Parmesan Chicken Manicotti

Jump to Recipe

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.

Parmesan Chicken Manicotti on white plate topped with tomato sauce

Better than the restaurant

Do you like Italian food? I LOVE it, and it’s something we make all the time at our house (hello Spaghetti and Fettuccine).

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!

Cheese and chicken manicotti in baking dish

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.

2 Parmesan Chicken Manicotti on plate

what to serve with manicotti?

If you like this chicken pasta, check out:

Chicken Manicotti Recipe

5 from 7 votes

These manicotti shells are stuffed with a cheesy chicken mixture, and topped with tasty marinara!

Course Main Course
Cuisine American, Italian
Prep Time 8 minutes
Cook Time 35 minutes
Total Time 43 minutes
Servings 6
Calories 341 kcal
Author Lil' Luna

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.
  3. Add crushed tomatoes to a saucepan over low heat. Add Italian seasoning, grated Parmesan cheese and stir until heated and simmering.
  4. Pour crushed tomato sauce over Manicotti and sprinkle with Parmesan cheese.
  5. Bake at 350 for 35-40 minutes.

Pictures for this recipe were re-taken by contributor, Alicia, of The Baker Upstairs.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

Let Us Know What You Think!

Your email address will not be published. Required fields are marked *

Comments

  1. This is the first time I have ever cooked manicotti. It was absolutely delicious. I’m glad I cooked extra noodles because I tore a few and had to try again. Once I got the technique down, it was easy. My family devoured the whole dish, even my six year old daughter!! No leftovers. ???? I did add garlic, as my family LOVES garlic, but other than that, I followed the recipe with no other changes. I will definitely be making this again. Five star ⭐️ rating all the way!!

  2. Hi, I am going to make this soon. But I could not find small can crushed tomato. I got 28 Oz crushed tomato so do I need to use all or just use only half can? Do I have to use foil cover the baking pan when I bake? Thank you.

      1. Thank you so much for the recipe. I just baked it, my husband and his friend love it. I wish I cloud eat some but I still cant because of dairy ^_^

  3. 5 stars
    Italian food is always a staple in our home. The grandkids love it! The flavor is great and easy to put together.