2cupsshredded/dicedcooked chicken breast (1 large chicken breast)
1batch Alfredo saucesee options below, or use one jar of premade sauce
1 1/2cupsfresh shredded Mozzarella cheese
Salt and pepper
French minced parsleyfor garnish
Lighter Alfredo sauce (see traditional Alfredo in the notes below)
1cuphalf & halfor milk or cream
3/4cupfreshly shredded Parmesan cheese
Preheat oven to 350 degrees F. Spray a medium sized (11"x7" or similar) baking dish with nonstick cooking spray and set aside.
Add uncooked ziti to a pot of boiling, salted water. Cook until about 1 minute before al dente. Drain and set aside.
Meanwhile, make alfredo sauce.
In a large bowl or directly in the pan used to make the alfredo sauce, stir in chicken and pasta to coat. Spoon half of the mixture into the prepared baking dish. Layer with half of Mozzarella cheese, remaining pasta mixture, then top with remaining Mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until top is beginning to brown and sauce is bubbly.
Let stand for 5 minutes before serving.
Garnish with fresh minced parsley, if desired.
Lighter Alfredo Sauce
Melt butter in a 4-quart pot over medium heat.
Add garlic and cook, stirring often, for 1-2 minutes or until golden. Whisk in flour and cook for 1-2 minutes or until golden.
Stir in chicken broth and milk and bring to a boil. Simmer for several minutes, or until sauce is thickened, stirring often.
Remove from heat and stir in fresh grated Parmesan cheese until melted.
If you'd prefer to use the traditional Alfredo Sauce, here is that recipe:
½ cup butter
2 garlic cloves, minced
1 cup half and half (or all heavy cream)
¾ cup fresh shredded Parmesan cheese
Melt butter in a 4-quart pot over medium-low heat.
Add garlic and cook, stirring often, for 1-2 minutes or until golden. Stir in half & half and bring to a simmer (do not boil).
Stir in fresh grated Parmesan cheese until melted.
Season sauce with salt and pepper. Remove from heat.