There’s something about stuffed pasta that hits comfort-food nirvana — a cheesy, saucy, oven-bubbled blanket of joy. This Chicken Manicotti recipe takes shredded cooked chicken and wraps it in tender manicotti shells filled with a creamy ricotta and mozzarella mixture, all smothered in marinara and baked until golden. It’s weeknight-friendly, family-approved, and comes together with simple pantry ingredients.

Why you’ll love this Chicken Manicotti

This version swaps heavy effort for big payoff: pre-cooked shredded chicken speeds things up, a single bowl makes the filling, and a jar of marinara keeps the sauce easy while still delivering comforting flavor. The texture contrast — soft shells, creamy filling, melty top — is irresistible. It’s also adaptable: swap the marinara for your favorite sauce, or stir fresh herbs into the filling for a brighter profile.

Ingredients

2 boneless skinless chicken breasts, cooked and shredded
2 cups part-skim ricotta cheese
1 large egg, lightly beaten
1 3/4 cups shredded mozzarella cheese, divided
1/3 cup grated Parmesan cheese, plus more for topping
1 teaspoon dried oregano
Salt and pepper to taste
12 cooked manicotti shells, prepared according to package directions
1 jar (24 ounces) marinara sauce
1/2 cup water
1 teaspoon Italian seasoning
Fresh basil leaves, chopped (optional, for garnish)

Equipment

Large mixing bowl
Forks or two knives to shred chicken (if needed)
Spoon or small spatula for filling shells
Baking dish (9×13-inch works well)
Aluminum foil

Prep and tips before you start

If your chicken isn’t already cooked, poach or roast the breasts until they register 165°F internally, then shred with forks.
Cook the manicotti shells exactly as package directs and handle gently to avoid tearing.
Let the cooked shells cool slightly so they’re easier to fill.
Reserve a little extra Parmesan for sprinkling on top before baking.

Step-by-step Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine 2 cups part-skim ricotta cheese, 1 large egg (lightly beaten), 1 cup of the shredded mozzarella (reserve the remaining 3/4 cup for topping), 1/3 cup grated Parmesan cheese, 1 teaspoon dried oregano, and the cooked shredded chicken (from the 2 boneless skinless chicken breasts). Season the mixture with salt and pepper to taste. Stir until the filling is uniformly mixed and slightly fluffy.
Pour about half of the jar of marinara sauce (approximately 12 ounces) into the bottom of a 9×13-inch baking dish. Add 1/4 cup of the 1/2 cup water to the sauce in the dish to thin it slightly and help prevent sticking. Spread the sauce into an even layer across the bottom.
Carefully fill each of the 12 cooked manicotti shells with the ricotta-chicken mixture. Use a small spoon or a piping bag to make filling easier and neater. Fill each shell until it is generously but not overstuffed, leaving a little space at each end so the shells don’t burst.
Arrange the filled manicotti shells in a single layer over the sauce in the baking dish. Place them seam-side down so they hold together while baking.
Pour the remaining marinara sauce over the arranged manicotti shells. Drizzle the remaining 1/4 cup water across the top if the sauce seems thick. Sprinkle 1 teaspoon Italian seasoning evenly over the sauce-covered shells.
Top the dish with the reserved 3/4 cup shredded mozzarella cheese and an additional sprinkle of grated Parmesan cheese to your preference.
Cover the baking dish tightly with aluminum foil. Bake in the preheated 350°F oven for 25 minutes.
After 25 minutes, remove the foil and continue baking for another 10 to 15 minutes, or until the cheese is melted and bubbling and the top begins to turn golden brown.
When the baking is complete, remove the dish from the oven and let it rest for 5 to 10 minutes. This helps the filling settle and makes the manicotti easier to serve.
Garnish with chopped fresh basil leaves and an extra dusting of grated Parmesan cheese before serving, if desired. Serve warm.

Serving suggestions

Pair this Chicken Manicotti with a simple green salad dressed in lemon vinaigrette, garlic bread or a crisp side of roasted vegetables. A light, acidic salad helps cut through the creamy richness of the filling.

Make-ahead and storage

To assemble ahead: Fill the manicotti and place them in the baking dish covered tightly with plastic wrap in the refrigerator for up to 24 hours. When ready to bake, remove the plastic, add sauce and cheese topping, cover with foil, and bake 25–30 minutes, then uncover and finish baking until bubbly (about 10–15 minutes).
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
To freeze: Assemble the filled manicotti in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding a few extra minutes to the covered bake time if still slightly chilled.

Notes and variations

If you prefer a brighter filling, stir in 1/4 cup chopped fresh basil or spinach to the ricotta mixture.
For extra creaminess, swap 1/4 cup of the ricotta for part-skim cottage cheese, keeping other quantities the same.
To make this recipe with a homemade sauce, substitute your favorite marinara but keep the 24-ounce equivalent and the 1/2 cup water measurement for consistency.
Feel free to use low-sodium marinara and adjust added salt to taste.

Final thoughts

This Chicken Manicotti delivers cozy, cheesy satisfaction while staying straightforward enough for a weeknight. The shredded chicken adds heartiness without changing the classic texture of manicotti, and the ricotta-mozzarella blend creates the smooth, melty interior we all crave. Whether you’re cooking for a crowd or meal-prepping for the week, this dish brings reliably comforting results.

Chicken Manicotti

Comforting baked manicotti stuffed with shredded chicken and a three-cheese filling.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

2 boneless skinless chicken breasts cooked and shredded
2 cups part-skim ricotta cheese
1 large egg lightly beaten
1 3/4 cups shredded mozzarella cheese divided (1 cup for filling, 3/4 cup for topping)
1/3 cup grated Parmesan cheese plus more for topping if desired
1 teaspoon dried oregano
salt and pepper to taste
12 manicotti shells cooked according to package directions
1 jar (24 ounces) marinara sauce
1/2 cup water
1 teaspoon Italian seasoning
fresh basil leaves chopped, optional for garnish

Equipment

9x13 inch Baking Dish
Large mixing bowl
piping bag or resealable plastic bag
Spoon or spatula
Measuring cups and spoons

Method

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large bowl, combine the shredded chicken, ricotta, beaten egg, 1 cup of the mozzarella, 1/3 cup Parmesan, dried oregano, and salt and pepper; mix until well blended.
Transfer the filling to a piping bag or a resealable plastic bag with a corner snipped off and fill each cooked manicotti shell, taking care not to overfill.
Arrange the stuffed shells in a single layer in the prepared baking dish.
In a small bowl, stir together the marinara sauce, water, and Italian seasoning, then pour evenly over the arranged shells.
Sprinkle the remaining 3/4 cup mozzarella over the top and, if desired, a little extra Parmesan.
Bake for 35–40 minutes, until the sauce bubbles and the cheese is melted and lightly browned.
Remove from the oven and let stand 5 minutes before serving; garnish with chopped fresh basil if desired.