Celebrate Italian-American ingenuity with this easy recipe that combines two classic faves into one deeply comforting dish!
This chicken Parmesan baked ziti recipe tells the story of Italian-American ingenuity and adaptation. Although its roots lie in Italy, where dishes like melanzane alla parmigiana—aka eggplant Parmesan—and baked pasta casseroles were beloved, this dish is a true product of the Italian immigrant experience in the U.S. Italian newcomers combined the breading and layering traditions of their homeland with the greater availability of chicken and processed cheeses in America to create a hearty, crowd-pleasing staple.
I love how this dish brings together layers of nostalgia, culinary fusion, and comforting flavors. It’s one I make often. Every bite delivers savory chicken, tomatoey sauce, and herbaceous basil—all wrapped in layers of ooey, gooey, tangy cheese!
You’ll love how this recipe requires only two pans and less than an hour of your time. It’s quick and easy enough for weeknight dinners but also makes a crowd-pleasing contribution to potlucks.
Two ways to level up your bake
Take your baked ziti to the next level by adding a few artisanal touches. The obvious enhancement is to skip the store-bought jar and use this Marinara Sauce Recipe to make your own from scratch. It requires just over half an hour of your time and puts you firmly in control of all the ingredients. You could amp up the garlic if that’s your thing, expand on the Italian herbs, or even add a little ground beef or sausage for extra heft.
Another point of flexibility in this recipe is the chicken. If you’ve got leftovers from grilling, feel free to use those. But if you’re pressed for time, you could pick up a rotisserie chicken at the grocery store and shred the meat. But to really put your stamp on this dish, go the extra mile with a Homemade Rotisserie Chicken! You’ll be surprised at how easy it is, and it’ll add gorgeous depth to your dish—along with a deep sense of pride.
How do I store leftovers?
Let your chicken Parmesan baked ziti cool completely before storing, but don’t leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze this dish for up to 3 months in freezer-safe containers. Thaw overnight in the fridge. Reheat covered in a 350°F oven or the microwave in short bursts until piping hot throughout.
Serving suggestions
Serve chicken Parmesan baked ziti as a satisfying meal all on its own. Or pair it with Garlic Breadsticks, this House Salad Recipe, and Tiramisu Cups for an Italian restaurant-level experience at home.
Chicken Parmesan Baked Ziti
Ingredients
- 1 pound uncooked ziti
- 3 cups cooked chicken shredded
- 4 cups marinara sauce
- 8 ounces ricotta cheese
- 1/4 cup fresh basil chopped
- 1/2 cup Parmesan shredded
- Salt and pepper to taste
- 2 cups mozzarella shredded
Instructions
- Preheat the oven to 375°F. Prepare a 9×13-inch baking dish with a light coating of nonstick cooking spray.
- In a large stockpot, bring two quarts of salted water to a boil. Add the ziti and cook just until al dente, about 7-8 minutes. Drain and return the pasta to the pot.
- Add the shredded chicken, marinara sauce, ricotta cheese, fresh basil, and half the Parmesan to the pot. Stir to combine, then season to taste with salt and pepper.
- Spread half the pasta mixture in the prepared baking dish. Sprinkle with half the mozzarella.
- Add the remaining pasta, then top with the rest of the mozzarella and Parmesan.
- Cover with foil and bake for 15-20 minutes. Remove foil and bake for another 5-10 minutes, until the cheese is bubbling and golden brown.
- Remove from oven and let the casserole rest for 5 minutes. Serve warm
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