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Creamy Chicken Alfredo Baked Ziti

creamy chicken alfredo baked ziti - featured image
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A cozy and comforting baked ziti featuring tender chicken, creamy Alfredo sauce, and a gooey, golden cheese crust. Perfect for easy weeknight dinners or family meals.

Ingredients

Scale
  • 1 pound dried ziti pasta (penne or rigatoni work too)
  • Salt for pasta water
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk or half-and-half
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Salt and black pepper to taste
  • 1/4 teaspoon nutmeg (optional)
  • 2 large boneless, skinless chicken breasts (about 1 pound), cooked and shredded or cubed
  • Salt and pepper for seasoning chicken
  • 1 tablespoon olive oil
  • 1 1/2 cups shredded mozzarella cheese (for topping)
  • 1/2 cup shredded provolone cheese (for topping)
  • Optional: 1/4 cup grated Parmesan cheese (for sprinkling on top)

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound ziti pasta and cook until just al dente, about 8-9 minutes. Drain and set aside, reserving about 1/2 cup pasta water.
  2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, cook until golden and cooked through, about 5-7 minutes per side. Remove and let rest 5 minutes, then shred or cube.
  3. In the same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  4. Sprinkle 3 tablespoons flour over butter and garlic, whisk constantly for 1-2 minutes to cook out raw flour taste.
  5. Gradually whisk in 3 cups whole milk and 1 cup heavy cream. Keep whisking to avoid lumps. Simmer and cook until thickened, about 5-7 minutes.
  6. Remove skillet from heat and stir in 1 cup Parmesan and 1 cup mozzarella cheese until melted and smooth. Season with salt, black pepper, and nutmeg if using. Add reserved pasta water if sauce is too thick.
  7. Add cooked pasta and shredded chicken to the skillet with Alfredo sauce. Toss gently to coat evenly.
  8. Pour mixture into a greased 9×13-inch baking dish, spreading evenly.
  9. Sprinkle 1 1/2 cups shredded mozzarella, 1/2 cup shredded provolone, and optionally 1/4 cup Parmesan evenly over the top.
  10. Bake in a preheated 375°F oven for 20-25 minutes until cheese is bubbly and golden brown. For extra browning, broil for 2-3 minutes, watching carefully.
  11. Let baked ziti rest for 5 minutes before serving.

Notes

Use freshly grated cheese for best melting and browning. Avoid overcooking pasta to prevent mushiness. Broil at the end for a bubbly, golden crust but watch carefully to avoid burning. For lighter versions, substitute cream with milk and Greek yogurt or use dairy-free alternatives. Gluten-free flour or cornstarch can replace all-purpose flour for gluten-free diets.

Nutrition

Keywords: baked ziti, creamy chicken Alfredo, cheesy baked pasta, comfort food, easy dinner, weeknight meal

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