(optional toppings- chopped fresh parsley, extra Parmesan)
2 chicken breasts - cooked
1 1/2 cups mozzarella cheese
Preheat oven to 375 degrees F. Cook pasta
according to package directions in generously
Meanwhile, heat olive oil (or melt butter) in a
large sauce pan over medium-high heat. Add
garlic and saute one minute, stirring
occasionally, until fragrant. Sprinkle with
flour, and stir to combine. Saute for an
additional minute to cook the flour, stirring
Slowly add chicken broth, whisking to combine
until smooth. Whisk in milk, and bring the
mixture to a simmer. Let cook for an additional
minute until thickened, then stir in Parmesan
cheese, salt and pepper until the cheese
melted. Remove from heat and set aside.
Drain pasta, then immediately add pasta and
chicken to the saute pan with alfredo sauce.
Toss to combine. Pour 1/2 of the pasta mix into
a greased 11x7-inch baking dish. Sprinkle
evenly with 1 cup of cheese. Layer the
remaining 1/2 of the pasta evenly on top.
Sprinkle evenly with the remaining 1/2 cup of
cheese. Bake for 20-25 mins until the cheese is
melted and just barely starts to turn golden.
Remove and serve immediately, sprinkled with
extra toppings if desired.
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