4.6 from 300 votes
Chicken Parmesan Baked Ziti Recipe
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 people
Calories: 490 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
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.
- 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.
- 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.
Cup of Yum
Notes
- 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.
- 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.
Nutrition Information
Calories
490kcal
(25%)
Carbohydrates
57g
(19%)
Protein
31g
(62%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
91mg
(30%)
Sodium
1157mg
(48%)
Potassium
654mg
(19%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
721IU
(14%)
Vitamin C
7mg
(8%)
Calcium
242mg
(24%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 490
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 57g | 19% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 91mg | 30% |
| Sodium | 1157mg | 48% |
| Potassium | 654mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 721IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 242mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.