Chicken Alfredo Baked Ziti


Makes 6 servings
Prep Time: 10 minutes
Total Time: 40 minutes

Alfredo Sauce Ingredients

  • 3 tablespoons olive oil or butter
  • 3 cloves garlic, minced
  • 5 tablespoons flour
  • 1¾ cups chicken broth
  • 1¾ cups milk (low-fat is OK)
  • 1 cup grated Parmesan cheese
  • 1 teaspoon salt, more or less to taste
  • ½ teaspoon ground black pepper

Chicken Alfredo Baked Ziti Ingredients

  • 12 oz dried ziti pasta
  • 2 cups broccoli florets, frozen or fresh
  • 2 cups shredded, cooked chicken (about 2 small chicken breasts)
  • 1½ cups shredded mozzarella cheese
  • 1 batch alfredo sauce (see recipe above)
  • 2 tablespoons grated Parmesan cheese, optional for garnish
  • 2 tablespoons chopped fresh parsley, optional for garnish


  • Preheat oven to 400°F/200°C.
  • Prepare the alfredo sauce: heat olive oil or butter in a large sauté pan over medium heat. Add garlic and sauté for one minute, stirring occasionally, until fragrant.
  • Sprinkle with flour, and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally.
  • Slowly add chicken the broth, whisking to combine until smooth.
  • Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened.
  • Add Parmesan cheese, salt, and pepper, and stir until cheese melts. Remove from heat and set aside.
  • Cook the pasta until it’s al dente, according to package instructions. Drain the pasta and add it to the pan with the alfredo sauce.
  • Add the chicken and broccoli florets. Toss until everything is evenly coated.
  • Pour half of the pasta mixture into a greased 9×13-inch baking dish.
Chicken Alfredo Baked Ziti putting on cheese
  • Sprinkle half of the shredded mozzarella cheese evenly over the pasta layer. Next, layer the remaining half of the pasta mixture and sprinkle the remaining shredded mozzarella cheese on top.
  • Bake for 15-20 minutes or until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with optional garnishes if desired.

Chef’s Tip

  • You can also use penne paste, or any pasta shape that will hold sauce well.
  • Save time with a store-bought alfredo sauce (no promises that it will be as yummy as ours!)