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.
Kosher salt and freshly ground black pepperto taste
½cupItalian breadcrumbs
½cupfreshly grated Parmesan cheesedivided
⅓cupall-purpose flour
1largeegg+ 1 tablespoon water
1tablespoonolive oil
1tablespoonunsalted butter⅛ stick
1pounddry ziti pasta1 box
24ouncesmarinara sauce1 jar
2cupsfreshly 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. 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.
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.
Video
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.
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.