Chicken Parmesan Baked Ziti Recipe

chicken parmesan baked ziti in baking dish

4.58 from 100 votes

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, is filling and delicious.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 490kcal

Author: Becky Hardin

Equipment

9x13-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 9x13 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.

Video

Notes

*Penne or mostaccioli also work well.

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.
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.

Make-Ahead: When I need dinner ready fast, I assemble everything earlier in the day, cover tightly, and refrigerate. Then I bake it straight from the fridge, adding about 10 extra minutes to the bake time. This is a lifesaver on busy nights.

Storage: Store leftover chicken Parmesan baked ziti in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition