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.

My family’s go-to meal is pasta. Pasta with meat sauce, one pan pasta…you name it, and if it’s got pasta in it, we’ll eat it! From penne to rigatoni to spaghetti to fettucine, there are no pasta snobs in this house.

Best Chicken Alfredo Baked Ziti Recipe

There are all kinds of pasta recipe that are super easy and perfect for those busy weeknights that we all have. Kids in school with homework, sports, scouts, doctors appointments and so many more things going on make live so crazy. Baked pastas like this Chicken Alfredo Baked Ziti are perfect for those nights! You can even make it ahead of time and pop it in the oven when you’re getting ready to eat! Kids love it, grown ups love it – it’s a win/win.

We usually assemble this Easy Chicken Alfredo early in the day and 25 minutes before we are ready to serve dinner, pop it into the oven.    Sometimes we double it for a future freezer meal by assembling an additional one in a freezer pan.   Then cover with heavy-duty aluminum foil, freeze and it’s good for 3 months.



  • 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


  • 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



Preheat oven to 375°F.  Mist a 9 x 13-inch baking dish with cooking spray; set aside.

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.

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.

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.


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.

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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