Sep 052014

This meaty, modern twist to baked ziti features chicken and creamy, cheesy Alfredo sauce.


White Chicken Baked Ziti
Prep time
Cook time
Total time
This meaty, modern twist to baked ziti features chicken and creamy, cheesy Alfredo sauce.
Recipe type: Main Dishes, Side Dishes, Pasta, Meat and Poultry
Cuisine: Italian
Serves: 8
(or use a jar of your favorite store-bought Alfredo sauce)
  • ¼ c. butter
  • 4 cloves garlic, minced
  • ¼ c. flour
  • 2 c. chicken broth or stock
  • 1 c. milk
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ tsp. nutmeg
  • ½ c. parmesan cheese
  • 1 lb. box of pasta (I used rigatoni)
  • 2 c. chicken, cooked and shredded
  • 15 oz. tub of ricotta cheese
  • 2 c. shredded mozzarella cheese, divided
  • 1 tbsp. fresh or dried parsley
  1. Preheat oven to 375 degrees.
  2. Cook pasta one minute less than the al dente package directions. Drain and set aside.
  3. Prepare sauce by melting butter in a saucepan over medium heat.
  4. Add garlic and saute for 1-2 minutes or until garlic is fragrant.
  5. Slowly whisk the flour into the butter mixture, reducing heat and stirring constantly for 2-3 minutes or until mixture is smooth and bubbly.
  6. Slowly add chicken broth/stock and milk, whisking with each addition.
  7. Add salt, pepper and nutmeg.
  8. Return to medium heat and continue to cook, stirring frequently, until sauce thickens (approximately 6-10 minutes).
  9. Remove sauce from heat and stir in parmesan cheese. Set aside.
  10. Toss pasta and sauce together in the warm pasta pot.
  11. Add shredded chicken, ricotta cheese, and about ¾ (1½ c.) of the mozzarella cheese, stirring well to combine.
  12. Transfer to a 9"x13" baking dish.
  13. Top with the remaining mozzarella cheese and garnish with parsley.
  14. Cook for 25 minutes at 375 degrees, and then broil for 3-5 minutes to brown the cheese.
  15. Cool for 5 minutes and serve.


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