Gimme Some Oven

Chicken Alfredo Baked Ziti

This post may contain affiliate links. Please read my disclosure policy.

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!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Alfredo Baked Ziti Recipe

Chicken Alfredo Baked Ziti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 100 reviews
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 0 about 6-8 servings 1x


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.



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


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.

This post contains affiliate links.

Chicken Alfredo Baked Ziti Casserole Recipe

Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

703 comments on “Chicken Alfredo Baked Ziti”

  1. I did this dish tonight for y husband n i so tasty n delicious. Mission accomplised to start cooking with Pinterest.

  2. My family loved this dish! I did make a few changes to the recipe. First of all, I tried your homemade Alfredo sauce, except I used (gluten-free) quinoa flour. I give that 5⭐⭐⭐⭐⭐s! I also substituted leftover turkey from Thanksgiving and added broccoli and about a tsp of pesto, which gave it a little more zing! Well done! Thank you!

  3. So yummy. Turned out great.

  4. DElicious dish! HOwever it was a little dry. HOw can I add more sauce to the leftovers? Thanks

  5. Great recipe! DElicious but a bit dry, how can I add more sauce to the leftovers?

  6. Can’t wait to try this. Thank you for a chicken Alfredo recipe that doesn’t include broccoli!

  7. Made your Chicken Alfredo Baked Ziti…I opted to double the sauce, because we prefer a creamier pasta….Delicious!???.

  8. So easy and well received!!! Add some fresh spinach to my plate with it and dinner was done!

  9. We use broccoli instead of pasta–still really good

  10. Made extra sauce. Perfect!! The whole gamiky loved i especially my 7 year old grandson. Try it you wont be disappointrd.

  11. This was AMAZING! So yummy and easy

  12. l want to know how i can surve one person please.
    thank you.

  13. I LOVE this recipie….its so simple and so delicious. I make an extra batch of sauce cause i like it saucy. I also add some broccli. YUM! thanks.

  14. Delicious!

  15. Typically I don’t like when people type in what they would change about a recipe, but… I wouldn’t change it at all except I added a layer of fresh spinach and artichokes in the middle before topping it with the second half of the pasta mixture. Saved a trip out to a restaurant, saved calories and sodium and not to mention the bill! Wonderful stuff. Making it again right now!

  16. So delish! It too a lot is steps, had to make 3x the amount of sauce to make it juicer! But it was worth it!

  17. Can this be made the night before and baked next day?

  18. Wow….what a delicious recipe!! I SOOOO appreciate this Alfredo sauce recipe, especially! It’s less fattening without skimping on amazing flavor. This will become one of our family’s regulars. Thanks again!!

  19. Made this tonight but I added sautéed zucchini and stirred in a small bag of baby spinach to try to up the vege content. Loved it. Soo easy and relatively quick for an after work cook.

  20. Yum! I added peas and chopped red pepper for color and to get some veg in. Thanks!

  21. Very good recipe. My son (12yrs old) made it and it was a hit for the family.

  22. Very easy, I made the Alfredosauce one and one half batch. Just right…creamy and gooey,

  23. I made this recipe and it was delicious. The only thing I did different was doubling the sauce as suggested. My husband LOVED this dish. Deifintely a keeper.

  24. Wow , That is Awesome! This chicken alfredo baked ziti looks delicious.

  25. This was so good! I added spinach & green onion to my dish. The hubby absolutely loved it! Will make this again adding red bell pepper next time.

  26. Very easy to make and it was delicious! My husband said this is definitely a keeper .

  27. So good! used leftover rotisserie chicken breast meat and made 1 1/2 times sauce. Received four thumbs up from the family! Will increase sauce next time!

  28. I made this with a Trader Joe’s Alfredo Sauce and added a bad of frozen peas to it. Delicious!

  29. My husband went crazy for this dish!! I now am asked to make it at least once a week!! It is so yummy and cheesy and flavorful! We tried to time saving way and used store bought alfredo once, it was totally different and not as good. I will be making the alfredo sauce using this recipe from now on!

  30. Made this a moment ago; doubled the sauce. Used part Fat Free Half & Half with the skim milk to total 2 cups. Freshly grated Parmesan Reggiano is the only way to go. It is absolutely delicious !!

  31. My daughter absolutely loves this. Making it for her golf team dinner. Can I make this the night before and cook the next day?

  32. We doubled the sauce….added more garlic….and cooked bacon!!!! It was a hit!!! So delish! It does make a lot though and we are only 2 people but it’s ok because I won’t mind eating it for the rest of the week!

  33. I seen this recipe just browsing. I decided to try it out and made it for my husband, son and daughter in law. The comments were ‘this is great!’ ‘This is awesome!’ ‘You can make this anytime!’ I followed the recipe and changed nothing. I don’t believe it needs changing! Thanks for sharing that recipe!

  34. Thank you for posting this . It came bubbling and smelling good . To save a little time, I got two jars of Prego parmigiana sauce. I just used I had two half boxes of rotini noodles, used those. I am a big fan of use you have . Also, added some crushed Italian planko I had on hand . Mixed with cheese.
    Came out wonderful.

  35. This recipe was delish!! Love love love!!!

  36. Could this chicken Alfredo be made up one day & baked off the next day? Thinking it looks yummy for a dinner gift!

  37. Delicious!! So easy to make and it is complete comfort food at its finest! I did add broccoli which I precooked along with the pasta. I could see adding spinach and artichokes as that would be yummy too. This recipe makes a lot so it’s perfect for feeding a hungry crowd or to have for leftovers during the week. I did make a double batch of the Alfredo sauce based on other reviews and it turned out perfect. Such a great recipe! Thank you sooo much!!!

  38. Delicious. Love the lightened up sauce, and I agree, parm-reg sprinkle is a requirement! I added for veg slightly sauteed spinach/arugula blend & did also add Cajun seasoning which is always in my prep area. Thanks! Will make again very soon.

  39. They say: ” be original the web doesn’t need another alfredo sauce recipe…” oh boy it does! they obviously haven’t read your baked ziti alfredo recipe! I love to make mine with added spinach oooh it tastes delicious!
    I am definitely gonna try your recipe one of these days:)

    Keep up the great work, your blog is amazing!

  40. This recipe was amazing top to bottom. Please post more recipes and less everything else.

  41. Absolutely delicious, and super easy to make. I used leftover chicken breasts from the night before and added broccoli for color. Super yummy- good leftover too!

  42. First time making this tonight. Very easy and super yummy! I will definitely make this again. I didn’t double the sauce and it still came out great! Thank you!

  43. This was so delicious and perfect for our ‘cook once eat twice’ family philosophy. Thanks!

  44. I looked through pretty much all of the comments on here and while there are plenty asking about how to do it as a freezer meal I was kind of surprised that no one has asked if there is a method of making this in the Instant Pot! My family loves this meal and it would be nice to be able to do it up in there sometimes. Any suggestions? :)

  45. I have made this several times and my family loves it! I double the sauce and add chopped fresh spinach. Divine! Makes kids and adults very happy.

  46. This pasta is AMAZING. I made it GF for a friend and use brown rice penne and oat flour in the alfredo recipe. I also used “light” cream instead of 2%, but I bet it would be just fine with lower fat milk.

    I also sautéed mushrooms and added (shredded chick too) and it was SO good and hearty.

    I saw some folks asking about the make ahead aspect of this and I made 1.5 days ahead of time and it was totally fine! Will definitely be making again. Delish

  47. Delicious. I didn’t think it was lacking sauce. Substituted 1/2 of the mozzarella with pepper jack and it was delightful.

  48. Anyone who knows me knows that I do not cook. I could burn water while trying to boil it. It is my resolution to start cooking more for myself. This is the second recipe I’ve made so far this year, and I am so proud of myself for doing it correctly! Thank you for posting! Will definitely double the sauce next time :)