Creamy, cheesy, and loaded with tender chicken, this baked ziti brings comfort food to a new level. Featuring homemade Alfredo sauce and gooey mozzarella, it’s perfect for weeknight dinners or feeding a crowd.

🧀 Ingredients

For the Chicken Baked Ziti:

12 oz uncooked ziti pasta (or penne, rigatoni, or fusilli)
2 cups shredded cooked chicken (from about 2 small breasts)
1 batch homemade Alfredo sauce (see below)
1½ cups shredded part-skim mozzarella cheese
Optional toppings: grated Parmesan, chopped fresh basil or parsley

For the Alfredo Sauce:

1 Tbsp olive oil or unsalted butter
4 garlic cloves, minced
3 Tbsp all-purpose flour
1 cup chicken or vegetable broth
1 cup low-fat milk
¾ cup freshly grated Parmesan cheese
½ tsp fine sea salt
¼ tsp freshly ground black pepper

🔪 Instructions

1. Prepare the Alfredo Sauce

Heat olive oil (or butter) in a medium saucepan over medium-high heat. Add garlic and sauté for about 1 minute until fragrant, stirring frequently. Sprinkle in the flour and stir continuously for another minute to cook out the raw flavor.
Gradually whisk in the broth until the mixture is smooth. Slowly add the milk while whisking. Bring to a gentle simmer and cook until slightly thickened, about 1–2 minutes. Stir in the Parmesan cheese, salt, and black pepper. Remove from heat.

2. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package directions. Drain and return to the pot.

3. Assemble the Ziti

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray.
Add the shredded chicken and prepared Alfredo sauce to the pot with the cooked pasta. Toss gently until evenly coated.
Spread half the pasta mixture into the prepared baking dish. Sprinkle with 1 cup of mozzarella. Add the remaining pasta over the top and finish with the remaining ½ cup of mozzarella.

4. Bake

Bake uncovered for 20–25 minutes, or until the cheese is fully melted and starts to turn golden at the edges.
Remove from the oven and let rest for a few minutes. Top with grated Parmesan and fresh herbs if desired. Serve warm.

💛 Why You’ll Love This Recipe

Creamy and rich without being too heavy
Simple, everyday ingredients
Crowd-pleasing and kid-friendly
Perfect for meal prep or leftovers
Easily adaptable for dietary needs

💡 Tips

Cook pasta al dente to prevent mushiness after baking
Shred your own cheese for better melt and flavor (pre-shredded contains anti-caking agents)
Use rotisserie chicken to save time
Let the sauce thicken slightly before combining it with the pasta
Tent with foil if cheese browns too quickly in the oven

🔄 Variations and Substitutions

Protein options: Swap chicken for cooked turkey, sausage, or shrimp
Dairy-free: Use plant-based milk and cheese alternatives
Gluten-free: Substitute gluten-free pasta and flour
Add-ins: Try sautéed mushrooms, spinach, or broccoli for extra veggies
Spice it up: Add red pepper flakes or a dash of hot sauce to the Alfredo

❓ FAQs

Can I make this ahead of time?
Yes! Assemble the dish, cover, and refrigerate up to 1 day ahead. Add 5–10 extra minutes to the baking time.

Can I freeze baked ziti?
Absolutely. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

How do I reheat leftovers?
Cover with foil and reheat in a 350°F oven for 20–25 minutes. Or microwave individual portions with a splash of milk.

🍽️ Serving and Suggestions

Serve with garlic bread, a green salad, or roasted vegetables
Pair with sparkling water, iced tea, or a light white wine
Top with extra Parmesan and chopped parsley before serving
Use as a potluck dish or main course for gatherings
Delicious with a side of sautéed spinach or steamed broccoli