Baked Ziti with Chicken Recipe: The Ultimate Comfort Food

Pasta lovers, rejoice! Prepare yourself for the most comforting, cheesy, and downright delicious baked ziti you’ve ever tasted. Perfectly cooked pasta, tender chicken, and a rich tomato sauce come together in this crowd-pleasing dish that will have everyone asking for seconds.

Why This Recipe Works

• The combination of ricotta, mozzarella, and Parmesan creates a triple-cheese layer that melts into gooey perfection, ensuring every bite is packed with creamy, cheesy goodness.
• Using boneless, skinless chicken thighs instead of breasts keeps the meat incredibly moist and flavorful throughout the baking process, preventing dryness that can ruin a good casserole.
• Pre-cooking the ziti just shy of al dente allows it to absorb the sauce while baking without turning mushy, giving you that perfect pasta texture that holds its shape beautifully.
• The addition of fresh basil and a touch of red pepper flakes adds depth and a subtle kick that elevates the entire dish beyond your average baked pasta.
• Layering the ingredients rather than mixing everything together creates distinct textural contrasts between the creamy cheese layers, saucy pasta, and crispy golden top.

Ingredients

• 1 pound ziti pasta
• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 2 teaspoons salt, divided
• 1 teaspoon black pepper
• 2 cups whole milk ricotta cheese
• 1 large egg
• 1/4 cup fresh basil, chopped
• 3 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• Fresh basil leaves for garnish

Equipment Needed

• Large pot for boiling pasta
• Large skillet or Dutch oven
• 9×13 inch baking dish
• Mixing bowls
• Wooden spoon
• Colander
• Measuring cups and spoons
• Chef’s knife
• Cutting board

Instructions

Prepare the Pasta and Chicken

Bring a large pot of generously salted water to a rolling boil. Add the ziti pasta and cook for exactly 7 minutes, which will leave it slightly underdone (al dente) since it will continue cooking in the oven. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with 1 teaspoon salt and black pepper, then add to the hot skillet. Cook for 6-8 minutes, turning occasionally, until the chicken develops a golden-brown crust on all sides and reaches an internal temperature of 165°F. The chicken should not be fully cooked through at this stage as it will finish in the oven. Drain the pasta and set aside, reserving about 1 cup of pasta water for later use if needed.

Create the Flavor Base

Reduce the skillet heat to medium and add the diced onion to the same pan you cooked the chicken in, scraping up any browned bits from the bottom. Cook the onions for 5-7 minutes until they become translucent and slightly golden around the edges. Add the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it. The garlic should release its aroma but not turn brown. Stir in the crushed tomatoes, tomato sauce, dried oregano, dried basil, red pepper flakes, remaining 1 teaspoon salt, and any accumulated juices from the chicken. Bring the sauce to a gentle simmer, then reduce heat to low and let it bubble softly for 10 minutes to allow the flavors to meld together beautifully.

Mix the Cheese Layer

In a medium mixing bowl, combine the whole milk ricotta cheese, egg, chopped fresh basil, 1 cup of the shredded mozzarella, and 1/2 cup of the grated Parmesan cheese. Use a fork or whisk to blend everything together until smooth and well incorporated. The egg acts as a binder that will help the cheese mixture hold its structure during baking rather than turning watery. Taste the mixture and adjust seasoning if needed, though remember the sauce and other components are already seasoned. This creamy cheese layer will create that signature baked ziti texture that makes the dish so irresistible when it comes out of the oven bubbling and golden.

Assemble the Casserole

Preheat your oven to 375°F. In the large skillet with your tomato sauce, add the cooked ziti pasta and browned chicken pieces, stirring gently to combine everything evenly. If the mixture seems too thick, add a splash of the reserved pasta water to loosen it up. Transfer half of the pasta mixture to your 9×13 inch baking dish, spreading it into an even layer. Dollop spoonfuls of the ricotta mixture over the pasta layer, then use the back of your spoon to spread it gently without mixing it into the pasta. Top with the remaining pasta mixture, then sprinkle the remaining 2 cups mozzarella and 1/2 cup Parmesan evenly over the top.

Bake to Perfection

Place the baking dish in the preheated oven and bake for 25-30 minutes. After 20 minutes, check the casserole – the cheese should be melted and starting to bubble around the edges. If you want a more golden top, switch your oven to broil for the final 2-3 minutes, but watch carefully to prevent burning. The casserole is done when the cheese is completely melted, the sauce is bubbling vigorously around the edges, and the top has developed those beautiful golden-brown spots that signal perfect baked pasta. Let the baked ziti rest for 10-15 minutes before serving – this allows the layers to set slightly so you get clean slices rather than a saucy mess.

Tips and Tricks

For the absolute best baked ziti, consider using freshly grated cheeses rather than pre-shredded varieties. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as smoothly and evenly as cheese you grate yourself. The extra few minutes of grating will make a noticeable difference in the final texture and creaminess of your dish. When cooking your pasta, make sure to salt the water generously – it should taste like seawater, as this is your only chance to season the pasta itself from the inside out. The salt penetrates the pasta as it cooks, creating a much more flavorful base for your casserole.

If you’re making this ahead of time, you can assemble the entire casserole up to the baking step, cover it tightly with plastic wrap or aluminum foil, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the cooking time since it will be going into the oven cold. For freezing, assemble completely but do not bake, wrap tightly in both plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. Leftovers reheat beautifully in the oven at 350°F for 15-20 minutes or in the microwave with a damp paper towel over the top to prevent drying out.

The type of baking dish you use can affect your results. Glass or ceramic dishes will give you a crisper bottom and sides, while metal pans may cook the edges more quickly. If using a metal pan, you might want to reduce the oven temperature by 25 degrees to prevent over-browning. For extra insurance against sticking, you can grease your baking dish with a thin layer of olive oil or cooking spray before assembling. If you find your cheese is browning too quickly during baking, simply tent the dish with foil for the remaining cooking time to protect the top while allowing the interior to continue cooking through.

Don’t skip the resting time after baking! This crucial step allows the cheeses to set slightly and the sauce to thicken, making serving much cleaner and the flavors more developed. If you cut into it immediately, you’ll have a soupy mess rather than distinct layers. For an extra flavor boost, try adding a tablespoon of tomato paste when cooking your onions – it will deepen the tomato flavor and add richness to your sauce. Finally, if you’re serving this for guests, consider baking individual portions in ramekins for an elegant presentation that ensures everyone gets those coveted crispy edges.

Recipe Variations

• For a vegetarian version, simply omit the chicken and add sautéed mushrooms, zucchini, and bell peppers. Cook the vegetables until tender before adding to the sauce, and consider adding a cup of cooked lentils or chickpeas for protein. The mushrooms will provide a meaty texture that mimics chicken, while the additional vegetables add color and nutrition without compromising the classic baked ziti experience.
• Transform this into a spicy arrabbiata style by increasing the red pepper flakes to 1 tablespoon and adding 1-2 chopped jalapeños (seeds removed for less heat) when cooking the onions. You can also stir in 1/4 cup of chopped pepperoncini for a tangy kick. For true heat lovers, add a teaspoon of cayenne pepper to the cheese mixture and top with sliced pepper jack cheese instead of mozzarella for maximum spice impact.
• Create a white sauce version by replacing the tomato sauce with a homemade Alfredo sauce. Make a roux with 4 tablespoons butter and 1/4 cup flour, whisk in 3 cups whole milk until thickened, then stir in 1 cup grated Parmesan. Omit the crushed tomatoes and tomato sauce, and consider adding sautéed spinach and sun-dried tomatoes for color and flavor contrast against the creamy white sauce.
• For an Italian sausage twist, replace the chicken with 1.5 pounds of sweet or hot Italian sausage removed from its casing. Brown the sausage thoroughly, breaking it into small pieces as it cooks, and drain excess fat before proceeding with the recipe. The sausage will infuse the entire dish with its distinctive fennel and garlic flavors, creating a heartier, more robust version that’s perfect for cold weather comfort food.
• Try a four-cheese extravaganza by adding 1 cup of shredded provolone and 1/2 cup of gorgonzola crumbles to the cheese mixture. The provolone adds excellent melting qualities while the gorgonzola provides a sharp, tangy contrast to the other cheeses. For the ultimate luxury version, replace the ricotta with fresh buffalo mozzarella torn into pieces and add thin slices of fresh mozzarella between the layers.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Absolutely, but you’ll need to adjust your cooking technique to prevent dryness. Chicken breasts cook faster and have less fat than thighs, so reduce the initial browning time to 4-5 minutes maximum, just until lightly golden. I recommend cutting breast meat into slightly larger pieces (1.5 inches) to help them retain moisture during baking. You might also want to add an extra 1/4 cup of tomato sauce to the mixture to provide additional liquid that will keep the leaner breast meat tender throughout the baking process.

How do I know when the baked ziti is done?

The visual cues are your best indicators: look for vigorous bubbling around the edges of the baking dish, completely melted cheese that’s developed golden-brown spots, and sauce that’s visibly thickened. If you insert a knife into the center, it should come out hot to the touch. The internal temperature should reach at least 165°F if measured with an instant-read thermometer. Remember that the casserole will continue to cook slightly after removal from the oven, so it’s better to slightly under-bake than over-bake, as overcooking can cause the pasta to become mushy and the cheese to separate.

Can I make this gluten-free?

Yes, with a few simple substitutions. Use your favorite gluten-free ziti or penne pasta, but be aware that gluten-free pasta often requires different cooking times and techniques. Cook it for 2-3 minutes less than package directions since it will continue cooking in the oven. Also check that your tomato products are gluten-free (most are, but some brands may include additives). For the cheese mixture, ensure your Parmesan is gluten-free (some pre-shredded varieties may contain anti-caking agents with gluten). The result will be slightly different in texture but equally delicious.

How long will leftovers keep?

Properly stored in an airtight container in the refrigerator, baked ziti will keep for 3-4 days. The flavors actually improve after a day as the pasta continues to absorb the sauce. For freezing, portion into freezer-safe containers and it will maintain quality for 2-3 months. When reheating, add a tablespoon of water or milk to help restore moisture, and cover with foil if using the oven to prevent drying out. Avoid repeatedly reheating and cooling the same portion, as this can affect both texture and food safety.

What can I serve with baked ziti?

This rich dish pairs beautifully with simple, fresh accompaniments that provide contrast. A crisp green salad with a tangy vinaigrette helps cut through the richness, while garlic bread or crusty Italian bread is perfect for soaking up any extra sauce. For vegetables, roasted broccoli, asparagus, or a simple sautéed spinach provide color and nutrition without competing with the main dish. If serving for a special occasion, start with a light antipasto platter and finish with a refreshing lemon sorbet or tiramisu for dessert.

Summary

This baked ziti with chicken combines tender pasta, juicy chicken, and three cheeses for the ultimate comfort food. Perfect for family dinners or entertaining, it’s make-ahead friendly and endlessly customizable. Your new go-to pasta bake!