Scale

Chicken Baked Ziti 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 ½ cups shredded part-skim mozzarella cheese

Toppings: freshly grated Parmesan, chopped fresh basil or parsley

Alfredo Sauce Ingredients:

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

¾ cup freshly grated Parmesan cheese

½ teaspoon salt

¼ teaspoon black pepper

To Make the Chicken Alfredo Baked Ziti:

Preheat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray.
Cook pasta in salted water until al dente. Drain and return to pot.
Add shredded chicken and prepared alfredo sauce to the pasta. Toss gently until evenly coated.
Pour half of the pasta mixture into the prepared baking dish. Sprinkle evenly with 1 cup mozzarella.
Layer remaining pasta on top and finish with remaining mozzarella.
Bake uncovered for 20–25 minutes until cheese is melted and starts to turn golden.
Remove from oven, sprinkle with Parmesan and fresh herbs, then serve hot.

To Make the Alfredo Sauce:

Heat olive oil in a large saucepan over medium-high heat. Add garlic and sauté for 1 minute until fragrant.
Sprinkle in flour and stir well. Cook for another minute to eliminate raw flour taste.
Slowly whisk in chicken stock until smooth. Add milk and bring to a gentle simmer.
Cook for 1 minute until thickened. Stir in Parmesan, salt, and pepper until cheese melts. Remove from heat.