There’s just something about a bubbling, cheesy Italian bake that instantly makes a house feel like home, isn’t there? Forget fussy layered lasagna; today, we’re talking about the ultimate weeknight hero. This Baked Chicken Ziti Casserole is hearty, satisfying, dependable, and it’s officially family-approved.
As a Family Cooking Specialist, I’m all about recipes that deliver big flavor without demanding hours in the kitchen, and this ziti is exactly that. It’s the kind of dish I grew up with—simple ingredients layered beautifully to create something warm and comforting, perfect for feeding a hungry crowd or just wrapping up leftovers for lunch the next day. Trust me, once you pull this golden masterpiece out of the oven, you’ll see why it’s become one of our go-to comfort meals. It’s fantastic for a low-effort dinner or when you need an easy dish to take to a friend.
If you loved the way we tackled that Philly Cheesesteak Pasta the other week, you’re going to adore this one. It’s pure, cheesy goodness that reheats like a dream!
Why This Baked Chicken Ziti Casserole Is a Family Favorite
When I look for a great easy casserole dish, it has to tick a few boxes, and this Baked Chicken Ziti Casserole checks them all. Honestly, it’s the kind of food that feels like a warm hug after a long Tuesday.
Here is why it always makes the rotation:
- It uses simple ingredients for a big payoff—nothing fancy needed!
- It’s incredibly easy to assemble; the layering is the fun, quick part.
- It’s fantastic straight from the fridge to the oven—perfect for make-ahead planning.
- The cheesy crust and tender chicken always please absolutely everyone at the table.
Ingredients for the Perfect Baked Chicken Ziti Casserole
Getting your setup ready is half the battle with any great chicken casserole for dinner, and this one is no exception! Because we are using some wonderful packaged shortcuts, prep is actually super fast. I always lay everything out—what I call *mise en place*—before I even start heating the oil. It just keeps things smooth.
To build this amazing Baked Chicken Ziti Casserole, you’ll need:
- A bit of olive oil for sautéing.
- One medium yellow onion, which needs to be chopped up nicely.
- Garlic, minced—don’t be shy here!
- One can of whole peeled plum tomatoes AND one can of crushed tomatoes for that deep flavor.
- Salt, black pepper, and just a pinch of crushed red pepper flakes to wake it up.
- Ziti pasta, uncooked—we cook this until it’s just barely done.
- Shredded rotisserie chicken—that’s the weeknight secret weapon!
- Some fresh basil leaves, chopped.
- Cooking spray for making sure nothing sticks.
- Grated Parmesan cheese.
- Shredded low-moisture whole-milk mozzarella cheese.
Ingredient Notes and Substitutions for Baked Chicken Ziti Casserole
If you don’t have a rotisserie chicken handy for your Baked Chicken Ziti Casserole, just use about two cups of your own cooked, shredded chicken breast. It works perfectly! Now, for the cheese, please, please use whole-milk mozzarella; the low-moisture kind melts so much better for that beautiful, stringy pull we want. Skip the pre-shredded stuff if you can, by the way—it melts smoother when you shred it yourself!
Essential Equipment for Making Baked Chicken Ziti Casserole
You don’t need a million gadgets for this, thankfully! Keeping things straightforward makes cleanup a breeze after a hearty meal like this easy chicken breast recipe. I always try to use one pot and one skillet if I can, though for this one, we need the baking dish handy.
Go ahead and grab these items before you start cooking:
- A large skillet big enough to hold your sauce base.
- A big pot for boiling that ziti pasta properly.
- A 13- x 9-inch baking dish—this is the standard size that gives you those perfect cheesy edges!
- A sturdy wooden spoon and some measuring cups.
Step-by-Step Instructions for Baked Chicken Ziti Casserole
Okay, here is where the magic really happens. I always tell folks that baking is just cooking with patience! We’re going to move fast when we need to, but we’ll let the sauce simmer because flavor doesn’t like to be rushed. Make sure your oven is warming up to 375°F while you get those first few steps done. You don’t want to forget that preheating step!
When you taste your sauce before you move on to the pasta, give it a really good taste check. Does it need more salt? A little more kick from those red pepper flakes? Don’t be afraid to adjust it until it tastes exactly how you want your final Baked Chicken Ziti Casserole to taste.
Preparing the Rich Tomato Sauce Base
Start by tossing that chopped onion into the hot olive oil until it softens up and gets a little bit see-through. Then, add your minced garlic—but watch it closely! Garlic burns fast, so once you smell it, that minute is up. Now, pour in both types of tomatoes. Let this simmer away, stirring occasionally, until it looks thicker. We want it saucy, not watery, because the pasta will soak up liquid later.
Assembling Your Baked Chicken Ziti Casserole Layers
Get that ziti going in salted water, but pull it out when it’s still firm—we call that *al dente*. Nobody likes mushy pasta in their quick chicken casserole! Drain it well and get it back into the pot. Now, pour that amazing sauce, along with your shredded chicken and beautiful fresh basil, right over the top. Stir it gently. Then, hit your sprayed baking dish!
Layering is key for the best Baked Chicken Ziti Casserole. Put half the mix down, then sprinkle one-third of your Parmesan and one full cup of mozzarella evenly over that layer. Pour the rest of the ziti mix on top, and then finish with the remaining cheese. Try to spread that cheese right to the edges so you get those golden-brown, bubbly crusts everywhere!
Tips for the Best Baked Chicken Ziti Casserole Results
I always say that knowing how to prepare a dish ahead of time is the secret MVP move for any busy cook! If you’re making this Baked Chicken Ziti Casserole for a party or just want dinner ready by 5 PM, you can definitely assemble the whole thing—sauce, pasta, chicken, and all—cover it tightly, and pop it in the fridge for up to a full day. Just remember, when you bake it straight from the cold, you’ll need to add about 10 to 15 extra minutes in the oven. That little extra time ensures everything heats through properly!
If you are aiming for that ultimate, melt-in-your-mouth creamy texture you see in some of the best chicken breast dinner ideas, I have one special trick. Stir in about half a cup of whole-milk ricotta cheese right along with your sauce and chicken before you start layering. It just dissolves into the sauce as it bakes, giving you that luxurious creaminess without needing a whole separate cream sauce. It really elevates this simple Baked Chicken Ziti Casserole to million-dollar status!
Storing and Reheating Your Chicken Casseroles For Dinner
One of the best parts about making a big batch of this Baked Chicken Ziti Casserole is having leftovers! If you don’t devour it all the first night (which is hard, I know), just cover your baking dish tightly with foil or transfer portions into an airtight container. It stays great in the fridge for about three to four days. This is why reminding you about the make-ahead assembly is so handy!
When you’re ready to enjoy those easy chicken breast recipes leftovers, just pop a portion in the microwave for a minute or two, or cover the whole dish loosely with foil and pop it back in the oven at 350°F until it’s nice and hot all the way through. You might need to add a tiny splash of water or broth to keep things super moist if you reheat it in the oven!
Serving Suggestions for This Italian Baked Pasta
When you pull this glorious Baked Chicken Ziti Casserole out of the oven, it’s a meal all on its own, but every great Italian dish begs for a sidekick, doesn’t it? Since the casserole is already so rich with pasta, sauce, and cheese, I keep the sides light and fresh to balance everything out. A simple, crisp green salad tossed with a tangy vinaigrette is my absolute favorite pairing; it cuts right through that cheesy goodness perfectly.
If you need something a little warmer, you can’t really go wrong with some crusty bread for dipping up any extra sauce left on your plate. A little homemade garlic bread would be amazing, or maybe even quickly tossed maple-glazed Brussels sprouts if you’re looking for a nice vegetable contrast!
Frequently Asked Questions About Baked Chicken Ziti Casserole
I get so many questions about this recipe, especially around making it work for different family needs. It’s designed to be so flexible! Whether you’re looking for ways to make your healthy casserole recipe even lighter or adjust the texture of your Baked Chicken Ziti Casserole, I’ve got you covered.
Can I make this a creamy chicken ziti casserole without ricotta?
Absolutely! If you want a creamy chicken ziti casserole without the ricotta, just stir in about half a cup of heavy cream right when you mix your sauce and chicken. It makes the whole Baked Chicken Ziti Casserole wonderfully rich without changing the layering process.
What is the best way to shred the chicken for this recipe?
If I’m dealing with cooked chicken breasts, my favorite way is to toss them in my stand mixer with the paddle attachment. Turn it on low for about 30 seconds, and boom—perfectly shredded chicken! If I don’t want to get the mixer dirty, two forks work just fine, too.
It’s worth noting that while this Baked Chicken Ziti Casserole is hearty, you can lighten it up by draining off excess fat from the meat and using lighter cheeses if you are aiming for a less indulgent meal. But honestly, using the full-fat mozzarella is what gives us those unforgettable golden spots!
Estimated Nutritional Profile of Baked Chicken Ziti Casserole
Now look, when you’re making a hearty, cheesy, fantastic Baked Chicken Ziti Casserole like this, we know it’s comfort food, not a salad base! The numbers below are just estimates based on our standard recipe, so they can shift a little depending on what brand of cheese you splurge on. If you’re looking for ways to keep the calories down in your high-protein recipes, remember that using extra lean chicken breast and slightly less mozzarella can help!
Here is the breakdown for one serving:
- Calories: 550
- Fat: 25g (with 12g saturated fat)
- Carbohydrates: 55g
- Protein: 35g
- Sugar: 10g
- Sodium: 750mg
Share Your Experience with This Chicken Pasta Casserole Recipe
I truly hope this Baked Chicken Ziti Casserole brings as much warmth to your table as it does mine. Now that you’ve tried it, please come back and let me know how it went! Did you add a little extra basil? Did you try the ricotta trick? Rate the recipe and share your photos in the comments below—I absolutely love seeing your results!
If you enjoyed this simple, satisfying meal, you can see more family-tested classics from me over on Sophia’s author page. Happy cooking!
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Baked Chicken Ziti Casserole
- Total Time: 55 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty, satisfying Italian-inspired bake featuring ziti pasta, shredded chicken, rich tomato sauce, and melted mozzarella and Parmesan cheese. This dish is simple to prepare for a weeknight dinner or a gathering.
Ingredients
- Olive oil
- 1 Yellow onion, chopped
- Garlic, minced
- 1 can Canned whole peeled plum tomatoes
- 1 can Canned crushed tomatoes
- Kosher salt, to taste
- Pepper, to taste
- Crushed red pepper, to taste
- Ziti pasta, uncooked
- Shredded rotisserie chicken
- Fresh basil leaves
- Cooking spray
- Parmesan cheese, grated
- Shredded low-moisture whole-milk mozzarella cheese
Instructions
- Heat olive oil in a large skillet. Add the onion and cook, stirring, until translucent. Add the garlic and cook for 1 minute.
- Add both types of tomatoes, salt, pepper, and red pepper to the skillet. Bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens.
- Bring a large pot of salted water to a boil. Add the ziti pasta and cook until it is just al dente. Drain the pasta and return it to the pot.
- Preheat your oven to 375°F. Stir the tomato sauce mixture, shredded chicken, and basil into the cooked ziti.
- Pour half of the ziti mixture into a 13- x 9-inch baking dish coated with cooking spray. Top this layer with 1/3 cup of Parmesan cheese and 1 cup of mozzarella cheese. Add the remaining ziti mixture on top, followed by the remaining Parmesan and mozzarella cheeses.
- Bake until the cheese is melted and bubbly. Remove the casserole from the oven and let it rest for 10 minutes before serving. Garnish with fresh basil.
Notes
- This casserole is good for making ahead of time; assemble it completely, cover it, and refrigerate it up to one day before baking. Add a few extra minutes to the baking time if baking straight from the refrigerator.
- You can substitute the rotisserie chicken with 2 cups of cooked, shredded chicken breast.
- For a creamier texture, stir in 1/2 cup of ricotta cheese with the tomato sauce and chicken mixture before layering in the baking dish.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10
- Sodium: 750
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 4
- Protein: 35
- Cholesterol: 90
Keywords: Baked Chicken Ziti Casserole, chicken ziti bake, chicken pasta casserole recipe, easy chicken casserole, Italian baked pasta, weeknight dinner