Rabu, 31 Oktober 2018

Famous Chicken Alfredo Baked Ziti #chickenrecipes #chickenalfredo

This Chicken Alfredo Baked Ziti recipe is made with a lightened-up alfredo sauce, and is always so comforting and delicious. See notes above for possible ingredient variations.


You’ll Need:

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 1/2 cups shredded part-skim mozzarella cheese
  • toppings: lots of freshly-grated Parmesan cheese, finely-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
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

TO MAKE THE CHICKEN BAKED ZITI:

  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.

TO MAKE THE ALFREDO SAUCE:

  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.


Notes:

POSSIBLE VARIATIONS:
There are so many ways to customize this chicken alfredo bake! For example, feel free to…

  • Add in veggies. Broccoli, asparagus, mushrooms, cauliflower, and any number of other veggies would be delicious added to this chicken alfredo recipe. Just note that they won’t get cooked much during the 20 minutes of baking time. So if whatever veggies you add require a longer cooking time, feel free to toss them into the boiling water with the pasta for a few minutes or sauté (or roast) them for a few minutes before adding them to the casserole.
  • Add in extra Italian herbs. If you would like an herbier chicken alfredo pasta, feel free to add some dried Italian seasoning or chopped fresh Italian herbs into the alfredo sauce. (Or, you can also sprinkle some chopped fresh basil on top of the pasta after baking.)
  • Nix the protein. Not into chicken? Feel free to use shrimp in this recipe instead. (Or make it vegetarian and add in some extra veggies instead.)
  • Make it spicy. I really love sprinkling lots of crushed red pepper into (and on top of) this casserole to give it a bit of a kick.
  • Make it cajun. To give this recipe a Cajun twist, feel free to stir 1-2 tablespoons Cajun seasoning (to taste) into the alfredo sauce.
  • Make it gluten-free. Just use your favorite certified gluten-free pasta, and my gluten-free alfredo sauce recipe.