There’s something incredibly comforting about stuffed pasta bubbling away in the oven, and this Chicken Manicotti recipe hits every warm-and-cozy note. It’s not just about the cheese (although there’s plenty)—it’s the way the ricotta, shredded chicken, and parmesan melt together in every bite, tucked inside tender manicotti shells and baked in a bed of seasoned tomato sauce.
If you’re looking for a meal that feels like a hug after a long day, this is it. The best part? It’s surprisingly simple for a dish that tastes this luxurious. Years ago, I made this for a Sunday dinner when we had unexpected guests.
I doubled the batch on instinct, and not a single bite was left. Ever since, it’s been my go-to when I want to impress without overcomplicating things.
The creamy filling is rich but balanced, thanks to the light ricotta and lean shredded chicken. And if you’re watching your calorie intake, this version skips the heavy cream while still delivering full flavor—because protein-packed comfort food can absolutely be good for you.
In fact, swapping beef for chicken can reduce saturated fat by up to 55% per serving. Serve it with a crisp Caesar Salad and a chilled Italian Soda for the kind of Italian-inspired dinner everyone will remember.
You’ll want to make this again and again.
Why I Keep Coming Back To This Chicken Manicotti?
(And Why You’ll Probably Do the Same)
- Beginner-Friendly but Feels Fancy: The first time I made this, I was nervous—but the end result tasted like something straight off a restaurant menu. It’s a total confidence booster for new cooks and still a go-to even now.
- Light Yet Satisfying: The combo of shredded chicken, ricotta, and parmesan is rich and creamy without being too heavy. It’s the kind of comfort food that doesn’t leave you sluggish after dinner.
- Seasoned to Perfection: I’ve played around with spices, but I always come back to oregano and Italian seasoning. They give it that cozy, familiar flavor that instantly says Italian classic.
- Freezer-Worthy & Future-You Approved: Double the batch—trust me. It freezes beautifully, making busy weeknights way less stressful.
- Guilt-Free Comfort: By using lean chicken and skim ricotta, it’s surprisingly nutritious for such a comforting dish. You still get all the flavor, just with fewer calories and more protein.
Chicken Manicotti Recipe
Equipment
- Large pot (to boil manicotti)
- Baking dish (9×13 inch recommended)
- Spoon or piping bag (for stuffing manicotti)
- Oven
- Cheese Grater
- Foil (for covering during baking)
Ingredients
- 14 pieces Manicotti cooked according to package
- 2 cups ricotta cheese skim
- 1 cup parmesan cheese shredded
- 1 cup shredded chicken
- 2 eggs
- 2 tsp oregano
- 1 can crushed tomatoes
- 1 tsp italian seasoning
- 4-5 tbsp parmesan cheese grated
- 1/2 cup parmesan cheese
- salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook manicotti shells as per package, drain, and set aside.
- In a bowl, mix ricotta, shredded chicken, eggs, shredded parmesan, oregano, salt, and pepper.
- Fill the cooked manicotti shells with the mixture using a spoon or piping bag.
- Spread crushed tomatoes over the bottom of the baking dish.
- Place stuffed manicotti in the dish and pour remaining tomato sauce on top.
- Sprinkle with grated parmesan and a dash of Italian seasoning.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes.
- Let it rest for 5 minutes before serving.
Nutrition
Quick Questions About This Recipe?
Q. Can I use store-bought rotisserie chicken?
Ans: Yes! It’s a great time-saver and adds extra flavor to the filling.
Q. Can I make this ahead of time?
Ans: Absolutely—assemble it, cover, and refrigerate up to 24 hours before baking.
Q. Can I freeze Chicken Manicotti?
Ans: Yes! Freeze it unbaked (tightly wrapped) for up to 2 months. Bake from frozen with extra time.
Q. Can I substitute the ricotta cheese?
Ans: You can use cottage cheese or a mix of ricotta and cream cheese for a twist.
Q. What if I don’t have manicotti shells?
Ans: Try using cooked lasagna sheets—roll them around the filling for a similar result.
Q. Is this recipe kid-friendly?
Ans: Definitely! The creamy filling and mild flavors are usually a hit with kids.
Q. How do I reheat leftovers?
Ans: Cover and reheat in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions.
