Comfort food that doubles as a family-friendly weeknight winner—this Chicken Parmesan Baked Ziti blends crisped, cheesy chicken with pillowy ziti and a bright marinara. Think of it as two classic favorites, Chicken Parmesan and baked ziti, rolled into one cozy, saucy, bubbly casserole. It’s the sort of dish that hugs you from the inside and makes great leftovers for lunch the next day.

Why you’ll love this Chicken Parmesan Baked Ziti

This dish is an answer to “what’s for dinner?” when you want something special without fuss. Crispy crusted chicken keeps its texture after baking, while the ziti soaks up marinara and melted mozzarella. It’s saucy, cheesy, and sturdy enough to make ahead. With simple pantry staples and a handful of prep steps, you’ll have a showstopping casserole that’s genuinely satisfying.

Ingredients

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

*Notes: Use a sturdy, medium-quality marinara for the best flavor. If you prefer a smoother sauce, blend or whisk briefly before using. The quantities above are exact for the recipe—do not adjust unless you want a different yield.

Equipment

Large pot for boiling pasta
Mixing bowls (two or three)
Shallow plates or pie dish for dredging
Large skillet or frying pan
9×13-inch baking dish (or similar casserole dish)
Tongs and a slotted spoon
Measuring cups and spoons

Prep and flavor tips

Pat chicken tenders dry with paper towels—dry meat browns more easily and crisps up better when coated.
Season the chicken liberally with kosher salt and ground black pepper; that’s where much of the flavor begins.
For even coating, set up a dredging station: flour, egg wash, and breadcrumb-Parmesan mix. One quick pass through each ensures consistent crust.
Partially cook the ziti so it finishes baking perfectly in the casserole without becoming mushy—about 2 minutes less than the package calls for.

Rewritten step-by-step directions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or set it aside near your prep area.
Bring a large pot of salted water to a boil. Add 1 pound dry ziti pasta and cook until just al dente—about 2 minutes less than the package instructions. Drain the pasta and set it aside in the colander while you prepare the chicken. Do not rinse the pasta.
Pat the 1 pound boneless, skinless chicken tenders dry with paper towels. Season both sides of the tenders with kosher salt and ground black pepper to taste.
Make a three-station dredging setup: Put ⅓ cup all-purpose flour on a shallow plate; whisk 1 large egg with 1 tablespoon water in a shallow bowl to form the egg wash; on another shallow plate, mix ½ cup Italian breadcrumbs with ¼ cup grated Parmesan cheese (reserve the other ¼ cup for topping).
Working one piece at a time, dredge each chicken tender in the flour, shaking off any excess. Dip the floured chicken into the egg wash, letting the excess drip back into the bowl. Press the chicken into the breadcrumb-Parmesan mixture until each piece is evenly coated. Repeat until all tenders are coated.
Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat. Once the butter stops foaming and the oil shimmers, add the breaded chicken tenders in a single layer. Cook until golden brown on the first side, about 2–3 minutes; then flip and cook the other side 2–3 minutes, until both sides are golden and the crust is set. The goal here is to crisp and set the coating; the chicken will finish cooking in the oven with the pasta.
Remove the browned chicken tenders to a plate and let them rest for a minute. Slice or tear each tender into bite-size pieces—smaller pieces distribute evenly through the casserole and make serving easier.
Place the drained, hot ziti back in the empty pasta pot or a large mixing bowl. Pour 24 ounces marinara sauce over the pasta and stir gently to coat the noodles evenly. Add the shredded chicken pieces and toss to combine so sauce reaches every bite.
Spoon half of the saucy ziti into the prepared baking dish and spread it into an even layer. Sprinkle 1 cup of the 2 cups shredded mozzarella evenly over the first layer. Add the remaining saucy ziti, pressing gently to level it. Sprinkle the remaining 1 cup shredded mozzarella over the top. Evenly scatter the reserved ¼ cup grated Parmesan cheese and any leftover breadcrumb mixture over the top for extra crispness and flavor.
Cover the baking dish loosely with foil and bake in the preheated 375°F oven for 15 minutes. After 15 minutes, remove the foil and continue baking for another 10–12 minutes, until the cheese is melted, bubbly, and starting to brown in spots and the casserole is heated through.
Remove the baking dish from the oven. Let the casserole rest for 5–10 minutes before cutting—this helps the sauce set slightly so slices hold their shape. Serve warm, passing extra grated Parmesan at the table if desired.

Serving suggestions

Pair this Chicken Parmesan Baked Ziti with a simple green salad dressed in a lemony vinaigrette to cut the richness. Garlic bread or a crusty baguette is perfect for mopping up extra sauce. For a lighter side, quickly sautéed green beans or roasted broccoli add color and texture.

Make-ahead and storage

This casserole is perfect for making ahead. Assemble the dish up to the point of baking, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready to bake, add an extra 5–10 minutes to the covered baking time to account for the cold dish. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.

Variations and swaps

If you want a lighter cheese layer, use 1½ cups mozzarella and ½ cup part-skim ricotta dolloped between layers for a creamier texture.
Add vegetables like sautéed mushrooms, bell peppers, or spinach into the pasta before layering to boost veggies without changing the method.
Swap Italian breadcrumbs for panko if you prefer an extra-crispy topping; keep the breadcrumb amount the same.

Tips for best results

Don’t overcook the ziti in the pot—al dente ziti will finish cooking in the oven while the casserole bakes.
Brown the chicken only until the crust sets and is golden; fully cooking in the skillet can dry the chicken in the final bake.
Let the casserole rest after baking; that pause makes serving cleaner slices and improves texture.
Use freshly grated Parmesan for brighter flavor—pre-grated cheese can include additives that change how it melts.

Final thoughts

This Chicken Parmesan Baked Ziti is a cozy, crowd-pleasing mashup that’s equal parts nostalgic and practical. The combination of a crisp, cheesy chicken crust with saucy ziti is indulgent without being complicated. It’s perfect for a family dinner, a potluck offering, or batch-cooking for busy nights when you want something reliably comforting. Give it a try the next time you crave a hearty, cheesy casserole that hits all the right notes.

Chicken Parmesan Baked Ziti

A comforting baked ziti layered with breaded chicken, marinara, mozzarella, and Parmesan.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

1 pound boneless skinless chicken tenders
kosher salt to taste
ground black pepper to taste
1/2 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese divided (use 1/4 cup for coating, remainder for topping)
1/3 cup all-purpose flour
1 large egg whisked with 1 tablespoon water
1 tablespoon olive oil
1 tablespoon unsalted butter (about 1/8 stick)
1 pound dry ziti pasta (about 1 box)
24 ounces marinara sauce (about 1 jar)
2 cups shredded mozzarella cheese

Equipment

9x13 inch Baking Dish
Large Pot
Large Skillet
mixing bowls or plates
tongs or fork
Measuring cups and spoons

Method

Preheat the oven to 375°F and grease a 9x13-inch baking dish with nonstick spray.
Bring a large pot of water to a rolling boil and season generously with salt.
Season the chicken tenders on both sides with kosher salt and ground black pepper.
On a small plate combine the Italian breadcrumbs with 1/4 cup of the grated Parmesan; place the flour on a separate plate and whisk the egg with 1 tablespoon water in a small bowl.
Dredge each chicken tender in flour, shake off excess, dip in the egg mixture, then coat evenly with the breadcrumb-Parmesan mixture; set aside.
Heat a large skillet over medium heat and add the olive oil and butter. When the butter has melted, cook the breaded chicken tenders 3–4 minutes per side until golden brown and cooked through.
Remove the chicken to a plate to cool slightly, then cut into bite-sized pieces.
While the chicken cooks, add the ziti to the boiling water and cook until just under al dente; reserve 3/4 cup of the pasta cooking water, then drain the pasta.
Return the drained pasta to the empty pot, add the marinara sauce and the reserved pasta water, and stir to combine.
Spoon half of the sauced ziti into the prepared baking dish. Top with half of the diced chicken and half of the shredded mozzarella.
Add the remaining ziti, then the remaining chicken, then remaining mozzarella, and finally sprinkle the rest of the grated Parmesan on top.
Bake until hot and bubbly, about 25–30 minutes. Let rest about 5 minutes before serving.