Baked Ziti with Chicken, Broccoli & Crushed Tomatoes

Baked Ziti with Chicken, Broccoli & Crushed Tomatoes ingredients

• 16 oz Ziti Pasta
• 1.5 lbs Chicken Breasts, boneless, skinless
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tsp Dried Italian Seasoning
• 1 medium Yellow Onion
• 3 cloves Garlic
• 28 oz Canned Crushed Tomatoes
• 0.5 cup Chicken Broth
• 1 tsp Granulated Sugar
• 0.25 tsp Red Pepper Flakes
• 2 cups Broccoli Florets
• 8 oz Fresh Mozzarella, torn
• 0.25 cup Grated Parmesan Cheese
• 2 tbsp Fresh Basil, chopped (optional)

Watch how to make Baked Ziti with Chicken, Broccoli & Crushed Tomatoes

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Baked Ziti with Chicken, Broccoli & Crushed Tomatoes

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or ensure your oven-safe skillet is ready.
2. Bring a large pot of generously salted water to a rolling boil over high heat. Add the 16 oz ziti pasta and cook according to package directions until it is al dente, typically 8-10 minutes. Drain the pasta well and set it aside in the colander.
3. While the pasta cooks, pat the 1.5 lbs chicken breasts dry with paper towels. Season them generously with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried Italian seasoning. Heat 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the seasoned chicken for 3-4 minutes per side until golden brown; it does not need to be cooked through at this stage. Remove the chicken from the skillet, let it cool slightly, then dice it into 1/2-inch pieces.
4. Add another 1 tbsp olive oil to the same skillet if needed. Add the 1 medium yellow onion, diced, and cook for 5-7 minutes over medium heat until it softens and becomes translucent. Stir in the 3 cloves minced garlic and cook for an additional 1 minute until fragrant.
5. Pour in the 28 oz canned crushed tomatoes and 1/2 cup chicken broth. Stir in 1 tsp granulated sugar and 1/4 tsp red pepper flakes (if using). Bring the sauce to a gentle simmer, then reduce the heat to low and continue to cook for 10 minutes, stirring occasionally, until the sauce has slightly thickened.
6. Stir the 2 cups broccoli florets into the simmering sauce. Add the cooked ziti pasta and the diced chicken, tossing gently with tongs to ensure all ingredients are evenly coated in the rich tomato sauce.
7. Transfer the pasta mixture to your prepared 9x13 inch baking dish if not already in an oven-safe skillet. Top evenly with the 8 oz fresh mozzarella, torn into small pieces, and sprinkle with 1/4 cup grated Parmesan cheese.
8. Bake for 20-25 minutes, or until the cheese is beautifully melted and bubbly and the casserole is heated through. For an extra golden-brown crust, you may broil for the last 2-3 minutes, watching carefully to prevent burning.
9. Remove the baked ziti from the oven and let it rest for 5 minutes before serving. Garnish with 2 tbsp fresh basil, chopped, if desired, for a burst of fresh flavor.

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