Chicken Alfredo Baked Ziti #pasta #dinner

Chicken Alfredo Baked Ziti #pasta #dinner

This Chicken Alfredo Baked Ziti formula is made with a helped up alfredo sauce, it's anything but difficult to redo with additional veggies and seasonings, and it is generally so encouraging and flavorful.

This season, when everybody is by all accounts needing warm pasta suppers around the table on cold winter evenings, this chicken alfredo prepared ziti formula dependably turns into a web sensation here on the blog. What's more, this season, when I make a group for myself, I'm constantly reminded how top notch this Italian meal will dependably be. That is to say, velvety alfredo sauce, exquisite chicken, generous pasta, two flavorful sorts of melty cheddar — what's not to cherish?! There's a motivation behind why this one will dependably be a work of art.

From subbing in entire wheat pasta, to including your selection of veggies (we're very inclined toward broccoli in our home), to making everything without gluten in the event that you'd like (simple to do with a couple of straightforward changes), alternatives to modify this goulash flourish. What's more, reward, it tends to be prepared to serve a major group in under 45 minutes.

Also try our recipe Cheesy Chicken Stuffed Shells

Chicken Alfredo Baked Ziti #pasta #dinner

This Chicken Alfredo Baked Ziti recipe is made with a lightened-up alfredo sauce, and is always so comforting and delicious.

  • 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 1/2 cups shredded part-skim mozzarella cheese
  • toppings: lots of freshly-grated Parmesan cheese, finely-chopped fresh basil or parsley

  • 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
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

  1. Preheat oven to 375°F.  Mist a 9 x 13-inch baking dish with cooking spray; set aside.
  2. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
  3. Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
  4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.
  1. Heat olive oil 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 occasionally.
  2. 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.
Read more our recipe Cranberry Rosemarry One Pan Chicken

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