Chicken baked ziti

The pressure builds and you start counting down minutes until you eat. You remember how your kitchen fills up with the smell of tomato sauce mingled with garlic and basil that hits you just right. Then you catch the sound of the float valve finally dropping, telling you the pressure build is done and it's time to move forward.

There's this little thrill as you do a quick release, careful not to get sprayed with steam, cause you know the best part's about to happen. You sense your mouth watering already while you assemble the ziti with chicken and cheeses all layered up ready to go in the oven. It's the kinda meal that brings the whole place together.

Once you pull that bubbling, golden cheese out of the oven, you recall why the hassle of prepping all this is worth it. Every forkful is like a big warm hug on a plate, and you just can't wait to dive in with zero regrets. You got this one down real good.

The Truth About Fast Tender Results

• You gotta trust the pressure cooker to do its thing-the float valve will tell you when it's reached full pressure so everything cooks evenly.
• Chicken pieces cook super tender in just minutes thanks to the intense pressure, no drying out here.
• Quick release saves you time and stops the cooking process so food doesn't get overdone.
• Broth depth matters when you're using sauces and liquids so the cooker can build pressure just right.
• Season your chicken before cooking so those spices get locked in under the pressure.
• The pasta cooks separately to al dente then mixes in for ideal texture-not mushy, not underdone.
• Slow release isn't needed for pasta dishes like this, so stick to quick release for best results.

For more tips on cooking tender chicken fast, see our Chicken Philly Cheesesteak recipe which also highlights quick pressure cooker techniques for juicy results.

Everything You Need Lined Up

• 12 ounces ziti or penne pasta, whichever you prefer. I went with ziti for that classic baked vibe.
• 1 pound boneless skinless chicken breasts cut into ½ inch pieces-bite sized and perfect for quick cooking.
• 1 teaspoon olive oil to get that golden sear on your chicken real quick.
• Salt and pepper, you know gotta taste everything just right.
• ¼ teaspoon garlic powder to add a little savory punch without fussing with fresh garlic.
• ¼ teaspoon dried basil brings in a touch of classic Italian flavor.
• 2 cups tomato sauce-my favorite is Trader Joe's Tomato Basil Sauce, it works real good here.
• ¼ cup fresh basil chopped up for that fresh herb burst.
• ½ cup freshly grated parmesan cheese, the kinda cheese that melts beautifully and adds zing.
• 1 ¼ cups shredded mozzarella cheese for all that ooey gooey melted fun.

The Exact Process From Start to Finish

1. Preheat your oven to 400°F. You wanna have that ready and hot so the baking step goes smoothly.
2. Cook the ziti according to the package directions until it's just al dente. Drain it and set aside for mixing later.
3. Heat olive oil in a large skillet over medium heat, sprinkle the chicken with salt, pepper, garlic powder, and dried basil.
4. Throw the chicken in the skillet and cook till browned and cooked through. This usually takes about 6 to 8 minutes.
5. In a big mixing bowl, toss together your cooked ziti, chicken, tomato sauce, and chopped fresh basil. Mix it up good so everything's coated.
6. Transfer all that saucy goodness into a baking dish. Sprinkle parmesan and mozzarella evenly over the top to get ready for baking.
7. Bake for 20 to 25 minutes until cheese is melted, bubbly, and starting to turn golden brown. Then get ready to feast.

Easy Tweaks That Make Life Simple

• Use pre-cooked or rotisserie chicken to speed things up if you're tight on time.
• Swap ziti for penne or any small pasta you got hanging around and it'll work just fine.
• If you don't have fresh basil, dried basil sprinkled on top before baking still tastes great.
• For extra speed, pop everything in the pressure cooker together without precooking chicken but cut it smaller and adjust time.
• Use jarred shredded mozzarella and parm to skip grating yourself and still get that cheesy pull.

When You Finally Get to Eat

You smell that warm tomato and sizzling cheese as soon as you pull the ziti outta the oven. It's like a cozy welcome you didn't realize you really needed.

The chicken's tender chunks mix perfectly with the pasta that's soaked up all that sauce, making every bite juicy and satisfying. Cheese strings stretching from your fork to your plate? Heck yeah.

You gotta dig in while it's hot, the melty mozzarella and tangy parmesan start melding their flavors just right. It's the kinda meal that sticks with you in the best way.

Enjoy each forkful and don't worry about making it perfect-just taste and smile because you made something delicious with your own hands.

Your Leftover Strategy Guide

• Store leftovers in an airtight container in the fridge. They'll last a good 3-4 days and reheat super well.
• Reheat in the microwave in short bursts, stirring between so the cheese melts nice and even.
• If you wanna pop leftovers in the oven, cover the dish with foil to keep it from drying out and heat at 350°F until warmed through.
• Freeze any extra portions in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating.

What People Always Ask Me

• Can I use chicken thighs instead? Totally. Just cook them a bit longer or use smaller pieces so they cook right inside the skillet.
• Do I have to cook pasta before adding? Yeah it's best to cook pasta al dente separately so it won't turn mushy after baking.
• What if I don't have a float valve on my cooker? You gotta keep an eye on it then and know about typical pressure cook times for your model to avoid undercooking.
• Can I make this vegan or vegetarian? Sure thing! Swap chicken for mushrooms or eggplant and use vegan cheese alternatives.
• Why quick release instead of slow release? Pasta dishes like this get overcooked with slow release, so quick release stops it right on time.
• Can I prep this ahead of time? Yep! Assemble early, cover, and store in fridge. Just add cheese on top before baking.

Looking for more tasty and quick pressure cooker meals? Try our Chicken Philly Cheesesteak recipe or the hearty Irish Beef and Guinness Stew. Both bring delicious flavors and easy prep for busy days.

Ridiculously Easy Chicken Parmesan Baked Ziti

A quick and delightful chicken parmesan baked ziti recipe with a rich tomato and cheese sauce ready from prep to oven in under an hour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Calories 500 kcal

Equipment

• 1 Large skillet
• 1 Baking dish

Ingredients

  

Ingredients

• 12 ounces ziti pasta or penne
• 1 pound boneless skinless chicken breasts cut into ½ inch pieces
• 1 teaspoon olive oil
• Salt and pepper to taste
• ¼ teaspoon garlic powder
• ¼ teaspoon dried basil
• 2 cups tomato sauce Trader Joe's Tomato Basil Sauce
• ¼ cup fresh basil chopped
• ½ cup freshly grated parmesan cheese
• 1 ¼ cups shredded mozzarella cheese

Instructions

 

Instructions

• Preheat your oven to 400°F.
• Cook the ziti according to the package directions until it’s just al dente.
• Heat olive oil in a skillet, sprinkle chicken with salt, pepper, garlic powder, and dried basil.
• Throw the chicken in the skillet, brown and cook through for 6 to 8 minutes.
• Mix cooked ziti, chicken, sauce, and fresh basil in a big bowl.
• Transfer to baking dish, sprinkle parmesan and mozzarella over the top.
• Bake 20 to 25 minutes until cheese is melted and golden brown.

Notes

Use pre-cooked or rotisserie chicken to save time. Swap ziti for any pasta, or use jarred cheese to skip grating.