Chicken Alfredo Baked Ziti at home
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Chicken Alfredo Baked Ziti at home is a pasta recipe on Avoteb. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 12 ounces uncooked ziti (or any pasta shape)
- 2 cups shredded, cooked chicken (about 2 small chicken breasts)
- 1 batch alfredo sauce (see below)
- 1 1/2 cups shredded part-skim mozzarella cheese
- toppings: lots of freshly-grated Parmesan cheese, finely-chopped fresh basil or parsley
- 1 tablespoon olive oil or butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken or vegetable stock
- 1 cup low-fat milk
- 3/4 cup freshly-grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
Warm oven to 375°F. Mist a 9 x 13-inch baking dish with cooking spray; keep nearby.
Leave the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Tip off. Put back pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
Tip half of the pasta into the prepared baking dish. Scatter evenly with 1 cup of mozzarella. Layer the remaining half of the pasta evenly on top. Scatter evenly with the remaining 1/2 cup of mozzarella.
Roast for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Lift and serve while it is hot, sprinkled with additional toppings if desired.
Warm olive oil in a large sauce pan over medium-a hot burner. Tip in garlic and saute one minute, stirring occasionally, until fragrant. Scatter with flour, and stir to combine. Cook for an additional minute to cook the flour, stirring occasionally.
Slowly add chicken broth, whisking to combine until smooth. Beat in milk, and bring the mixture to a let it bubble gently. Let cook for an additional minute until thickened, then mix in Parmesan cheese, salt and pepper until the cheese melted. Lift from heat and keep nearby.
