Ingredients
- 3 cups chicken broth
- 2 boneless skinless chicken breasts cooked and cubed
- 16 oz ziti pasta or penne, uncooked
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 22 oz Alfredo sauce
- 2 cups shredded mozzarella
- ½ cup grated Parmesan
Don't Want to Build Your Own? I've Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Method
- Preheat oven to 425°F.
- In a 9x13 pan, stir together the chicken broth, uncooked pasta, Alfredo sauce, cooked cubed chicken, garlic powder, onion powder, salt, and pepper until the pasta is well coated and evenly spread out. Do not add the cheeses yet.
- Cover tightly with foil and bake for 30–35 minutes, until the pasta is tender and has absorbed most of the liquid.
- Uncover and top evenly with the mozzarella and Parmesan. Bake uncovered for another 8–10 minutes, until the cheese is melted and golden.
- Let rest a few minutes before serving.
Nutrition
Video
Notes
Make-ahead / bake-while-you're-away method: Mix everything together, add the cheeses right away, cover tightly with foil, and bake at 350°F for 1 hour. Uncover and bake 10 more minutes if needed to get the cheese melty and golden. This is the method Stephanie uses when she wants dinner ready the moment she walks in.
Chicken: Use any fully cooked chicken — rotisserie, leftover, or cooked and cubed breasts. Cooked sausage, kielbasa, or browned ground beef also work, or leave the meat out entirely.
Storage: Freezes well baked or unbaked — disposable foil pans make it easy to freeze and share. Reheat covered.
Use a sturdy tube pasta (ziti, penne, or rigatoni) — skip thin or delicate shapes, which overcook and go mushy. Cover the pan tightly so the trapped steam cooks the pasta evenly. For a deeper golden top, finish under the broiler for 1–2 minutes.
