Comforting, cheesy, and wonderfully simple, this Baked Ziti with Chicken is the kind of weeknight dinner that turns into leftovers everyone fights over. Tender pieces of chicken mingle with ziti pasta, a bright tomato sauce, fresh basil, and a generous blanket of melted mozzarella and parmesan. It’s effortless to assemble, bakes up golden and bubbly, and makes a great crowd-pleaser for family dinners or casual entertaining.

Why you’ll love this Baked Ziti with Chicken

This recipe strikes the perfect balance between easy and impressive. You get the cozy familiarity of baked pasta with the added protein and heartiness of chicken. The flavors are straightforward—garlic-scented chicken, savory pasta sauce, fragrant basil, and lots of melty cheese—so you finish with a dish that tastes like you spent hours in the kitchen, even though it’s surprisingly quick to pull together.

Ingredients

16 ounces ziti noodles
1 tablespoon olive oil
1 pound chicken breasts (trimmed and cut into bite-size pieces)
2 cloves garlic (minced)
28 ounces your favorite pasta sauce (or make your own)
0.5 ounces fresh basil (chopped (about ⅓ cup))
1 cup grated parmesan (divided into two ½-cup portions)
2 cups shredded mozzarella (divided into two 1-cup portions)

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Colander
9×13-inch baking dish (or similarly sized casserole dish)
Mixing spoon and tongs
Measuring cups and spoons

Prep and timing

Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Yields: About 6–8 servings

Flavor tips

Choose a pasta sauce you love—smooth marinara, a chunky tomato-basil, or a slightly spicy arrabbiata will all work wonderfully.
Fresh basil adds brightness; stir most of it into the sauce and reserve a little for garnish.
Use whole-milk mozzarella for the best melt and a richer finish.
Don’t overcook the ziti in the pot; it should be slightly underdone so it finishes cooking in the oven without turning mushy.

Step-by-step instructions

Below are clear, reorganized directions that follow the original order while matching the ingredient list exactly. Follow each step for a reliably delicious Baked Ziti with Chicken.

Preheat the oven. Set your oven to 375°F (190°C) so it reaches temperature while you prepare the pasta and chicken.
Cook the ziti. Bring a large pot of salted water to a rolling boil. Add the 16 ounces of ziti noodles and cook until just shy of al dente—usually about 1–2 minutes less than the package directions. Stir occasionally to prevent sticking. Once slightly underdone, drain the pasta in a colander and set aside.
Heat the oil and brown the chicken. While the pasta is cooking, warm 1 tablespoon olive oil in a large skillet over medium heat. Add the 1 pound of chicken breasts (trimmed and cut into bite-size pieces) in an even layer. Let the chicken sit undisturbed for a couple of minutes to develop a light sear, then stir and continue to cook until the pieces are cooked through and no pink remains, about 6–8 minutes total depending on piece size.
Add the garlic. Push the chicken to one side of the skillet or stir to make room, then add the 2 cloves garlic (minced). Cook for about 30–60 seconds, stirring constantly, until fragrant. Be careful not to let the garlic brown.
Combine sauce, basil, and parmesan with the chicken. Pour the 28 ounces of your favorite pasta sauce into the skillet with the chicken and garlic. Add the 0.5 ounces fresh basil (chopped, about ⅓ cup) and ½ cup of the grated parmesan (one of the two ½-cup portions). Stir everything together over medium-low heat until warmed through and well combined, about 2–3 minutes. Taste the sauce and season with salt and pepper if needed.
Toss the pasta with the sauce and cheeses. Transfer the drained ziti back into the large pot or a large mixing bowl. Pour most of the sauce-chicken mixture over the ziti, reserving about 1/2 to 1 cup of the sauce for the top of the casserole. Add 1 cup of shredded mozzarella (one of the two 1-cup portions) and the remaining ½ cup of grated parmesan. Gently fold until the pasta is evenly coated and the chicken is distributed throughout.
Assemble in the baking dish. Spoon half of the sauced ziti mixture into a 9×13-inch baking dish. Smooth it into an even layer. Spoon the reserved sauce over the layer to give the casserole a saucy finish. Add the remaining half of the ziti mixture on top and spread evenly.
Top with cheese. Sprinkle the remaining 1 cup shredded mozzarella evenly across the top of the casserole so the cheese will melt into a golden, bubbly crust while baking.
Bake until bubbly and golden. Place the dish in the preheated 375°F oven. Bake uncovered for 20–25 minutes, or until the cheeses are melted, bubbling, and starting to brown slightly on top.
Rest, garnish, and serve. Remove the casserole from the oven and let it rest for 5–10 minutes so it sets slightly and is easier to slice. Garnish with any remaining chopped basil if desired. Serve hot, and enjoy the melty, saucy goodness.

Make-ahead and storage

This Baked Ziti with Chicken is great for prepping ahead. You can assemble the bake up to the point of adding the top layer of mozzarella, then cover and refrigerate for up to 24 hours. When ready, add the remaining cheese and bake a few extra minutes if coming from a cold state. Leftovers store well in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave or reheat the whole dish covered with foil at 350°F (175°C) until warmed through.

Variations and swaps

Add veggies: Stir in 1–2 cups of sautéed vegetables such as spinach, mushrooms, or bell peppers when combining the pasta and sauce.
Spicy kick: Use a spicy tomato sauce or add crushed red pepper flakes to the sauce while it simmers.
Cheese blend: Swap half the mozzarella for provolone or fontina for a creamier texture.
Herb swap: If you don’t have fresh basil, use 1–2 teaspoons dried basil or a mix of oregano and parsley for a different herbal note.

Notes on the ingredients

The ingredient list is intentionally straightforward to make this recipe approachable. Stick to the amounts provided for consistent results: 16 ounces of ziti provides the right pasta-to-sauce ratio; 1 pound of chicken gives a hearty protein balance; and the cheese amounts—1 cup parmesan split into two ½-cup portions and 2 cups shredded mozzarella divided into two 1-cup portions—ensure plenty of cheesy, golden topping while also creating rich flavor inside the bake.

Serving suggestions

Serve with a crisp green salad and a simple vinaigrette to cut through the richness.
A basket of warm garlic bread or crusty rolls pairs beautifully for sopping up extra sauce.
For a lighter touch, serve alongside roasted vegetables or a lemony arugula salad.

Final thoughts

Baked Ziti with Chicken is one of those recipes that feels like a hug in a casserole dish. It’s flexible, forgiving, and reliably crowd-pleasing. Whether you’re feeding a family, bringing a dish to a potluck, or meal-prepping for the week, this version combines tender chicken, perfectly cooked ziti, a bright tomato sauce, and layers of melty cheese for a cozy, satisfying meal. Keep the ingredient amounts as listed for the best texture and flavor balance, follow the step-by-step directions for a smooth cooking experience, and enjoy a comforting classic any night of the week.