twice baked chicken ziti
Main Dish

Twice Baked Chicken Ziti

When you want a fast and easy meal that also tastes dynamite – this should be one of the first recipes you think of.

It reminds me of Fazoli’s Twice Baked Ziti (which I’m not sure they have anymore – are there even Fazoli’s around anymore?)

This is a perfect dish for a college student or busy mom, it doesn’t take a whole lot to create a dish that has a lot of flavor and satisfies a crowd.

I also make this a healthier way, so it’s not awful for you either – SCORE!

twice baked chicken ziti

Twice Baked Chicken Ziti

Yield: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Adapted from Gimme Some Oven


  • 25 oz your choice of spaghetti sauce (I picked an organic 4 cheese blend)
  • 1 lb or so chicken breasts - marinated in pesto sauce (the market has these usually or you can make your own pesto marinade).
  • 2 tbsp olive Oil
  • 4 cremini mushrooms - diced
  • 2 cloves garlic - minced
  • 1 package of penne pasta (Made in Italy is best)
  • Spash of Wine (your pick)
  • 1/3 cup Parmesan or Asiago cheese
  • 1 cup shredded skim low-fat mozzarella cheese
  • 2 tsp Creole Seasoning
  • 1 tsp Lowry's Seasoning Salt
  • Salt & Pepper to taste


  1. Season your chicken with the 2 tsp Creole Seasoning and 1 tsp Lowry Seasoning Salt (this is on top of the pesto it was marinated in). You can season the chicken with whatever you like, I personally like a little spice to mine so I picked Creole Seasoning. But you should choose your favorite, whatever that is.
  2. In a heavy pot on the stovetop, pour in 2 tbsp of olive oil and brown the chicken on Med-High heat, about 5 minutes on each side. When cooked, take out and set on a plate. Cut into little bite-size pieces.
  3. With the remaining brown stuff and oil in the pan, lower the heat to med/low and add the minced garlic and saute for 1 minute, then add the sliced mushrooms to the pan and scrape up the brown skin off the bottom.
  4. Add a splash of wine. Simmer until cooked, about 5 minutes.
  5. Add the pasta sauce and stir, bringing to a boil.
  6. Preheat oven to 375 degrees.
  7. In a separate container, get water to a boil for your pasta. Once boiling, add some salt and then pasta - cook for 10 minutes until Al Dente.
  8. After 10 minutes, drain pasta and set to the side. Do not rinse.
  9. Once pasta sauce and mushroom/garlic combo is boiling, add cut up chicken to mix. Cook for a few minutes until boiling again.
  10. Add drained pasta to pasta sauce/chicken mix.
  11. Stir and mix the pasta sauce, pasta, and chicken while it is heating up.
  12. Once heated through, turn off stove. Salt & pepper if needed.
  13. Put half of pasta mixture into a casserole dish and sprinkle half of the mozzarella and Parmesan/Asiago cheese over that half.
  14. Repeat this for the second layer/rest of pasta.
  15. Cook pasta dish for 20 minutes in oven, uncovered, until cheese is browned and bubbly.
  16. Let sit for 5 minutes before serving.
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 683Total Fat 31gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 19gCholesterol 131mgSodium 2482mgCarbohydrates 38gFiber 5gSugar 16gProtein 56g

This nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates.

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