If you are a fan of Italian and are up for trying new recipes then I suggest this Parmesan Chicken Manicotti. These manicotti shells are stuffed with a cheesy chicken mixture, and topped with tasty marinara!
We served this pasta dish with some yummy garlic bread, a salad, and some zuppa toscana soup and felt like we were at Olive Garden, it was that good! We have a feeling everyone who tries this will love this.
Better than the restaurant
Many of our favorite Sunday dishes have been Italian recipes. This Chicken Manicotti recipe is actually one that my mom made for a weekly family dinner. It was SO delicious, it honestly tasted even better than an Italian restaurant!
If you haven’t tried manicotti before, you must. It’s delicious!
how to make chicken manicotti
Did you know manicotti translates to “little muff” or “little sleeve”? Which is a perfect description for this delicious stuffed pasta!
Cheesy Filling. In a medium bowl combined shredded chicken, Ricotta cheese, Parmesan cheese, eggs and oregano. Add salt and pepper to taste and stir until well combined.
Manicotti. After cooking the manicotti according to package directions, stuff each shell with ¼ cup chicken mixture and place in a greased 9×13 pan.
Marinara Sauce. Add crushed tomatoes to a saucepan over low heat. Add Italian seasoning, grated Parmesan cheese and stir until heated and simmering. Pour crushed tomato sauce over Manicotti and sprinkle with Parmesan cheese and fresh basil (optional).
Bake & Serve. Bake at 350 for 35-40 minutes. Serve warm, and ENJOY!
Tips for using manicotti shells:
- Flavor the noodles with salt. Bring the water to a boil, add 1 tablespoon of salt, add the pasta and cook.
- If this is your first time ever using manicotti I would suggest cooking a couple extra noodles in case some rip while stuffing them.
- An easy way to fill the shell is to fill a ziplock bag with the mixture. Cut the corner off of the bag, (you will need to cut a larger portion off to allow the chicken to pass through) and use the bag to pipe the mixture into the manicotti shell.
Make ahead and store
Make ahead. I am a fan of doubling a recipe that I’m already planning to make. This way I have a meal for the current day and I can tuck the other one away in the freezer for a hot meal on a crazy busy day.
- Fridge option: Make up to a day ahead of time, cover with plastic wrap, and keep in the fridge until you’re ready to bake.
- Freeze option: Cook pasta al dente. Assemble according to the recipe cover with plastic wrap and again with foil. Freeze for up to months. When you’re ready to use it thaw it in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375° and bake for 35-40 minutes. If the manicotti seems to be getting too dry before the being cooked through cover with aluminum foil.
Storing. Manicotti leftovers will keep airtight in the fridge for up 3-4 days, or you can cover and keep in the freezer for 2-3 months. Reheat single servings in the microwave. Larger portions can be heated in the oven.
what to serve with manicotti?
If you like this chicken pasta, check out:
- Creamy Chicken Alfredo Pasta Bake
- Cheesy Chicken and Asparagus Pasta
- Lemon Chicken Pasta
- Chicken Bacon Ranch Pasta
Chicken Manicotti Recipe
- 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
- In a medium bowl combined shredded chicken, Ricotta cheese, Parmesan cheese, eggs and oregano. Add salt and pepper to taste and stir until well combined.
- Stuff each Manicotti with ¼ cup chicken mixture and place in a greased 9x13 pan. Continue rolling manicotti until all filled and in the pan.
- Add crushed tomatoes to a saucepan over low heat. Add Italian seasoning, grated Parmesan cheese and stir until heated and simmering.
- Pour crushed tomato sauce over Manicotti and sprinkle with Parmesan cheese.
- Bake at 350 for 35-40 minutes.
Pictures for this recipe were re-taken by contributor, Alicia, of The Baker Upstairs.