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Chicken Alfredo Bake

Author Joy in Every Season


  • 12 oz 3/4# Barilla Ziti Pasta (cooked according to package directions)
  • 3 cups cooked chicken cubed or shredded. **I used rotisserie chicken
  • 1 cup grated jack cheese
  • 1/2 cup grated parmesan
  • Alfredo recipe:
  • 6 slices bacon cooked crisp and crumbled
  • 1/2 yellow onion finely chopped
  • 1 TBSP olive oil
  • 4 cloves fresh garlic crushed
  • 3 TBSP flour
  • 1 1/2 cups chicken broth
  • 2 cups non or low-fat milk
  • 1 cup parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp fresh cracked black pepper


  • Cook pasta "al-dente" according to package directions. Drain and set aside. (try to time so pasta is finished when sauce is finished).
  • Cube or shred chicken and set aside.
  • Prepare Alfredo Sauce:
  • In large cast iron skillet (or any oven proof skillet), over med/high heat cook bacon until crispy. Remove and set aside. If needed drain excess grease from pan (a little is ok).
  • Reduce heat to medium, add olive oil and chopped onion, cooking 2-3 minutes. Add garlic and cook until onion is translucent and tender.
  • Add flour to pan, stir to combine with onion mixture and cook for 1-2 minutes.
  • Add chicken broth and whisk until smooth.
  • Add in milk and again whisk until smooth. Cook, whisking regularly until sauce begins to thicken.
  • Stir in parmesan cheese, salt and pepper.
  • Gently add in cooked pasta and cubed chicken, lightly stirring to combine. Top with grated jack cheese, 1/2 cup parmesan cheese, and bacon crumbles.
  • Cook in preheated 375* oven for 20-30 minutes or until bubbly hot, golden, and the edges just begin to crisp.