My Chicken Parmesan Baked Ziti marries two of my favorite classic Italian recipes all in one baking dish! Crispy breaded chicken parmigiana is layered with tender ziti, marinara sauce, and plenty of melty mozzarella cheese. Made with just 10 ingredients, this chicken parm pasta bake is as easy to make as it delicious!
Baked Chicken Ziti Recipe
Next time you need a chicken pasta dinner that can feed a small army, I’ve got you covered! This baked ziti with chicken is one of those dinners that my family of four can never finish, but that’s actually perfect because the leftovers are always so good the next day.
I combine breadcrumb-coated chicken tenders with tender ziti noodles, layer it up with lots of cheese and marinara, then pop it in the oven bake. It’s such a simple process, and it freezes well too.
If you’re a fan of both chicken parm and baked ziti, then you’re going to love how it’s all easily tossed together in this saucy, cheesy dish!
Variations to Try
This chicken parm pasta bake works just as well with penne or mostaccioli instead of ziti. If you want a creamier dish, layer in some ricotta too!
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How to Store and Reheat
If you have leftover chicken parm baked ziti, cover the dish tightly (or place in an airtight container) and store in the refrigerator for 4-5 days. Reheat in a preheated oven until warmed through.
How to Freeze
I love freezing baked chicken ziti for make ahead meals! Assemble the pasta bake as instructed, but don’t bake. Cover the baking dish tightly with foil and put it in the freezer for up to 2-3 months. Thaw in the fridge overnight, set it out on the counter while the oven preheats, and bake as instructed.
Notes and Tips
- Make sure you grease your baking dish so the ziti doesn’t stick to the bottom while baking.
- Reserve some pasta water after cooking the the ziti. Stirring this into the pasta bake helps thin out the marinara to the right consistency.
Top Reader Review
- “I cooked this for my wife and daughter tonight and they loved it. I shredded my own mozzarella and grated my own Parmesan which made it extra special. The recipe was very straightforward and easy to follow. Looking forward to making it again.” – Cedric Jones
Chicken Parmesan Baked Ziti Recipe
Ingredients
- 1 pound boneless, skinless chicken tenders
- Kosher salt and freshly ground black pepper to taste
- ½ cup Italian breadcrumbs
- ½ cup freshly grated Parmesan cheese divided
- ⅓ cup all-purpose flour
- 1 large egg + 1 tablespoon water
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter ⅛ stick
- 1 pound dry ziti pasta 1 box
- 24 ounces marinara sauce 1 jar
- 2 cups freshly shredded mozzarella cheese
Equipment
- 9×13-inch Baking Dish
Instructions
- Preheat oven to 375°F. Grease a 9×13 baking dish with nonstick spray and set aside.
- Bring a large pot of water to a rolling boil. Season generously with salt.
- Meanwhile, season the chicken tenders with salt and pepper on both sides. Add the breadcrumbs and ¼ cup parmesan cheese to a small plate. Mix together. Add flour to another small plate. Crack the egg into a small bowl and whisk with one tablespoon of water.1 pound boneless, skinless chicken tenders, ½ cup Italian breadcrumbs, ½ cup freshly grated Parmesan cheese, ⅓ cup all-purpose flour, 1 large egg, Kosher salt and freshly ground black pepper
- Dredge chicken tender in flour. Pat any excess off. Dredge in egg, let any excess drip off. Coat in breadcrumbs. Set aside and repeat with remaining chicken tenders.
- Heat a large skillet to a medium heat. Add olive oil and butter. Once the butter melts, add chicken tenders. Cook until golden brown on both sides and cooked through, about 3-4 minutes per side. Remove from pan when done and let cool slightly. Cut into bite-sized pieces.1 tablespoon olive oil, 1 tablespoon unsalted butter
- While the chicken cooks, drop the ziti into the pasta water. Cook until just under al dente. Reserve ¾ cup of the pasta water and then drain the noodles.1 pound dry ziti pasta
- Add the pasta back to the pot along with the jarred marinara and pasta water. Stir to combine.24 ounces marinara sauce
- To assemble: Spoon half of the ziti in the bottom of the prepared pan. Top with half of the diced chicken. Sprinkle with half of the mozzarella cheese. Cover with remaining pasta and sauce, followed by remaining chicken, then mozzarella, and finally the remainder of the grated parmesan.2 cups freshly shredded mozzarella cheese
- Bake in the oven until hot and bubbly, about 25-30 minutes. Serve right away.
Notes
How to Make Chicken Parmesan Baked Ziti Step by Step
Prep: Preheat the oven to 375°F, then grease a 9×13 baking dish with nonstick spray and set it aside. Bring a large pot of water to a rolling boil, and season generously with salt.
Season the Chicken: Meanwhile, season 1 pound of boneless, skinless chicken tenders with salt and pepper on both sides.
Dredge the Chicken: Add ½ cup of Italian breadcrumbs and ½ cup of freshly grated Parmesan cheese to a small plate and mix together. Add ⅓ cup of all-purpose flour to a second small plate. Then whisk 1 egg with 1 tablespoon of water and add to a third shallow plate. First, dredge a chicken tender in flour and pat off any excess; next dredge in egg and let any excess drip off; finally coat in breadcrumbs on all sides. Set aside and repeat with the remaining chicken tenders
Cook the Chicken: Heat a large skillet over medium heat, then add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once the butter melts, add the breadcrumb-coated chicken tenders. Cook until golden brown on both sides and cooked through, about 3-4 minutes per side. Remove them from the pan and let them cool slightly, then cut into bite-sized pieces.
Cook the Pasta: While the chicken cooks, add 1 pound of ziti into the boiling pasta water. Cook until just under al dente. Reserve ¾ cup of the pasta water and then drain the noodles. Next, add the pasta back to the pot along with 24 ounces of marinara sauce and the reserved pasta water. Stir to combine.
Assemble: Spoon half of the ziti in the bottom of the prepared pan; top with half of the diced chicken; then sprinkle with 1 cup of the mozzarella cheese. Cover with the remaining pasta and sauce, followed by remaining chicken.
Add Cheese: Then top the pasta bake with 1 cup of freshly shredded mozzarella cheese and ¼ cup of parmesan cheese.
Bake: Bake chicken parmesan ziti in the oven until hot and bubbly, about 25-30 minutes. Serve hot and enjoy!
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I cooked this for my wife and daughter tonight and they loved it. I shredded my own mozzarella and grated my own Parmesan which made it extra special. The recipe was very straightforward and easy to follow. Looking forward to making it again.