this work, or do I need the one made from scratch? Also if it is ok to use, will the one jar be enough or should I cut back on the penne noodles? There’s just two of us. Thanks!

    • Hayley @ Gimme Some Oven — April 13th, 2016 @ 3:44 pm

      Store-bought will work fine! We would do a little less pasta though (maybe do 8 oz)? We hope you guys enjoy! :)

  12. Anna — April 15, 2016 @ 12:09 pm (#)

    Made this today. Gotta tell you, the aroma of this amazing meal still lingers. Everyone loved it!. Thank you .Keep it up honey.

    • Hayley @ Gimme Some Oven — April 17th, 2016 @ 9:28 am

      Thanks for sharing Anna — we’re glad to hear it was a hit! :)

  13. Cindy — June 7, 2016 @ 8:15 am (#)

    Can I add some sun dried tomatoes? Looks delish!

    • Hayley @ Gimme Some Oven — June 15th, 2016 @ 12:22 pm

      Yes, you can add sun dried tomatoes!

  14. Dino — June 15, 2016 @ 5:41 pm (#)

    Twin teen boys LOVE this !
    Thanks SO much X 2 ! !

    • Hayley @ Gimme Some Oven — June 17th, 2016 @ 1:15 pm

      We’re so glad to hear that — thanks for sharing with us! :)

  15. Jordan — June 16, 2016 @ 3:35 pm (#)

    Can I add zucchini and squash to this? 

    • Hayley @ Gimme Some Oven — June 17th, 2016 @ 11:51 am

      Sure, we think those would be yummy additions!

  16. janice — June 23, 2016 @ 7:41 pm (#)

    thank you for this wonderful recipe!! I multiplied this by 16 and made it for a funeral luncheon. It was much loved by all and I received many compliments on this dish. I added some diced ham and used 1/2 and 1/2 instead of milk. I really appreciated how accurate all the quantities of the ingredients were. Many thanks! You seem like such a beautiful person and I enjoy your site!

    • Hayley @ Gimme Some Oven — June 23rd, 2016 @ 9:15 pm

      You’re so welcome Janice — we’re happy to hear it was such a hit! Thanks also for your sweet words about the blog! :D

  17. Richard — June 27, 2016 @ 3:20 pm (#)

    I have made this twice now in 2 weeks my family loves it.  The first time I made it just like your original, the second time I added sauted mushrooms and fresh spinach and WOW !!   This recipe is great.  

    • Hayley @ Gimme Some Oven — June 29th, 2016 @ 9:04 pm

      Thanks for sharing Richard — we’re so glad to hear that! :D

  18. NaTisha Davis — July 6, 2016 @ 5:51 pm (#)

    This was heavenly!!! The whole family loved this recipe!

    • Hayley @ Gimme Some Oven — July 6th, 2016 @ 9:02 pm

      Thanks NaTisha — we’re so happy to hear that! :D

  19. Michelle — July 7, 2016 @ 6:15 pm (#)

    I’m thinking about adding a vegetable like asparagus tips or zucchini slices etc. How and when would you incorporate a veggie in this recipe? 
    It looks delicious as is but just thought I’d sneak in vegetable. 

    • Hayley @ Gimme Some Oven — July 7th, 2016 @ 7:27 pm

      We think that’s a great idea Michelle! We think asparagus tips or broccoli would be awesome in this! We’d suggest blanching and shocking them, then adding them to the casserole (that way they won’t get overcooked, but will be tender enough). We hope this helps and that you enjoy the dish!

  20. Penny — July 7, 2016 @ 9:30 pm (#)

    Excellent. Will make again. Next time I will double the Alfredo sauce though.

    • Hayley @ Gimme Some Oven — July 10th, 2016 @ 9:21 pm

      We’re glad you enjoyed it Penny! :)

  21. Michelle — July 15, 2016 @ 2:45 pm (#)

    Can you use jar Alfredo sauce?  If so, how much?
    Thank you!

    • Hayley @ Gimme Some Oven — July 16th, 2016 @ 2:10 pm

      Hi Michelle! Yes, you could use jarred alfredo sauce and we think 1 jar should be enough. We hope this helps!

  22. Teresa — July 26, 2016 @ 2:30 pm (#)

    ThIs looks so delicious.  I was wondering can I use preggo garlic alfredo sauce. How big of a jar for this recipe would I need? 

    • Hayley @ Gimme Some Oven — July 27th, 2016 @ 9:33 am

      That’s fine Teresa — we think a large jar should be enough, though it might be good to buy two just in case (if you find you don’t need any extra sauce from the second jar, you’ll at least have it on hand for next time)! :)

  23. Sarah — July 27, 2016 @ 8:51 pm (#)

    I made this and my husband and I loved it! It was so satisfying and we had leftovers for a few days. We always like to do this to take to work for lunches and to make weeknights a bit easier. I through some asparagus on top of all the pasta and yumminess (in about 1.5″ pieces) and it made the dish. It was so satisfying and really yummy.

    My alfredo sauce didn’t really thicken up though. I always have bad luck making a rue (if that’s what this is…) and was wondering if you had any tips for me.

    • Hayley @ Gimme Some Oven — July 28th, 2016 @ 9:47 am

      Thanks for sharing Sarah — we’re so happy you and your husband enjoyed this! As far as the alfredo sauce not thickening, it sounds like you probably just needed to cook it a little longer. We hope that helps!

  24. Rachael Joy — August 9, 2016 @ 5:41 pm (#)

    LOVED THIS RECIPE SO MUCH! I followed it almost exactly but did add a can of stewed tomatoes (italian style) just for fun. It was awesome….I want to make it again tonight! I served it also to two guests who agreed it was the best pasta they have had yet. 

    • Hayley @ Gimme Some Oven — August 10th, 2016 @ 8:24 am

      Thanks Rachael, we’re so glad to hear that! :D

  25. Elizabeth — August 14, 2016 @ 3:17 pm (#)

    Going to try this tonight! Is it okay to refrigerate leftovers and eat it within 2-3 days?  Thanks :) 

    • Hayley @ Gimme Some Oven — August 14th, 2016 @ 4:53 pm

      Of course! We hope you enjoy! :)

  26. Sally Nardo — August 24, 2016 @ 10:41 am (#)

    Looks delicious! Can I make it the night before?

    • Hayley @ Gimme Some Oven — August 25th, 2016 @ 8:06 am

      Hi Sally! Yes, you can definitely make this the night before. We hope you enjoy!


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