Baked Ziti with Chicken Parmesan is such a comforting baked chicken pasta dish. Crispy chicken in a delicious tomato sauce, married up with tender ziti and smothered in melty mozzarella, filling and delicious.
This Baked Ziti with Chicken Parmesan, marries up two classic dishes! Chicken Parm and a cheesy pasta bake combine for this easy weeknight meal that’s delicious, filling but won’t weigh you down. It’s a chicken casserole which delivers big time on flavors and textures, plus – of course – it’s easy!
- Why this is so good
- How to make Baked Ziti with Chicken Parm
- What to serve with this Baked Ziti
- Can I make this Baked Ziti ahead of time
- Can I freeze this Baked Ziti with Chicken Parm
- Great for Leftovers
- More Top Tips
- Other delicious pasta recipes
- Chicken Parmesan Baked Ziti Recipe
Why this is so good
- Packed with classic Italian flavors! Pasta and chicken parm with mozzarella – so good.
- An easy pasta dish. As to whip up with only a handful of ingredients.
- Serves up a BIG batch. This easily serves 8 people, or it works great as leftovers!
How to make Baked Ziti with Chicken Parm
Be sure to scroll to the bottom for the full recipe
- Coat the chicken: Season your chicken, then coat in breadcrumbs and parmesan. Then dredge in the egg/mix.
- Cook the chicken: In pan with butter (or oil), cook the chicken until golden brown.
- Cook the pasta: In a pot with water, cook the pasta until al dente. Once cooked, drain the pasta and water then add back into the pot with marinara sauce.
- Assemble: Place the ziti on the bottom of a baking pan, then layer on the chicken, cheese and sauce
- Bake: Place in the oven for around 25 mins. Serve and enjoy!
What to serve with this Baked Ziti
Big, comforting pasta dishes like this one are great with leafy green salads. Or you can go with some steamed veggies, like beans or broccoli. Also you can’t go wrong with cheesy garlic bread either!
Can I make this Baked Ziti ahead of time
This Baked Ziti with Chicken is a great make ahead meal. Just make the recipe up to step 7, layer up everything together in the casserole dish and cover with foil. Store in the fridge and cook within 24 hours.
Can I freeze this Baked Ziti with Chicken Parm
This is great for freezing. Cover 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 looses its chill.
Great for Leftovers
If you have leftovers, cover tightly or place in an airtight container and put it in the fridge. It will stay good for 4-5 days.
More Top Tips
- Make sure to grease your baking dish.
- Generously salt your pasta water, it’s the only time you’ll get to season your pasta.
- 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.
Other delicious pasta recipes
- Buffalo Chicken Baked Ziti
- Creamy Chicken Spaghetti
- White Chicken Lasagna
- Chicken Alfredo
- Easy Chicken Parmesan
- Skinny Chicken Tetrazzini
- Healthier Spaghetti and Meatballs
Have you tried this Bake Ziti with Chicken Parmesan? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Chicken Parmesan Baked Ziti Recipe
- 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
- 9×13-inch Baking Dish
- 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.
- 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.