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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
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!

READ :   Chicken Alfredo Lasagna Soup Recipe

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.


1 lb chicken tenders
½ cup Italian breadcrumbs
½ cup grated parmesan cheese divided
1/3 cup all-purpose flour
1 large egg
1 tbsp olive oil
1 tbsp unsalted butter
24 oz jarred marinara
¾ cup pasta water
1 lb ziti

2 cups shredded mozzarella cheese
Preheat oven to 375 degrees. Grease a 9×13 baking dish with non-stick cooking spray.
Bring a large pot of water to a rolling boil. Season generously with salt and pepper.
Meanwhile, season 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 egg into a small bowl and whisk with one tablespoon of water.
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 aldente. Reserve ¾ cup of the pasta water and then drain the noodles. Add the pasta back to the pot along with the jarred marinara and pasta water. Stir to combine.
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.
Bake in the oven until hot and bubbly, about 25-30 minutes. Serve right away.
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 rigth after you drop it in the water. This stops the pasta from sticking together, or to the bottom of the pot.
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.

READ :   Chicken Saltimbocca Recipe

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