Is there anything more comforting than a big, bubbling dish of pasta? We all need those go-to recipes that feel like a warm hug at the end of a long day, the kind of meal that brings everyone to the table with a smile. This Chicken Parmesan Baked Ziti is exactly that. It combines everything we love about the classic Italian dish—the crispy, seasoned chicken, the rich marinara, the gooey melted cheese—with the easy, all-in-one-pan comfort of a baked pasta. It’s a guaranteed crowd-pleaser and the ultimate solution for your easy weeknight dinners.
Top Reasons To Make It
This dish is a true winner for so many reasons. It’s a complete meal in one dish, meaning fewer pots and pans to wash—a huge win in my book. It’s incredibly forgiving and versatile; you can easily adapt it to what you have in your pantry. And best of all, it makes fantastic leftovers, so you can enjoy a delicious lunch or another super simple dinner the next day. It’s the perfect answer for cheap dinners for a family or when you just need a reliable roster of dinner ideas.
Ingredients
- 1 pound ziti or penne pasta: The perfect shape for holding all that saucy goodness.
- 2 cups cooked, shredded chicken: From a rotisserie chicken for ultimate ease.
- 1 (24-ounce) jar of your favorite marinara sauce: Because a good sauce is the foundation.
- 1 (15-ounce) container ricotta cheese: For that signature creamy, luxurious layer.
- 1 large egg: Helps bind the ricotta mixture so it bakes up perfectly.
- 2 cups shredded mozzarella cheese, divided: Because you can never have too much melty cheese.
- 1/2 cup grated Parmesan cheese, plus more for serving: Adds a salty, nutty flavor punch.
- 1 teaspoon Italian seasoning: The simple way to build complex flavor.
- 1/2 teaspoon garlic powder: For a little extra savory depth.
- Salt and black pepper to taste: To make all the flavors pop.
- Fresh basil or parsley for garnish (optional): For a bright, fresh finish.
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Cook the ziti according to package directions until it is just al dente. It will continue to cook in the oven, so you don’t want it too soft. Drain and set aside.
- In a medium bowl, stir together the ricotta cheese, egg, 1 cup of the mozzarella cheese, the Parmesan cheese, Italian seasoning, garlic powder, and a pinch of salt and pepper until well combined.
- In the empty pasta pot or a very large bowl, combine the drained pasta, shredded chicken, and marinara sauce. Stir until everything is evenly coated.
- Spread half of the saucy pasta mixture into the bottom of your prepared baking dish.
- Dollop the entire ricotta cheese mixture over the pasta layer and gently spread it out into an even layer.
- Top with the remaining saucy pasta mixture, then sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
- Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and just starting to turn golden in spots.
- Let it rest for about 5-10 minutes before serving. This helps it set up so you get clean slices. Garnish with fresh herbs if you like!
Tips For Success
- Undercook your pasta by a minute or two. It soaks up sauce in the oven, and no one wants mushy ziti.
- Let your ricotta sit out for 15 minutes to come to room temperature—it makes it so much easier to mix smoothly.
- For a golden, browned top, switch your oven to broil for the last minute or two of cooking. Just keep a very close eye on it!
- Honestly, the resting time is not a suggestion. It makes all the difference between a saucy mess and perfect, scoopable portions.
- Feeling fancy? A light sprinkle of garlic breadcrumbs over the cheese adds a wonderful, crispy texture.
- No rotisserie chicken? Simply season and bake two chicken breasts at 375°F for 25-30 minutes, then shred.
Variations & Substitutions
This recipe is wonderfully adaptable. For a veggie-packed version, stir a thawed box of frozen chopped spinach (squeezed very dry) into the ricotta mixture. You could also add sautéed mushrooms or bell peppers to the pasta layer. If you don’t have ziti, any short pasta like rigatoni or even farfalle will work beautifully. Out of mozzarella? A Italian cheese blend is a great substitute. For a lighter take, you can use part-skim cheeses, though the result will be less rich.
Serving Ideas & Pairings
This casserole is a full meal all on its own, but a simple side can round it out perfectly. A crisp green salad with a tangy vinaigrette is my absolute go-to to balance the richness. A side of garlic bread is a non-negotiable for my kids—they’d eat it with every single one of our dinner meals if they could. For a lighter option, some simple roasted broccoli or steamed green beans are wonderful. So good.
Storage & Reheating
Leftovers will keep in an airtight container in the refrigerator for up to 4 days. You can also freeze this baked ziti for up to 3 months. Thaw overnight in the refrigerator before reheating. The best way to reheat it is in the oven at 350°F until warmed through, which keeps the texture perfect. You can also use the microwave for a single portion—just cover it with a damp paper towel to help it reheat evenly without drying out.
Frequently Asked Questions
- Can I make this Chicken Parmesan Baked Ziti ahead of time? Absolutely! Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s going into the oven cold.
- What’s the best way to shred chicken? For super easy, tender shredded chicken, pop warm, cooked chicken Breast into your stand mixer and use the paddle attachment on low speed for about 30 seconds. It works like a dream!
- Is this one of those healthy dinner ideas? It can be! By using lean chicken breast, whole wheat pasta, and part-skim cheeses, you can lighten it up while still enjoying a comforting, satisfying supper.
- My family isn’t huge on ricotta. Can I skip it? You can substitute an equal amount of small-curd cottage cheese for a milder flavor, or simply leave that layer out and double the mozzarella on top for a cheesier, simpler bake.