Comforting, saucy, and cheesy—this Chicken Manicotti recipe takes the classic stuffed pasta concept and makes it weeknight-friendly without skimping on flavor. Tender shredded chicken combines with creamy part-skim ricotta, melty mozzarella, and a touch of Parmesan, then wraps up inside tender manicotti shells and bakes in a bright jarred marinara. The result is an easy, family-pleasing casserole that slices neatly and reheats beautifully. Serve it with a crisp salad and some crusty bread for a complete meal.

Why you’ll love this Chicken Manicotti

Quick prep: Using cooked, shredded chicken and jarred marinara cuts the hands-on time.
Familiar flavors: Oregano, Parmesan, and mozzarella make this instantly comforting.
Make-ahead friendly: Assemble ahead and bake when guests arrive or refrigerate for later.
Balanced textures: Creamy filling, tender pasta, and bubbling browned cheese on top.

Ingredients

Follow this ingredient list exactly for best results.

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 and prep notes

You’ll need a mixing bowl, a fork or two for shredding chicken, a spoon or small offset spatula for stuffing shells, a 9×13-inch baking dish (or similar), and an oven preheated to 350°F (175°C). The manicotti shells should be cooked exactly as the package instructs—usually boiling briefly until al dente—so they hold their shape when filled.

Filling the shells: a simple, creamy mixture

Start by combining the shredded chicken with creamy ricotta and the egg, which helps bind the filling. Add most of the shredded mozzarella and the Parmesan for richness, then season with dried oregano, salt, and pepper. This mixture is thick enough to pipe or spoon into shells without spilling, but loose enough to give you a tender bite once baked.

Step-by-step directions

Below are the rewritten, clear step-by-step directions based on the ingredient list and the original order of operations. Follow them closely for best results.

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar-sized casserole pan.
Prepare the manicotti shells according to the package directions. Drain them and let them cool just enough to handle—warm but not piping hot—so they are pliable for filling.
In a large bowl, combine the 2 cups part-skim ricotta cheese and the 1 large egg (lightly beaten). Stir until smooth and well incorporated.
Add the 2 boneless skinless chicken breasts, cooked and shredded, to the ricotta mixture. Mix thoroughly so the shredded chicken is evenly distributed throughout.
Stir in 1 1/2 cups of the shredded mozzarella cheese (reserve the remaining 1/4 cup for topping) and 1/3 cup grated Parmesan cheese. Mix until the cheeses are evenly folded into the filling.
Season the filling with 1 teaspoon dried oregano and salt and pepper to taste. Taste a small amount of the mixture (if you’re cautious about raw egg, skip tasting and rely on seasoning judgment) and adjust salt and pepper as needed.
Spread 1/2 cup of the jarred marinara sauce across the bottom of the prepared baking dish. This thin layer keeps the shells from sticking and creates a saucy base.
Using a spoon or small spatula, fill each of the 12 cooked manicotti shells with the chicken and cheese mixture. Distribute the filling evenly so each shell is filled but not overstuffed—aim for a firm but not bursting shell.
Arrange the filled manicotti shells in a single layer over the marinara in the baking dish. Place them close together but not stacked; you should fit all 12 shells in one layer.
Pour the remaining marinara sauce from the jar over the arranged shells. Mix the jarred sauce with 1/2 cup water first if you prefer a slightly thinner sauce, then pour it evenly so the pasta is covered with a saucy layer.
Sprinkle 1 teaspoon Italian seasoning evenly over the top of the sauced shells for additional herb flavor.
Top the sauced shells with the remaining 1/4 cup shredded mozzarella and an extra sprinkle of grated Parmesan cheese. Add additional Parmesan on top if you like a cheesier, saltier crust.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake an additional 10–15 minutes, or until the cheese is melted and bubbling and the top is lightly golden.
Remove from the oven and let the Chicken Manicotti rest for 5–10 minutes before serving. This resting time helps the filling set so slices hold together when plated.
Garnish with chopped fresh basil leaves if desired, slice into portions, and serve warm with additional grated Parmesan on the side.

Serving suggestions

This Chicken Manicotti is lovely with a crisp green salad dressed in a bright vinaigrette to cut through the richness. Garlic bread or a warm baguette are perfect for sopping up extra sauce. For a lighter side, serve steamed broccoli or a simple sauté of spinach with garlic.

Make-ahead and storage tips

To assemble ahead: Fill the manicotti shells and place them in the baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, uncover and follow the baking directions, adding a few extra minutes if baking straight from cold.
To freeze: Arrange filled shells in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, or bake from frozen adding about 20–30 minutes to the covered bake time (check that the center reaches a hot, safe temperature).
Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the whole dish covered at 350°F (175°C) until warmed through.

Ingredient swaps and tips

If you prefer an herb-forward filling, stir in a tablespoon of chopped fresh parsley or basil to the ricotta mixture.
For extra richness, use full-fat ricotta instead of part-skim; although this recipe calls for part-skim ricotta, the texture will become silkier with full-fat.
If your marinara is very thick, the 1/2 cup water thinned into the sauce makes it easier to coat the shells and bake evenly. If your brand is already saucy, you can skip the water.
To cut sodium, choose a low-sodium marinara and moderate the additional salt in the filling to taste.

Notes on protein and cheese

The two cooked, shredded chicken breasts are the protein backbone here; poached, roasted, or rotisserie-style cooked chicken all work well. The balance of ricotta, mozzarella, and Parmesan gives a creamy interior with a nicely browned top. Keeping mozzarella shredded and reserving a portion for the topper ensures a bubbly, cheesy finish.

Frequently asked questions

Can I use frozen cooked chicken? Yes. Thaw and drain any excess liquid before shredding and mixing into the filling so the mixture doesn’t become watery.

Do I have to cook the manicotti shells before stuffing? Follow the package directions. Most manicotti shells should be boiled briefly until al dente so they hold their shape when filled. If your brand offers no-boil shells, adjust according to package instructions.

Is there an alternative to manicotti? Jumbo pasta shells can be used instead; the filling amounts work the same and are often easier to stuff if you find manicotti fiddly.

Final thoughts

This Chicken Manicotti recipe is approachable, forgiving, and full of cozy, classic Italian-style flavors. It bridges weeknight simplicity with the celebratory feel of a baked pasta dinner, making it just as right for a busy Tuesday as it is for a weekend gathering. With cooked shredded chicken, creamy ricotta, and a blanket of marinara and melted mozzarella, every bite feels like a warm hug. Serve it with a bright green side and dig in.

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Chicken Manicotti

Comforting baked manicotti stuffed with a savory chicken and ricotta cheese filling.

Prep Time15

Cook Time40

Total Time55

Servings: 6 servings

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

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a large bowl, combine the shredded chicken, ricotta, lightly beaten egg, 1 cup of the mozzarella, 1/3 cup grated Parmesan, dried oregano, and salt and pepper; mix until evenly blended.
Transfer the mixture to a piping bag or a resealable plastic bag with a corner snipped off, then evenly fill each cooked manicotti shell without overfilling.
Arrange the stuffed shells in a single layer in the prepared baking dish.
In a small bowl, stir together the marinara sauce, 1/2 cup water, and Italian seasoning, then pour the sauce evenly over the arranged shells.
Sprinkle the remaining 3/4 cup mozzarella over the sauced shells and, if desired, a little extra Parmesan on top.
Bake for 35 to 40 minutes, until the sauce is bubbling and the cheese is melted and lightly browned.
Remove from the oven and let stand 5 minutes, then garnish with chopped fresh basil if using and serve.