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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!

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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.

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Chicken Alfredo Baked Ziti Casserole Recipe

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703 comments on “Chicken Alfredo Baked Ziti”

  1. Made this last night and it was delicious ;-). I added broccoli and mushrooms to the mix and my husband loved it!

  2. Made this, added cagun to chicken which was great…loved the recipe..easy and quick…really needed more sauce if you use the whole box of pasta….

  3. This recipe taste so good before even hitting the oven. Can’t wait to eat the entire thing once it comes out of the oven.

  4. This was sublime. Everyone in my house devoured it; even my 14 month old who usually throws most of her food on the floor.

    No subs, though did use slightly more milk to get the sauce to my desired consistency.

  5. This was very easy to make on a weeknight. I doubled the sauce and added frozen peas. Leftovers are delicious!

  6. This recipe was easy and delicious. I doubled the recipe and brought one casserole to a friends family and they loved it too. I wouldn’t change a thing.

  7. I like the various avenues you presented to pursuing this
    Alfredo Dish—thoughtfully done.

    Will bake tomorrow—

  8. Hey ! Can you use store bought pre made Alfredo sauce ? To save time

    • I’ve done it both ways. It turned out great either way. I love the homemade sauce, but like the quick convenience of jar sauce too. ?

  9. So easy to make, and so yummy! My three year old ate three bowls of this! Definitely going into our rotation.

  10. I made this Chicken Alfredo recipe for the first time last weekend. I scrapbook 2x a year with a group of ladies at a vacation home near Lake Michigan in Indiana and we take turns with meals. This recipe had everything I liked in it so I tried it. I used a rotisserie chicken and cut up the breast meat to made it easier. This recipe was a hit and easy to make and simple ingredients too. I will make this again.

  11. Holy cow. This is delicious! I have picky eaters and they liked it…I cooked mine in a pan instead of the oven. I followed directions exactly and added chopped onions. The sauce is perfect. Not over powering. Definitely a good dish. Thanks for posting. ?

  12. Just made this for dinner. I doubled the sauce as well. This got two thumbs up from the entire family. It’s going into our recipe box. Quick and scrumptious!

  13. This was excellent. Family went back for seconds!???

  14. I squeezed a bit of lime and sprinkled some fresh pepper on top before serving. Made all the difference!
    My husband had to sit and savor it after eating!

  15. I made this last night for dinner and it was amazing! I was craving some comfort food and this hit the spot. I doubled the sauce and it came out perfect. This dish is so rich and creamy. Next time I will add some broccoli or make one of the suggested sides to complement the decadence of this dish.

  16. Hi there. Is it possible to make this and stick it in the fridge for a few hours before going in the oven? Thanks!

  17. Absolutely super tasty, and it is really easy to make. I used one-day-old chicken from the fridge and added broccoli and some other things for colour. Super tasty, loved it

  18. This was wonderful! Probably the BEST Alfredo sauce I’ve ever tasted! I used a rotisserie chicken and doubled the sauce because I knew I’d be adding broccoli to the mix – absolutely delish! Will be making again & again ?

  19. Have you tried making this ahead of time and leaving it in the fridge until you’re ready to put it in the oven for dinner? If so, how did it turn out?

  20. This is a great recipe and absolutely delicious! I threw in a bag of cauliflower, broccoli and carrots when I boiled the pasta. I also doubled the sauce. This is a keeper!!!!

  21. Just made this tonight – it’s great! I didn’t double the sauce, but I can understand why folks might want to. I’ll probably try that next time. I also prepped the chicken and pasta (separately) ahead of time – not sure if that was a good idea or not, but it saved me some time. Lastly, I added a half bag of baby spinach to the alfredo right at the end to get a veggie in there. Looking forward to leftovers for lunch tomorrow. Thank you for sharing – I’ll definitely be making this again!

  22. Made this several times and the whole family loves it, even a picky 9 year old ???

  23. Great recipe. I love the idea of a baked pasta using alfredo sauce. I’d swap out the chicken for broccoli to make a vegetarian version.

  24. They looks absolutely perfect to me! Thanks for the inspiration! I love snacks so I will try make these

    • Can I make the pasta/ chicken /sauce the day before, and then assemble in the pan the next day and bake?

  25. Based on the variations Ali shared and what I had on hand, I doubled the Alfredo, used a whole pound of macaroni, added 8 oz. each of peas and sliced baby bella mushrooms. It was delicious! This is my kind of comfort food, and now we have wonderful leftovers for three more meals. When I make this again, I may add some nutmeg to the Alfredo.

  26. So yummy!!

  27. This is a family favorite and in our regular rotation – great way to use leftover chicken (or pre-cooked flavored chicken sausage – we especially like Andouille !)! I add broccoli too. I do like extra sauce so i double the recipe for the sauce. I have made a few hours ahead and baked (after letting set out on counter for 30 mins). Great recipe, thank you!!!

  28. Very easy and delicious. Definitely will make it again. I put some roasted broccoli and mushrooms in.

  29. Very good recipe. I added some broccoli and made one and a half times the sauce; doubling the sauce would have worked also. Everyone loved it!

  30. Delicious! I added some grated nutmeg with the salt and pepper to the Alfredo sauce, and once the Alfred sauce was cooked, I added about a quarter of a lemon/freshly grated lemon zest to the sauce . I also added some fresh chopped spinach in the middle layer of the bake. This recipe is a big crowd pleaser for kiddies and adults. I will make this often!

  31. This is a great recipe and you will have everything you need in hand. I did double the sauce recipe and I added broccoli to the mix. Amazing!!!

  32. Can you freeze this?

  33. Very good, very flavorful. Only change I would make would be to make 1 1/2 recipe of the sauce. It was a little bit dry.

  34. An absolutely delicious and relatively simple dish! We used Ali’s baked chicken recipe to prepare delectable, tender chicken, and substituted her regular Alfredo Sauce recipe for this recipe’s “lighter” sauce (it’s Alfredo…no one in my house wants to make it lighter!) This dish, paired with the super easy and DE-lish Rosemary Focaccia and a salad , is a new favorite meal. We’ve made it three times in six weeks. We start the focaccia first, then bake the chicken, then prep everything else, bake the ziti casserole, then bake the bread.
    With one oven, we get both ready to serve within about 15 minutes of each other. Just enough time to lose our minds due to the aromas! Comfort food in crazy times! Thank you! LOVE your website!!

  35. Made this for family dinner today, nothing left! This recipe is so so so bomb and delicious you just have to try it! I’m 13 and it was easy to make and fun as well. 10/10 would reccomend.

  36. Great recipe! I followed everything exactly except for I doubled the sauce and I’m glad I did it was perfect. A definite recipe keeper. Thank you!

  37. I’ve made this particular recipe multiple times. It is a family favorite now! I double the Alfredo sauce so the pasta and chicken don’t get dry, especially for leftovers. My granddaughters, who are 9 and 1, know the recipe by heart, and especially like to help pick apart the rotisserie chicken and steal bites when I’m not looking :-) thank you for sharing!

  38. I’m looking for some great dishes to freeze for those nights that I need to just pull out of the freezer. Do you have any recommendations for how to freeze this dish?

  39. I prepared the chicken as per your recipe, it was fantastic and then made the baked pasta with the shredded chicken. We had it for an anniversary supper and it was all excellent

  40. Very good and fairly easy to make

  41. I love this recipe. I tried it tonight and it was a hit with family.

  42. It was Yummy Delicious recipe its look so good ! thanks for this amezing recipe.

  43. So easy and just came out of oven. Smells do good too.

  44. Made this tonight for dinner and was very good. I did extra sauce as we do not like dry baked pasta. Also added a little white wine to sauce for extra kick. Made it with broccoli and chicken this time and will add other veggies next time. Thinking of spinach, onions and peppers. Also liked the idea of the focaccia bread as a side. Will also try that next time.

  45. Fantastic. We loved it.

  46. Great recipe, but … hubby is (finally!) pursing weight loss and I’m wondering about calorie count here. Any estimates?

  47. I added a layer of broccoli in the middle and sprinkled dry onion rings on top. Delicious! Will definitely make it again!

  48. SO delicious! !!!! I make it all the time and the family LOVES it! I add Broccoli to it as well :)

  49. The chicken does not appear shredded but small slices with a browned edge. Please confirm or provide details.