Comfort food gets a major upgrade in this Chicken Parmesan Baked Ziti — a cozy, crowd-pleasing casserole that layers crispy, golden chicken with tender ziti, bubbling marinara, and melty mozzarella. It takes everything you love about classic chicken parmesan and folds it into a hearty pasta bake that’s easy enough for weeknights yet special enough for company. Follow the clear, step-by-step instructions below to make a deeply satisfying dish with crisped chicken, seasoned crumbs, and a gooey cheese pull in every serving.

Why you’ll love this recipe

All the flavors of Chicken Parmesan in a single, family-friendly pan.
Crispy breadcrumb coating on chicken that stays crunchy in the bake.
Simple ingredient list and straightforward steps — perfect for cooks of any level.
Make-ahead friendly: assemble, refrigerate, and bake when ready.

Ingredients

1 pound boneless, skinless chicken tenders
kosher salt (to taste)
ground black pepper (to taste)
½ cup Italian breadcrumbs
½ cup grated Parmesan cheese (divided)
⅓ cup all-purpose flour
1 large egg (+ 1 tablespoon water)
1 tablespoon olive oil
1 tablespoon unsalted butter (⅛ stick)
1 pound dry ziti pasta (1 box*)
24 ounces marinara sauce (1 jar)
2 cups shredded mozzarella cheese

*Note: If you prefer a different short pasta shape, ziti works best for catching sauce and cheese, but penne or rigatoni are good substitutes.

Preparation overview

This recipe has three main parts: preparing and coating the chicken, cooking the pasta, and assembling/baking the casserole. The steps below keep the original order but are rewritten for clarity and ease.

Step-by-step Directions

Preheat and prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar casserole dish and set it nearby. Bring a large pot of salted water to a boil for the pasta.
Season the chicken: Pat the 1 pound of boneless, skinless chicken tenders dry with paper towels. Sprinkle kosher salt and ground black pepper over both sides of each tender to taste.
Prepare dredging stations: In a shallow bowl or plate, combine ⅓ cup all-purpose flour with a pinch of salt and pepper. In a second shallow bowl, beat 1 large egg with 1 tablespoon water until well combined. In a third shallow bowl, mix ½ cup Italian breadcrumbs with ¼ cup of the grated Parmesan cheese (reserve the remaining ¼ cup for topping).
Dredge the chicken: Working one piece at a time, coat each chicken tender first in the flour mixture, tapping off any excess. Next, dip it in the beaten egg, allowing excess to drip off. Finally, press the tender into the breadcrumb-Parmesan mixture until it’s evenly coated. Place the coated tenders on a plate or tray in a single layer.
Pan-sear the chicken: In a large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When the butter has melted and the fat is shimmering, add the coated chicken tenders to the skillet in a single layer. Cook for about 2 to 3 minutes per side, or until each side is golden brown and the coating is crisp. The goal is to develop color — the chicken will finish cooking in the oven. Transfer the browned tenders to a plate and tent loosely with foil.
Cook the pasta: Add the 1 pound dry ziti pasta to the boiling water and cook until just shy of al dente — follow the package directions but subtract 1 to 2 minutes so the pasta still has a slight bite (it will finish cooking in the oven). Drain the pasta well and return it to the pot or a large mixing bowl.
Toss pasta with sauce and cheese: Pour the entire 24 ounces of marinara sauce over the drained ziti. Add half of the remaining ¼ cup grated Parmesan cheese, reserving the other quarter cup for the topping. Stir to combine so every piece of pasta is well coated with sauce. Taste and, if needed, adjust seasoning with additional kosher salt or pepper.
Assemble the bake: Transfer half of the sauced ziti into the prepared baking dish and spread it into an even layer. Arrange the pan-seared chicken tenders over that layer of pasta. Top the chicken and pasta with the remaining sauced ziti, spreading it to cover the tenders. Sprinkle the 2 cups shredded mozzarella evenly over the top. Finally, combine the remaining ¼ cup grated Parmesan cheese with any leftover Italian breadcrumbs (if you like an extra crunchy topping) and sprinkle that over the cheese layer.
Bake: Place the assembled dish on the middle rack of the preheated 375°F oven. Bake uncovered for about 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden at the edges. If you prefer a more browned top, switch the oven to broil for 1 to 2 minutes—watch closely to prevent burning.
Rest and serve: Remove the baking dish from the oven and let it rest for 5 to 10 minutes. This short resting period helps the casserole set, making it easier to slice and serve. Use a spatula to cut portions that include both pasta and a piece of the chicken tender. Garnish with extra grated Parmesan if desired, slice, and serve warm.

Make-ahead and storage

To make ahead: Assemble the casserole up to the point before baking, cover tightly with foil, and refrigerate for up to 24 hours. When ready, bake from chilled—add 5 to 10 minutes to the baking time.
To freeze: Assemble and freeze without baking. Wrap well and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes as needed.
Leftovers: Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat individual portions in the oven at 350°F until warmed through or in the microwave.

Troubleshooting and tips

If your breadcrumb coating gets soggy during assembly, ensure the pasta is not overly saucy; drain slightly more liquid if needed. Slightly undercooking the pasta prevents a mushy bake.
For extra crispness, brown the chicken a touch longer in the skillet, but avoid overcooking since it will finish in the oven.
Use a quality marinara for the best flavor. A jar with bright tomato notes and herbs keeps this dish simple yet flavorful.
Want a lighter version? Use part-skim shredded mozzarella and skip the extra breadcrumb topping.

Serving suggestions

Serve this Chicken Parmesan Baked Ziti with a simple green salad dressed in lemon vinaigrette, or a side of roasted vegetables for a balanced plate. Crunchy garlic bread or a warm baguette are great for sopping up any extra sauce.

About the recipe

This Chicken Parmesan Baked Ziti marries the familiar textures of crispy, breadcrumb-coated chicken with a saucy, cheesy pasta base. It’s designed so that each forkful includes tender ziti, flavorful tomato sauce, stringy mozzarella, and a piece of golden chicken. The recipe is intentionally straightforward: classic dredging, a quick pan-sear, and a final bake to meld flavors and melt cheese. It makes an ideal dinner for families, potlucks, or any night when you want the satisfaction of a restaurant-style Italian classic without fuss.

Make this recipe your own by adding fresh basil between layers, stirring a handful of spinach into the warmed sauce before assembly, or swapping in a smoked mozzarella for a different flavor profile. No matter the tweak, the fundamentals remain the same: properly seasoned chicken, perfectly sauced pasta, and plenty of melting cheese for that irresistible, comforting finish.

Enjoy a generous serving of Chicken Parmesan Baked Ziti hot from the oven, and savor the balance of crisp, tangy, and cheesy in every bite.