Baked Ziti With Chicken

5 from 5 votes

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 Time25

Cook Time15

Total Time40

Course: Dinner

Cuisine: American

Keyword: Baked Ziti With Chicken

Servings: servings

Author: Chelsea Lords

Cost: $12.85

Equipment

9 x 13-inch baking dish
Large pot
Large pan nonstick

Ingredients

For the Pasta

8 ounces uncooked ziti pasta or rigatoni pasta, 3 cups

For the Peppers and Onions

2 tablespoons unsalted butter
1 cup thinly-sliced yellow onion
1 cup thinly-sliced red pepper
1 cup thinly-sliced green pepper
Salt and pepper
1 tablespoon red wine vinegar

For the Chicken

2 tablespoons olive oil
2 medium boneless, skinless chicken breasts 1 pound, thinly-sliced in half widthwise
1 tablespoon Italian seasoning

For the Provolone Sauce

4 tablespoons unsalted butter
4 tablespoons flour
2 cups whole milk
1 (7.6-ounce) package ultra-thin sliced provolone divided, see note 1
Fresh chopped parsley optional

US - Metric

Instructions

Spray a 9x13-inch baking dish with cooking spray and set aside. Preheat oven to 400°F.
Fill a large pot with water, bring to a boil, and add 2 teaspoons salt. Add pasta and cook per package instructions, minus 1 minute. Strain pasta and transfer to the prepared baking dish.
Melt butter in a large nonstick pan over medium-high heat. Add onion, red and green peppers, and 1/2 teaspoon each of salt and pepper. Sauté for 7–10 minutes until softened and golden brown. Remove from heat, stir in red wine vinegar, and pour the mixture over the pasta.
Cut chicken breasts in half widthwise to create 4 thinner filets. Gently pound each piece to even out thickness. Season both sides with 1/2 teaspoon of salt and pepper each, and divide 1 tablespoon of Italian seasoning evenly over pieces.
In the same pan, heat oil over high heat. Add chicken in a single layer and cook for 3–4 minutes per side until cooked through (160°F internal temperature). Transfer to a plate, tent with foil, and let rest 5 minutes. Chop chicken and add it to the peppers and onions. Do not rinse the pan!
Return the pan to medium heat and add butter. Once melted, whisk in flour and cook 1 minute, scraping up any browned bits. Gradually whisk in milk and cook until thickened, about 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Remove from heat and stir in provolone until partially melted. Pour the sauce over chicken, peppers, and pasta. Gently stir until everything is well coated and combined.
Smooth the top in an even layer, then add provolone slices or Parmesan (see note 1). Place dish in oven, uncovered, and bake about 15 minutes or until cheese is melted and golden brown. Remove from oven, garnish with fresh chopped parsley if desired, and enjoy promptly!

Video

Notes

Note 1: Use a package of ultra-thin sliced provolone cheese. Set aside 6 slices for topping and dice the rest into small pieces for the cheese sauce (about 1 cup). If not using ultra-thin slices, the provolone can be overpowering. Instead, use 1/2 cup finely grated Parmesan cheese. For best results, grate a block of Parmesan on the small holes of a grater.

Storage: This Baked Ziti With Chicken is best enjoyed once it comes out of the oven! Leftovers are still flavorful, but the pasta continues to absorb the sauce as it stores, leaving it softer. Because of the pasta and dairy in this dish, I don’t recommend freezing and thawing.

Nutrition