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Chicken Parmesan Baked Ziti
This Chicken Parmesan Baked Ziti recipe is incredibly quick and easy to make with just 6 basic ingredients, and always tastes so comforting and delicious!
Ingredients
- 12 ounces ziti
- 1 pound shredded cooked chicken (about 2 to 3 cups)
- 1 (25 ounce) jar marinara sauce
- 2 cups shredded mozzarella cheese
- 3/4 cup freshly-grated Parmesan cheese
- 1/2 cup chopped fresh basil leaves
- optional garnishes: extra Parmesan, fresh basil, crushed red pepper flakes
Instructions
- Prep oven and baking dish. Heat oven to 375°F. Mist a 9x13-inch baking dish with cooking spray.
- Cook the pasta. Cook the pasta in a large stockpot of generously-salted boiling water until it is just shy of al dente.
- Mix everything together. Drain and return pasta to the stockpot. Add chicken and marinara sauce and gently toss until combined.
- Layer. Pour half of the pasta into the baking dish and spread in an even layer. Sprinkle evenly with 1 cup mozzarella, ½ cup Parmesan, and all of the basil. Layer on the remaining pasta, followed by 1 cup mozzarella and ¼ cup Parmesan.
- Bake. Bake for 20-25 minutes until the cheese is melted and lightly golden. Transfer the pan to a wire baking rack and let it rest for 5 minutes.
- Serve. Serve warm, sprinkled with any extra garnishes that you would like. Enjoy!
Did you make this?Let me know how it turned out in the comments below!This is a sponsored post in partnership with DeLallo. All opinions are my own as always. I do genuinely adore this brand and the family and team behind it, and use their food in my home constantly. Many thanks for supporting brands like them that help make this site possible.
For another delicious meal idea using DeLallo’s Pomodoro Fresco sauces, check out my friend Maria’s Easy Cheesy Baked Tortellini over at Two Peas and Their Pod. And if you’d like to try a creamier version of this pasta, check out this delicious Chicken Alfredo Baked Ziti (pictured below).
Can I use prego sauce ?
Can I use prego sauce instead ?
Sure, you can use whichever sauce you’d like – we hope you enjoy! :)
Love this. Added a twist by seasoning the chicken with lemon pepper. Also, I didn’t have zitti so I used broken fettachini. YUM. I love the basil, I added extra of course. Thank you! My hubby has wanted something like this for a while.
Thanks for sharing Megan, we’re happy you enjoyed the recipe!
I absolutely love this recipe and have used it multiple times. I am currently planning to feature it on my blog as a favorite recipe with you being mentioned and quoted directly (hope that is okay!).
Love this – and thank you so much for sharing!
Lesh
https://www.LivingLesh.com
Thank you, Lesha, we’re so glad you love it! And of course, that’s completely fine! Thank you for asking, and thank you for giving the recipe a try!
Do you know the calorie amount for these dishes?
Hey Terri! I’m sorry but we currently are not publishing nutrition facts on the site. The nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. But many of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. I hope that helps!
Hi! I’m planning on making this for a family gathering on Mother’s Day. I am just wondering how big the serving sizes are (like, cup wise) for this recipe? My family are very hearty eaters and just want to ensure enough food. This looks so good and can’t wait for everyone to try it!
Quick easy and excellent !! Made it for a surprise dinner, she Loved it . Thank you
This recipe is awesome. This is gonna be a staple in my house now. Me being a newlywed, I’m looking for great recipes that I will keep with me all through my life. These beginning years, I plan on trying out recipes and finding ones that I like and work for me. Also, need more practice!
Here are my notes to share with ya’ll:
I sweated some sliced portabella mushrooms (2 packs) and half a chopped onion and spinach with garlic powder/italian spices/salt pepper, then added it to the mixture as well. Don’t cook them all the way! Don’t want them to loose their texture. I used one medium bag of spinach. I think I will do one large bag next time. I like the spinach with it.
I added a little more chicken so each portion would have a better protein to carb ratio. I chopped the chicken, not shredded. Much less work. Cooked it half of the way with the same seasonings as the vegetables.
I cooked the noodles about 4 minutes less than package suggested so it would keep it’s texture while continue cooking in the oven.Also contemplating to drizzle some olive oil on top of noodles and/or covering with foil so that I don’t get dried out noodles. That’s what happened to me. Not enough moisture on the top layer.
Thank you Marie, and thanks so much for sharing your take on this recipe – yum!
Made this tonight and it was fantastic! However I made a change to the chicken. Instead of shredding it, I diced it up, topped it with salt, pepper, garlic powder, Parmesan and minced onions and fried it. Gave the chicken a wonderful flavor. Then added it to the pan of sauce and noodles and followed the rest! Thanks for the easy weeknight family dinner!
Thanks Vanna, I’m glad you liked it!
I’m making this tonight, my husband is so excited!