Chicken Alfredo Baked Ziti

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!

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Chicken Alfredo Baked Ziti Recipe
4.9 from 64 reviews

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 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 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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814 comments on “Chicken Alfredo Baked Ziti”

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  1. Pingback: Chicken Alfredo Baked Ziti — BonBon Break

  2. Pingback: Busy family menu

  3. Pingback: Delicious Creamy Pastas You Should Make Today | WORLD Warotter

  4. This was delicious! Even my husband, who is not a pasta lover, had seconds. I made it exactly as you wrote it and will keep it in my recipe collection.
    Thank you!

  5. Easy and delicious!!

  6. Hello I track macros and would love to make this. I was wondering how big each serving size is? 

    • Hi Crystal! We’re sorry but 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!

  7. I made this tonight and added some steamed broccoli to the sauce – it was seriously yum! Will definitely be making it again.

    • Awesome Laurel, we’re happy to hear you liked it! And steamed broccoli would be a yummy addition!

  8. Love this! Going to try next week with my cauliflower Alfredo sauce. :)

  9. Any idea how many calories?

    • Hi Sue! Unfortunately we’re 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!

  10. Could give me an estimate on how many calories are in here? If you coild, thanks!

    • Hi Jane! We’re sorry but 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!

  11. Can it be adapted to be vegan by using soy or coconut milk, vegetable broth and vegan cheese?

    • We haven’t tried that Marcia, but we think it might work. If you try it, definitely let us know how it turns out!

  12. This was awesome!!! My whole family loved it! You have no idea how great it was to sit down to a delicious meal that everyone could enjoy / tolerate (my son is autistic).  The textures & flavors are spot on! Thank you so much! 

    • Kathy, we’re so happy to hear that — thank you for sharing with us, it made our day! :)

  13. Made this last night for dinner for my son & I and we loved it!!!   Simple and easy to make and lots of extras for next day lunch packing!   Will be making this again!!!

  14. First off….. I’ve never written a recipe review before but this was AMAZING!   I’ve tried hundreds of ” light” Alfredo sauces with no success.  This sauce is the keeper.  My ” anything light” hating husband had no idea.  I used about 2/3 ‘s the pasta and added fresh broccoli  instead.  I’ve already forwarded the recipe to a few friends.  Thank you!!!

    • You’re welcome Deb, we’re thrilled that you loved this! Thank you for sharing! :)

  15. Pingback: Tried it Tuesday #79 - The Scrap Shoppe

  16. Was pretty good. The sauce was ok, I’m used to my homemade version, but I added some cream cheese and it helped it taste closer to mine, I think it was the chicken broth that threw me off. Other than that, I liked it and my kids and husband liked it as well!! Oh I also added fresh spinach to it for a little something extra! Will definitely make again, just using my normal alfredo sauce lol!

  17. After making this, I would suggest doubling the Alfredo sauce and adding more chicken.  I love the flavors, just found it too dry.

    • We’re sorry to hear you found it to be dry Nancy, we appreciate your recommendation!

  18. Hi Ali!

    I’d love to include your chicken casserole in a casserole round up I’m doing for Parade Magazine.

    If you’re fine with that, could I use one of your gorgeous photos with a link back to your original post (http://www.gimmesomeoven.com/chicken-alfredo-baked-ziti-recipe/)?

    Thanks so much!
    felicia

    • Of course Felicia! We appreciate you asking our permission, and thanks so much for thinking of us and this recipe! :)

  19. Pingback: Baked Parmesan Chicken - Never Enough Thyme

  20. This is so good! Today I cooked it for dinner. My husband loved! Thank you for this great recipe!

  21. Made this tonight- yum! I was looking for the calories and other nutritional information. Where can I find this? Thanks !

    • Hi Angela! We’re happy you liked this! Unfortunately though, 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!

  22. Made according  to directions and was dry after I took it out of the oven. Next  I will double the  ingredients. Overall it was a hit.

    • Hi Jennifer, we’re sorry to hear it was on the dry side. All ovens are different, so we might suggest you set the timer for 15-20 minutes to start, and check on it, since you can always bake longer if necessary. We’re glad you still enjoyed the taste — thanks for giving it a try! :)

  23. A big hit! I just made this tonight My two daughters really LOVED it! I chose not to add the mozzarella cheese, mainly because I did not have any, and I am also not a huge cheese-y fan. I also added sauteed mushrooms and sun-dried tomatoes. It was so delicious! My girls always order pasta alfredo when we go out to eat, but I have never tried making it at home. This will definitely make it into the rotation on a regular basis at our house. THANKS!

  24. Made this for dinner for my boyfriend and me. Changed it up a bit with just all parmesan cheese, sundried tomatos, & red crushed chili peppers. Too good! For just us two we had half the dish! They were big servings too. Definitely keeping this simple and delicious recipe for the book! Thank you!

  25. Can you use canned parm?

    • We’re not sure what you mean by canned parm. Do you mean the green Kraft grated parm you can buy? We think that should work fine, but a higher quality parmesan (even just your grocery store’s brand) will make it tastier! :)

  26. Hayley, I’m so glad I found this dish + recipe. I’m hosting a “Friendsgiving” next month and this is MOST DEFINITELY on the menu. This will be a hit with the adults and toddlers – homerun for me!

    • That’s awesome Nicole! It’s actually Ali’s recipe (as are all of the other recipes on the blog.) I write the roundups, and help out with other bits and bobs. :) Anyway, we hope it’s a hit at your Friendsgiving (we LOVE Friendsgiving)! :D

  27. Pingback: 10 Easy Dinner Recipes - Princess Pinky Girl

  28. My first recipe I’ve ever followed. Came out great!! Thank you 

    • That’s awesome Toya, we’re so happy to hear that! :) Thanks for giving the recipe a try!

  29. Mmmmm! Add bacon and mushrooms. Yum!

  30. If I wanted to use store-bought alfredo sauce, how much should i put in??

  31. Pingback: 3 Quick and Easy Recipes for the Chronically Busy College Student | Happy Healthy Hungry

  32. Pingback: food / Chicken Alfredo Baked Ziti | Floundering Adult

  33. This was a huge hit with my 13 year old son!  I tried the recipe last month and he’s now asked for it 2 additional times!  It makes a lot for the two of us, so it makes enough for 2 dinners and a lunch for me to take to work.  I added broccoli to mine and it was fantastic!  

  34. Pingback: 10 Quick & Easy Dinners You Can Make in Minutes

  35. plan to make this tomorrow evening! Looks so tasty! Probably not preferred but would jarred Alfredo work for this too?

    • Awesome Sarah! And no worries, jarred alfredo will definitely work just fine – we hope you enjoy! :)

  36. This was delicious, but a little dry for my taste. I’m going to double the alfredo sauce next time. Great recipe and the sauce was easy and not as fatty as other alfredo sauces.

    • Thanks Jessica, we’re sorry you found it on the dry side though. Perhaps the sauce cooked a little too long? If you’d like more sauce, you might try doing 1 1/2 the sauce recipe next time. We hope this helps!

  37. I’ve made this twice and it’s delicious! The only thing I don’t like, however, is that the chicken and noodles seem to absorb the sauce. Do you have any ideas on how to prevent that? Should I just double the sauce recipe?

    • Hi Brittany! We’re sorry it’s coming up kind of dry. You could definitely try doing 1 1/2 the recipe, or even doubling it. We hope that helps!

  38. Omg!! This dish was AMAZING!!! I love how the Alfredo sauce was not too over powering. Thank you for this recipe I will continue to make this in the future. 

  39. Amazing! !! Leftovers for kid’s lunch. Was a hit for dinner. Added broccoli last 2 mins of cooking pasta for added nutrition ?

  40. Pingback: Chicken Alfredo Baked Ziti | madameoverjoy

  41. I made this and it was delicious! I’m making again for a dinner this weekend. If I prepare it the night before, how long should I cook it in the oven the next day? Thank you! :) 

    • We’re so glad to hear you enjoyed this Katie! If you prepare it the night before and refrigerate it, it shouldn’t need much more time to bake than what’s already listed.

  42. Para usted en espanol:
    Ingredientes:

    12 onzas ziti (o cualquier tipo de pasta)
    2 tazas de pollo cocino desmenuzado a tu gusto (mas o menos 2 pechugas de pollo)
    1 salsa alfredo (receta sigue )
    1 1/2 tazas queso mozarela Ingredients para salsa alfredo:

    1 cucharada de aceite de oliva virgenl
    4 gajos de ajo, machacado
    3 cucharadas de harina 1 taza de caldo de pollo 1 taza de leche baja en grasa 1%o 2%,
    3/4 taza de queso parmesano (mejor si es fresco y rallado o puede usar algun otro queso a la mano como queso de bola edam) 1/2 cucharadita de sal 1/4 cucharadita de pimienta molida (pimienta negra)

    Direcciones:
    Pon el horno a 375 grados. Cocina la pasta con las direcciones de la caja. Usa el tiempo menor para evitar que la pasta quede muy blanda. Mezcla la pasta con la salsa y el pollo. Añade la mitad en el envase de hornear. Echale una taza de queso rallado mozarella y repite este paso. Hornea 20-25 minutos hasta que se dore y el queso quede derretido. Para la salsa Alfredo: Calienta el aceite de oliva en un sarten bajo temperatura nedia. Anade la harina y menea. Anade el caldo de pollo poco a poco y vas batiendolo hasta que quede suave. Aade la leche hasta que hierva leve. Luego anade el queso parmesano y sal y pimienta. Deja que derrita el queso y remueve de la estufa para luego mezclar con la pasta.

  43. Could this be made a day ahead and baked the next day?

    • Yes you could do that, just make sure you refrigerate and cover it tightly. You also may need to bake it a longer since it will be cold (or you could set it out on the counter for about 15 minutes or so. We hope you enjoy!

  44. I seriously make this once every week or two. My family loves it. I use a double batch of alfredo though cause I like it to be more saucy. Tonight I actually made a triple batch of the alfredo so I would have extra through the week. Thank you!! 

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  50. I have made this recipe so often and I still love it! The smell of the sauce cooking is heavenly.