Ingredients

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)

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

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

Step 1: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 2: Pour in the heavy cream, stirring constantly to combine. Reduce the heat to low and let the mixture simmer gently for 3-4 minutes.

Step 3: Gradually whisk in the Parmesan cheese until fully melted and smooth. Season with salt, black pepper, and nutmeg if using. Set the sauce aside.

Step 4: Cook the ziti or penne pasta according to package instructions until al dente. Drain and set aside.

Step 5: If using raw chicken, heat olive oil in a skillet over medium heat. Season the chicken with Italian seasoning, salt, and pepper. Cook for 6-8 minutes per side until fully cooked. Let rest 5 minutes, then shred or dice.

Step 6: In a large bowl, combine the cooked pasta, shredded chicken, and Alfredo sauce. Mix well to coat evenly.

Step 7: Stir in 1 cup of shredded mozzarella cheese into the pasta mixture.

Step 8: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly.

Step 9: Transfer the pasta mixture to the baking dish and spread evenly. Sprinkle remaining mozzarella and Parmesan cheeses on top.

Step 10: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted, golden, and bubbly.

Step 11: Let the baked ziti rest for 5 minutes before garnishing with chopped parsley and serving.

Tips & Variations

Use half-and-half instead of heavy cream for a lighter Alfredo sauce without too much sacrifice in creaminess.

Swap chicken for cooked sausage or mushrooms to create a vegetarian version.

For extra flavor, add a pinch of red pepper flakes to the Alfredo sauce.

Make ahead by assembling the dish and refrigerating before baking. Just add a few extra minutes to the baking time.

FAQs

Can I use pre-cooked rotisserie chicken for this recipe?

Yes, pre-cooked rotisserie chicken works perfectly and saves time. Just shred or dice it and mix it in with the pasta and sauce.

Is it possible to make this dish gluten-free?

Absolutely. Use gluten-free pasta instead of regular ziti or penne. Just follow the package instructions for cooking times.

Dinner

Chicken Alfredo Baked Ziti Recipe

Introduction