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Archive for October, 2017

Cavey’s Chicken Ziti

Posted by Caveman Cooking on October 19, 2017

Cavey's Chicken Ziti
Been so long sice I answered the bell for a new recipe, I’m feeling a lot like Ferris Bueller … “Caveman? Caveman? Caveman?”. But, I am coming out of my self-imposed hiatus with a true winner – my baked chicken ziti. Super easy to make; incredibly delicious; freezable for future meals; and, with Fall setting in, it is a meal that will stick to any Neanderthal’s ribs. What else could you want? For those that replied, “You to make it for me.”, dinner is at 6:30pm. 😉


6 Cups Cavey’s Italian Sauce
1 Pound Ziti
2 Boneless Chicken Breasts
6-7 Slices Provolone Cheese
2 Cups Shredded Mozzarella Cheese
1.5 TBS Shredded Parmesan Cheese
1.5 TBS Dried Italian Herbs
1 TBS Minced Garlic
1 TBS Olive Oil
Salt & Pepper to taste


Prepare 6 ups worth of Cavey’s Italian Sauce and set aside. Shred mozzarella cheese and set aside.
Cavey's Italian Sauce and Shredded Mozzarella

Cook the Ziti according to directions on package. Be sure to cook it “a la denté” … slightly underdone, as it will continue to cooking when we get to the baking stage. Drain well.
NOTE: If you can’t find Ziti, Penné, Rigatoni, or other short pasta tubes will work just fine.
Boiling Pasta

Return Ziti to pot, add 1/4 to 1/2 of a cup of the Italian sauce, and gently stir in evenly. Set aside.
Pasta with Cavey's Italian Sauce

Cut chicken into large bite-sized pieces. In a large skillet, warm olive oil, quickly sauté garlic, add chicken, Italian herbs, and salt and pepper to taste. Cook until almost done.
NOTE: Don’t overcook or it will get dry during baking.
Sautéed Sliced Chicken

Add 1/4 to 1/2 of a cup of the Italian sauce and continue to sauté for another minute. Then, remove from heat and set aside.
HINT: Once you have your sauce simmering, most of the remaining steps above can be done simultaneously. It’s a real time saver!
Sautéd Chicken in Italian Sauce

Take a large, deep baking dish butter it well. Place a layer of half the pasta evenly into the dish. Evenly distribute half the cooked chicken and cover with half the remaining sauce. Completely cover with slices of Provolone cheese.
First Set of Layers for Baked Ziti

Now, evenly distribute the remainder of the pasta, chicken and sauce (in that order). Cover with Mozzarella and Parmesan cheeses.
Second Layers for Baked Ziti

Preheat oven to 350°, cover baking dish, and place into oven for 20 minutes. Then, uncover baking dish and place back into the oven for another 10 minutes.
Cooking Baked Ziti

Remove from oven when cheese begins to bubble and the edges are golden brown. Let stand for 5-10 minutes (Yes, I realize it’s difficult to not just dig in. But, you need to let it set up).
Cavey's Baked Chicken Ziti

Spoon into plates and serve with garlic bread and a salad. YUMMMMMMMMM!
Cavey's Baked Chicken Ziti

HINT: For a vegetarian version, just remove the chicken from the equation, or add Gardein meatless chicken strips, instead.
HINT #2: This is a great dish to make ahead of time. You can either refrigerate it unbaked for up to 3 days, or freeze unbaked for up to 3 months. Just be sure to cover it well.

Prep Time = 45 minutes
Cooking Time = 30 minutes
Serves 6-8

©2017 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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