Baked Ziti with Chicken — a quick, comforting pasta bake featuring al dente ziti, tender shredded chicken, jarred marinara, and two melting cheeses. Ready in about 45 minutes, this simple casserole is perfect for weeknight dinners, casual family gatherings, and picky eaters. Use pasta from your pantry, a rotisserie chicken if you like, shredded mozzarella and Parmesan, and you’re set. Leftovers reheat beautifully.
Table of Contents
- Want More Easy Pasta Bakes? Try These!
- Recipe Ingredients
- Cooked Chicken Options
- How to Make Baked Ziti with Chicken
- Make-Ahead Instructions
- Recipe Tips and Tricks
- Recipe FAQs
- Recipe Variations to Try
- What to Serve with Baked Chicken Ziti
- Storage Instructions
- Chicken Baked Ziti Recipe
- More Easy Pasta Recipes
Baked chicken ziti comes together quickly: ziti is cooked to al dente, then mixed with shredded chicken, marinara and herbs before being layered in a baking dish and topped with cheese. A blend of mozzarella and Parmesan browns and crisps at the edges as it bakes, creating irresistible crunchy bites alongside gooey cheese. This dish evokes the flavors of chicken Parmesan but is easier and more adaptable.
The recipe is intentionally straightforward so you won’t need specialty ingredients. If you have cooked or steamed vegetables on hand—zucchini, mushrooms, or bell peppers—they can be sautéed or steamed first and folded into the mix. This ziti bake is ideal when you need a fast family meal and often yields planned leftovers that reheat well in the microwave.
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Recipe Ingredients
This baked ziti with chicken is an 8-ingredient recipe that skips ricotta for simplicity while still delivering creamy, cheesy satisfaction.
Gather the following:
- Ziti pasta (or similar: rigatoni, penne)
- Cooked, shredded or chopped chicken
- Jarred marinara sauce
- Dried oregano (or Italian seasoning)
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Fresh basil
- Red pepper flakes (optional)
Note: scroll to the recipe card for ingredient amounts and full directions.
Cooked Chicken Options
Use any pre-cooked chicken you have: store-bought rotisserie (pre-shredded when available), poached chicken you shred at home, leftover baked chicken breasts, or the remains of a roasted whole chicken. Seasoning on the chicken is fine as long as it complements marinara and Italian herbs.
How to Make Baked Ziti with Chicken
Assembly takes about 20 minutes; the oven finishes the work. Overview of the steps:
- Cook the pasta in salted boiling water to al dente.
- Drain and return ziti to the pot. Add shredded chicken, marinara, and dried oregano; stir to combine.
- Turn half of the saucy pasta into a prepared 9×9-inch or 2–2.5 quart casserole dish and sprinkle with half the cheeses.
- Top with the remaining pasta and the rest of the mozzarella and Parmesan.
- Bake at 350ºF until cheese is golden and bubbling, about 20–25 minutes.
- Garnish with chopped fresh basil and a pinch of red pepper flakes before serving.
Make-Ahead Instructions
This casserole stores well and can be assembled ahead:
- Refrigerator (2–3 days): Assemble but do not bake. Cover tightly and refrigerate. Remove from the fridge about 45 minutes before baking and then bake at 350ºF for 30–35 minutes.
- Freezer (up to 3 months): Assemble in an oven- and freezer-safe dish, wrap tightly, label and freeze. Bake from frozen at 350ºF for 50–60 minutes, removing wrapping before baking.
Recipe Tips and Tricks
Don’t overcook the pasta: Aim for al dente because the casserole softens further while baking.
Save time with rotisserie chicken: Pre-shredded rotisserie chicken speeds prep.
Layer the cheese: Adding cheese in the middle and on top gives gooey pockets throughout the bake.
Use freshly shredded cheese if possible: It melts more smoothly than pre-shredded varieties.
Recipe FAQs
Yes. Double ingredients and use a 9×13-inch baking dish. Baking time may increase slightly; watch for golden, bubbling cheese.
Yes. Swap chicken for browned Italian sausage, ground beef, ground turkey, or omit meat for a vegetarian version.
Rotisserie chicken is convenient. Poached chicken or leftover roasted chicken also work well.
No need to cover it; the brief bake time and cheese topping keep the pasta moist.
Yes—assemble and refrigerate or freeze before baking. See the Make-Ahead section above.
Recipe Variations to Try
This recipe is highly adaptable. A few ideas:
- Herbs: Use Italian seasoning, fresh parsley, or a touch of garlic powder.
- Meat: Substitute ground beef, pork, sausage, or turkey.
- Cheese: Swap mozzarella for provolone or Monterey Jack for different melting characteristics.
- Pasta: Rigatoni or penne work well; gluten-free pasta can be used if needed.
- Sauce: Use homemade marinara or try Alfredo for a creamier variation.
- Veggies: Sautéed zucchini, mushrooms, or onions can be folded in—avoid adding raw vegetables that won’t cook through in 20 minutes.
What to Serve with Baked Chicken Ziti
House Salad
Parmesan Balsamic Roasted Broccoli
Apple and Pear Salad with Balsamic Vinaigrette
Garlic Cheese Flatbread
Storage Instructions
Refrigerator: Store airtight for up to 5 days. Freezer: Store airtight for up to 3 months. Reheat in the microwave or oven until warmed through.
Chicken Baked Ziti
Equipment
- 1 2–2.5 quart baking dish
Ingredients
- 8 ounces dried ziti pasta (or rigatoni/penne)
- 2 cups cooked chicken, shredded or chopped
- 24 ounces marinara sauce
- 1 teaspoon dried oregano (or Italian seasoning)
- 2 cups shredded mozzarella, divided
- 3/4 cup grated Parmesan, divided
- 2 tablespoons fresh basil, chopped
- 1/2–1 teaspoon red pepper flakes, optional
Instructions
- Preheat oven to 350ºF and spray a 9×9-inch baking dish or a 2–2.5 quart casserole with cooking spray.
- Cook pasta according to package directions to al dente. While it cooks, shred the chicken.
- Drain pasta, return to pot, add shredded chicken, marinara, oregano, and red pepper flakes if using. Stir to combine; do not rinse the pasta.
- Pour half the saucy pasta into the prepared dish and sprinkle with 1 cup mozzarella and 1/2 cup Parmesan.
- Add the remaining pasta and top with the remaining 1 cup mozzarella and 1/2 cup Parmesan. (To make ahead, cover and refrigerate or freeze—see Make-Ahead.)
- Bake uncovered 20–25 minutes, or until cheese is golden and bubbly. Rotate once midway for even browning.
- Store leftovers airtight in the fridge up to 5 days or freeze up to 3 months. Reheat in the microwave or oven.
Notes
Chicken: Use poached chicken you shred, a rotisserie chicken, pre-shredded rotisserie, or leftover baked/roasted chicken. Seasoning is fine if it pairs with marinara and Italian herbs.
Nutrition
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