Chicken Baked Ziti Food

CHICKEN PARMESAN BAKED ZITI

Steps:

• Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray.
• Cook the pasta in a large stockpot of generously-salted boiling water until it is just shy of al dente.
• Drain and return pasta to the stockpot. Add chicken and marinara sauce and gently toss until combined.
• Pour half of the pasta into the baking dish and spread in an even layer. Sprinkle evenly with 1 cup mozzarella, ½ cup Parmesan, and all of the basil. Layer on the remaining pasta, followed by 1 cup mozzarella and ¼ cup Parmesan.
• Bake for 20-25 minutes until the cheese is melted and lightly golden. Transfer the pan to a wire baking rack and let it rest for 5 minutes.
• Serve warm, sprinkled with any extra garnishes that you would like. 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 ZITI WITH CHICKEN

Steps:

• Heat oil in a large skillet over medium. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 1 minute. Add plum tomatoes, crushed tomatoes, salt, black pepper, and crushed red pepper; bring to a boil over medium. Reduce heat to medium-low; simmer, stirring occasionally, until flavors meld and sauce thickens, about 30 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add ziti, and boil until just al dente, according to package directions. Drain and return ziti to pot.
• Preheat oven to 375°F. Add tomato mixture, shredded chicken, and basil to ziti; stir to coat thoroughly. Pour half of ziti mixture into a 13- x 9-inch baking dish coated with cooking spray. Sprinkle evenly with 1/3 cup of the Parmesan and 1 cup of the mozzarella. Top with remaining ziti mixture, and sprinkle with remaining 1/3 cup Parmesan and 1 cup mozzarella.
• Bake in preheated oven until cheese has melted, about 15 minutes. Remove from oven, and let rest 10 minutes. Garnish with additional basil before serving.

CHICKEN ZITI BAKE

Steps:

• Preheat the oven to 375º F.
• Spray a large nonstick skillet with nonstick cooking spray; heat. Add chicken and cook, turning as needed, until lightly browned, or about 5-6 minutes. Remove chicken from pan and set aside.
• Add onion and garlic to the skillet and cook, stirring as needed, until softened, about 5 minutes. Add 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 ziti according to package directions. Drain and mix with ricotta cheese.
• Pour half of tomato mix into a 13x9" baking pan, layer with ziti mixture, chicken and remaining tomato mixture. Sprinkle with the cheeses.
• Bake until hot and bubbling and cheese is melted, 15 - 20 minutes.
• Suggestion -- if short on time, precooked chicken strips can be used and work just fine!

WHAT TO SERVE WITH BAKED ZITI? 8 BEST SIDE DISHES

Steps:

• Choose your favorite recipe from the list of options.
• Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

CHICKEN PARMESAN BAKED ZITI RECIPE

Steps:

• Preheat oven to 375 degrees. Grease a 9x13 baking dish with non-stick cooking spray.
• Bring a large pot of water to a rolling boil. Season generously with salt and pepper.
• Meanwhile, season chicken tenders with salt and pepper on both sides. Add the breadcrumbs and ¼ cup parmesan cheese to a small plate. Mix together. Add flour to another small plate. Crack egg into a small bowl and whisk with one tablespoon of water.
• Dredge chicken tender in flour. Pat any excess off. Dredge in egg, let any excess drip off. Coat in breadcrumbs. Set aside and repeat with remaining chicken tenders.
• Heat a large skillet to a medium heat. Add olive oil and butter. Once the butter melts, add chicken tenders. Cook until golden brown on both sides and cooked through, about 3-4 minutes per side. Remove from pan when done and let cool slightly. Cut into bite-sized pieces.
• While the chicken cooks, drop the ziti into the pasta water. Cook until just UNDER aldente. Reserve ¾ cup of the pasta water and then drain the noodles. Add the pasta back to the pot along with the jarred marinara and pasta water. Stir to combine.
• To assemble: Spoon half of the ziti in the bottom of the prepared pan. Top with half of the diced chicken. Sprinkle with half of the mozzarella cheese. Cover with remaining pasta and sauce, followed by remaining chicken, then mozzarella, and finally the remainder of the grated parmesan.
• Bake in the oven until hot and bubbly, about 25-30 minutes. Serve right away.

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.

MILLION DOLLAR BAKED ZITI

Steps:

• Preheat oven to 350ºF degrees. Spray a 9×13-inch baking dish with cooking spray. Set aside.
• Cook pasta according to package directions. Drain and set aside.
• In a large skillet, cook sausage until no longer pink. Drain fat. Add spaghetti sauce.
• In a large bowl, mix together cottage cheese, cream cheese, sour cream, eggs, and 1 cup mozzarella cheese. Stir in meat sauce and cooked pasta and pour into prepared baking dish. Top with remaining 2 cups of mozzarella cheese.
• Bake uncovered for 30 to 40 minutes, until bubbly and topping is golden brown.

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!

SLOW-COOKER 'BAKED' ZITI

Steps:

• Place pasta in slow cooker sprayed with cooking spray. Reserve 1/2 cup mozzarella for later use. Add remaining mozzarella to slow cooker along with all remaining ingredients; mix lightly. Cover with lid.
• Cook on LOW 3 to 4 hours (or on HIGH 2 to 3 hours).
• Top with reserved mozzarella; cook (covered) on HIGH 10 min. or until melted.

CHICKEN BAKED ZITI

Steps:

• Preheat oven to 400°F. Bring a large pot of water to boil on the stove to cook the ziti noodles according to package directions. Be sure to reserve 1/2 cup of the pasta water.
• Meanwhile, in a nonstick skillet over medium heat, heat the olive oil. Add in the cubed chicken and seasonings and cook until the chicken is cooked all the way through. If there is any excess liquid in the pan, drain and discard it.
• Add in the marinara sauce and reserved pasta water and bring to a simmer. Then, add the chicken and sauce mixture to an oven safe glass baking dish. (4.8 quart/10x15 recommended, needs to be fairly large to fit everything!)
• Pour the cooked ziti noodles on top, followed by the ricotta and basil. Mix all of this together.
• Top with mozzarella cheese and the Parmesan. Cover with foil. (Pro tip: spray foil with non stick spray so the cheese doesn't stick to the foil). Bake for 20 minutes with the foil on, and then remove the foil and broil for 3-4 minutes or until the cheese get slightly browned and bubbly. Garnish with more basil and serve with more red sauce if desired. Enjoy!!

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.

BUFFALO CHICKEN BAKED ZITI

Steps:

• Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.
• Make the sauce: In a large skillet over medium heat, melt butter. Add flour and whisk to combine. Cook 1 minute. Next, add milk and whisk until combined and no clumps remain. Simmer until thickened, 2 minutes.
• Add cream cheese and break up with a wooden spoon until melted and combined. Add Frank's and ranch seasoning and stir until combined.
• Add chicken, chives, and cooked ziti to skillet and stir until pasta is completely coated. Top with a layer of Colby jack cheese and bake until melted and golden, 15 minutes.
• Garnish with chives and serve.
• Makes 8 servings, serving size: 1 cup.

ZITI WITH CHICKEN AND BROCCOLI

Steps:

• Place the chicken breasts one at a time on a flat surface. Using a sharp knife, cut the breasts in half, then lengthwise into thin strips, about 1/2-inch thick.
• Cut the broccoli into florets, peel the stems and cut them into thin slices.
• Bring 4 quarts of salted water to a boil and add the broccoli. Cook for 3 minutes. Do not overcook; the broccoli must remain crisp. Drain and reserve the cooking liquid.
• Bring the reserved cooking liquid to a boil and add the ziti. Stir and cook according to package directions. The pasta should be al dente. Drain and reserve 1/2 cup of the cooking liquid.
• Heat the oil in a large skillet. Add the chicken breasts, salt and pepper. Cook and stir over medium high heat for 1 minute. Add the garlic, stir and cook briefly; do not brown. Add the tomatoes, rosemary, oregano, pepper flakes and cook, stirring, for 1 minute. Add the cream, bring to a boil and simmer for 2 minutes.
• Add the broccoli and the pasta into the tomato mixture. Add the reserved 1/2 cup of cooking liquid, salt and pepper. Bring to a simmer, add the parsley and cheese and toss well for 1 minute while cooking. Serve immediately.

CHICKEN ALFREDO BAKED ZITI RECIPE

Steps:

• Chicken Baked Ziti:
• Mist a 9x13-inch baking dish with cooking spray; set aside.
• 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.
• Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1 cup of mozzarella.
• Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1 ½ cup of mozzarella.
• Bake for 20 to 25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.
• Alfredo Sauce:
• Heat olive oil in a large sauce pan over medium-high heat.
• Add garlic and sauté one minute, stirring occasionally, until fragrant.
• Sprinkle with flour, and stir to combine.
• Sauté for an additional minute to cook the flour, stirring occasionally.
• 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.

BAKED ZITI

Steps:

• Preheat oven to 400 degrees F. Bring a large pot of salted water to boil, and add ziti. Cook the ziti until just al dente, about 10 to 12 minutes, and drain.
• Meanwhile, bring the marinara sauce to a simmer in a large skillet. Stir in the ricotta and basil leaves.
• Spread 1/2 cup of the sauce in the bottom of a 15-by-10-inch Pyrex baking dish. Layer half of the ziti on top of the sauce. Sprinkle with half the mozzarella cubes and half of the provola. Pour 2 cups of the sauce over the cheese, and spread in an even layer. Top with the rest of the pasta, and spread 2 cups sauce over that layer of pasta. Sprinkle with the remaining cheeses, and dollop with the remaining 1/2 cup of sauce.
• Place the dish in the oven, and bake, uncovered, until browned and bubbly, about 30 minutes. Let rest 5 minutes before cutting. (If you want to assemble this ahead, bake for 15 minutes covered with foil, then, when ready to serve, uncover and bake for an additional 20 minutes.)

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.