Baked Ziti with Chicken Parmesan Recipe - Easy Chicken Recipes (2024)

• ▢ 1 pound boneless, skinless chicken tenders
• ▢ Kosher salt and freshly ground black pepper to taste
• ▢ ½ cup Italian breadcrumbs
• ▢ ½ cup freshly 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 freshly shredded mozzarella cheese

• Preheat oven to 375°F. Grease a 9×13 baking dish with nonstick spray and set aside.

• Bring a large pot of water to a rolling boil. Season generously with salt.

• Meanwhile, season the chicken tenders with salt and pepper on both sides. Add the breadcrumbs and ¼ cup parmesan cheese to a small plate. Mix together. Add flour to another small plate. Crack the egg into a small bowl and whisk with one tablespoon of water.

  1 pound boneless, skinless chicken tenders, ½ cup Italian breadcrumbs, ½ cup freshly grated Parmesan cheese, ⅓ cup all-purpose flour, 1 large egg, Kosher salt and freshly ground black pepper

• Dredge chicken tender in flour. Pat any excess off. Dredge in egg, let any excess drip off. Coat in breadcrumbs. Set aside and repeat with remaining chicken tenders.

• Heat a large skillet to a medium heat. Add olive oil and butter. Once the butter melts, add chicken tenders. Cook until golden brown on both sides and cooked through, about 3-4 minutes per side. Remove from pan when done and let cool slightly. Cut into bite-sized pieces.

  1 tablespoon olive oil, 1 tablespoon unsalted butter

• While the chicken cooks, drop the ziti into the pasta water. Cook until just under al dente. Reserve ¾ cup of the pasta water and then drain the noodles.

  1 pound dry ziti pasta

• Add the pasta back to the pot along with the jarred marinara and pasta water. Stir to combine.

  See Also

  Mushroom Stroganoff Recipe (So Creamy!) - Lavender & Macarons

  24 ounces marinara sauce

• To assemble: Spoon half of the ziti in the bottom of the prepared pan. Top with half of the diced chicken. Sprinkle with half of the mozzarella cheese. Cover with remaining pasta and sauce, followed by remaining chicken, then mozzarella, and finally the remainder of the grated parmesan.

  2 cups freshly shredded mozzarella cheese

• Bake in the oven until hot and bubbly, about 25-30 minutes. Serve right away.

• Make sure to grease the baking dish.
• Generously salt the pasta water; it adds so much flavor.
• Stir the pasta right after dropping it into the water to prevent sticking.

Storage:Store leftover chicken Parmesan baked ziti in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Chicken Parmesan Baked Ziti Recipe

Amount Per Serving

Calories 490Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 7g44%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 91mg30%

Sodium 1157mg50%

Potassium 654mg19%

Carbohydrates 57g19%

Fiber 4g17%

Sugar 5g6%

Protein 31g62%

Vitamin A 721IU14%

Vitamin C 7mg8%

Calcium 242mg24%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.