Easy Chicken Manicotti

There’s something so comforting about pasta baked with melty cheese and a savory tomato sauce. This Easy Chicken Manicotti recipe takes the classic stuffed pasta idea and makes it weeknight-friendly: no pre-cooking the shells, simple seasoned chicken, a store-bought jar of sauce, and plenty of mozzarella. The result is a cozy, family-friendly casserole that delivers big flavor with minimal fuss. Use a shallow baking dish, a few pantry staples, and about an hour from start to finish for a golden, bubbly dinner that everyone will love.

Why you’ll love this version

First, it’s tremendously approachable. Uncooked manicotti shells simplify prep and eliminate a step most manicotti recipes demand. The chicken tendsers cook quickly and shred easily, so you get a tender, protein-packed filling without long simmering. A single jar of spaghetti sauce keeps the red-sauce flavor consistent and saves time, while the mozzarella creates that irresistible cheese pull. Finally, the seasoning is uncomplicated—garlic salt and Italian seasoning let the chicken and sauce shine without overpowering the dish.

Ingredients

• 10 manicotti shells, uncooked
• 10 boneless, skinless chicken tenders
• 1 tsp garlic salt
• 1/2 tsp Italian seasoning
• 1 (26-oz) jar spaghetti sauce
• 1/2 cup water
• 2 cups shredded mozzarella cheese

Equipment

• Large skillet or frying pan
• Mixing bowl
• 2-quart (or similar-sized) baking dish
• Forks or two forks for shredding, or a stand mixer with paddle attachment
• Spoon or spatula
• Measuring spoons and cup
• Aluminum foil (optional)

Prep and timing

This recipe comes together in roughly 55–70 minutes total: about 10–15 minutes to sear and season the chicken, 10 minutes to shred and assemble, and 30–35 minutes to bake until bubbly. You’ll want the oven preheated before assembly so the bake time is consistent.

Flavor notes and swaps

If you like a bit more herbaceous depth, add a pinch more Italian seasoning to the chicken while cooking. For a creamier interior, stir 1/2 cup ricotta into the shredded chicken before stuffing the shells. If you prefer a little heat, a pinch of red pepper flakes mixed into the sauce will do the trick. Use low-moisture mozzarella for a better melt and less water in the casserole. If you want a richer sauce texture, stir in 2 tablespoons of tomato paste into the jarred spaghetti sauce and the water before pouring over the manicotti.

Step-by-step instructions

Follow these steps in order to make the Easy Chicken Manicotti. The directions are rewritten clearly and concisely to guide you through the process while keeping the ingredient amounts unchanged.

1. Preheat and prepare the oven and dish

1. Preheat your oven to 350°F (175°C).
2. Grease a 2-quart baking dish lightly with cooking spray or a small amount of oil so the manicotti doesn’t stick.

2. Season and cook the chicken

1. Place the 10 boneless, skinless chicken tenders in a single layer in a large skillet over medium heat.
2. Sprinkle 1 tsp garlic salt and 1/2 tsp Italian seasoning evenly over the chicken.
3. Cook the chicken for 4–6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior is lightly browned. Adjust the heat as needed to avoid burning while ensuring the chicken cooks through.
4. Transfer the cooked chicken to a plate and let it rest for about 5 minutes so the juices redistribute.

3. Shred the chicken

1. Using two forks or a stand mixer with the paddle attachment, shred the cooked chicken into bite-sized pieces.
2. Place the shredded chicken in a mixing bowl and set aside for assembly.

4. Prepare the sauce base

1. Pour the entire 26-oz jar of spaghetti sauce into a bowl or measuring cup.
2. Add 1/2 cup water to the sauce and stir until combined. This thins the sauce slightly so it will circulate around the uncooked pasta shells as they bake.
3. Reserve about 1/2 cup of the sauce mixture to spoon on top of the assembled manicotti before baking, if desired.

5. Fill the shells

1. Lay the uncooked 10 manicotti shells flat on a clean surface. Work carefully to avoid cracking them.
2. Spoon the shredded chicken into each shell. Aim for an even distribution so each shell has a similar amount of filling. You can use a small spoon or a piping bag with a wide tip to make this neater.
3. If a shell cracks while filling, transfer the filling to a whole shell to maintain the final presentation.

6. Assemble in the baking dish

1. Spoon a thin layer of the spaghetti sauce and water mixture across the bottom of the prepared baking dish—just enough to coat the base and prevent sticking.
2. Place the filled manicotti shells in a single layer on top of the sauce. Arrange them close together so they support each other during baking.
3. Pour the remaining sauce mixture evenly over the shells, making sure each shell gets some sauce on top and along the sides.
4. Sprinkle the 2 cups shredded mozzarella cheese evenly over the sauced shells so they will melt into a golden topping.

7. Bake until bubbly

1. Cover the baking dish with aluminum foil to keep steam in and help the uncooked shells become tender during baking.
2. Bake in the preheated 350°F (175°C) oven for 25 minutes covered.
3. After 25 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and slightly golden and the sauce is bubbly around the edges.
4. Check that the pasta shells are tender by testing one with a fork; they should be soft but hold their shape.

8. Rest and serve

1. Remove the manicotti from the oven and let it rest for about 5 minutes before serving. This helps the sauce set slightly and makes it easier to portion.
2. Use a spatula to transfer individual manicotti to plates. Spoon any extra sauce from the baking dish over the servings.
3. Garnish with fresh chopped herbs like parsley or basil, if you like, and serve with a simple green salad or garlic bread for a complete meal.

Storage and reheating

Refrigerate any leftovers in an airtight container for up to 3 days. To reheat, place portions in a microwave-safe dish and heat until warmed through, or cover the casserole with foil and bake at 350°F (175°C) for 15–20 minutes until heated through and the cheese is bubbly. If the dish looks a little dry, add a splash of water or extra sauce before reheating.

Troubleshooting tips

• If your shells are still firm after the full bake time, cover and bake an additional 5–10 minutes; ovens vary and some need more time to hydrate the uncooked pasta.
• If the cheese browns too quickly, tent a piece of foil over the dish to prevent burning during the final minutes of baking.
• To make filling easier, let the chicken cool slightly so it’s easier to handle and won’t steam the shells excessively while filling.

Make-ahead and freezing

You can assemble the manicotti in the baking dish up to a day ahead. Cover tightly and refrigerate. When ready to bake, remove the cover, allow it to sit while the oven preheats, then bake as directed—add an additional 5–10 minutes if the dish is cold from the fridge.

For freezing, assemble the manicotti and wrap the baking dish tightly with plastic wrap and foil. Freeze for up to 2 months. To bake from frozen, remove plastic wrap and cook covered at 350°F (175°C) for 45–55 minutes, then uncover and bake until cheese is melted and sauce is bubbly, about another 10–15 minutes.

Serving suggestions

This Easy Chicken Manicotti pairs well with crisp, lightly dressed greens to balance the richness of the cheese and sauce. Garlic bread or a crusty baguette are perfect for mopping up extra sauce. For a lighter side, roasted vegetables or a lemony arugula salad make excellent companions.

Final thoughts

Simple swaps and a straightforward technique make this Easy Chicken Manicotti a dependable favorite. It’s ideal for busy weeknights yet pretty enough for weekend family dinners. The uncooked shells save a step but still deliver tender pasta; the seasoned chicken provides real protein and texture, and the mozzarella creates that irresistible browned cheese topping. Keep the ingredient list short, follow the step-by-step method, and you’ll have a satisfying, cheesy baked pasta that hits all the right notes.

Enjoy this cozy, cheesy casserole—and don’t forget to experiment with small tweaks like adding fresh herbs, a sprinkle of Parmesan, or a few red pepper flakes if you want to personalize the flavor.