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.

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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

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.

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

Directions:

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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777 comments on “Chicken Alfredo Baked Ziti”

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

    • 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. 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. :)

    Thanks!

    • 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. 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.

  4. It was very yummy

  5. 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!)

  6. Pingback: Sunday dinner concept! –> Hen Alfredo Baked Ziti…. – Clara Jone Blog

  7. 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.

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  9. 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.

    Steve

  10. 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!  

    • 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).

  11. 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.

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

    • 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!

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

  14. 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!

    • 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.

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

    • 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! :)

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

    • 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!

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

  18. 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!!!

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

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

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

  21. 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?

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

  22. Pingback: 5 Convenient Chicken Casseroles Under 350 Calories – Just Health

  23. When adding the chicken should put it in cooked or uncooked I was confused by this?? 

    • Hi Britt! The recipe calls for cooked chicken (we usually just use chicken we cut from a rotisserie chicken): 2 cups shredded, cooked chicken (about 2 small chicken breasts). We hope you enjoy!

  24. Can you make the sauce ahead of time and refrigerate til ready to bake it all together? 

  25. This was SOOOO good!  I doubled the sauce and next time I will even make more sauce.  It was a little dry for me, but I love extra sauce.  It was delish and everyone in the family loved this!  Thank you!

  26. I made this , it is good but estimated it to be around 575 calories a serving 9×13 pan decided in 6servings, to me that’s kinda high, not what I would consider skinny girl .?

  27. Hello, this looks delish! Just wondering if you’ve ever made this into a freezer meal? I was thinking I could prepare it as the recipe states, don’t cook it, just put it in the freezer. Then when ready to eat, thaw and cook. What do you think?

    Thanks!
    Jessie

    • Thanks, Jessie — we hope you enjoy it! We haven’t tried making a freezer meal version of this, but you certainly could! Our only reservation would be the high amount of dairy in the recipe (dishes with lots of dairy aren’t usually ideal for freezing as it can alter the texture and the sauce may break). If you try it though, definitely let us know how it goes!

  28. I found this recipe on Pinterest a while back and have made it several times. It’s definitely my go-to chicken alfredo recipe. Love it! Thanks!

  29. Thank you for this recipe! My picky boys gobbled it up! Will be making again and again. :)

  30. Hi! Thanks to you I now have to cook this wonderful meal at least 1 time each weekend! My 16 and 9 year old girls and even my husband ask for it as often as possible.   It is very good, I think I am adding to much cheese and not enough milk or something. It’s on the dry side- still good. I will be cooking this again tomorrow and I will take it out if the oven a few minutes earlier.  Maybe that will help with the dryness. 

    As my husband said” winner, winner is this Chicken Dinner”! Lol

    Susana 

    • Thanks for sharing with us, Susana — we’re so happy you and your family enjoy this! :)

  31. This was a great change in the regular dinner rotation. It was sooo good! Thanx!

  32. Will try,seems delicious

  33. I loved this but I think it’s a little dry -not enough alfredo sauce.

    • Hi Jessica! Definitely feel free to make a little extra sauce next time if you’d like (maybe try 1 1/2 times the recipe).

  34. Sounds & looks so good ! My grandchildren are indeed picky. I am making this tonight for them. They do like chicken alfredo & really don’t mind it with broccoli so l am adding that, too. I even got heavy cream so that’s going in there too. When l told them that’s what we are having for dinner, they all said “yummy” . They are bound to like it,tho l usually make it with fettuccine noodles & not in a casserole!! I am starving so l am heading to the kitchen. They all just came I from school. It’ only 10 days ’till Christmas so they are excited enough to eat anything!!LOL

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  38. This was a awesome pasta dish! 
    Instead of chicken I used leftover turkey!
    Also I added some sliced olives for a little 
    extra taste. Yummy!

  39. Pingback: CHICKEN ALFREDO BAKED ZITI

  40. This was delicious.  Thank you for posting the recipe.  

  41. I tried and is delicious thank you ?

  42. Thank you for such a delish recipe!! I have made it twice now. First time with fresh spinach and tonight with fresh mushrooms. Tonight’s flavor won! A keeper for sure!! I was wondering though, since it makes a lot, can it be frozen once prepared?
    Thanks again and I am looking forward to trying more of your recipes.
    Trina

    • Thanks for sharing, Trina — we’re so glad you enjoy the recipe, and we bet it was especially delicious with the mushrooms you added! You can freeze this, though it doesn’t hold up incredibly well when frozen (due to the amount of dairy in the sauce).

  43. This is really to delicious, I love to read your blogs and used to try your recipes here in my home :).

  44. This recipe looks delicious. I love Chicken Afredo. This  will be great to make. Thanks for the recipe.

  45. I just calculated the nutritional info (roughly, some of the ingredients had to be entered as approximations) for 6 servings. Here it is:

    Nutrition Facts
    6 Servings
    Amount Per Serving
    Calories 364.6
    Total Fat 11.8 g
    Saturated Fat 4.9 g
    Polyunsaturated Fat 2.1 g
    Monounsaturated Fat 2.1 g
    Cholesterol 45.4 mg
    Sodium 320.1 mg
    Potassium 205.1 mg
    Total Carbohydrate 47.5 g
    Dietary Fiber 6.2 g
    Sugars 2.1 g
    Protein 24.0 g

  46. Easy to make.  The kids loved it!  We will be makeing this again. I also doubled the sauce and used fettuccine. May add broccoli next time.

  47. Pingback: Foodies and picky eaters alike will adore this easy chicken Alfredo baked ziti | Rare

  48. I’ve done this before and my husband and I love it! We have a baby on the way and I was wondering if this could be frozen?

    • We’re glad to hear that, Kenzie — and congrats! :) Pasta with this much dairy isn’t very ideal for freezing, but we do know some people who have frozen this and thought it was fine. You can definitely freeze it, it just might not hold up as well. We hope this helps!

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  50. I just made this and it was delicious!! Thank you very much for the recipe.