Easy Chicken Manicotti

If you love comfort food that’s simple, satisfying, and weeknight-friendly, this Easy Chicken Manicotti recipe is for you. Tender chicken, melty cheese, and a rich jarred sauce combine into a family-pleasing baked pasta that comes together with minimal fuss. It’s the kind of dish that makes the house smell like Sunday supper even on a busy Wednesday.

Why I Love This Version

This rendition trims the fat without skimping on flavor. Instead of using ricotta or long-prep fillings, we rely on shredded mozzarella and shredded cooked chicken seasoned with garlic salt and Italian seasoning. Using uncooked manicotti shells keeps things fast—the pasta finishes cooking as the dish bakes in sauce—so you spend less time standing over the stove and more time enjoying the meal.

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

• 9×13-inch baking dish
• Large pot for simmering chicken
• Mixing bowl
• Tongs and fork (or two forks for shredding)
• Small spoon or piping bag for filling shells
• Aluminum foil

Prep Notes

Gathering everything beforehand makes assembly fast. The chicken will be cooked and shredded, then tossed with seasonings before you stuff the shells. If you prefer, you can break the chicken into very small pieces rather than shredding, but shredding helps the filling stay moist and meld with the cheese.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside.
2. Place the 10 boneless, skinless chicken tenders in a large pot and add enough water to cover them by about 1 inch. Bring the water to a gentle simmer over medium heat.
3. Cook the chicken tenders until they are no longer pink in the center and reach an internal temperature of 165°F (74°C), about 10–15 minutes depending on thickness. Remove the cooked tenders from the pot and let them rest for a few minutes.
4. Use two forks or your hands to shred the chicken into bite-sized pieces. Transfer the shredded chicken to a mixing bowl.
5. Sprinkle 1 tsp garlic salt and 1/2 tsp Italian seasoning over the shredded chicken. Stir well to distribute the seasoning evenly across the meat.
6. Add 1 cup of the shredded mozzarella cheese to the seasoned chicken and mix until the cheese is incorporated. Reserve the remaining 1 cup of mozzarella for topping the assembled dish.
7. Pour the entire 26-oz jar of spaghetti sauce into the prepared 9×13-inch baking dish. Pour 1/2 cup water into the jar, swirl to collect any leftover sauce, and pour that water into the baking dish as well. Stir gently to combine the sauce and water so the base layer is saucy but not watery.
8. Carefully fill each of the 10 uncooked manicotti shells with the chicken-and-cheese mixture. Use a small spoon or a piping bag to make filling easier and cleaner. Place each filled shell seam-side down across the sauce in the baking dish, arranging them in a single layer. It’s okay if they touch.
9. Once all shells are filled and positioned, spoon the remaining sauce over the top of the shells to coat them evenly. Sprinkle the remaining 1 cup shredded mozzarella cheese over the sauced shells.
10. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 35 minutes.
11. After 35 minutes, carefully remove the foil and continue baking uncovered for 10–15 minutes more, or until the cheese on top is melted, bubbling, and lightly golden.
12. Remove the baking dish from the oven and allow the manicotti to rest for 5–10 minutes before serving. This resting time helps the sauce set slightly and makes serving neater.

Serving Suggestions

Serve this Easy Chicken Manicotti with a simple green salad tossed with a lemon vinaigrette or a crisp Caesar salad. Garlic bread or a warm baguette is perfect for soaking up extra sauce. For a lighter touch, pair it with steamed vegetables such as broccoli or green beans.

Make-Ahead and Storage

You can assemble the dish up to a day in advance, cover it tightly, and keep it refrigerated. Add five to ten extra minutes to the covered bake time if baking straight from the fridge. Leftovers store well in an airtight container for up to 3 days. Reheat individual portions in a microwave or reheat the whole dish covered at 350°F (175°C) until warmed through, about 20–25 minutes.

Tips for Success

• When shredding chicken, remove any tough bits to keep the filling tender.
• Use a piping bag or a resealable plastic bag with a corner snipped off to make filling the shells neater and faster.
• If your manicotti shells crack while filling, nestle the cracked pieces seam-side down against another shell to hide the break and keep the filling contained.
• For a slightly saucier final dish, spoon a little extra sauce over the shells before the final uncovered bake.
• If you prefer a more herbaceous flavor, add a tablespoon of chopped fresh basil or parsley into the chicken filling along with the seasonings.

Why This Works

The method here balances convenience and texture. Simmering chicken tenders keeps them moist and easy to shred. Mixing shredded mozzarella into the chicken gives the filling body and melty richness without needing ricotta or cottage cheese. Using uncooked shells saves a pre-boil step because they finish cooking in the sauce during baking, absorbing flavor and staying tender. The end result is cheesy, saucy, and very comforting.

Flavor Variations

• Spicy: Stir a pinch of crushed red pepper flakes into the sauce before pouring it over the shells.
• Herby: Add 1–2 tablespoons of chopped fresh basil, oregano, or parsley to the chicken mixture for bright, fresh notes.
• Veggie Boost: Fold 1 cup of sautéed spinach, mushrooms, or finely diced bell pepper into the chicken and cheese filling.
• Smoky: Use a smoked mozzarella in place of regular mozzarella for a subtle smoky twist.

Common Questions

Can I use pre-cooked rotisserie chicken? Yes. Substitute the 10 chicken tenders with about 3 cups of shredded rotisserie chicken and proceed with the recipe. Skip the simmering step and start from seasoning the shredded chicken.

Do I have to use uncooked shells? No. If you prefer, cook the manicotti shells according to package directions, let them cool slightly, and then fill and bake. If you use cooked shells, you may want to reduce the initial covered bake time by 10–15 minutes to avoid overcooking.

Can I freeze this? Assemble the manicotti in an oven-safe dish, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking and add about 10–15 minutes to the covered bake time.

Final Notes

This Easy Chicken Manicotti is a straightforward, satisfying recipe that stays true to classic flavors while keeping prep manageable. With tender shredded chicken, garlic-forward seasoning, and a blanket of bubbly mozzarella, it’s a reliable family hit that you can customize in many small ways. Whether you’re feeding a crowd or making a cozy solo dinner, this bake is ready to be the centerpiece of a memorable meal.

Enjoy, and don’t be surprised if this one becomes a repeat in your dinner rotation.