Baked Ziti with Chicken
There’s comfort food, and then there’s the kind of cozy, saucy, cheesy pasta that stops you mid-scroll and makes meal plans for the week. This Baked Ziti with Chicken is everything you want on a weeknight: tender chicken, bubbling marinara, three kinds of cheesy goodness, and golden, irresistible edges. It’s simple enough for a busy dinner but impressive enough for company. I love how the flavors meld—garlic and basil in the sauce, salty Parmesan, and that gooey mozzarella pull. If you’re craving a reliable, family-friendly dinner, this recipe delivers.
Why you’ll love this version
- Uses pantry-friendly ingredients and a single baking dish for easy cleanup.
- Chicken adds protein so the dish feels hearty and filling.
- Comforting, cheesy texture with bright notes from fresh basil.
- Hands-on prep is minimal: a bit of sautéing, mixing, and baking.
Ingredients
- 16 ounces ziti noodles
- 1 tablespoon olive oil
- 1 pound chicken breasts (trimmed and cut into bite-size pieces)
- 2 cloves garlic (minced)
- 28 ounces your favorite pasta sauce (or make your own)
- 0.5 ounces fresh basil (chopped (about ⅓ cup))
- 1 cup grated parmesan (divided into two ½-cup portions)
- 2 cups shredded mozzarella (divided into two 1-cup portions)
Make-ahead and storage tips
Assemble the casserole up until the baking step, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the fridge and add a few extra minutes to the baking time so it heats through. Leftovers keep well in an airtight container for 3–4 days in the refrigerator, and reheating in the oven at 350°F (175°C) preserves texture better than the microwave. You can also freeze the unbaked assembled dish for up to 2 months—thaw overnight in the fridge before baking.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- 9×13-inch baking dish (or similar)
- Wooden spoon or spatula
- Colander
- Knife and cutting board
Flavor notes and swaps
If you like heat, stir a pinch of red pepper flakes into the sauce. For a smokier note, use a tomato sauce with roasted red pepper or add a tablespoon of tomato paste browned briefly with the garlic. If fresh basil isn’t available, a teaspoon of dried basil will work—add it while simmering the sauce so it softens and blends in. For a lighter version, substitute part-skim mozzarella.
Step-by-step directions
Below are clear, step-by-step instructions rewritten from the original source so each action is easy to follow while keeping the ingredient amounts unchanged.
- Preheat and prepare: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly or set it aside ready for assembly.
- Cook the ziti: Bring a large pot of salted water to a rolling boil. Add 16 ounces ziti noodles and cook until they are just shy of al dente (usually 1–2 minutes less than package directions). Drain the ziti well in a colander and set it aside.
- Sauté the chicken: While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound trimmed and bite-size chicken breast pieces in a single layer, working in batches if necessary to avoid crowding. Cook the chicken, stirring occasionally, until all pieces are cooked through and lightly browned, about 5–7 minutes depending on size. Transfer the cooked chicken to a plate and set aside.
- Cook the garlic: Reduce the skillet heat to medium. Add the 2 cloves minced garlic to the skillet and cook for about 30 seconds to 1 minute, or until fragrant. Be careful not to let the garlic brown.
- Add the sauce and basil: Pour 28 ounces of your favorite pasta sauce into the skillet with the garlic. Stir in 0.5 ounces chopped fresh basil (about ⅓ cup). Bring the sauce to a gentle simmer and let it cook for 2–3 minutes so the flavors meld and the basil softens.
- Combine chicken and sauce: Return the cooked chicken pieces to the skillet and stir until all the chicken is coated in the sauce and warmed through, about 1–2 minutes.
- Mix pasta, sauce, and cheese: In a large mixing bowl or directly in the pot used for the pasta, combine the drained ziti noodles with the chicken-and-sauce mixture. Add ½ cup grated parmesan and 1 cup shredded mozzarella (one of the divided portions of each cheese) and stir gently until the cheese is evenly distributed and the pasta is well-coated.
- Assemble in the baking dish: Transfer the pasta mixture into the prepared 9×13-inch baking dish, spreading it into an even layer.
- Top with remaining cheese: Sprinkle the remaining ½ cup grated parmesan and 1 cup shredded mozzarella evenly over the top of the pasta.
- Bake until bubbly: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the cheese is melted and the edges are bubbling. If you prefer a golden top, switch the oven to broil for 1–2 minutes at the end—watch it closely so the cheese doesn’t burn.
- Rest and serve: Let the baked ziti rest for about 5–10 minutes after removing it from the oven. This short rest time helps the casserole set so it slices nicely. Garnish with a few extra basil leaves if desired, then serve hot.
Quick timeline at a glance
- Prep (chop chicken, basil, garlic): 10 minutes
- Boil pasta: 10–12 minutes
- Sauté chicken and simmer sauce: 10 minutes
- Assemble and bake: 25 minutes
- Total active time: approximately 35–40 minutes
Serving suggestions
Pair this Baked Ziti with Chicken with a crisp green salad dressed with a bright vinaigrette to cut through the richness. Garlic bread or buttery dinner rolls are classic companions—use them to sop up any leftover sauce. For a lighter vegetable side, roast broccoli or asparagus tossed in olive oil, salt, and pepper for 12–15 minutes at 425°F (220°C).
Notes and troubleshooting
- If your sauce is particularly watery, simmer it a few extra minutes before combining it with the pasta so the final casserole isn’t watery.
- To prevent the chicken from drying, cut it into bite-size pieces (as the recipe directs) and avoid overcooking in the skillet—remove it as soon as it’s cooked through since it will heat again in the oven.
- If you’re worried about the top browning too quickly, loosely tent the baking dish with foil for the first 15–20 minutes of baking, then remove the foil to allow the cheese to brown during the last 5–10 minutes.
- Use freshly grated Parmesan for the best texture and flavor; pre-grated powders can sometimes become grainy when baked.
Nutrition snapshot
This dish is a satisfying combination of carbs, protein, and fats. Portion sizes and exact nutrition will vary based on the brand of pasta, sauce, and cheeses used. For a lighter version, choose whole wheat ziti or reduce the mozzarella slightly.
Final thoughts
Baked Ziti with Chicken is the kind of recipe that becomes a regular in your rotation because it’s forgiving, downright delicious, and easy to scale or adapt. It produces those comforting, cheesy layers everyone loves while still feeling fresh thanks to the basil and garlic. Keep a jar of your favorite sauce on the shelf, and you’ve got an instant go-to for dinner that feels special even on an ordinary night.
Make it, savor it, and enjoy the way the cheese strings when you lift a forkful—this is the sort of meal you’ll want to share with friends and save for leftovers.
Baked Ziti with Chicken
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil and cook the ziti until al dente according to package directions. Drain well and return to the pot.
- Season the bite-size chicken pieces generously with salt and pepper.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chicken and cook until no longer pink in the center, about 5–7 minutes depending on size.
- Add the minced garlic to the skillet with the cooked chicken and sauté for about 1 minute, until fragrant.
- Stir the pasta sauce, cooked chicken with garlic, and chopped basil into the drained ziti until evenly coated.
- Spread half of the pasta mixture into the prepared baking dish. Sprinkle with 1/2 cup grated Parmesan and 1 cup shredded mozzarella. Top with the remaining pasta mixture.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Uncover, sprinkle the remaining 1/2 cup Parmesan and 1 cup mozzarella over the top, and bake uncovered for an additional 8 minutes until cheese is melted.
- Let the baked ziti rest a few minutes, then top with additional chopped basil if desired before serving.
Notes
- Add salt to the pasta water for better flavor.
- Cook the pasta to al dente so it holds texture after baking.
- Watch closely if broiling briefly to brown the cheese to avoid burning.
