Cupcakes and Sarcasm

Chicken Alfredo Baked Ziti

Servings	Prep Time
6Servings	25Minutes

Cook Time	Passive Time
20Minutes	15Minutes

Servings	Prep Time
6Servings	25Minutes

Cook Time	Passive Time
20Minutes	15Minutes

Ingredients

For the Chicken

2 Large Boneless, Skinless Chicken Breasts

For the Alfredo

Other

Instructions

Consider doing a quick brine on your chicken to start. Please see notes above.
Preheat your oven to 450 degrees. Place chicken into a baking dish. Brush melted butter onto both sides of chicken and sprinkle with garlic powder, paprika, salt and pepper. Bake for about 20 minutes until chicken reaches an internal temperature of 165 degrees.
While the chicken is cooking, cook the ziti in salted water according to package directions. Also begin the Alfredo sauce. Add 2 tbsp EVOO to a large saucepan and add the garlic. Cook until fragrant, about 1 minute. Add the flour and stir constantly for 1 minute to cook the flour. Mixture will be dry and lumpy. Whisk in the chicken broth one cup at a time and then the milk, whisking constantly so that there are no lumps.
Bring the sauce to a low simmer until it thickens slightly. Add the salt and pepper and freshly grated Parmesan. Cook until the sauce has thickened and the cheese is melted.
When chicken is cooked, tent the baking dish with foil and allow the chicken to rest for 5-10 minutes and then shred it and set aside.
Drain the cooked ziti and place the pasta back into the large pot. Combine the ziti with the Alfredo sauce, the shredded chicken and maybe add a little more fresh Parmesan.
Preheat your oven to 425 degrees and lightly spray a 13×9 casserole dish. Place half of the pasta into the dish and then top with a handful of mozzarella cheese. Add the remaining half of pasta and then another handful of mozzarella.
Bake for about 20 minutes until it’s hot and bubbly, the cheese is melted and it’s slightly crispy on top. Top with fresh chopped parsley and serve hot.

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