Chicken Parmesan Baked Ziti marries two of my favorite classic Italian recipes all in one baking dish! Crispy breaded chicken parm is layered with tender ziti, marinara sauce and plenty of melty mozzarella cheese.
Next time you need a baked pasta dinner that can feed a small army, I’ve got you covered! This 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. If you’re a fan of both chicken parm and baked ziti, you’re going to love how it’s all easily tossed together in this saucy, cheesy dish!
What’s in chicken parmesan baked ziti?
Pasta and chicken parm all in one dish? Yes, please! Here’s a quick look at the key ingredients you’ll need to make the dinner that my kids beg on a weekly basis:
- Chicken Tenders: You can buy already sliced chicken tenderloins, or just slice up some chicken breasts yourself.
- Cheeses: You’ll need both mozzarella and parmesan. I like to freshly shred each cheese for the very best flavor and consistency.
- Marinara Sauce: Just use your favorite store-bought brand!
Variations To Try
- When I’m not making this for my kids, I like to sprinkle in some crushed red pepper flakes to add a little spice.
- Feel free to swap the olive oil with avocado oil if preferred.
- In a pinch, penne will work in place of ziti.
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How to Store and Reheat
If you have leftovers, cover tightly or place in an airtight container and put it in the fridge. It’ll stay good for 4-5 days. Reheat for just 30 seconds at a time in the microwave so you don’t burn it!
How to Freeze
I LOVE freezing baked ziti! Just make sure it’s fully cooled to room temperature first. Cover the baking dish tightly with the foil and put it in the freezer for up to 2-3 months. Thaw in the fridge overnight and bake as per the recipe. Let it sit out on the counter for 15 minutes so it loses its chill.
Notes and Tips
- Make sure you grease your baking dish! You don’t want anything to get stuck/burned to the bottom.
- I always recommend salting the water that the pasta boils in.
- When it comes to boiling the pasta, the best advice I can give you is to stir your pasta right after you drop it in the water. This stops the pasta from sticking together, or to the bottom of the pot.
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
- Make sure to grease the baking dish.
- Generously salt the pasta water; it adds so much flavor.
- Stir the pasta right after dropping it into the water to prevent sticking.
How to Make Chicken Parmesan Baked Ziti Step by Step
Cook the pasta: Bring a pot of salted water to a boil. Cook 1 lb dry ziti pasta until just under al dente. Reserve 3/4 cup of the pasta water before draining the pasta. Set aside.
Dredge the chicken: Season 1 lb chicken tenders with salt and pepper on both sides. Create three separate dredging stations – one plate with 1/2 cup Italian breadcrumbs and 1/4 cup parmesan cheese, a second plate with 1/3 cup flour, and a bowl with 1 egg whisked with 1 tbsp water. Dredge each chicken tender first in flour, then in the egg mixture, and finally coat each one in breadcrumbs.
Cook and chop the chicken: Heat a skillet over medium heat with 1 tbsp olive oil and 1 tbsp butter. Once the butter melts, add the chicken tenders and cook until golden brown on both sides. Remove from the pan once cooked and chop into bite-sized pieces.
Prepare the ziti: Add the cooked pasta back into the pot. Mix it with 24 oz marinara sauce and the reserved pasta water.
Assemble the baked ziti: Spoon half of the ziti on the bottom of the baking dish. Top it with half of the diced chicken. Sprinkle with 1 cup mozzarella cheese. Cover with remaining pasta, chicken, mozzarella and top with remainder of parmesan.
Bake it: Bake the pasta dish at 375°F for 25-30 minutes until hot and bubbly.
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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.