Buffalo Chicken Alfredo Baked Ziti
This Buffalo Chicken Alfredo Baked Ziti is creamy, cheesy, and packed with spicy buffalo chicken for a comforting, crowd-pleasing meal.
Servings: 6 servings
Ingredients
- 1 pound ziti pasta
- 2 cups shredded cooked chicken
- 1 cup buffalo wing sauce
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese whole-milk
- 1 cup grated Parmesan cheese freshly grated
- 1 tablespoon olive oil for sautéing garlic and drizzling on pasta
- 2 cloves garlic minced
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon Italian seasoning
- salt and pepper to taste
- green onions chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add 1 pound of ziti pasta and cook until al dente, about 8 to 10 minutes. Drain the pasta and set aside. Toss the hot pasta with a drizzle of olive oil to prevent sticking while you prepare the sauce.
- In a mixing bowl, combine 2 cups of shredded cooked chicken with 1 cup of buffalo wing sauce. Toss well until the chicken is evenly coated. Set aside to let the flavors meld.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 1 minute. Pour in 1 cup of heavy cream and stir to combine. Add 1/2 teaspoon each of onion powder, garlic powder, and Italian seasoning. Let the cream mixture simmer gently for 3 to 4 minutes, stirring occasionally, until slightly thickened.
- Lower the heat and stir in 2 cups of shredded mozzarella cheese and 1 cup of grated Parmesan cheese. Continue stirring until the cheeses melt smoothly into the sauce. Season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C). In a large mixing bowl or directly in your baking dish, combine the cooked ziti, buffalo chicken, and creamy Alfredo sauce. Stir gently to coat the pasta evenly.
- Transfer the mixture to a 9x13-inch baking dish if not already there. Sprinkle a little extra mozzarella on top if desired for a golden finish. Bake uncovered in the preheated oven for 20 to 25 minutes, until the cheese is bubbly and lightly browned.
- Remove from the oven and let it rest for 5 minutes. Garnish with chopped green onions for a fresh pop of color and flavor. Serve warm and enjoy the perfect blend of spicy, creamy, and cheesy goodness.
Equipment
- Large Pot
- Large skillet or sauté pan
- 9x13 inch Baking Dish
- Mixing Bowls
- Cheese grater
- Wooden Spoon or Spatula
Notes
- Use freshly grated cheeses for better melt and flavor compared to pre-shredded versions.
- Leftovers store well in the refrigerator for up to 3 days; reheat covered at 350°F or in the microwave with a splash of milk to keep creamy.
- For a lighter version, substitute heavy cream with a mix of milk and cream or a creamy plant-based alternative.