Chicken Parmesan Baked Ziti

There’s something deeply comforting about a bubbling pasta bake that brings together crisped chicken, tangy tomato sauce, and gooey cheese. This Chicken Parmesan Baked Ziti takes those familiar flavors, layers them into a simple one-dish dinner, and elevates weeknight pasta into a memorable meal. With a crunchy breadcrumb coating on tender chicken tenders, plenty of marinara, and lots of melted mozzarella, this casserole is both cozy and impressive — perfect for family dinners or an easy weekend gathering.

Why you’ll love this Chicken Parmesan Baked Ziti

• Familiar chicken parmesan flavor in a crowd-pleasing, easy-to-share pasta format.
• Crunchy, golden-coated chicken tucked into cheesy ziti — texture heaven.
• Simple pantry ingredients and straightforward steps, but it looks and tastes elevated.
• Prep ahead friendly: assemble, refrigerate, and bake when you’re ready.

Ingredients

Serves 6–8

• 1 pound boneless, skinless chicken tenders
• kosher salt (to taste)
• ground black pepper (to taste)
• ½ cup Italian breadcrumbs
• ½ cup 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 shredded mozzarella cheese

Prep & tips before you begin

Read the full instructions before you start. Brown the chicken in a single, hot skillet so the crust crisps quickly without overcooking the interior. Salt and pepper the pasta water so the ziti is well-seasoned, and use a large baking dish so everything layers without spilling. If you like a little extra crisp on top, sprinkle a few more breadcrumbs mixed with a tablespoon of melted butter over the mozzarella before baking.

Step-by-step instructions

Follow these steps in order. I’ve rewritten and clarified the original directions, keeping ingredient amounts exactly as listed above.

1. Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or an equivalent ovenproof casserole dish and set it nearby.
2. Season the chicken: Pat the 1 pound boneless, skinless chicken tenders dry with paper towels. Season both sides with kosher salt and ground black pepper to taste.
3. Set up your breading station: On your countertop, arrange three shallow bowls or plates. In the first bowl put the ⅓ cup all-purpose flour. In the second bowl whisk the 1 large egg with 1 tablespoon water until combined. In the third bowl combine ½ cup Italian breadcrumbs with ¼ cup of the ½ cup grated Parmesan cheese (reserve the remaining ¼ cup Parmesan for later).
4. Bread the chicken: Working one piece at a time, dredge each chicken tender first in the flour, shaking off excess. Then dip into the egg mixture, allowing excess to drip back into the bowl. Finally, press the chicken into the breadcrumb–Parmesan mixture, coating all sides well. Place breaded tenders on a plate or tray while you finish the rest.
5. Brown the chicken: Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter (⅛ stick) in a large skillet over medium-high heat. When the butter has melted and the pan is hot, add the breaded chicken tenders. Cook until golden brown on the first side, about 2–3 minutes, then flip and brown the second side, another 2–3 minutes. The goal is to crisp and color the coating; the chicken will finish cooking in the oven with the pasta. Transfer the browned tenders to a plate and set aside.
6. Cook the ziti: Bring a large pot of water to a boil and salt it generously with kosher salt. Add the 1 pound dry ziti pasta and cook until it is just shy of al dente according to package directions (usually about 1–2 minutes less than full cooking time). Drain the pasta well and return it to the pot.
7. Combine with sauce and cheese: To the hot, drained ziti, add the 24 ounces marinara sauce and stir until the pasta is evenly coated. Stir in 1¼ cup of the grated Parmesan cheese (that is the ¼ cup reserved plus an additional 1 cup from the ½ cup total) and 1½ cups of the 2 cups shredded mozzarella. Reserve the remaining ½ cup mozzarella for topping later.
8. Layer the casserole: Pour half of the sauced ziti into the prepared baking dish and spread it into an even layer. Place the browned chicken tenders directly on top of this first layer of pasta. Pour the remaining sauced ziti over the chicken, covering the tenders. Smooth the top gently so the casserole is even.
9. Add the final cheeses: Sprinkle the remaining ½ cup grated Parmesan cheese over the top, then evenly distribute the remaining ½ cup shredded mozzarella across the casserole.
10. Bake until bubbly: Cover the baking dish with foil and bake in the preheated 375°F (190°C) oven for 15 minutes. After 15 minutes, remove the foil and bake an additional 10–12 minutes, or until the cheese is melted, bubbly, and lightly golden. If you prefer a browner top, set the oven to broil for 1–2 minutes at the end, watching carefully so it does not burn.
11. Rest and serve: Remove the casserole from the oven and let it rest for 5–10 minutes. This helps the layers settle and makes it easier to slice. Serve generous portions, making sure each plate gets a piece of the tender, crunchy chicken and plenty of saucy ziti.

Serving suggestions

Pair this Chicken Parmesan Baked Ziti with a crisp green salad dressed with a tangy vinaigrette to cut through the richness. Warm garlic bread or a simple baguette is ideal for sopping up extra marinara. A side of roasted vegetables — think broccoli, zucchini, or Brussels sprouts — adds freshness and color.

Make-ahead and storage

This casserole is very forgiving when it comes to advance prep. Assemble the full dish up to 24 hours ahead, cover tightly with foil, and refrigerate. When ready to bake, add an extra 5–10 minutes to the covered bake time since it’s starting cold. Leftovers keep well in the refrigerator for 3–4 days; reheat covered in a 350°F (175°C) oven until warmed through. You can also freeze the casserole for up to 2 months — thaw overnight in the refrigerator before baking.

Ingredient swaps and notes

• If you prefer a lighter pasta, use penne in place of ziti — the recipe times and amounts remain the same.
• For a spicier kick, stir a pinch of crushed red pepper into the marinara before combining with the pasta.
• If you want an extra herby breadcrumb crust, mix a tablespoon of chopped fresh parsley into the breadcrumbs before breading the chicken.
• Use whole-milk mozzarella for creamier melty texture; part-skim will melt but yield slightly less creaminess.

Recipe nutrition and yield

This dish serves 6–8 depending on portion size. It’s hearty and protein-rich thanks to the chicken and cheeses; pairing it with a vegetable side adds fiber and balance.

Final thoughts

Chicken Parmesan Baked Ziti brings everything you love about a classic comfort-food combination into one layered, cheesy, saucy casserole. It’s reliable, satisfying, and easy to scale up for a crowd. Follow the clear, step-by-step instructions above and you’ll be rewarded with golden breaded chicken, perfect pasta, and lots of melted cheese — dinner success in a single baking dish.