Chicken Alfredo Baked Ziti

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

5 / 5 (28 Reviews)
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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 baking dish (either an oval baking dish, as pictured above, or a 9 x 13-inch baking dish will work). 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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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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Chicken Alfredo Baked Ziti | #italian #recipe

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751 comments on “Chicken Alfredo Baked Ziti”

  1. what can i substitute for olive oil in the sauce?

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

    • 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. Pingback: Chicken Alfredo Baked Ziti | Gimme Some Oven |

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

  5. Pingback: Chicken Alfredo Baked Ziti | Gimme Some Oven |

  6. Awesome! Easy to make,and delicious!

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

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  9. 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

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

  10. 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

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

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


    • 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!

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  14. 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!

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

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

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  17. 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!

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

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

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  23. Can I add some sun dried tomatoes? Looks delish!

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

  25. Can I add zucchini and squash to this? 

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  27. 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!

    • 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

  28. 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.  

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

  31. 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. 

    • 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!

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

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

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

  34. 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? 

    • 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)! :)

  35. 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.

    • 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!

  36. 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. 

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

  38. Looks delicious! Can I make it the night before?

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

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  40. AWESOME dish, thanks for sharing. Making it for they whole family tonight!

  41. I made this tonight and it was SO! DELICIOUS! I was throughly impressed with how tasty the Alfredo sauce was! Beats canned sauce any day. If I may ask, how would you suggest reheating the leftovers?

    • We’re so happy you liked it, Leigh! As far as reheating, the microwave should be just fine, but you could also heat this in the oven at 200 degrees, with some foil over-top, maybe for 15 minutes or so.

  42. How many people does this serve? I want to make it for a family gathering of 8 adults and 2 children.

    • Hi Terry! This yields 6-8 servings (it says right above the recipe title). You may want to double it so you don’t have to worry about whether you have enough for everyone, and that way some folks can also have leftovers. We hope you enjoy!

  43. What are the freezing instructions in case I want to make one to eat now and one to freeze for later? Can’t wait to make!

    • Hi Alice! You can prepare this (unbaked, and without the cheese on top), and then freeze, if you like. When you’re ready to bake it, add the cheese, 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!

  44. I added herbs and bacon lardons to the sauce. Tastes amazzzzzzzing. Will deffo be making this again and so easy 

    • Oooh, we love your style, Chelle — awesome additions! And we’re so glad you enjoyed this!

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  49. Hi there! Love your blog! I actually found this recipe from My Fitness Pal suggesting each serving is about 341 calories. Do you know how much is considered 1 serving? You may not know this answer, but I thought I’d at least ask! Thanks for the awesome blog :)

    • Thank you, Kahli — we’re so glad you love the blog! As for an accurate serving size with the information you calculated, we’re not really sure. This entire recipe should make enough for 6-8 generous servings. Hope this helps!

  50. What is a serving size and calories per serving? If it’s there, I didnt see it . Can’t wait to try it. Thanks.

    • Hi Susan! This makes 6-8 pretty generous-sized portions (it’s listed above the recipe title). However, we unfortunately do not know the nutritional info/calories for this. 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!