Indulge in this comforting Italian-American fusion of tender chicken breast, al dente ziti, and a luscious, velvety white sauce. Baked to perfection with a bubbly, golden mozzarella topping, this dish is a crowd-pleaser that elevates a simple weeknight dinner into a hearty, restaurant-style meal. The ziti holds the creamy garlic-infused Alfredo sauce beautifully, ensuring every bite is rich, moist, and deeply satisfying.
16 oz Ziti Pasta
2 lbs Boneless skinless chicken breast, diced
2 cups Heavy cream
1.5 cups Parmesan cheese, freshly grated
2 cups Mozzarella cheese, shredded
4 cloves Garlic, minced
3 tbsp Unsalted butter
1 tsp Italian seasoning
Preheat your oven to 375 degrees Fahrenheit.
Boil a large pot of salted water and cook the ziti until slightly firm to the touch (al dente), then drain.
Sauté the diced chicken in a large skillet with butter and garlic until golden brown.
Pour the heavy cream into the skillet and reduce heat to a low simmer.
Whisk in the parmesan cheese until the sauce thickens slightly.
Combine the cooked ziti with the creamy chicken sauce in a large mixing bowl.
Transfer the mixture into a greased 9×13 inch baking dish.
Sprinkle the mozzarella cheese evenly across the top of the pasta.
Bake the casserole for 20 minutes until the top turns bubbly and lightly browned.
Ensure the heavy cream is at room temperature before adding to the skillet to prevent curdling. You can substitute penne pasta if ziti is unavailable. Leftovers store well in the refrigerator for up to 3 days; reheat in the oven or microwave, adding a splash of milk to restore creaminess.
Find it online: https://itisrecipes.com/chicken-alfredo-baked-ziti/