This easy Chicken Marsala Baked Ziti is the ultimate comfort food! Made with shredded chicken, mushrooms and lots of cheese, this baked ziti recipe is sure to hit the spot!
If you love chicken marsala as much as we do, you have to try our Ultimate Chicken Marsala recipe! Better than a restaurant, but made right at home!
An Easy, Comforting Baked Ziti Recipe
Chicken Marsala Baked Ziti recipe looks kind of well…amazing. But what I was going to say is that it’s so pretty actually, you could take this to any potluck party or a friend’s house for dinner.
Anyone can throw together a baked ziti for dinner but make this recipe with shredded chicken, mushrooms and a super creamy cheese sauce…you’ll be the hero of the night, guarantee.
Or, of course you can make this Chicken Marsala Baked Ziti just for dinner at home, I promisee there’s no one alive that won’t completely go crazy for it. Not a mushroom fan? I know there are some, swap out the mushrooms with chopped broccoli or asparagus or peas and you’re good to go.
How Do You Make This Baked Ziti Recipe?
I’ll give you the quick step by step, just so you can get an idea of how this pasta recipe comes together. We’re using shredded rotisserie chicken to make this casserole go even faster, rotisserie chicken recipes are a life save when it comes to getting food on the table!
So you start by browning the mushrooms, get them good and brown here. Don’t skip that step, properly browned mushrooms bring so much flavor to a recipe!
Next comes the super rich, super delicious cream sauce. Marsala wine deglazes the skillet with the mushrooms and onions, then pour in chicken broth and cream and fresh thyme. And of course, your shredded chicken.
Do I Have To Buy Real Marsala Wine For This Pasta Recipe?
Yes. Yes. Yes.
Please don’t buy cooking wine from the grocery store. It honestly won’t taste as good. Real marsala wine is very inexpensive at the liquor store, the kind I buy is less than 10 bucks. And we have TONS of recipes that you can use that bottle of marsala wine in, so it will never go to waste!
You can cover this baked ziti with foil to bake, then remove the foil for the last few minutes of cooking if you don’t like the crunchy noodles on the top of baked ziti when it comes out of the oven.
To me, those are the best noodles but I know there are some that don’t like any crunch to their pasta. But do take the foil off for the last few minutes so the cheese melts completely and the top of the casserole browns a little.
You can also remove the foil and place the casserole under your broiler for a couple of minutes, too.
All that’s left to do is dig in. This Chicken Marsala Baked Ziti is literally one of the most tasty pasta recipes we’ve ever made, so I really hope you guys try it.
Like I said, even if you don’t like mushrooms there are plenty of swap outs that you can try instead!
The best thing about this baked ziti is that it looks like it took you hours in the kitchen to make, but it doesn’t. You can even make this chicken and pasta recipe ahead of time and bake it right before dinner time!
Looking For More Pasta Recipes?
This super comforting baked ziti recipe is made easy with a rotisserie chicken!
2 tablespoons butter
1 tablespoon olive oil
10 ounces mushrooms, cleaned, stems removed and sliced
1/2 cup onion, diced
2 teaspoons chopped garlic
1 teaspoon kosher salt
Fresh black pepper to taste
1 teaspoon fresh thyme
3 tablespoons flour
1/2 cup marsala wine
1 3/4 cups chicken stock
1/2 cup heavy cream
1/2 cup parmesan cheese, divided
2 cups shredded mozzarella cheese
2 1/2 cups cooked, shredded chicken
1 pound ziti
Start a large pot of water to boil for the pasta. Cook 2 minutes shy of the package directions, then drain.
Preheat the oven to 350 degrees.
Add the butter and oil to a large skillet over medium heat. Add the mushrooms and onions, tossing to coat in the butter and oil. Cook for 8-10 minutes, stirring occasionally until the onion is soft and the mushrooms have browned.
Add the garlic to the skillet and stir, then add the salt, pepper and chopped thyme.
Sprinkle the flour over the mushrooms and onions, stirring to combine. Let the flour cook out for 30 seconds, then pour in the marsala wine, stir and let reduce for 1 minute.
Pour the chicken stock into the skillet, whisk and then bring to a simmer for 5 minutes until the broth has thickened.
Stir in the cream, then add the shredded chicken to the sauce. Stir to combine the chicken with the sauce and remove from the heat.
Add the cooked pasta back to the pot. Pour the chicken and sauce over the cooked pasta along with 1/4 cup of the parmesan cheese and stir to combine.
Pour into a 9″ x 13″ baking dish and top with the mozzarella cheese and the other 1/4 cup of parmesan cheese.
Bake, covered with foil, for 20 minutes. Uncover and cook another 5-7 minutes until the cheese on top is melted. Alternately you can put the casserole under the broiler to get a good brown color.
Garnish with chopped parsley and more parmesan cheese if desired.
If you’re cooking this baked ziti covered, spray the aluminum foil with cooking spray before covering the casserole so the cheese doesn’t stick to it.
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