Bubbling with marinara and blanketed in golden mozzarella, this hearty Chicken Manicotti brings all the comfort of Italian-American cooking to your table.
I’m a carb lover through and through, and living in a country like Italy, I feel truly blessed. Surrounded by delicious sweet treats, fantastic bread, and most of all, incredible pasta dishes, I get to enjoy the best of it all. Any day of the week, I can step outside and relax at my local trattoria, where I might find one of the best plates of tagliatelle ragu in the world.
This chicken manicotti recipe beautifully exemplifies Italian-American cuisine. The mix of ricotta, mozzarella, and Parmesan cheese, both in the filling and as a topping, shows the signature style of baked Italian-American pasta dishes. The generous amount of marinara sauce poured over the dish is a classic feature of this culinary style. Also, in Italy, meat is typically served separately after pasta, whereas Italian-American meals often include meat like the chicken in this recipe right within the dish.
This chicken manicotti recipe is definitely going to become a cherished favorite in your household. It offers a tasty blend of comforting flavors and impressive presentation without the fuss. Each manicotti shell delivers a delightful combination of pasta, savory chicken, and creamy ricotta, all nestled in a rich marinara sauce. Topped with a generous serving of golden brown mozzarella, it’s the quintessential comfort meal that warms you from the inside out. It’s truly a crowd-pleaser, perfect for family dinners or entertaining, and incredibly convenient for meal prep, as you can assemble it ahead of time.
There’s no single “right” way to make an Italian dish. The true beauty lies in respecting traditional roots while embracing the evolution and adaptability of the culture. If you’re curious about exploring Italian-American cuisine, this dish is a wonderful place to start.
The beauty of Italian-American cuisine
Since moving here about four years ago, I’ve come to appreciate the delightful differences between traditional Italian cuisine and its Italian-American counterpart. Italian cooking tends to highlight ultra-fresh, local ingredients with a light touch—think smaller courses, simpler preparations, and sauces that let nature’s flavors shine. Italian-American dishes like this manicotti, on the other hand, are hearty and rich, with meat layered right into the pasta, generous helpings of cheese, and plenty of hearty sauce to tie it all together. This shift reflects how Italian immigrants adapted their recipes in America, embracing the abundance of ingredients like meat and dairy that weren’t always available back home. The result is a cuisine rooted in heritage but shaped by creativity and comfort—familiar, filling, and made to be shared.
How do I store leftovers?
If you have any leftover chicken manicotti, store it in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this recipe since the pasta will absorb excess water when thawed. To reheat, bake it covered with aluminum foil in a preheated oven at 350°F for 10-15 minutes, or until warmed through. To prevent drying out, try adding a splash of water or chicken broth. For individual portions, microwave on medium power in short intervals, making sure it’s covered to prevent splattering.
Serving suggestions
Whenever I make a pasta dish, I like to keep my side dish simple with just some veggies. I suggest making a plate of Steamed Brussels Sprouts, this Garlic Sautéed Spinach, or some Roasted Zucchini. You can also make a salad like this Tossed Salad or this delightful Spring Salad. Don’t forget dessert! Try this delicious Cream Cheese Pie or make a batch of these tasty Peanut Butter-Oatmeal Chocolate Chip Cookies.
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)
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, combine the shredded chicken, ricotta cheese, beaten egg, 1 cup of the mozzarella cheese, the grated Parmesan, dried oregano, salt, and pepper. Mix until well blended.
- Fill each cooked manicotti shell with the chicken and cheese mixture using a piping bag or a plastic bag with a corner cut off. Take care not to overfill to prevent breakage.
- Arrange the stuffed shells in a single layer within the prepared baking dish. Combine the marinara sauce, water, and Italian seasoning, then pour the mixture evenly over the shells.
- Sprinkle the remaining ¾ cup of mozzarella cheese over the top. If desired, sprinkle with extra Parmesan for a crispier top.
- Bake in the preheated oven for 35-40 minutes, or until the sauce is bubbling and the cheese has melted.
- Remove from oven and let stand for 5 minutes before serving. Garnish with fresh basil if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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