This Chicken Manicotti is the kind of cozy, family-friendly pasta bake you’ll want on repeat. Tender shredded chicken mingles with creamy ricotta, melty mozzarella, and a bright kiss of Parmesan — all stuffed into tender manicotti shells and baked in a garlicky tomato sauce. It’s ideal for weeknight dinners, potlucks, or anytime you want something comforting with impressive results. The steps are easy to follow, and the dish comes together with everyday ingredients you likely already have in the pantry. Let’s get started.

Why you’ll love this Chicken Manicotti

Comforting flavors: familiar Italian-American ingredients combine into an irresistible filling and sauce.
Make-ahead friendly: assemble ahead, refrigerate, and bake when you’re ready.
Family approved: the cheese pull alone is worth it — and picky eaters tend to go back for seconds.
Simple technique: no fancy skills required; just stuff, top, and bake.

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
1/3 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)

Make-ahead and storage tips

This Chicken Manicotti reheats beautifully. You can assemble the dish up to 24 hours in advance, cover it tightly, and keep it in the refrigerator. When you’re ready to bake, add an extra 5–10 minutes to the baking time if starting cold. Leftovers last 3–4 days in the refrigerator in an airtight container, or tightly wrapped. To reheat, bake at 350°F (175°C) until warmed through, or microwave individual portions.

Equipment

Large mixing bowl
9×13-inch baking dish
Spoon or small cookie scoop for filling shells
Aluminum foil
Oven preheated to 350°F (175°C)

Step-by-step instructions

Below are clear, step-by-step directions that keep the same order as the original recipe and match the ingredient list exactly. Follow these steps for a reliably delicious Chicken Manicotti.

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or coat it with nonstick spray.
Make the filling: In a large mixing bowl, combine 2 cups part-skim ricotta cheese, 1 large egg (lightly beaten), 1 cup of the shredded mozzarella (taken from the 1 3/4 cups total), 1/3 cup grated Parmesan cheese, 1 teaspoon dried oregano, and salt and pepper to taste. Stir until evenly mixed.
Add the shredded chicken to the ricotta mixture. Use a spoon or your hands to gently fold the cooked and shredded chicken into the cheese filling until well distributed. Taste and adjust seasoning as needed.
Prepare the manicotti shells according to the package directions. Drain them carefully and let them cool just enough to handle; you want them pliable but not hot. Set the 12 cooked manicotti shells on a tray or clean surface for filling.
Fill the shells: Spoon the chicken and cheese filling into each manicotti shell. A small spoon, piping bag, or small cookie scoop works well to get the filling into the tubes without ripping them. Fill each shell completely but avoid overstuffing, which can cause tearing.
Arrange the filled shells in the prepared baking dish in a single layer. Place them seam-side down and pack them snugly so they don’t roll while baking.
Prepare the sauce: In a separate bowl or measuring cup, combine the 24-ounce jar of marinara sauce, 1/2 cup water, and 1 teaspoon Italian seasoning. Stir until blended. The water helps loosen the sauce so it evenly coats and cooks the manicotti.
Pour half of the sauce mixture into the bottom of the baking dish, spreading it into an even layer. This creates a saucy base so the shells bake in moisture and won’t stick.
Spoon the remaining sauce evenly over the arranged manicotti shells so each one is well coated. Use a spatula or the back of a spoon to smooth and ensure the sauce covers each shell.
Top the filled shells with the remaining 3/4 cup shredded mozzarella (to reach 1 3/4 cups total) and sprinkle extra grated Parmesan cheese over the top for added flavor and a golden crust.
Cover the baking dish tightly with aluminum foil. Bake in the preheated 350°F (175°C) oven for 25 minutes. This initial covered bake warms the filling through and allows the sauce to penetrate the pasta.
After 25 minutes, remove the foil and continue baking for an additional 10–15 minutes, or until the cheese on top is melted, bubbly, and lightly golden. If you prefer a more browned top, you can broil on low for 1–2 minutes while watching closely to avoid burning.
Once the baking is complete, remove the dish from the oven and let it rest for 5–10 minutes. This resting period helps the filling set so the manicotti slices hold their shape when plated.
Garnish with chopped fresh basil leaves, if using, and sprinkle additional grated Parmesan over each serving for extra savory brightness. Serve warm and enjoy.

Serving suggestions

Pair this Chicken Manicotti with a crisp green salad dressed in lemon vinaigrette, garlicky sautéed greens, or roasted vegetables for a balanced plate. Add crusty bread or cheesy garlic knots to soak up the extra sauce.

Notes and substitutions

If you prefer a richer filling, swap part-skim ricotta for full-fat ricotta, but the amounts remain the same.
For a fresher tomato flavor, use a chunky marinara sauce or a homemade marinara of similar volume (24 ounces).
To make this dish lighter, use a reduced-fat mozzarella and watch the amount of added Parmesan for topping.
If you like herbs, a pinch of crushed red pepper or a tablespoon of chopped fresh parsley mixed into the filling adds nice brightness.

Tips for perfectly cooked manicotti

Handle cooked manicotti shells gently; they can tear when overfilled or when hot.
If your package indicates the shells should be refrigerated after cooking, follow those directions, and let them cool slightly before filling.
Use a small spoon, piping bag, or resealable plastic bag with the corner snipped to make filling easier and neater.

Why this recipe works

The combination of ricotta, egg, and cheeses binds the filling so it stays together after baking, while the water-thinned marinara ensures the pasta cooks perfectly in the oven without drying out. Shredded chicken distributes evenly so every bite has a satisfying mix of meat and creamy cheese. Baking covered first and uncovered later gives you both moist filling and a golden, bubbling top.

Final thoughts

This Chicken Manicotti is a dependable weeknight winner and makes a comforting centerpiece for gatherings. It’s forgiving, adaptable, and full of classic flavors that please both kids and grown-ups. Assemble with a friend or family member and let the oven do the rest — the aroma alone will have everyone at the table before the timer dings.