Chicken Alfredo Baked Ziti

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This Chicken Alfredo Baked Ziti recipe is made with a lightened-up alfredo sauce, it’s easy to customize with extra veggies and seasonings, and it is always so comforting and delicious.

Chicken Alfredo Baked Ziti Recipe

Creamy, cozy, cheesy, carb-y comfort food alert.

This time of year, when everyone seems to be craving warm pasta dinners around the table on chilly winter nights, this chicken alfredo baked ziti recipe always goes viral here on the blog.  And this time of year, when I make a batch for myself, I’m always reminded how unbeatable this Italian casserole will always be.  I mean, creamy alfredo sauce, savory chicken, hearty pasta, two delicious kinds of melty cheese — what’s not to love?!  There’s a reason why this one will always be a classic.

That said, while this recipe already features my lightened-up alfredo sauce recipe, there are all sorts of other ways you can make this comfort food a bit healthier if you’d like.  From subbing in whole wheat pasta (this one is my go-to), to adding in your choice of veggies (we’re quite partial to broccoli in our house), to making it all gluten-free if you’d like (easy to do with a few simple tweaks), options to customize this casserole abound.  And bonus, it can be ready to serve a big crowd in less than 45 minutes.

Who’s ready for a helping?

Chicken Alfredo Baked Ziti

My original photo for this recipe from 2014.

DeLallo Penne Pasta | Chicken Alfredo Baked Ziti

Chicken Alfredo Baked Ziti Ingredients:

To make this Chicken Alfredo Baked Ziti recipe, you will need:

  • Pasta: Feel free to use any shape (ziti, penne, fettuccine, etc.) and variety (classic, whole-wheat, gluten-free, etc.) of pasta that you prefer.
  • Shredded, cooked chicken: I either shred a rotisserie chicken, or use leftovers from this baked chicken breasts recipe.
  • Shredded mozzarella cheese: Feel free to use part-skim or full-fat.
  • Alfredo sauce: We will use my lightened-up alfredo sauce recipe, made simply with olive oil (or butter), garlic, flour, chicken stock, low-fat milk, Parmesan, salt and pepper.  Also, this recipe is not naturally very saucy.  So if you would like, many of our readers recommend doubling the sauce.
  • Toppings: Freshly-grated Parmesan is a must, in my book.  And feel free to sprinkle on some chopped parsley for extra freshness and flavor.

Also, see below for suggestions on other delicious ingredients you can add in to this easy baked ziti.  (Here’s lookin’ at you, broccoli and Cajun seasoning. )

Alfredo Pasta | Chicken Alfredo Baked Ziti

How To Make Chicken Alfredo Baked Ziti:

Alright, let’s talk about how to make baked ziti!  Simply…

  1. Prepare the alfredo sauce.  To make the alfredo recipe, just sauté some garlic in olive oil (or butter).  Stir in some flour to thicken, add stock and milk and bring to a simmer.  Then stir in the Parmesan, season with salt and pepper, and you’re ready to go!
  2. Cook the pasta (and chicken).  Meanwhile, do some multi-tasking and cook your pasta according to package instructions in a large pot of generously-salted water.  Also, if you are cooking your chicken from scratch (vs. using leftovers or shredding a rotisserie), go ahead and cook it while the pasta and sauce are being prepared.
  3. Layer everything together. Once your pasta, sauce, and chicken are all ready to go, it’s time to combine everything!  In your pasta pot, stir together the pasta, alfredo sauce and chicken until combined.  Then spread half of the pasta mixture out evenly in a 9 x 13-inch baking dish.  Sprinkle on half of the mozzarella.  And repeat with the remaining pasta mixture, and remaining half of the mozzarella.
  4. Bake. Transfer the pan to the oven and bake (uncovered) for 20 minutes, or until the cheese is completely melted and has started to brown a bit on top.
  5. Add toppings.  Remove and sprinkle with lots of freshly-grated Parmesan and finely-chopped fresh parsley, if desired.
  6. Serve.  Then dish it up while it’s still nice and warm, and enjoy!

Chicken Alfredo Baked Ziti Casserole Recipe

Possible Variations:

There are so many ways to customize this chicken alfredo bake!  For example, feel free to…

  • Add in veggies. Broccoli, asparagus, mushrooms, cauliflower, and any number of other veggies would be delicious added to this chicken alfredo recipe.  Just note that they won’t get cooked much during the 20 minutes of baking time.  So if whatever veggies you add require a longer cooking time, feel free to toss them into the boiling water with the pasta for a few minutes or sauté (or roast) them for a few minutes before adding them to the casserole.
  • Add in extra Italian herbs. If you would like an herbier chicken alfredo pasta, feel free to add some dried Italian seasoning or chopped fresh Italian herbs into the alfredo sauce.  (Or, you can also sprinkle some chopped fresh basil on top of the pasta after baking.)
  • Nix the protein.  Not into chicken?  Feel free to use shrimp in this recipe instead.  (Or make it vegetarian and add in some extra veggies instead.)
  • Make it spicy. I really love sprinkling lots of crushed red pepper into (and on top of) this casserole to give it a bit of a kick.
  • Make it cajun. To give this recipe a Cajun twist, feel free to stir 1-2 tablespoons Cajun seasoning (to taste) into the alfredo sauce.
  • Make it gluten-free.  Just use your favorite certified gluten-free pasta, and my gluten-free alfredo sauce recipe.

Chicken Alfredo Baked Ziti with Parmesan

Recommended Side Dishes:

To balance out this chicken alfredo baked ziti recipe, I would recommend the following sides:

Chicken Alfredo Baked Ziti | Gimme Some Oven

Enjoy, everyone!

Print
Chicken Alfredo Baked Ziti Recipe

Chicken Alfredo Baked Ziti

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 0 about 6-8 servings 1x

Description

This Chicken Alfredo Baked Ziti recipe is made with a lightened-up alfredo sauce, and is always so comforting and delicious.  See notes above for possible ingredient variations.


Scale

Ingredients

Chicken Baked Ziti Ingredients:

  • 12 ounces uncooked 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 part-skim mozzarella cheese
  • toppings: lots of freshly-grated Parmesan cheese, finely-chopped fresh basil or parsley

Alfredo Sauce Ingredients:

  • 1 tablespoon olive oil or butter
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 cup chicken or vegetable stock
  • 1 cup low-fat milk
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

To Make The Chicken Baked Ziti:

  1. Preheat oven to 375°F.  Mist a 9 x 13-inch baking dish with cooking spray; set aside.
  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 the prepared baking dish. Sprinkle evenly with 1 cup of mozzarella. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of mozzarella.
  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 sauce 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.

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Chicken Alfredo Baked Ziti Casserole Recipe

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828 comments on “Chicken Alfredo Baked Ziti”

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

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  3. 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.  

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

  5. Pingback: Chicken Alfredo Baked Ziti | Healthy Recipes & Ideas

  6. Pingback: Chicken Alfredo Baked Ziti - quick, easy, affordable, picky-eater friendly, and SO GOOD! - KEKO Cooks

  7. Pingback: Chicken Alfredo Baked Ziti. A velvety, rich alfredo sauce that will send your senses into orbit:) - Hup Cooks

  8. Pingback: Roasted Red Pepper Baked Ziti | hunkiedorie

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

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

  11. Pingback: Chicken Alfredo Baked Ziti | Cooking Recipes & Ideas

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

  13. Pingback: Chicken Alfredo Baked Ziti | Dinner Recipes & Ideas

  14. Pingback: Chicken Alfredo Baked Ziti. A velvety, rich alfredo sauce that will send your senses into orbit:) - Mimi Delicioso

  15. 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!

  16. I’m making this right now!!

  17. made this for my family last night and they loved it!! great recipe and so easy and yummy to make. thanks for sharing.

  18. Could I make the sauce ahead of time and store in the fridge for about 3-4 days?

  19. Could I also make ahead of time and freeze?

    • Hi Tameca, you sure can! I would assemble everything up to topping it with the cheese, it’s better to do that fresh. Just make sure everything’s completely cool before you freeze it. When you’re ready to reheat, add the cheese, and then stick it in the oven at 350 (covered with foil), for about an hour, then remove the foil, and continue baking for another 10-15 minutes (or until everything is bubbly and golden-brown). I hope that helps!

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  23. Followed directions exactly and dish was way too dry! Will double alfredo sauce recipe next time! 

    • We’re sorry to hear it came out dry! Not sure what happened. : ( Hopefully that won’t happen again, surely not with doubling the sauce. Let us know how it turns out!

  24. Can I make this and put it in the freezer to eat later?

    • Yes, you sure can! Just make sure it’s cooled completely after baking, before you freeze it. We hope you enjoy!

  25. My mom and I made this. It was pretty easy to make, and tasted amazing.

  26. I’d love to add broccoli to this dish. Would you recommend adding cooked, frozen or fresh broccoli before baking it? Thank you!

    • That’s an excellent idea Taryn! We recommend boiling fresh (or frozen) broccoli florets for about five minutes, then strain and add to the casserole. You’ll want the broccoli somewhat cooked, but not-overcooked, so this is your best bet. We hope this is helpful, and that you like the recipe! :)

  27. Do you think you could add some breadcrumbs on the top 

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  29. This recipe is amazing.  I added steamed spinach and it was a hit!!

    • Thanks Tanisha, we’re so glad you enjoyed it, and steamed spinach sounds like a great addition!

  30. If you want to add veggies that need to be cooked add them to the pasta the last 5 minutes it is cooking…saves a pot and water and it all can go in together!

  31. can you use already made alfredo sauce?

  32. I just made this and my daughter said it’s delicious! I agree but I bet I don’t want to know how many calories are in it! Thanks :)

  33. Do you know the nutrition facts? How many calories per serving? Thanks!

    • Hi Kaitlyn! We’re sorry but we currently are not 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. We hope that helps!

  34. Will this recipe be ok for a freezer meal? I love the recipe and we are expecting a baby in a few weeks I’d love to be able to make a few trays of it now and pop them in the freezer for quick meals when the baby comes.

    • Hi Lisa! Congrats on the upcoming arrival of your little one, how exciting! Yes, you should be able to freeze this just fine, just make sure everything is cooled completely before you pop in the freezer, and hold off on sprinkling the cheese on top until you are ready to bake. We hope this is helpful!

  35. can I make ahead and freeze?

    • Hi Miriam! Yes, you sure can, just make sure everything has cooled completely before you freeze. Also, we recommend not sprinkling the cheese on top until right before you’re ready to bake. We hope this helps, and that you enjoy!

  36. Looks delicious! Does this meal freeze well?

    • Thanks Laura, it does! Just make sure it’s cooled completely before you freeze. Or, if you’re freezing before baking, just leave off the cheese on top, until right before you bake. We hope you enjoy!

  37. Just made this for the family for supper tonight. It was a big hit. My son said it gets a 10 spoon rating (and our rating system only goes as high as 5 spoons!). Thanks for sharing this great recipe!

  38. Hi,  can you make this with Mariana sauce instead?

  39. Pingback: Chicken Alfredo Baked Ziti | Dinner Ideas

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  41. Tasty. Added some cooked bacon. I fried the chicken in a pan sprinkled with garlic and herb salt, then shredded it to add to pasta. Also added a little sprinkle of chilli flakes and mixed all together. Needed more sauce so next time would double sauce ingredients. I gave it 9. Maybe with the extra sauce it would be better (and possibly some vegie content). Thanks for a great recipe.

    • Thanks for sharing Brenda, we like your additions! We’re sorry you ended up not having as much sauce as you would have liked. Thanks for your feedback! :)

  42. OMG, I just made this and it was incredible! The alfredo sauce tasted legit, and the gooey cheese just made it heavenly! Thank you so much for sharing, I can’t wait to try more of your pasta dishes! 

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  47. Just made it for dinner tonight and future lunches next week, and..Oh. My.NOM.

    I added some asparagus to mine for the sake of getting some green veggies in.  And sometimes I like my alfredo with a little spice kick, so I added a little bit of cayenne pepper.  

    Either way, so glad I found this!

    • We’re so happy you liked it Tasha, and that asparagus and cayenne sound like excellent additions! :)

  48. Can I made ahead this recipe and bake it 1 hr before my company comes!!!! and I also would like to add half a block
    of lite cream cheese?

    • Yes, we think that should be perfect! And the light cream cheese should be fine too. We hope you enjoy! :)

  49. hey! i wanted to make this recipe tonihgt and i was wondering if i could use alfredo souce from walmart that comes in a jar! and if so would you just heat the sauce like you did

  50. @KAITLYN – the nutrition info is on https://blog.myfitnesspal.com/5-convenient-chicken-casseroles-under-500-calories/
    For 8 servings:
    Nutrition (per serving): Calories: 341; Total Fat: 9g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 48mg; Sodium: 574mg; Carbohydrate: 37g; Dietary Fiber: 1g; Sugar: 3g; Protein: 27g