Best Chicken Baked Ziti Recipes

CHICKEN PARMESAN BAKED ZITI RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Boil pasta for 10 minutes, then drain.
• Dice chicken breasts and cook thoroughly. Add tomato sauce, then add cooked pasta and mix until the pasta is coated with sauce.
• Pour half of the pasta into a greased 11x7-inch (27x17 cm) or 9x13 inch (22x33 cm) baking dish. Sprinkle evenly with 1 cup (100 G) of mozzarella cheese, ½ cup (55 G) of parmesan, ⅛th cup of basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining cheese and basil.
• Bake for 20 minutes, remove and sprinkle immediately with additional Parmesan cheese and fresh basil.
• Enjoy!

CHICKEN BAKED ZITI

Steps:

• Preheat oven to 350°F.
• Boil pasta until cooked all the way through.
• Drain, and pour into a 13x9-inch baking dish.
• Cut chicken strips into bite size pieces.
• Add to pasta.
• Pour sauce and half of the cheese over the pasta.
• Stir until well mixed.
• Sprinkle remaining cheese over the top, and bake for 25-30 minutes until cheese starts to brown.

BAKED CHICKEN WITH PROVOLONE AND ZITI

Steps:

• 1. Spray baking pan with a non-stick spray. Put the chicken breasts in a baking pan. Sprinkle herbs on top of chicken breasts. Bake uncovered at 350 for 1 hour.
• 2. When the chicken is close to being done, heat the sauce in a medium saucepan.
• 3. Cook ziti according to directions on the box.
• 4. Once the ziti is cooked and drained, return to the pot and put a pat of butter in it. Mix well.
• 5. Pour buttered pasta into a baking dish.
• 6. When the chicken is finished baking, put it on top of the ziti and sprinkle it with Parmesan cheese.
• 7. Pour the sauce on top of the chicken and pasta.
• 8. Placed sliced cheese on top of chicken.
• 9. Put under the broiler until the cheese is melted and bubbly.

BAKED ZITI ALFREDO WITH CAJUN CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
• While the pasta is cooking, heat oil in a large skillet over medium to medium-high heat. Add chicken, Cajun seasoning, and salt. Saute until chicken is cooked through and beginning to caramelize, about 10 minutes. Add bell peppers, onion, and 1/2 of the garlic; cook until tender, 5 to 7 minutes. Add tomatoes and bring to a simmer.
• Meanwhile, melt butter in a saucepan over medium heat. Add remaining garlic and saute until fragrant, about 1 minute. Add flour; cook and stir for 1 minute. Slowly whisk in 1 1/2 cups milk and bring to a gentle boil. Stir in 1/2 cup Parmesan cheese, salt, and pepper. Add more Parmesan to thicken or more milk to thin to your liking.
• Add cooked pasta to the chicken mixture; toss to coat. Transfer to a deep casserole dish. Pour cheese sauce over the pasta mixture and top with mozzarella cheese.
• Bake in the preheated oven until the top is golden and bubbly, about 15 minutes.

BUFFALO CHICKEN BAKED ZITI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• While the ziti is cooking, melt butter in a cast iron skillet over medium heat. Add garlic and cook until golden, about 2 minutes. Add flour and whisk to combine; cook for 1 minute. Add heavy cream and whisk until no clumps remain; bring to a simmer. Be careful not to curdle the cream--adjust temperature if necessary; simmer until thickened, about 2 minutes.
• Add cream cheese; break up with a wooden spoon until combined and melted. Stir in Buffalo sauce and ranch seasoning until combined.
• Drain ziti and add to the skillet with shredded chicken; stir until coated. Top with Cheddar cheese.
• Bake in the preheated oven until Cheddar is melted and golden, 15 to 20 minutes. Garnish with green onions and serve.

JALAPENO POPPER CHICKEN BAKED ZITI

Steps:

• Combine chicken breasts, chicken broth, salt, pepper, onion flakes, oregano, and garlic for shredded chicken in a medium slow cooker, making sure chicken is completely covered by broth.
• Cook until chicken is no longer pink in the center, on Low for 5 to 6 hours or on High for 3 to 4 hours.
• Thirty minutes before chicken is finished cooking, preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
• While ziti is cooking, prepare filling: fry bacon, jalapenos, and onion in a small skillet over medium-high heat until onions are tender and bacon is browned, 5 to 7 minutes. Remove from the heat and transfer to a small mixing bowl with cream cheese, mozzarella, Parmesan, and mayonnaise; mix until well combined.
• Remove chicken from the slow cooker and place into a large bowl; use 2 forks to shred chicken into small pieces. Add cooked ziti and Alfredo sauce; mix well.
• Pour 1/2 of the chicken-ziti mixture into the prepared baking dish and sprinkle pepper Jack cheese in an even layer over top. Spread jalapeno popper filling evenly across the dish. Pour remaining chicken-ziti mixture into the dish, and sprinkle 1/2 cup mozzarella over top.
• Mix crushed crackers, Parmesan cheese, and butter for topping together in a small bowl; sprinkle over the pasta dish.
• Bake in the preheated oven until cheese is melted and just barely starts to turn golden, 25 to 30 minutes. Remove from the oven and serve immediately.

CHICKEN PARM BAKED ZITI CASSEROLE

Steps:

• 1. Boil ziti until al dente; set aside.
• 2. Preheat oven to 350'F.
• 3. Mix bread crumbs, parmesan cheese, garlic salt, garlic powder, and pepper into plastic bag. In a small bowl, mix egg and milk.
• 4. Cut chicken tenders into bite-size cubes. Dip chicken cubes in egg/milk mixture, a few at a time. Place in plastic bag with bread crumb mixture and gently shake until covered.
• 5. Heat olive oil over medium heat. Pan fry chicken pieces until browned, smaller pieces take less time. When chicken is done, remove from heat and let sit on a paper towel.
• 6. When ziti is done cooking, drain and pour into greased (Pam) 9x14 pan. Pour spaghetti sauce over pasta, and sprinkle with 1/2 cup parmesan cheese.
• 7. Arrange chicken in single layer over pasta. Sprinkle mozzarella cheese over chicken, and bake in 350'F. oven for 25 minutes or until heated through and cheese is melted. Makes 8 servings.

CHICKEN PARMESAN BAKED ZITI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook ziti in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain.
• While pasta cooks, melt butter in a large skillet over medium heat. Add chicken and season with salt and pepper. Cook and stir until chicken is browned and no longer pink in the center, 5 to 7 minutes.
• Combine pasta, pasta sauce, and chicken in a large dish. Spread 1/4 of pasta mixture in each 9x13-inch dish. Top each with 2 cups (8 ounces) of mozzarella cheese and 1/2 cup Pecorino Romano cheese. Repeat with another layer of pasta and cheeses.
• Bake in the preheated oven until hot and bubbly, about 25 minutes.

CHICKEN ALFREDO BAKED ZITI RECIPE - (4.1/5)

Steps:

• 1.Preheat oven to 375 degrees F. 2.Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated. 3.Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese. 4.Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired. To Make The Alfredo Sauce: 1.Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally. 2.Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

HARVEST CHICKEN ALFREDO-BAKED ZITI

Steps:

• Heat oven to 400ºF.
• Add pasta to large pan of boiling water; cook 8 to 10 min. or just until pasta is tender, adding squash to the boiling water for the last 6 min.
• Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. or until no longer pink, stirring frequently. Remove chicken from skillet; drain. Reserve for later use.
• Heat 2 Tbsp. of the remaining dressing in same skillet. Add onions and peppers; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add kale, cook 2 min., stirring occasionally. Add garlic; cook and stir 30 sec.
• Drain pasta mixture; return to pan. Add pasta sauce, milk, Italian seasoning, crushed red pepper, kale mixture and chicken; mix lightly. Cook on low heat 1 min. or until heated through, stirring frequently.
• Spoon half the pasta mixture into 8-inch square baking dish sprayed with cooking spray; top with half the cheese. Repeat layers. Sprinkle with bread crumbs; drizzle with remaining dressing. Cover.
• Bake 15 min. or until heated through, uncovering for the last 5 min.

BAKED CHICKEN AND PORTOBELLO ZITI

Steps:

• 1. Divide the chopped onions into two equal portions and set one aside. Add the other to a large skillet, and saute with the garlic in olive oil for about 10 minutes or until golden. 2. Smash the whole peeled tomatoes with your fingers and add to the pan along with the diced tomatoes, basil, sugar, salt and pepper. Cover and simmer 20 minutes, stirring occasionally. 3. Bring 5 quarts of lightly salted water to a boil. Add ziti pasta, and cook for 8 minutes. The pasta should be al dente. Drain. 4. In a large skillet, saute chopped onion for about 5 minutes or until slightly golden. Add chicken cubes and continue to saute over medium heat until all edges of the chicken appear cooked. It is not necessary to fully cook the chicken at this time since it will cook in the oven. 5. Add spaghetti sauce and mushrooms. Simmer for 15 minutes. 6. Preheat the oven to 350 degrees. Liberally grease a 9x13 inch baking dish (prefer butter). Place half of the ziti on the bottom of the dish. Then, evenly cover the ziti with the provolone cheese slices. Evenly spread the sour cream on top of the provolone. Spoon out half of the prepared sauce on top of the sour cream and spread evenly. Layer on the remaining ziti. Evenly sprinkle the mozzarella cheese over the ziti and spoon on the remaining sauce mixture. Top evenly with grated Parmesan cheese. 7. Place in the oven on the center rack and bake for 30 minutes.

BUFFALO CHICKEN BAKED ZITI RECIPE - (4.3/5)

Steps:

• To cook shredded buffalo chicken, put frozen chicken in slow cooker and pour in the buffalo wing sauce. Sprinkle ranch dip mix on top and add butter. Cook on low for 9 hours. Use a spaghetti spoon or fork to shred the chicken-it should fall apart with very little effort. Preheat oven to 350 degrees F. Cook rigatoni pasta according to package directions. Lightly coat a casserole dish with cooking spray. In a large bowl mix shredded buffalo chicken, ricotta, ranch dressing, and rigatoni, and pour into casserole dish. Top with smoked fontina. Place in oven and set timer for 25 mins. After 25 mins, broil for 2 to 3 minutes or until cheese is slightly browned. Serve.

BAKED CHICKEN AND ZITI

Steps:

• Spray a large nonstick skillet with Pam; heat.
• Add the chicken and cook, turning as needed, until lightly browned, 5-6 minutes.
• Transfer to a plate.
• Preheat the oven to 375.
• Spray the same skillet with more Pam.
• Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
• Add the tomatoes, Italian seasoning and pepper; bring to a boil.
• Reduce the heat and simmer, uncovered, stirring as needed, until the mixture is thickened slightly, 8-10 minutes.
• Meanwhile, cook the ziti according to package directions.
• Drain and mix with the ricotta cheese.
• Pour half of the tomato mixture into a 13x9" baking pan, layer with the ziti mixture, the chicken and the remaining tomato mixture.
• Sprinkle with the cheeses.
• Bake until hot and bubbling and the cheese is melted, 15-20 minutes.

CHICKEN PARMESAN BAKED ZITI RECIPE - (4.2/5)

Steps:

• Preheat oven to 375°F. Cook the pasta al dente according to package instructions. Drain and return pasta to the stockpot, then add chicken and tomato sauce. Gently toss to combine until the pasta is evenly coated. Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese, half of the Parmesan cheese and half of the basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of mozzarella cheese. Bake for 20 to 25 minutes until the cheese is melted and just barely starts to turn golden on top. Remove and sprinkle immediately with the remaining Parmesan cheese and fresh basil. Serve warm.

BUFFALO CHICKEN BAKED ZITI

Steps:

• Preheat the oven to 350.
• Cook the ziti according to the package instructions until al dente. Drain and set aside the pasta.
• In a large skillet over medium heat melt the butter. Add the flour and whisk together with the butter. Add milk and whisk until combined and no clumps remain. Simmer until the sauce becomes thick, about 3 - 4 minutes.
• Add the cream cheese to the skillet and stir it into the mixture. You may need to use a spoon or spatula to break up your cream cheese.
• Add the ranch seasoning and hot sauce to the skillet and stir.
• Mix the chicken and then the noodles into the sauce in the skillet. Stir until coated.
• Pour the mixture into a 9 x 13" baking dish. Sprinkle cheese on top.
• Bake for 15 - 20 minutes, until the cheese is melted and lightly golden brown. Serve immediately and optionally top with parsley.