My chicken Parmesan baked ziti marries two of my favorite classic Italian recipes all in one baking dish! I layer crispy breaded chicken parmigiana 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 is delicious!
Top Reader Reviews
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.
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Chicken Baked Ziti Parmigiana
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 chopped breadcrumb-coated chicken tenders with tender ziti noodles, layer it up with lots of cheese and marinara, then pop it in the oven to bake. It’s such a simple process, and it freezes well too.
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Save Your Pasta Water!
My key to achieving moist chicken ziti that doesn’t dry out in the oven is saving about ¾ cup of pasta water and mixing it with the marinara sauce before assembling. The starch in the water helps the sauce cling to the pasta, keeps the ziti moist, and gives the finished bake a creamy texture.
Chicken Parmesan Baked Ziti Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken tenders
- salt and pepper (to taste)
- ½ cup Italian breadcrumbs
- ½ cup 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)
For the Baked Ziti:
- 1 pound dry ziti pasta (1 box*)
- 24 ounces marinara sauce (1 jar)
- 2 cups shredded mozzarella cheese
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.1 pound boneless, skinless chicken tenders, salt and pepper
- 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.½ cup Italian breadcrumbs, ½ cup grated Parmesan cheese, ⅓ cup all-purpose flour, 1 large egg
- 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.1 tablespoon olive oil, 1 tablespoon unsalted butter
- Remove from pan when done and let cool slightly. Cut into bite-sized pieces.
- 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 empty pot along with the jarred marinara and reserved pasta water. Stir to combine.24 ounces marinara sauce
- 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.2 cups shredded mozzarella cheese
- Cover with remaining pasta and sauce, followed by remaining chicken, then mozzarella, and finally the remainder of the grated parmesan.
- Bake in the oven until hot and bubbly, about 25-30 minutes. Serve right away.
Notes
- 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.
- If you want a creamier dish, layer in some ricotta too!
- After baking, I let the ziti sit for about 5 minutes before serving. This quick rest allows the cheese and sauce to settle so the slices hold together.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Bake Chicken Ziti Step by Step
Prep and Season the Chicken: Preheat your oven to 375°F, grease a 9×13-inch baking dish with nonstick spray, and set it aside. Bring a large pot of water to a rolling boil, and season generously with salt. Meanwhile, season 1 pound of boneless, skinless chicken tenders generously with salt and pepper on both sides.
Make a Dredging Station: 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.
Dredge the Chicken: Dredge a chicken tender in flour and pat off any excess, dredge in egg and let any excess drip off, and coat in breadcrumbs on all sides. Set aside and repeat with the remaining chicken tenders
Cook the Chicken: Heat a large skillet over medium, 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. You may need to cook the chicken in batches to avoid overcrowding the pan and steaming the breading.
Cut the Chicken: Remove the chicken tenders from the pan and let them cool slightly, then cut into bite-sized pieces.
Boil the Ziti: While the chicken cooks, add 1 pound of dry ziti to the boiling pasta water. Cook until just under al dente according to the box. Reserve ¾ cup of the pasta water and drain the noodles.
Sauce the Ziti: Add the ziti back to the pot along with 24 ounces of marinara sauce and the reserved pasta water. Stir to combine.
Fill the Dish: Spoon half of the ziti in the bottom of the prepared baking pan.
Top with Chicken: Top with half of the diced chicken; then sprinkle with 1 cup of shredded mozzarella cheese.
Layer the Casserole: Cover with the remaining pasta and sauce, followed by the remaining chicken. Top the pasta bake with 1 cup of shredded mozzarella cheese and ¼ cup of grated Parmesan cheese.
Bake and Serve: Bake your chicken parmesan ziti in the oven until hot and bubbly, about 25-30 minutes. Serve hot and enjoy!
How to Store, Freeze, 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 up to 3 days or in the freezer for up to 3 months. To reheat, let thaw overnight in the refrigerator, then bake in a covered dish at 350°F for 20 minutes.
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