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Chicken Marsala Ziti Bake Recipe

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4.9 from 111 reviews

This Chicken Marsala Casserole combines tender, cooked chicken breast pieces with al dente ziti pasta, all enveloped in a rich and creamy Marsala mushroom sauce. Enhanced with garlic, onions, and a splash of dry Marsala wine, the casserole is topped with melted mozzarella and parmesan cheese, making it a comforting and flavorful one-dish meal perfect for family dinners or special occasions.

Ingredients

Chicken and Pasta

  • 3 chicken breasts, cooked and cubed
  • ½ pound Ziti, cooked al dente

Sauce and Vegetables

  • 1 tablespoon olive oil
  • 16 ounces fresh mushrooms, sliced
  • 1 small yellow onion, halved and sliced thin
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup dry Marsala wine
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cups chicken broth

Cheese and Garnish

  • ½ cup freshly grated Parmesan cheese
  • 4 ounces fresh mozzarella, cut into small cubes
  • 3 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the Mushroom Sauce: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms, thinly sliced onion, and minced garlic. Season with salt and black pepper. Cook, stirring occasionally, until the mushrooms are tender and the onions are translucent, about 5-7 minutes.
  2. Deglaze with Marsala: Pour in the dry Marsala wine and cook for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld, while scraping any brown bits off the bottom of the pan.
  3. Make the Roux: In a separate saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour until smooth and bubbly, cooking for 1-2 minutes to eliminate the raw flour taste.
  4. Prepare the Sauce Base: Gradually whisk in the chicken broth into the roux. Continue whisking and cooking until the sauce thickens and simmers gently. Combine this sauce with the mushroom mixture from the skillet, stirring well to combine all flavors.
  5. Combine Chicken, Pasta, and Sauce: In a large mixing bowl or directly in a casserole dish, combine the cooked cubed chicken breasts and al dente ziti with the prepared Marsala mushroom sauce. Stir gently to coat evenly.
  6. Add Cheese: Fold the freshly grated Parmesan cheese and mozzarella cubes into the mixture, reserving a small amount for topping if desired.
  7. Bake the Casserole: Preheat your oven to 350°F (175°C). Transfer the mixture to a greased baking dish if not already in one. Sprinkle the top with the reserved Parmesan and mozzarella cheeses. Bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and slightly golden on top.
  8. Garnish and Serve: Remove from the oven and sprinkle chopped fresh parsley over the top. Let the casserole rest for 5 minutes before serving for the best texture and flavor.

Notes

  • Use freshly grated Parmesan for better flavor and melt quality.
  • For a richer taste, substitute chicken broth with homemade stock.
  • Cooking the chicken breasts beforehand ensures they remain tender and fully cooked in the casserole.
  • Adjust the Marsala wine quantity to taste — more for a stronger flavor or less for subtlety.
  • This casserole can be prepared a day in advance and baked just before serving.

Find it online: https://mealoria.com/chicken-marsala-ziti-bake-recipe/