Cheesy Chicken Manicotti Recipe

This recipe is so incredibly easy. It takes ONLY 10 minutes to prep. No complaints about the taste. None on presentation.

Let’s ditch the time-consuming fancy weekend dinners and get straight to this chicken stuffed manicotti recipe.

Nothing is better than an Italian Chicken Manicotti that’s very filling! Fantastic recipe.

Easy enough and full of flavor! My husband’s favorite Italian dish! No complaints about the taste.

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Why I love Cheesy Chicken Manicotti Recipe?

• I can never get enough of the creamy ricotta cheese filling inside. It’s like a mini cloud – soft and fluffy, with all those herbs and spices for a flavor burst. 
• And the best part? The topping with marinara sauce and mozzarella cheese – everything in one pan, baked and bubbly.
•   This dish is a keeper. It is easy to pair with a salad, some crusty bread, and garlic butter. YUM!

What is the difference between stuffed shells and manicotti?

Besides the shape? It’s the base ingredient. Authentic manicotti isn’t made of pasta. It’s made of crepes. Surprise!

And stuffed shells? Those curvy, easy-to-fill shells are made with conchiglie pasta.

What can I substitute for ricotta cheese in manicotti?

We are adding ricotta cheese for a creamier texture and subtle flavor. Which, luckily, any cheese can replicate. You can swap it with goat cheese, cottage cheese, or cream cheese. Perfect!

How to fill manicotti shells without breaking them?

You have to be gentle. Period. 

For the filling, use a ziplock bag with one corner cut off. Start at the center of each manicotti shell and pipe slowly towards the ends. Also, have some extras on hand, just in case.

Do you put liquid in the stuffing?

Nope. It’ll just make your stuffing runny. And that’s pretty hard to handle.

Should I cook manicotti before stuffing?

Well, it’s your choice. I cook mine. But if you’re afraid you’ll break the tubes while filling them, use uncooked manicotti. That’ll change how long you bake it, but that’s ok.

How to serve Cheesy Chicken Manicotti Recipe?

We like to balance the cheesy goodness with a side dish. Here’s what you can serve on the side:

• A simple garden salad, fresh fruit, or steamed vegetables.
• A crusty bread and garlic butter for the win.
• A light soup to start your meal.

Tips:

• Spray your baking dish with cooking spray or line it with parchment paper to avoid any sticking.
• Add salt to boiling water to infuse more flavors.
• Don’t overboil the manicotti shells, and don’t rinse after boiling. Italians don’t.
• When ready to bake, sprinkle with some Parmesan cheese for extra flavor and texture.

Variations:

• Add some vegetables like mushrooms, spinach, or zucchini for more nutrients.
• Switch the chicken with ground beef or turkey for a different flavor twist.
• Mix and match cheeses like cheddar, parmesan, and mozzarella.·   Add some herbs and spices to the filling for a flavor punch.

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How to Store Cheesy Chicken Manicotti Recipe?

Pop your leftovers in the fridge. Airtight them with foil or plastic wrap.

Also, you can freeze it. Just make sure to cool it down before freezing and cook your pasta al dante.

How to reheat Cheesy Chicken Manicotti Recipe?

If you’re reheating single servings, your microwave will do. If it’s a big batch, use your oven.

How much does Cheesy Chicken Manicotti Recipe last on the fridge?

Your yummilicious pasta will survive three to four days in the fridge if kept airtight. In the freezer, it’ll easily last for three months.

Can I make ahead Cheesy Chicken Manicotti Recipe?

I love doubling the recipe and freezing it. It saves so much time. You can assemble everything, cover it with foil and freeze it. Tada!

Related Recipes You Might Enjoy:

It’s time to dig in! Enjoy your chicken-stuffed manicotti. If you are a true Italian lover, try my Italian Drunken Noodles and Italian Chicken Pasta recipes. You’ll love every savory bit of them.