Chicken Alfredo Baked Ziti
A creamy baked pasta dish with chicken and Alfredo sauce.
Equipment
- large pot
- Skillet
- baking dish
Ingredients
For the Alfredo Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 cups heavy cream or half-and-half for a lighter version
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- ¼ teaspoon ground nutmeg optional, for added depth
For the Ziti and Chicken
- 12 ounces ziti or penne pasta
- 2 cups cooked chicken breast shredded or diced
- 1 tablespoon olive oil for cooking chicken, if needed
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
For Assembly
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted. Season with salt, black pepper, and nutmeg if using.
- In a large bowl, combine the cooked pasta, shredded chicken, and Alfredo sauce. Mix well.
- Transfer the mixture to a baking dish. Top with mozzarella and Parmesan cheeses.
- Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh parsley if desired before serving.
Notes
You can use store-bought rotisserie chicken to save time. For a richer flavor, add a splash of white wine to the Alfredo sauce.