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Chicken Parmesan Baked Ziti

Chicken Parmesan Baked Ziti in a 9x13 baking dish with golden melted mozzarella and crispy breaded chicken
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The ultimate mashup of two Italian-American comfort food classics. Golden crispy Parmesan-breaded chicken tenders layered with tender ziti, rich marinara, and melted mozzarella, baked until hot and bubbly. Serves 8 with only 10 simple ingredients.

Ingredients

Scale
  • 1 pound boneless, skinless chicken tenders
  • Salt and pepper, to taste
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup grated Parmesan cheese, divided (1/4 cup for breading, 1/4 cup for topping)
  • 1/3 cup all-purpose flour
  • 1 large egg plus 1 tablespoon water, whisked together
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 pound dry ziti pasta (or penne or mostaccioli)
  • 24 oz marinara sauce (1 jar)
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish thoroughly with nonstick cooking spray and set aside. Bring a large pot of generously salted water to a rolling boil.
  2. Season chicken tenders with salt and pepper on both sides. Set up a three-stage dredging station: flour on one small plate, whisked egg and water in a small bowl, and Italian breadcrumbs mixed with 1/4 cup of the grated Parmesan on a third plate.
  3. Working one at a time, dredge each chicken tender in flour and pat off any excess. Dip in the egg wash and let the extra drip off. Press firmly into the breadcrumb and Parmesan mixture, coating both sides evenly. Repeat with all remaining tenders.
  4. Heat olive oil and butter in a large skillet over medium heat. Once butter is melted and the pan is hot, add the breaded chicken tenders in a single layer. Cook for 3 to 4 minutes per side until deep golden brown and cooked through to an internal temperature of 165 degrees F. Remove from pan, let cool slightly, then cut into bite-sized pieces.
  5. Drop the ziti into the boiling salted water and cook until just under al dente, about 1 to 2 minutes less than package directions. Reserve 3/4 cup of pasta water before draining. Return drained pasta to the pot, add marinara sauce and reserved pasta water, and stir well to combine.
  6. Spoon half of the sauced ziti into the prepared baking dish in an even layer. Top with half of the diced breaded chicken pieces and sprinkle with half of the shredded mozzarella.
  7. Cover with the remaining sauced ziti, then the remaining chicken pieces, then the remaining mozzarella. Scatter the final 1/4 cup of grated Parmesan evenly over the top.
  8. Bake uncovered for 25 to 30 minutes until the top is hot, golden, and bubbling around the edges.
  9. Remove from oven and let rest for 5 minutes before serving to allow the cheese and sauce to settle for clean portions.

Notes

  • Reserve the full 3/4 cup of pasta water before draining – the starch thins the marinara to the perfect baked pasta consistency without making the dish watery.
  • Cook pasta just under al dente before baking – it continues cooking in the oven and will become mushy if fully cooked beforehand.
  • Always grease the baking dish thoroughly to prevent the bottom layer from sticking and tearing when serving.
  • For a creamier version, layer spoonfuls of whole milk ricotta between the pasta layers before baking.
  • Make-ahead: assemble through Step 7, cover tightly, and refrigerate. Bake directly from the refrigerator and add approximately 10 extra minutes to the bake time.

Nutrition

Find it online: https://www.benefitiany.com/chicken-parmesan-baked-ziti/