Baked Chicken with Provolone & Ziti
Submitted by sinnamon
Herb-seasoned baked chicken breasts layered over ziti pasta with tomato sauce and melted provolone cheese. A simple, comforting Italian-American casserole for two.
YIELD
2 servingsPREP
30 minCOOK
60 minREADY
90 minThis baked chicken with provolone and ziti is the kind of no-fuss, home-cooked comfort that never goes out of style. Herb-rubbed chicken breasts bake until tender, then get layered over buttery ziti and smothered in tomato sauce and bubbly melted provolone.
It is a complete meal in one dish with protein, pasta, and sauce all coming together under the broiler for a golden, cheesy finish. Perfect for a cozy dinner for two.
Chef Tips
- Pound the chicken breasts to an even thickness so they cook uniformly.
- Use a good-quality jarred marinara if you want to save time on the sauce.
- Let the ziti drain well before tossing with butter so the dish does not get watery.
- Broil just until the provolone is melted and lightly browned. Watch closely since it can go from bubbly to burnt quickly.
Variations
- Swap provolone for fresh mozzarella or fontina for a different melty cheese experience.
- Add sauteed mushrooms or spinach between the ziti and chicken layers.
- Use penne or rigatoni if you cannot find ziti.
Ingredients
Directions
Put the chicken breasts in a baking pan, sprayed with a non-stick spray. Sprinkle herbs ontop of chicken breasts. Bake uncovered at 350℉ (180℃) for 1 hour.
Meanwhile, heat the sauce and cook the ziti separate- ly (cook ziti according to directions on the box). Once the ziti is cooked and drained, return to the saucepan and put a pat of margarine or butter in it. Mix well, and pour into another 1½ qt sprayed baking dish .
When the chicken is finished baking, put it ontop of the ziti, and sprinkle with parmesan cheese. Pour the sauce ontop of all and place the cheese ontop of the chicken. Put under the broiler until the cheese is melted and bubbly.
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