Indulge in the rich, savory flavors of our Baked Ziti with Chicken, a creamy and cheesy pasta dish that reimagines the beloved chicken cheesesteak in a comforting casserole form. This delightful recipe combines tender ziti pasta, perfectly seasoned chicken, vibrant sautéed peppers and onions, all smothered in a luxurious Provolone cheese sauce. It’s an unforgettable meal that promises to become a new family favorite.

If you’re in the mood for a classic tomato-based sauce, don’t miss my original Baked Ziti recipe for a different, yet equally delicious, pasta experience!

Baked Ziti With Chicken: A Cheesy Chicken Cheesesteak Inspired Casserole

This exceptional Baked Ziti with Chicken recipe draws inspiration from Lauren Grier’s fantastic cookbook, Modern Comfort Food. Her approach to hearty, homemade meals without relying on processed ingredients like canned soups is truly inspiring. Lauren’s original recipe is a testament to how comfort food can still taste incredibly fresh and vibrant, and we’ve adapted it slightly to share with you an even more indulgent version.

What sets this casserole apart is its irresistible combination of flavors and textures. Imagine the savory goodness of a classic Philly chicken cheesesteak – the tender, well-seasoned chicken, the sweet and crisp sautéed peppers and onions, and the glorious meltiness of Provolone cheese. Now, envision all those elements woven into a comforting pasta bake. That’s exactly what this dish delivers! It’s deeply flavorful, wonderfully cheesy, and offers a satisfying mix of al dente pasta with perfectly cooked vegetables and chicken. Every spoonful is a journey through layers of delightful tastes and textures, making it a guaranteed crowd-pleaser for any meal.

Building Layers of Flavor: Chicken, Vegetables, and Cheesy Sauce

This recipe is thoughtfully structured into four main components, each contributing to the overall deliciousness: 1. perfectly cooked pasta, 2. tender sautéed vegetables, 3. succulent seasoned chicken, and 4. a rich, cheesy cream sauce. The magic truly happens through a technique known as “flavor layering.”

While the ziti pasta boils separately to achieve its ideal texture, we leverage a single large pan for cooking the vegetables, chicken, and sauce in succession. This is not just a convenience; it’s a critical step in building incredible depth of flavor. As you sauté the vegetables, then cook the chicken, the fond (the browned bits and caramelized drippings) that forms at the bottom of the pan is a treasure trove of taste. When the chicken is removed, we ensure those precious browned bits remain. They are then masterfully whisked into the cream sauce, infusing it with an extraordinary savory depth that elevates the entire dish from simply good to truly unforgettable. This sequential cooking in one pan means every ingredient contributes to a harmonious and intensely flavorful final product.

As highlighted, mastering these four distinct parts is key to a flawless Baked Ziti With Chicken. Here’s a detailed overview, complete with practical tips, to guide you through each stage:

How To Make Baked Ziti With Chicken: A Step-by-Step Guide

1. Boil Pasta to Perfection: The foundation of any great pasta dish begins with the pasta itself. Always boil your ziti in generously salted water. This isn’t just a minor step; it’s how you season the pasta from the inside out, ensuring that every bite of the final casserole is bursting with flavor and doesn’t taste bland. Remember, the pasta will continue to cook in the oven, so aiming for slightly less than al dente during the boil is ideal.
2. Sauté the Vegetables for Maximum Flavor: The bell peppers and onions are crucial for that chicken cheesesteak essence. We aim for a beautiful char on these vegetables, which brings out their natural sweetness and adds a smoky depth. To achieve this, use high heat and avoid overcrowding the pan. Give your veggies plenty of space to breathe, and stir them only occasionally. This allows them to develop those coveted browned, caramelized edges that are packed with flavor.
3. Cook the Chicken Efficiently and Flavorfully: To ensure the chicken cooks quickly and evenly, we recommend cutting medium-sized boneless, skinless chicken breasts in half widthwise. This creates thinner filets that brown beautifully and cook through much faster, saving you time. Season them generously before cooking to build another layer of flavor that will permeate the entire dish.
4. Craft the Creamy Provolone Sauce: In the same pan used for the chicken and vegetables (don’t clean it yet – those browned bits are gold!), you’ll create a quick roux by melting butter and whisking in flour. This forms the essential thick base for our sauce. Gradually whisk in whole milk, allowing it to gently thicken. Finally, stir in the Provolone cheese until it’s beautifully melted and smooth. A simple test for thickness: dip a wooden spoon into the sauce, then lift it. If you can draw a clear path across the back of the spoon with your finger and it holds its shape, your sauce is ready!

Expert Tips for an Unforgettable Baked Ziti with Chicken

• Choose Ultra-Thin Sliced Provolone Cheese: This specific detail makes a significant difference! We’ve experimented with both regular and ultra-thin Provolone slices. Thicker slices can overpower the dish and become overly gooey. The ultra-thin slices melt seamlessly, distributing their subtle, creamy flavor perfectly without dominating. If you can’t find them, a good quality, freshly grated Parmesan cheese is an excellent alternative for the topping, offering a different but equally delicious cheesy layer.
• Avoid Pre-Shredded Cheese in the Cream Sauce: While convenient, pre-shredded packaged cheeses often contain anti-caking agents like cellulose. These additives prevent the cheese from melting smoothly, resulting in a sauce that can be grainy or overly gummy. For the best, silkiest cream sauce, always grate your own cheese from a block or use the specified ultra-thin slices that are designed to melt well.
• Under-Boil the Ziti for Perfect Texture: Since your ziti will continue to cook in the oven while baking in the sauce, it’s crucial to under-boil it initially. Drain the pasta about 1 minute before the package instructions suggest for an “al dente” bite. This ensures that after baking, your ziti will be perfectly tender with a slight chew, rather than becoming mushy.
• Season at Every Step for Depth: Layered seasoning is the secret to a truly flavorful dish. Don’t just season at the end! Remember that the cheese will add its own saltiness, but you should still taste and adjust as you go. Start by generously salting the pasta water, which seasons the ziti itself. Then, season your vegetables as they sauté, the chicken as it cooks, and finally, the cream sauce. Tasting each component as you build the dish allows you to balance flavors and add a dash more salt or pepper if any element seems flat.

Baked Ziti With Chicken FAQs

More Comfort Food Favorites to Warm Your Soul:

• Chicken Parmesan Meatballs with a quick marinara sauce – a cheesy, satisfying classic in mini form.
• Biscuits and Gravy over store-bought biscuits or using this homemade Biscuit Recipe – the ultimate hearty breakfast or brunch.
• Red Beans And Rice with savory andouille sausage – a classic Creole dish bursting with flavor.
• Meatballs and Orzo made easily in ONE pot! – simple, quick, and deliciously comforting.
• Grilled Cheese made in the air fryer or in a skillet – a timeless favorite perfect for any age.

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Baked Ziti With Chicken

By
Chelsea Lords

Baked Ziti with Chicken is a creamy, cheesy dish your whole family will love! It’s like a chicken cheesesteak in pasta form, with tender pasta, sautéed peppers and onions, seasoned chicken, and loads of melty provolone.

Prep Time:

25 minutes

Cook Time:

15 minutes

Total Time:

40 minutes

Servings:

4
servings

Video Overview

For a visual guide to making this delicious Baked Ziti with Chicken, watch our step-by-step video below!

(Video content details would be embedded here if available, e.g., an iframe from YouTube. For this exercise, we simply describe it.)

Equipment

• 9 x 13-inch baking pan
• Large pot
• Large pan (nonstick recommended)

Ingredients

For the Pasta

• 8 ounces uncooked ziti pasta (or rigatoni pasta, about 3 cups)

For the Peppers and Onions

• 2 tablespoons unsalted butter
• 1 cup thinly sliced yellow onion
• 1 cup thinly sliced red bell pepper
• 1 cup thinly sliced green pepper
• Salt and freshly ground black pepper (to taste)
• 1 tablespoon red wine vinegar

For the Chicken

• 2 tablespoons olive oil
• 2 medium boneless, skinless chicken breasts (about 1 pound total, thinly-sliced in half widthwise)
• 1 tablespoon Italian seasoning
• Salt and freshly ground black pepper (to taste)

For the Provolone Sauce

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• 1 (7.6-ounce) package ultra-thin sliced provolone cheese (divided, see note 1 below for details)
• Chopped fresh parsley (optional, for garnish)

Instructions

1. Lightly spray a 9×13-inch baking dish with cooking spray and set aside. Preheat your oven to 400°F (200°C).
2. Fill a large pot with water, bring it to a rolling boil, and add 2 teaspoons of salt. Add the ziti pasta and cook according to package instructions, but subtract 1 minute from the recommended cooking time to ensure it is slightly undercooked. Strain the pasta thoroughly and transfer it to the prepared baking dish.
3. In a large nonstick pan, melt 2 tablespoons of butter over medium-high heat. Add the thinly sliced onion, red bell pepper, and green bell pepper, along with 1/2 teaspoon each of salt and pepper. Sauté for 7–10 minutes, stirring occasionally, until the vegetables are softened and develop a nice golden-brown char. Remove the pan from heat, stir in the red wine vinegar, and pour this flavorful mixture evenly over the pasta in the baking dish.
4. Take your chicken breasts and carefully slice each one in half widthwise to create four thinner filets. Gently pound each piece to an even thickness, which helps them cook uniformly. Season both sides of the chicken with 1/2 teaspoon each of salt and pepper, then evenly sprinkle 1 tablespoon of Italian seasoning over all pieces.
5. Return the same pan (without rinsing!) to high heat and add 2 tablespoons of olive oil. Once hot, add the seasoned chicken in a single layer. Cook for 3–4 minutes per side until the chicken is cooked through and golden brown (it should reach an internal temperature of 160°F / 71°C). Transfer the cooked chicken to a plate, tent it loosely with foil, and let it rest for 5 minutes. Chop the chicken into bite-sized pieces and add it to the peppers and onions over the pasta.
6. Place the pan back on medium heat. Add 4 tablespoons of butter. Once the butter is melted, whisk in 4 tablespoons of flour and cook for 1 minute, scraping up any browned bits from the bottom of the pan to incorporate them into the roux. Gradually whisk in 2 cups of whole milk and continue to cook, whisking constantly, until the sauce thickens, about 5 minutes. Season the sauce with 1/2 teaspoon each of salt and pepper. Remove the pan from heat and stir in the diced Provolone cheese (from note 1) until it is partially melted and smooth. Pour this rich, creamy sauce over the chicken, peppers, and pasta mixture in the baking dish. Gently stir until everything is thoroughly coated and combined.
7. Smooth the top of the casserole into an even layer in the baking dish. Arrange the reserved Provolone slices (or sprinkle freshly grated Parmesan cheese, as per note 1) over the top. Place the dish in the preheated oven, uncovered, and bake for approximately 15 minutes, or until the cheese is beautifully melted, bubbly, and golden brown. Remove from the oven, garnish with fresh chopped parsley if desired, and serve immediately for the best experience!

Recipe Notes

Note 1: Cheese Selection for Best Results. For this recipe, we highly recommend using a package of ultra-thin sliced Provolone cheese. Set aside 6 of these slices for topping the casserole. Dice the remaining ultra-thin slices into small pieces (you should have about 1 cup) to be stirred into the cheese sauce. Using thicker Provolone slices can make the cheese overpowering in the sauce. If ultra-thin slices are unavailable, or if you prefer a different flavor profile, substitute with 1/2 cup of finely grated Parmesan cheese in the sauce instead of the diced Provolone. For the best Parmesan results, grate a block of Parmesan using the small holes of a grater.

Storage: This Baked Ziti With Chicken is truly best enjoyed the moment it comes out of the oven! As with most pasta dishes, the texture is optimal when fresh. Leftovers, while still very flavorful, will have a softer pasta consistency as the noodles continue to absorb the sauce during storage. Store any remaining casserole in an airtight container in the refrigerator for up to 3-4 days. We do not recommend freezing and thawing this dish due to the way pasta and dairy-based sauces behave after freezing, often resulting in a compromised texture.

Nutrition

Serving:
1
serving

|

Calories:
545
kcal

|

Carbohydrates:
42.6
g

|

Protein:
33.4
g

|

Fat:
26.6
g

|

Cholesterol:
106.8
mg

|

Sodium:
323.8
mg

|

Fiber:
3.1
g

|

Sugar:
8.2
g

Nutrition information is automatically calculated and should only be used as an approximation. It can vary based on specific ingredients and brands used.