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Chicken Cheesesteak Baked Ziti

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 639 kcal
Author Chelsea, recipe republished with permission from Lauren's Cookbook "Modern Comfort Cooking"

Ingredients

For the Pasta:

  • 8 ounces dry ziti or rigatoni pasta

For the Peppers & Onions:

  • 2 tablespoons unsalted butter
  • 1 cup thinly-sliced yellow onion
  • 1 cup thinly-sliced red pepper
  • 1 cup thinly-sliced green pepper
  • 1 teaspoon ground pepper and 1 teaspoon kosher salt
  • 1 tablespoon red wine vinegar

For the Chicken:

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, thinly-sliced
  • 1 tbsp Italian seasoning
  • 1 teaspoon ground pepper and 1 teaspoon kosher salt

For the Provolone Sauce:

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 1/2 cups shredded provolone cheese (OR pre-grated Italian cheese blend)
  • 1 teaspoon ground pepper and 1 teaspoon kosher salt
  • 6 slices provolone cheese
  • Fresh chopped parsley, for garnish

Instructions

For the Pasta:

  1. 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:

  1. 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:

  1. 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:

  1. 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. 

  2. 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.

  3. 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.