Baked Ziti with Chicken — A FAST and EASY pasta bake made with al dente ziti, juicy chicken, marinara sauce, and two types of CHEESE for the ultimate comfort food casserole! Ready in 45 minutes, perfect for weeknight dinners or casual family get-togethers, and picky eater approved! Use pasta that’s in your pantry, a jar of marinara, rotisserie chicken, cheese, and you’re set – nothing too fancy or complicated here and planned leftovers are a bonus!
Table of Contents
Baked chicken ziti is a quick and simple dinner recipe that’s ready from start to finish in about 45 minutes. Ziti pasta is cooked until al dente and then tossed with shredded chicken, marinara sauce, and dried herbs before being layered in a baking dish.
A mixture of Parmesan and shredded mozzarella cheeses cover the top of the chicken ziti bake. The cheese turns golden brown as it bakes and gets slightly crispy at the edges — I love sneaking bites of those crispy bits before my family gets to the table! It reminds me of a chicken Parmesan baked ziti we get at a local restaurant and just love.
I made this baked ziti with chicken as easy and straightforward as possible so you don’t have to rush out to the grocery store to pick up any fancy herbs or veggies for it. However, if you have extra veggies on hand that you want to toss in you’re welcome to steam or saute them before mixing them into the ziti casserole.
Make this chicken baked ziti whenever you need dinner on the table now and need a dish that your whole family will happily gobble up. Depending on the size of your family, you’ll likely have planned leftovers which reheat great in the microwave.
Want More Easy Pasta Bakes? Try These!
This chicken ziti bake is one of many pasta casseroles I already have on my site. They’re so easy (and inexpensive) to make! And most make a big batch which is handy.
Here are other favorites of mine that I think you’ll love: Taco Spaghetti Bake, Baked Chicken Fettuccine Alfredo, Ravioli Lasagna, Chicken Parmesan Casserole, and Cheesy Ground Beef and Pasta Casserole.
Also please check out my Top 5 Casserole Dishes if you’re wondering what cookware I use and love!
Recipe Ingredients
Baked ziti with chicken is an 8-ingredient wonder! I made this baked ziti without ricotta, which I know a lot f pasta casseroles use for richness and creaminess. However, I don’t keep ricotta on hand unless I’m planning on making lasagna and I figured you didn’t either!
Gather the following ingredients:
- Ziti pasta
- Cooked chicken
- Jarred marinara sauce
- Dried oregano
- Shredded mozzarella cheese
- Shredded Parmesan cheese
- Fresh basil
- Red pepper flakes
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Cooked Chicken Options
This ziti casserole calls for pre-cooked chicken that’s been shredded or chopped.
You can either poach chicken yourself and shred it for this recipe or you can buy a rotisserie chicken at the grocery store and shred that. Some stores even sell pre-shredded rotisserie chicken, which is even easier and faster.
You can also chop up leftover baked chicken breasts or whatever remains from your whole roasted chicken dinner from last night. It doesn’t matter if the chicken is seasoned so long as it’s a seasoning you think will pair reasonably well with the marinara sauce and Italian herbs used in this chicken ziti bake recipe.
How to Make Baked Ziti with Chicken
Assembling and baking the ziti casserole with chicken takes no more than 20 minutes, and then your oven does the rest of the work for you! Here’s an overview of the recipe steps:
- Bring a large pot of water to a boil. Add salt to taste. Cook pasta according to the package instructions. Tip – I like to add a drizzle of olive oil to my pasta water to prevent sticking.
- Drain the cooked ziti and return it to the pot. Add bite-size pieces shredded chicken, marinara sauce, and dried oregano. Stir to coat the pasta evenly.
- Turn HALF of the pasta mixture into a 9-inch square baking dish or 2 1/2-quart casserole dish sprayed with non-stick cooking spray. Sprinkle with HALF of the cheese.
- Repeat the layering process using the remaining pasta and remaining cup mozzarella and half cup Parmesan cheese.
- Bake the chicken ziti casserole at 350ºF until the cheese is golden brown and bubbling on top.
- Garnish with fresh basil and red pepper flakes just before serving.
Make-Ahead Instructions
Baked ziti with chicken is a wonderful make-ahead dinner to have on hand for busy weeks. You have two options for making this recipe in advance:
- Refrigerator: Up to 2-3 days in advance: Assemble the ziti casserole as instructed but DO NOT bake it. Cover the pan tightly with plastic wrap or foil and refrigerate. Set it on your counter for 45 minutes or so before you plan to bake it since that casserole dish is very cold after days in the fridge. When ready to bake, remove the plastic wrap or foil and bake at 350ºF for 30 to 35 minutes.
- Freezer: Up to 3 months in advance: This is a trickier option because you need freezer space for a large casserole dish, but if you have it, go for it. Assemble the ziti casserole as instructed using a freezer-safe and oven-safe dish but DO NOT bake it. Cover the pan tightly with a layer of plastic wrap, a layer of foil, label, date, and freeze. When ready to bake, remove the plastic wrap and foil, then bake from frozen at 350ºF for 50 to 60 minutes.
Recipe Tips and Tricks
Don’t overcook the pasta. You want the ziti to be al dente, AKA have a slight chewiness to it. It will soak up some of the marinara sauce as it bakes and will soften further at that stage.
Use rotisserie chicken to save time. Some stores even sell pre-shredded rotisserie chicken, which is a dream come true for cooks like me who want to feed their families homemade meals but don’t have more than an hour each night to get food on the table quickly.
Customize the ingredients. This is a very simple recipe for baked ziti with chicken. I go into more detail later in this post on the recipe variations you can try, but know that this is a VERY flexible recipe that can be customized as you see fit.
Layer the ingredients. I like to add half of the pasta into the baking dish, top it with half the cheese, then add the rest of the pasta and cheese after that. This results in two layers of gooey cheese into the ziti bake (one in the middle and one on the top). So good!
Use freshly shredded cheese, if possible. Pre-shredded cheeses are typically coated in an anti-caking agent and are resistant to melting. Hand shredding the mozzarella and Parm will deliver the gooiest results, but if you only have pre-shredded cheese on hand that’s obviously fine as well.
Recipe FAQs
Yes, simply double the ingredients list and bake the ziti in a 9×13-inch baking dish. Baking time will likely increase by 5 minutes or so, but keep an eye on it and you’ll know based on how the cheese is looking.
Yes! We love this baked ziti with chicken, but you may also use browned Italian sausage, ground beef, ground chicken, ground turkey, or omit the meat entirely like this three cheese baked ziti recipe.
You can poach chicken for this recipe or you can buy a rotisserie chicken at the grocery store and shred that. Leftover baked chicken breasts or the remains of your whole roasted chicken dinner will work too!
No, I do not cover the baked ziti with foil while it bakes. It’s only in the oven for about 20 minutes and the layer of cheese on top protects the pasta underneath from drying out.
Absolutely! Assemble the chicken ziti but do not bake it. From there, you can either refrigerate it or freeze it to bake off later. Please see the section above about making in advance.
Recipe Variations to Try
This is a very flexible recipe that you can customize so many different ways! Try one of the following recipe variations:
- Herbs: Replace the dried oregano with Italian seasoning or another dried herb. No fresh basil? Fresh parsley will work. If you’re a garlic fan, you can also sprinkle in a bit of garlic powder.
- Meat: Swap the chicken with cooked ground beef, ground pork, Italian sausage, or turkey.
- Cheese: You can replace the mozzarella with another cheese like Monterrey Jack or provolone which melt smoothly.
- Pasta: Use another short and sturdy tube pasta, such as rigatoni or penne. Use gluten-free ziti noodles if desired.
- Sauce: Use homemade marinara sauce instead of store-bought. Or replace the marinara with another store-bought pasta sauce like alfredo sauce for a chicken alfredo baked ziti.
- Veggies: Steam or saute any veggies you need to use up and add them into the marinara-ziti mixture. Good options are zucchini, yellow squash, onions, or white mushrooms. I don’t recommend adding raw vegetables to the casserole because they won’t bake through in the 20-minute cooking time.
What to Serve with Baked Chicken Ziti
Storage Instructions
In the Refrigerator: This recipe will keep airtight in the fridge for up to 5 days.
In the Freezer: This recipe will keep airtight in the freezer for up to 3 months.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed. But you can use your oven, whatever is best suited for you.
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Chicken Baked Ziti
Equipment
Ingredients
- 8 ounces dried ziti pasta, or similar shaped pasta such as rigatoni or penne
- 2 cups cooked chicken, shredded or chopped* (see notes)
- 24 ounces marinara sauce
- 1 teaspoon dried oregano, Italian seasoning may be substituted
- 2 cups shredded mozzarella cheese, divided
- ¾ cup grated Parmesan cheese, divided
- 2 tablespoons fresh basil leaves, chopped
- ½ to 1 teaspoon red pepper flakes, optional, or as desired
Instructions
- Preheat oven to 350F and spray a 9×9-inch baking dish or 2 to 2.5-quart casserole dish with cooking spray; set aside.
- Cook the pasta according to package directions to al dente. Tip – While pasta is cooking, shred the chicken to get ahead.
- When the pasta is cooked to al dente, drain it, return it to the pot, add the shredded chicken, marinara, oregano, optional but recommended red pepper flakes, and stir to combine. Tip – Do NOT rinse the pasta as the starch helps it blend and bind with the marinara sauce.
- Turn out HALF this saucy pasta mixture into the prepared baking dish.
- Evenly sprinkle 1 cup mozzarella cheese and 1/2 cup Parmesan cheese over the top.
- Turn out the remaining half of the saucy pasta over the top, and then add the remaining 1 cup mozzarella, and 1/2 cup Parmesan. Tip – If you want to make this in advance, stop now, cover the dish tightly with foil or plastic wrap, and refrigerate for up to 2-3 days. When you're ready to bake, set the casserole dish on your countertop for about 45 minutes so it can come up to nearly room temp before baking, and then bake as directed. You can also freeze this for up to 3 months prior to baking, thaw, and bake as directed. However, most people will not have space for a large baking dish in their freezer.
- Bake uncovered for about 20 to 25 minutes, or until the cheese is as golden browned on top as desired. Tip – I suggest baking on the middle oven rack and rotating the baking dish once midway through baking for even browning.
- Storage – Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. I store all leftovers in individual serving size microwave-safe containers and reheat in the microwave for about 30 seconds.
Notes
- 1. You can either poach chicken yourself and shred it.
- 2. You can buy a rotisserie chicken and shred that. Some stores even sell pre-shredded rotisserie chicken, which is even easier and faster.
- 3. You can also chop leftover baked chicken breasts or whatever remains from a whole roasted chicken. It doesn’t matter if the chicken is seasoned, so long as it’s a seasoning you think will pair reasonably well with the marinara sauce and Italian herbs used in this chicken ziti bake recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love this recipe!