Home > Dinner > Chicken Cheesesteak Baked Ziti Chicken Cheesesteak Baked Ziti December 18, 2017 | 6 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. The flavors you know and love transformed into a gooey, cheesy baked ziti (pasta) dish with chicken! A dish the entire family will go crazy for with less than 30 minutes prep time! This pasta is crazy delicious: so cheesy, and the flavors are perfection! This is one of the many recipes I had dog-eared to try from Lauren’s new cookbook Modern Comfort Food. If you aren’t familiar with Lauren, she blogs over at Climbing Grier Mountain and no one does comfort food like her! Lauren and I have been friends for a few years now and she’s one of the most genuine, kind, and fun people I’ve ever met! She’s also crazy talented and you can quickly tell that by glancing at her site and her latest cookbook. In my opinion, there is nothing like comfort food in winter and I can’t wait to work my way through this book during the cold days ahead! If you know someone that also loves comfort food (wait, who doesn’t?!) this cookbook would make the perfect Christmas gift! This Chicken Cheesesteak Baked Ziti is not only a quick and easy dish to create (less than 30 minutes hands-on time), but it is one of those meals that will wow company and have them thinking you’ve been slaving over it all day 😉 Since washing dishes is not my favorite activity in the world, I do condense this dish into 3 pots/pans total. I use the same skillet to first cook the onions/pepper mixture, and then the chicken. I also use the same pot to cook the pasta in and then reuse it to make the provolone cream sauce. And finally, instead of transferring finished parts of the dish to a bowl, I transfer it to the final baking dish. It makes it a bit trickier to stir without spilling, but it’s doable! I’ve also tried substituting the provolone cheese in the cream sauce with an Italian blend of cheese (just pre-grated) because I happened to have everything BUT grated provolone cheese one night. We also loved this tiny change just in case you can’t find/don’t have grated provolone! More Comfort Food Favorites: Creamy (Lightened-up) Parmesan Pasta Chicken Parmesan Meatballs Instant Pot OR Crockpot Beef Stroganoff FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Cheesesteak Baked Ziti 5 from 2 votes - Review this recipe The flavors you know and love transformed into a gooey, cheesy baked ziti dish with chicken! A dish the entire family will go crazy for with less than 30 minutes prep time! SAVE TO RECIPE BOX Print Recipe Chicken Cheesesteak Baked Ziti 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe The flavors you know and love transformed into a gooey, cheesy baked ziti dish with chicken! A dish the entire family will go crazy for with less than 30 minutes prep time! Course Dinner Cuisine American Prep Time 25 minutes Cook Time 15 minutes Total Time 40 minutes Servings 4 -6 servings Calories 639kcal Author Chelsea, recipe republished with permission from Lauren's Cookbook "Modern Comfort Cooking" IngredientsFor the Pasta:8 ounces dry ziti or rigatoni pastaFor the Peppers & Onions:2 tablespoons unsalted butter1 cup thinly-sliced yellow onion1 cup thinly-sliced red pepper1 cup thinly-sliced green pepper1 teaspoon ground pepper and 1 teaspoon kosher salt1 tablespoon red wine vinegarFor the Chicken:2 tablespoons olive oil1 pound boneless, skinless chicken breasts, thinly-sliced1 tbsp Italian seasoning 1 teaspoon ground pepper and 1 teaspoon kosher saltFor the Provolone Sauce:4 tablespoons unsalted butter4 tablespoons all-purpose flour2 cups whole milk1 1/2 cups shredded provolone cheese (OR pre-grated Italian cheese blend)1 teaspoon ground pepper and 1 teaspoon kosher salt6 slices provolone cheeseFresh chopped parsley, for garnish InstructionsFor the Pasta:Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water, followed by the pasta. Cook the pasta according to package instructions or until al dente. Strain the pasta through a colander and pour it into a large mixing bowl.For the Peppers & Onions:In a large skillet preheated to medium-high heat, add the butter. Next, add the onion, red pepper, green pepper, salt and ground pepper. Sauté the veggies until they are softened and golden brown, about 10 minutes. If you need to add water to the pan to prevent the veggies from sticking that’s okay! Remove the skillet from the heat and stir in the red wine vinegar. Pour the peppers and onions into the bowl (I just throw it in the final greased baking dish) with the drained pasta.For the Chicken:In a large skillet preheated to medium-high heat (I use the same skillet used for the peppers/onions), add the olive oil. Next, add the chicken breasts, along with the Italian seasoning, salt and pepper. Toss everything together and sauté the chicken for about 8 minutes or until it is no longer pink inside. Remove the chicken from the skillet using a pair of tongs, and place it into the bowl (I just throw it in the final baking dish) with the pasta, peppers and onions.For the Provolone Sauce:In a medium saucepan (I use the same pot used to cook the pasta in) preheated to medium heat, add the butter. Let it melt and then whisk in the flour. Keep whisking for a minute or until you cook out all of that raw our taste. Gradually add the milk. Stir often so the mixture doesn’t clump. After about 5 minutes the sauce should thicken, then add the shredded provolone. Keep stirring, and season with salt and pepper. Turn off the heat and pour the sauce over the chicken, peppers, onions and pasta. Toss to make sure everything is well combined.To assemble the dish, preheat the oven to 400°F (204°C). Spray a 13 x 9-inch (33 x 23-cm) baking dish with non-stick cooking spray. Pour the chicken cheesesteak mixture into the prepared baking dish. Top the chicken mixture with provolone slices and place the dish into the oven. Bake it for about 15 minutes or until the cheese is golden brown. Remove the chicken cheesesteak from the oven and garnish it with fresh chopped parsley. Nutrition FactsCalories: 639kcal We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.