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

*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. Misty Ruffino — September 22, 2016 @ 7:13 pm (#)

    What is the serving size and how many calories per serving? Please and tank you

    • Hayley @ Gimme Some Oven — September 23rd, 2016 @ 1:38 pm

      Hi Misty! This makes 6-8 generous-sized portions. As for the calories per serving, we’re sorry but we are unsure. 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!

  2. Jessica — September 22, 2016 @ 7:14 pm (#)

    I just saw this recipe posted on MFP, and it sounds amazing. I want to try making it, and would like to add diced tomatoes and broccoli to it. I’m a noob AND a picky eater (dangerous combination), so have a couple of questions:

    1) Do tomato and broccoli go together?
    2) I read the above comments, and curious if I have to blanch the broccoli or if it will be cooked enough if I just throw it in raw before baking.

    I hope these questions aren’t too dumb. :)


    • Hayley @ Gimme Some Oven — September 25th, 2016 @ 11:56 am

      Thanks, Jessica — we hope you enjoy it! These questions aren’t dumb at all! We would suggest blanching the broccoli before adding it to the ziti. Also, we think tomatoes would be yummy in this with the broccoli! :)

  3. Nicole — September 22, 2016 @ 7:17 pm (#)

    Delish! I didn’t realize you make the alfredo sauce from scratch.
    So I had actually also bought some sauce. It wasn’t clear until you read how to make it.

    • Hayley @ Gimme Some Oven — September 25th, 2016 @ 11:53 am

      We’re glad you enjoyed it!

  4. Bob — September 24, 2016 @ 5:56 pm (#)

    It was very yummy

    • Hayley @ Gimme Some Oven — September 25th, 2016 @ 10:42 am

      Thanks, Bob — we’re happy you enjoyed it!

  5. Kari — September 26, 2016 @ 11:02 am (#)

    Hi!  I was planning on making this for dinner tonight because I have all of the ingredients in my kitchen already, and it looks delicious! However, I was wondering if I could use shredded Parmesan cheese in the sauce instead of grated Parmesan cheese?  (I only have the shredded!)

    • Hayley @ Gimme Some Oven — September 27th, 2016 @ 11:08 am

      Hi Kari! Yes, that’s definitely fine, we hope you enjoy! :)

  6. Ty — September 27, 2016 @ 6:21 pm (#)

    Hi there – looks delicious! Can you make the casserole in advance and bake it later? I’d love to be able to assemble earlier in the day and just pop it in the oven when we’re about ready to eat.

    • Hayley @ Gimme Some Oven — September 30th, 2016 @ 10:46 am

      Thanks, Ty — we hope you enjoy! And yes, you could make this in advance and bake it later.

  7. Steve — October 6, 2016 @ 11:05 am (#)

    Just made it for the first time. Except for some extra Alfredo sauce, I followed the recipe. The results were terrific. Nice blend of flavors, pasta cooked perfectly. It will definitely be a keeper in my rotation. Thank you for sharing.


    • Hayley @ Gimme Some Oven — October 10th, 2016 @ 11:56 am

      We’re so glad to hear that, Steve! We appreciate you giving the recipe a try! :)

  8. Kelly — October 9, 2016 @ 11:26 am (#)

    Could you make this with shrimp?  If so, would you put them in cooked and then bake as per the chicken recipe or would you put them in uncooked and let them cook in the oven?  Going to try it with chicken but I have a kiddo who LOVES shrimp Alfredo so want to be able to surprise her with a recipe! Thanks!  

    • Ali — October 12th, 2016 @ 6:15 pm

      I would add them in uncooked and let them cook on top of the pasta. I haven’t tried it, but think that would probably be the right amount of cooking time for the shrimp at that temperature (it might be a little too long though, not sure).

  9. Eleanor — October 9, 2016 @ 7:22 pm (#)

    I made, this to rave reviews. I paired it with broccoli, red pepper, shallot, red pepper medley, saute in butter and a fruit salad. Have enough for another dinner even though 5 people ate. Thanks for another keeper.

    • Ali — October 12th, 2016 @ 4:26 pm

      Awesome, so glad you enjoyed it! That all sounds DELICIOUS. :)

  10. Ann — October 10, 2016 @ 3:08 pm (#)

    I’ve recently switched to Almond milk and finding it doesn’t work well with some recipes. Would it effect the Alfredo Sauce?

    • Hayley @ Gimme Some Oven — October 12th, 2016 @ 2:18 pm

      Hi Ann! The sauce may be a bit thinner and the flavor will be a tad different, but it should work fine (you could also use lactose-free milk if you switched because of dairy sensitivity). We hope you enjoy!

  11. Debbie — October 11, 2016 @ 4:14 pm (#)

    Had this last night my daughter loved it and said it is now one of her favourite pasta meals :)

    • Ali — October 12th, 2016 @ 4:15 pm

      Awesome, I’m so glad to hear it! :)

  12. Patty — October 11, 2016 @ 11:39 pm (#)

    Hi! This recipe sounds amazing! Especially the lite alfredo sauce. I have to cook for 40-45 people this coming Thursday October 13 . I have decided to make this and I was wondering if you could help me figure the correct amounts of the ingredients I would need to feed that many people? Thank you!

    • Hayley @ Gimme Some Oven — October 12th, 2016 @ 2:40 pm

      Thanks, Patty — we hope you and your guests enjoy! One batch of this makes 6-8 servings, so if you need to serve 40-45 people, then you’ll probably want to make 6 batches of this to ensure folks get enough.

  13. Satoka Barnes — October 13, 2016 @ 11:15 am (#)

    Can I make this ahead of time and put it in the fridge to be popped into the oven later during the day?

    • Ali — October 13th, 2016 @ 11:41 am

      I haven’t tried that before, but imagine it would work ok (especially if you cover it tightly with plastic wrap). If you give it a try, let me know how it turns out! :)

  14. Tamara — October 13, 2016 @ 7:27 pm (#)

    This looks delicious and I’m planning on making this on Saturday night. My question is what would you make for possible side dishes?

    • Hayley @ Gimme Some Oven — October 14th, 2016 @ 1:01 pm

      Thanks, Tamara — we hope you enjoy it! As for sides that would go well with this, a good salad is always a safe bet, but roasted/steamed broccoli, brussels sprouts, or other roasted veggies would be great sides. We hope this helped!

  15. Bobbie — October 15, 2016 @ 11:58 am (#)

    Good receipt  but disjointed . I will try now that I 
    Figured out the sequence. 

  16. Shelley — October 16, 2016 @ 2:12 am (#)

    I can enjoy Alfredo sauce again!  Thank you. I quit eating it cuz it was just too rich for me but your version is wonderful!  There was enough sauce when it was fresh but the leftovers were a little dry.  I think next time I’ll use a little less pasta and that should help. I used macaroni instead of penne cuz I didn’t have enough.  I looked up the volume measure and found that 12 oz equals 3 cups, so maybe I’ll try 2 1/2?  Also I’m all about the one dish meal, so I added frozen peas I had steamed right at the last minute. Delicious!!!

    • Hayley @ Gimme Some Oven — October 16th, 2016 @ 11:56 am

      Thanks for sharing with us, Shelley — we’re so glad you enjoyed it, and we love that you added peas! :)

  17. Lala Jones — October 16, 2016 @ 5:53 pm (#)

    I just made this tonight and it was delish! I used whole wheat penne pasta and I love your sauce recipe!

    • Hayley @ Gimme Some Oven — October 16th, 2016 @ 10:29 pm

      Thanks for sharing, Lala — we’re glad you enjoyed it! :)

  18. Patty — October 17, 2016 @ 12:56 pm (#)

    Thanks for your reply. There were NO leftovers and some people had 3 n 4 servings!

    • Hayley @ Gimme Some Oven — October 24th, 2016 @ 9:06 am

      We’re so glad to hear it was a hit, Patty! :)

  19. Joanne — October 18, 2016 @ 9:10 am (#)

    This was good I would make it again I did add chopped stew tomotes in to give it color and flavor  a very good recipe👍

    • Hayley @ Gimme Some Oven — October 24th, 2016 @ 9:27 am

      We’re glad you enjoyed it, Joanne — and we bet the tomatoes were yummy in this1


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