Chicken Alfredo Baked Ziti

This Chicken Alfredo Baked Ziti recipe is so easy to make. With chicken, bacon, pasta and a creamy, cheesy homemade Alfredo sauce, it’s the best weeknight meal.

chicken alfredo in a dish with text

We’re a family that loves pasta dishes, and one look through our recipes here will prove it.

From this Baked Chicken Spaghetti to the more recent Lasagna Soup, pasta is made a lot in our home. What can I say? We’re devoted pasta lovers.

This Baked Chicken Alfredo Ziti recipe came after making Slow Cooker Baked Ziti, which has a traditional tomato based sauce and is entirely made in the crockpot.

It turned out so incredibly well, I thought we’d try another variation of this pasta bake, yet with creamy alfredo sauce since we adore fettuccine alfredo.

It’s a sauce preferred by one of my daughters, so I have to give her credit for that. It was pretty much made on her request.

Also on her request, this recipe includes BACON!! Yep, everything is better with a bit of bacon.

With 10 minutes of prep time (when you already have the chicken and bacon cooked), and a bake time of 30 minutes – this wonderful dinner can be on your table in less than an hour.

cooked chicken alfredo in a dish


You’ll need the following ingredients to make this recipe:

  • ziti or penne noodles
  • shredded chicken, cooked
  • chopped bacon, cooked
  • mozzarella cheese
  • fresh parsley
  • butter
  • all purpose flour
  • garlic
  • heavy cream
  • parmesan cheese
  • salt and pepper

The full recipe is below, and is pretty straight forward.

Since it’s a baked chicken ziti recipe, you’ll need a casserole dish that has been sprayed with cooking spray, or olive oil.

Once the you have everything in the prepared baking dish, it’s a bake and eat meal.

Tips to Make the Best Chicken Ziti:

  1. Make sure to cook pasta according to the package, but make it pasta al dente.

    Why? Pasta continues to cook even after draining the water, and even more still while oven baking.

    So after you cook the pasta in a large pot over medium heat, I suggest rinsing with cold water for a minute after draining the al dente pasta.

  2. You can use store bought Alfredo sauce in a jar. Yet, if you haven’t made this sauce yourself before, I recommend it. Not only will you see how easy it is, but the taste is incredible. See below for more.

  3. This recipe calls for cooked shredded chicken. Grab a rotisserie chicken from the store, or pre-cook skinless boneless chicken breasts.

    Better yet, plan this recipe after you’ve made chicken breasts, and make enough for this recipe too.

  4. Don’t have ziti? No problem, I substitute it for penne pasta all the time!


I had always bought Alfredo sauce, but one day I didn’t have any, and did an online search for the recipe.

Yes, I made my own alfredo sauce, and was surprised at how easy it was, and how great the taste was too.

Turns out you can make easy homemade alfredo sauce, and the taste will leave you convinced.

Traditional Alfredo sauce consists of butter, garlic, cream and Parmesan cheese.

I love making my own because I have the option of adding small pieces of mushroom, more or less garlic, or even Italian seasoning!

For a lighter Alfredo sauce, use equal parts of chicken broth and cream instead of solely cream.

You can also use milk instead of cream, but it will take more flour to thicken, but don’t use too much or it’ll taste like flour.

A close up of food, with Chicken and Pasta


Yes, you absolutely can, just make sure to place into an airtight container or cover well with aluminum foil.

Not only did I re-heat for leftovers, but I also separated this recipe into two, and froze one for later.

The key to this recipe and leftovers or freezing a batch, is to make sure the pasta isn’t cooked too much. Again, al dente is key!

So, just make as the recipe says, and instead of popping it into the oven to cook, cover and freeze.

In my experience though, be generous with the sauce too, as too little might result in a drier meal when reheated.

To best enjoy after freezing, make sure to unthaw this easy baked ziti in the fridge before baking again.

Forcing a dethaw in the microwave might make the noodles mushy. And, you don’t want that.

This chicken alfredo baked casserole is such an easy and delicious meal.

We love it for busy weeknights, and freeze this all the time after a hectic day when you need a quick meal. As well, no one can resist a cheesy baked pasta dinner.

Enjoy this baked ziti with chicken! If you need another delicious pasta recipe, our Jalapeno Popper Mac and Cheese is next level!

Don’t forget to try this French Onion Chicken Bake as well. Winner winner chicken dinner!

A close up of food, with Chicken and Pasta with text
cooked chicken alfredo in a dish

Chicken Alfredo Baked Ziti

Yield: 1
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This Chicken Alfredo Baked Ziti is so easy to make. With tender chicken and pasta in a creamy, cheesy homemade Alfredo sauce, it's the best weeknight meal.


  • 450g uncooked ziti or penne noodles
  • 2 cups shredded chicken, cooked
  • 1/4 cup chopped bacon, cooked {about 5-6 pieces}
  • 1.5 cups mozzarella cheese
  • parsley to garnish

FOR THE ALFREDO SAUCE: {see notes on variations}

  • 1/2 cup butter
  • 3 tbsp flour
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 2 cups freshly grated parmesan cheese
  • salt and pepper to taste


  1. Preheat oven to 375 degrees, and spray a dish with cooking spray and set aside. You can start cooking the pasta now in a large pot, while you make the Alfredo sauce.


  1. Heat butter in a saucepan on the stove. When melted, add the minced garlic and cook for 1 minute, continually stirring.
  2. Sprinkle with flour and cook for another minute, whisking continuously.
  3. Add cream then parmesan. Whisk until combined and smooth, and it starts to simmer. Allow this to simmer for another minute or two to thicken up. When done, add salt and pepper if you wish and remove from heat

Once pasta is cooked to al dente, drain and return pasta back to pot. Add in the Alfredo sauce, shredded chicken and chopped bacon. Toss to combine.

Pour half of the mixture into the prepared baking dish and sprinkle half the mozzarella cheese on top.

Pour the rest of the mixture into the dish and again top with the remaining cheese.

Bake for 25-35 minutes, or until the cheese is melted and starts to turn golden. Garnish with parsley before serving.



  • - for a lighter version, instead of 2 cups of cream, use 1 cup chicken broth and 1 cup cream
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 688Total Fat: 50gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 168mgSodium: 873mgCarbohydrates: 31gFiber: 1gSugar: 2gProtein: 29g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest


  1. This was really good! I decided to skip the mozzarella because it tasted so good without it.!

  2. Nothing can go wrong with chicken alfredo! Love to put some more parmesan cheese on top. Thanks for the recipe!

    1. I did not, yet my rack is lower middle position. If you notice the top cooking rather quickly, you can place foil loosely on top for a part of the cooking.

    1. I have put it together than put it in the freezer. Thawed in fridge and baked and it is perfect. Should be fine if you refrigerate and bake later.

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