Stuffed manicotti with shredded chicken, ricotta, cottage cheese, marinara, and mozzarella. Cheesy, comforting, and weeknight easy.
You ever have a night where dinner feels more like a dare than a plan? That was me—standing in front of the fridge, starving, slightly overwhelmed, and staring down a sad tub of ricotta and a zip-top bag of leftover rotisserie chicken. I was this close to just ordering pizza and calling it a “treat yourself” kind of evening.
But then I saw that dusty box of manicotti noodles way in the back of the pantry—you know, the kind of pasta you buy with good intentions and then completely forget about for six months? Yeah, that one.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So I did what any semi-sane person would do: dumped a bunch of stuff in the food processor, hoped it wouldn’t taste like regret, and stuffed some noodles like my life depended on it.
Thirty-five minutes later, I had this cheesy chicken manicotti bubbling away in the oven. And when I tell you it was good—I mean like, “silence at the dinner table” good. Even my six-year-old, who normally picks cheese off anything like it’s an offense, asked for seconds. I almost cried.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cheesy Chicken Manicotti Recipe?
Let’s just be honest: most nights, we’re tired. We want something that looks and tastes like effort… without the actual effort. And this? This recipe delivers.
You’re working with basic, familiar ingredients—stuff you probably already have. It takes all of ten minutes to prep (fifteen if your manicotti put up a fight, which mine sometimes do), and you get this cozy, bubbling dish of stuffed pasta that looks like it came out of a trattoria. Except you’re still in leggings and haven’t washed your hair in two days. It’s perfect.
And the filling? Creamy, herby, garlicky, and chickeny in the best way. Not bland, not dry, not “meh”—just right.
Ingredient Notes:
I’ll be honest: this is the kind of recipe that forgives you for cutting corners. In fact, it might even reward you for it.
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Manicotti noodles – These guys are tricky little tubes that love to split if you’re too rough, but they’re worth it. I like to cook them just to al dente so they don’t turn into mush later.
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Ricotta cheese – You know it. You love it. It’s the creamy base of this filling and a very underrated fridge hero, IMO.
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Cottage cheese (full-fat) – Yep, I said it. It adds that slightly tangy, fluffy vibe. I used to hate it—now I kind of love it? Weird.
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Dried basil and thyme – Not overpowering, just enough to make it feel like something your nonna would nod at (if you had a nonna).
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Garlic powder + onion powder – No mincing, no tears, just straight-up flavor.
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Shredded chicken – The MVP of leftovers. I used rotisserie because I always do. It’s fast and tastes like I actually planned things.
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Marinara sauce – Use whatever brand doesn’t disappoint you. Or homemade, if you’re fancy like that. I’m not judging.
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Mozzarella cheese – One cup, maybe more. I don’t measure when it comes to cheese. I just feel it in my soul.
How To Make Cheesy Chicken Manicotti?
Step 1: Get your oven situation going
Preheat to 350°F. Nothing worse than realizing halfway through that your oven’s cold. Cook those manicotti noodles according to the package, but keep ’em firm-ish. They’ll soften more while baking.
Step 2: Channel your inner mixer
Throw the ricotta, cottage cheese, basil, thyme, garlic powder, onion powder, and chicken into a food processor. Pulse until it looks combined and creamy—but don’t turn it into soup. Stir in about half the mozzarella by hand, just to keep it interesting.
Step 3: Pipe like a pro (or not)
Spoon the filling into a zip-top bag and snip a corner. It’s a makeshift piping bag, but hey—it works. Gently fill each manicotti noodle and line them up in a baking dish like little cheese logs of joy. If one splits? Stuff it anyway and bury it under sauce. Nobody will notice.
Step 4: Sauce + cheese = the good stuff
Pour marinara over the noodles. Be generous, especially at the ends. Dry pasta ends are the saddest thing in existence. Sprinkle the rest of your mozzarella over the top like a tiny snowstorm.
Step 5: Bake, baby, bake
Bake uncovered for about 20 minutes until the cheese is golden and bubbling and your kitchen smells like comfort incarnate. Let it cool for a few minutes so you don’t burn the roof of your mouth (been there too many times).
Want To Save This Recipe?
Storage Options:
Store leftovers in the fridge for up to 3 days—if they last that long. Reheat in the microwave or oven with a splash of marinara to keep things from drying out. Or just eat it cold from the dish while standing in front of the fridge. It’s better than you’d expect.
Want to freeze it? Totally fine. Assemble, cover tightly, and freeze before baking. When you’re ready, bake from frozen at 375°F for about 40–45 minutes. Maybe longer. Trust your gut. Or your nose.
Variations and Substitutions:
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No chicken? Use turkey. Or leftover pork. Or just cheese. Honestly, it’s all delicious.
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More veggies? Sautéed spinach or mushrooms are a vibe. Just cook ’em down first so you’re not swimming in moisture.
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Spice it up? Add a pinch of red pepper flakes to the filling. Or sriracha. Or don’t. Your call.
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Different pasta? Big shells or cannelloni work too. Whatever you’ve got.
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Gluten-free? Use GF manicotti or sub with thinly sliced zucchini strips rolled up like little cheesy tacos.
What to Serve with Cheesy Chicken Manicotti?
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Garlic bread – The crispy, buttery kind. Bonus if you have leftovers for dipping.
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Simple salad – Think arugula, lemon vinaigrette, a little shaved parm. Light and zippy.
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Roasted green beans or broccoli – If you’re pretending to be balanced.
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Red wine or sparkling water – Depending on the kind of day you’ve had.
Frequently Asked Questions:
Can I skip the food processor?
Sure. Just chop everything really fine and mix by hand. It won’t be quite as creamy, but it’ll still taste awesome.
Can I prep this ahead?
Totally. Assemble it in the morning, stash it in the fridge, bake it that night. You could even assemble it a day ahead for guests and pretend like you just whipped it up casually.
Do I really need both ricotta and cottage cheese?
You don’t have to, but I like the combo. Ricotta is creamy, cottage cheese lightens it up. If one’s missing, it still works.
This cheesy chicken manicotti recipe might not win awards, but it will win over whoever’s sitting at your table—even if it’s just you, Netflix, and your favorite pair of stretchy pants. It’s simple, satisfying, and made for the kind of nights where you just want something warm and cheesy that doesn’t require 16 steps and a culinary degree.
If you make it, I wanna hear all about it. Did you riff on it? Did the noodles split and you covered it with extra cheese and called it rustic? I salute you. Tell me in the comments—I live for kitchen chaos and happy accidents.
—Still finding cheese in my hair,
Your pasta-loving, manicotti-piping dinner co-pilot
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Chicken Manicotti Recipe
Ingredients
- 10 manicotti noodles cooked al dente
- 8 ounces ricotta cheese
- 1/2 cup full-fat cottage cheese 4% milkfat recommended
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups shredded cooked chicken breast
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese divided
Instructions
Preheat the Oven
- Begin by preheating the oven to 350°F (175°C). Lightly grease a large baking dish and set aside.
Prepare the Filling
- In a food processor, combine the ricotta cheese, cottage cheese, dried basil, thyme, garlic powder, onion powder, and shredded chicken. Pulse 5–6 times or until the mixture is thoroughly blended but not fully puréed.
Add Mozzarella Cheese
- Fold approximately 1/2 cup of the mozzarella cheese into the filling mixture. Stir until evenly distributed.
Fill the Manicotti
- Transfer the filling to a large zip-top plastic bag or pastry bag. Snip off one corner of the bag and pipe the filling carefully into each manicotti noodle. Arrange the filled noodles in a single layer within the prepared baking dish.
Assemble the Dish
- Evenly pour the marinara sauce over the filled manicotti. Sprinkle the remaining 1/2 cup of mozzarella cheese across the top.
Bake
- Place the baking dish in the preheated oven and bake for 18–20 minutes, or until the cheese is melted and bubbling and the dish is heated through. Allow to cool slightly before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
