This easy Chicken Alfredo baked ziti is made from scratch and is one of our favorite recipes here at the Ranch. It’s loaded with garlic which adds so much flavor. 
Baked pasta recipes are just the bomb. We love them because they make life so much easier because they can be assembled ahead of time. But of course they are delicious, we are pasta lovers, all things Italian go over well here at the Ranch.
Sometimes we use rotisserie chicken in place of the grilled chicken and it makes this Chicken Alfredo recipe extra easy. And this is one of those recipes we have on hand to use when we fire up the grill and grill numerous chicken breasts at one time.
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We usually assemble this Easy Chicken Alfredo early in the day and 25 minutes before we are ready to serve dinner, pop it into the oven. Sometimes we double it for a future freezer meal by assembling an additional one in a freezer pan. Then cover with heavy-duty aluminum foil, freeze and it’s good for 3 months.
- Also, this recipe takes 12 cloves of chopped garlic which is sometimes a pain but we have two items that make the job so much easier.
- Garlic peeler–it’s just a rubber tube that looks like a manicotti. The clove is placed into the tube and rolled and the peels are separated easily from the meat of the garlic.
- Garlic Chopper– it’s not your average garlic press. Twist to chop up to four peeled cloves of garlic at a time.
- This Alfredo sauce has an amazing flavor, and it’s well worth making it from scratch. It’s quick and easy, I pinkie promise.
Easy Chicken Alfredo
Ingredients
- 16 ounces ziti
- 2 1/2 cups grilled chicken cut into bite size pieces
- 3 tablespoons olive oil
- 12 cloves garlic chopped very fine
- 7 tablespoons flour
- 3 cups chicken broth
- 2 cups milk
- 2 cups parmesan cheese grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 cups mozzarella cheese
- chopped fresh parsley for garnish
Instructions
For the Pasta
- While making the Alfredo Sauce, cook the ziti according to package directions.
- Drain the pasta and return to stockpot and cover to keep warm.
Alfredo Sauce:
- Heat olive oil in a large skillet or Dutch oven over medium-high heat
- Add the garlic and saute one minute, stirring occasionally
- Sprinkle with the flour and stir to combine, continue to stir and cook for 2 minutes to cook the flour
- Add the chicken broth and whisk until mixture starts to thicken, add milk and continue to cook and whisk until thickened
- Stir in parmesan cheese, salt, and pepper
- Remove from heat and add chicken
- Pour mixture over the ziti and gently stir to combine
- Pour half of the mixture into a greased 9 X 13 baking dish
- Sprinkle evenly with half of the mozzarella cheese, layer the remaining pasta mixture evenly on top and add the remaining cheese evenly over the top of the pasta.
- Bake uncovered in a 375-degree oven for 25 minutes until cheese is melted and the top just starts to turn a golden brown
- Sprinkle with chopped parsley and serve!
You might wish to pin for later?
Michelle Meche
Tuesday 26th of May 2015
I've had this pinned forever. Just finishing it up for supper tonight. Holy cow. If my stomach would have let me, I'd have eaten half the pan myself!
Debi @ Adorned From Above
Wednesday 22nd of October 2014
Hi Evelyn,This looks delicious. I would really love to eat some if this. Thanks so much for sharing with Adorned From Above's Link Party.Debi
Jamie Sherman
Monday 20th of October 2014
I could totally go for some of this cheesy goodness! yum-o!
Angela LeMoine
Monday 6th of October 2014
Congrats on being featured on The Wednesday Roundup Link Party this past week! Not only are you featured but also pinned to our features pinterest board {http://www.pinterest.com/anglemoine/the-wednesday-roundup-features/}... we'd love to have you stop by again this coming Wednesday! ~Angela @ LeMoine Family Kitchen
Miz Helen
Thursday 2nd of October 2014
Congratulations!Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend!Miz Helen