Chicken Parmesan Manicotti is the ultimate comfort food mashup, blending creamy, cheesy manicotti with the bold flavors of chicken parmesan. Tender pasta tubes are stuffed with seasoned chicken and ricotta, then smothered in marinara and melted mozzarella for a dish that’s rich, gooey, and utterly satisfying. In just over an hour, you’ll have a hearty meal that feels like a warm hug on a plate.
The crispy, golden cheese topping gives way to a velvety filling, while the tangy marinara adds a bright, zesty contrast. Each bite is a perfect balance of savory, creamy, and tangy flavors, making it a crowd-pleaser for family dinners or cozy nights in. Plus, it’s packed with protein and nutrients, so you can indulge without guilt!
What You’ll Need for Chicken Parmesan Manicotti
- 2 cups part-skim ricotta cheese (or substitute with full-fat ricotta for a creamier texture)
- ½ cup shredded Parmesan cheese (freshly grated works best)
- 2 cups shredded Mozzarella cheese, divided (reserve 1 cup for topping)
- 2 boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great for a shortcut)
- 1 large egg
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
- Salt and pepper, to taste
- 12 manicotti shells (cooked according to package instructions)
- 24 ounces spaghetti sauce (1 jar, or use homemade marinara for extra flavor)
- 1 tablespoon fresh basil leaves, chopped (optional, for garnish)
How to Make Chicken Parmesan Manicotti
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready when you are.
- Prepare the filling: In a large bowl, combine ricotta cheese, Parmesan cheese, 1 cup of mozzarella cheese, shredded chicken, egg, oregano, salt, and pepper. Mix until everything is well combined.
- Fill the manicotti shells: Carefully fill each cooked manicotti shell with the chicken and cheese mixture. (Pro tip: Use a plastic bag with a corner cut off to pipe the filling into the shells for less mess.)
- Prepare the baking dish: Lightly spray a 9×13 inch baking dish with cooking spray. Arrange the stuffed manicotti in a single layer in the dish.
- Add the sauce: Pour the spaghetti sauce evenly over the stuffed manicotti.
- Top with cheese and basil: Sprinkle the remaining 1 cup of mozzarella cheese on top. Scatter the chopped basil leaves over the cheese for a fresh finish.
- Bake: Place the dish in the preheated oven and bake for 35 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Serve: Let the manicotti cool for 5 minutes before serving. Enjoy this cheesy, comforting dish!
Creative Sauce and Topping Ideas
While the classic spaghetti sauce works beautifully, try swapping it out for a marinara with roasted garlic or a spicy arrabbiata for a kick. For toppings, sprinkle crushed red pepper flakes or add a drizzle of balsamic glaze before serving. If you’re feeling adventurous, mix in sautéed mushrooms or spinach into the filling for extra flavor and nutrients.
Perfect Pairings: Serving Suggestions
This dish pairs wonderfully with a crisp Caesar salad or garlic bread for a complete meal. For a lighter option, serve with a side of steamed broccoli or roasted asparagus. Don’t forget a glass of Chianti or Pinot Grigio to complement the rich flavors of the Chicken Parmesan Manicotti.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F for 15-20 minutes, or microwave individual portions for 1-2 minutes. For best results, add a splash of water or extra sauce before reheating to keep the manicotti moist.
Time-Saving Hacks for Busy Cooks
To save time, use pre-cooked rotisserie chicken instead of cooking and shredding your own. You can also prepare the filling and cook the manicotti shells a day ahead, storing them separately in the fridge. When ready to bake, assemble and pop it in the oven. Pro tip: Double the recipe and freeze one batch for a future meal!
Equipment Guidance for Easy Prep
Using a piping bag or a ziplock bag with the corner snipped off makes filling the manicotti shells a breeze. A 9×13 inch baking dish is ideal for this recipe, but if you don’t have one, two smaller dishes will work just as well. A box grater is handy for shredding fresh Parmesan if you’re not using pre-shredded cheese.
Chicken Parmesan Manicotti
Ingredients
- 2 cups part skim ricotta cheese
- ½ cup shredded Parmesan cheese
- 2 cups shredded Mozzarella cheese, divided
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 egg
- 1 teaspoon oregano
- salt and pepper, to taste
- 12 manicotti shells, cook according to package
- 24 ounces spaghetti sauce, 1 jar
- 1 Tablespoon fresh basil leaves, chopped
Instructions
- Heat oven to 350 degrees.
- In a bowl, combine ricotta cheese, Parmesan cheese, 1 cup mozzarella cheese, shredded chicken, egg, oregano, salt, and pepper together. Stir until well mixed.
- Fill each cooked Manicotti with the chicken and cheese mixture carefully so that the shell doesn’t tear (I fill a plastic bag and cut a small corner – this makes filling the Manicotti easier and then I just throw away the bag when I’m done).
- Spray a 9 x 13 inch baking dish with cooking spray and place the stuffed Manicotti in it.
- Pour the spaghetti sauce on top. Sprinkle with 1 cup of mozzarella cheese, and place basil leaves on top. Bake for 35 minutes or until hot and bubbly.