Chicken Alfredo Baked Ziti

Chicken Alfredo baked ziti is the weeknight hero I come back to whenever everyone craves something creamy and comforting. It folds tender chicken and ziti into a rich homemade Alfredo sauce, all blanketed in gooey melted cheese. This is one of those dishes that make the house smell incredible and the table go quiet while everyone dives in.

I still remember making this for my younger sister when she was home from college and coming back to find her scraping every last cheesy bit from the dish. Now it is a regular on our family rotation and is always gone by morning.

Ingredients

• Ziti or any sturdy pasta shape: Twelve ounces gives just the right bite and holds the sauce perfectly. Check for brands with a good yellow color and a rough texture so sauce clings
• Cooked chicken: Shredded rotisserie chicken adds convenience and quick protein but any leftover chicken works well. Choose moist pieces for best texture
• Homemade Alfredo sauce: A batch brightened with garlic and thickened just enough to coat every noodle. Use low fat milk for a lighter feel or whole for extra richness
• Mozzarella cheese: One and a half cups shredded part skim keeps things melty without being too heavy. Use freshly shredded for best melt
• Parmesan cheese: Freshly grated over the top for sharpness. Buy a wedge and grate it yourself for the best flavor
• Fresh basil or parsley: Adds color and freshness right at the end. Look for vibrant green leaves without bruises

For the Alfredo sauce

• Olive oil or butter: One tablespoon for starting aromatics. A fruity olive oil or sweet cream butter both work
• Minced garlic: Four cloves for punch. Freshly minced always gives better flavor than jarred
• All purpose flour: Three tablespoons to make a roux and give silkiness to the sauce. Scoop and level for accurate measuring
• Chicken or vegetable stock: One cup for gentle savoriness. A low sodium option lets you control seasoning
• Low fat milk: One cup for creaminess without heaviness. Whole milk is classic but use what you love
• Salt and black pepper: For seasoning. Taste as you go and adjust to your preference

Step-by-Step Instructions

Preheat and prep:

Set your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius. Lightly grease your nine by thirteen inch baking dish so nothing sticks and the edges crisp up

Cook the pasta:

Bring a large pot of salted water to a boil then add the ziti. Cook until just al dente which keeps it from turning mushy while baking. Drain well and set aside

Make the Alfredo sauce:

In a medium saucepan warm your olive oil or butter over medium heat. Drop in minced garlic and let it sauté for about one minute until fragrant but not browned
Sprinkle in the flour and stir constantly for another minute. The mixture should turn into a golden paste that smells nutty
Start whisking in the chicken stock and milk in a slow stream to avoid lumps. Keep whisking and let it come to a gentle simmer. Watch for the sauce to thicken in two to three minutes so it coats the back of your spoon
Season with salt and black pepper. Taste and adjust as needed
Stir in half a cup of Parmesan cheese if you want extra sharpness though this is optional
Remove from heat when smooth and velvety

Combine with chicken and cheese:

Place the cooked pasta and shredded chicken in a large mixing bowl. Pour in most of your Alfredo sauce and one cup of mozzarella. Gently toss until every piece is well coated but do not break up the pasta

Assemble in the baking dish:

Tip the mixture into your prepared baking dish and spread it out evenly. Take the remaining Alfredo sauce and drizzle it over the top so the edges get extra creamy
Sprinkle with the rest of the mozzarella and a good shower of Parmesan cheese

Bake and finish:

Slide the dish onto the center rack uncovered and bake for twenty to twenty five minutes. The cheese should be bubbling and turning golden brown on top
Let it cool for about five minutes so it sets up just enough to serve in neat scoops
Finish with fresh basil or parsley for a touch of green and fresh flavor. Serve hot and enjoy

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That pan of bubbling cheese always smells just like home. I love the Alfredo sauce for both its simplicity and its ability to make any pasta dish feel truly special. A sprinkle of fresh basil right at the end always takes me back to my grandmother’s kitchen with her pots of homegrown herbs on the window ledge.

Storage Tips

Once cooled this dish keeps well in an airtight container in the refrigerator for up to three days. I find that reheating covered in a low oven or with a splash of milk in the microwave brings it right back to its creamy best. You can freeze it tightly wrapped for up to three months. Just thaw overnight and reheat gently to preserve the texture.

Ingredient Substitutions

You can swap out the ziti for penne rigatoni or even rotini based on what is in your pantry. For extra veggies stir in steamed broccoli or spinach with the pasta for color and nutrition. If you need a lighter version try shredded turkey or cooked tofu instead of chicken and use skim milk in the sauce.

Serving Suggestions

Chicken Alfredo baked ziti is complete on its own but try pairing it with a big green salad or some garlic bread for a heartier meal. It is also delicious with steamed vegetables or a tangy side of marinated tomatoes to balance all the richness. For a special touch add a squeeze of lemon over each slice before serving for a burst of brightness.

Cultural and Historical Notes

Baked pasta dishes like ziti are classic Italian American comfort food. The combination of tender noodles meat and creamy sauce is rooted in homestyle casseroles brought to the States by Italian immigrants. Alfredo itself began as a simple Roman sauce called al burro e parmigiano but American cooks made it richer and cheesier turning it into the favorite we love today.

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Recipe FAQs

→ Can I use a different pasta shape instead of ziti?

Absolutely. Penne, rigatoni, or any sturdy tubular pasta hold up well and soak up the sauce nicely.

→ Is rotisserie chicken a good shortcut?

Yes, using rotisserie chicken saves time and adds flavor to the dish without extra cooking steps.

→ Can the Alfredo sauce be made ahead?

The sauce can be prepared in advance and refrigerated for up to two days. Reheat gently before mixing.

→ How do I store leftovers?

Cover and refrigerate any leftovers for up to three days. Reheat in the oven or microwave until warmed through.

→ What vegetables could I add for extra nutrition?

Sautéed spinach, broccoli, or mushrooms make great additions, blending seamlessly with the creamy sauce.