Chicken Alfredo Baked Ziti

Chicken Alfredo and baked ziti are already two of your family’s favorite dinners. We had a big fat Italian wedding and married the two dishes into one bubbling casserole that’s ready in less than an hour.

Pasta lovers have been slurping up Fettuccine Alfredo since it was invented in Rome by Alfredo di Lelio (a.k.a. “the emperor of fettuccine”) in 1892. It was originally called Fettuccine al Triplo Burro (literally, fettuccine with triple butter), which sounds amazing. But we bet he didn’t ever imagine combining his signature dish with baked ziti, an Italian-American classic that is the staple of so many homes.

Well we did! And the union is a happy one for sure. This chicken Alfredo baked ziti recipe takes al dente ziti pasta, shredded chicken breast, and broccoli florets (you can conveniently use frozen) and drenches it all in a homemade Alfredo sauce. Of course you can save even more time by using a jar of the store-bought stuff, but learning how to make your own Alfredo sauce from scratch is indispensable: pour that rich and creamy goodness on fettuccine (obviously), scalloped potatoes, baked chicken breasts — we’ve even seen people putting theirs on spaghetti squash!

Layer the well-sauced pasta with shredded mozzarella and Parmesan cheeses, and bake it in the oven until you get that mouthwatering bubbly crust. We think you’re going to want to welcome this comforting dish into your family with open arms.

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


  1. Preheat oven to 400°F/200°C.
  2. 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.
  3. Sprinkle with flour, and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally.
  4. Slowly add chicken the broth, whisking to combine until smooth.
  5. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened.
  6. Add Parmesan cheese, salt, and pepper, and stir until cheese melts. Remove from heat and set aside.
  7. 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.
  8. Add the chicken and broccoli florets. Toss until everything is evenly coated.
  9. Pour half of the pasta mixture into a greased 9×13-inch baking dish.
  10. 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.
  11. 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!)

Did you use homemade or store-bought Alfredo sauce? Ziti or penne? Frozen broccoli or fresh? We want to know how many ways you love this chicken Alfredo baked ziti!

Recipe adapted from