This oven-baked Chicken and Spinach Manicotti is a comforting Italian-inspired dish that combines tender pasta with a protein-packed chicken, creamy ricotta, and nutrient-rich spinach filling.
Rich in protein and healthy fats while being low in carbs, it’s perfect for satisfying weeknight dinners or meal prep.
Easy to make, indulgent, and family-friendly, it’s a wholesome option for everyday cooking.
Quick Chicken and Spinach Manicotti
Equipment
- 1 Large Pot – for boiling pasta
- 1 (9×13-inch) baking dish
- 1 large mixing bowl
- 1 teaspoon or piping bag (for stuffing pasta)
- Knife and chopping board
- Measuring cups and spoons
Ingredients
- 14 manicotti pasta tubes
- 25 oz canned chicken drained (or 3 cups cooked shredded chicken)
- 2 cups fresh spinach chopped
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese divided: 1 cup for filling, 1/2 cup for topping
- ½ cup grated parmesan cheese
- 3 –4 garlic cloves minced
- ½ tsp dried oregano
- ½ tsp dried basil
- 15 oz jar of Alfredo sauce ~1 jar
- 1 tsp fresh parsley chopped (for garnish)
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil over high heat. Add a generous pinch of salt to season the water—it helps enhance the pasta flavor. Carefully drop in the manicotti tubes and cook according to the package instructions until they are al dente, meaning they are tender but still firm in the center. Once cooked, drain the pasta and immediately transfer the tubes onto a large dish lined with wax paper to prevent sticking. Make sure the tubes do not overlap; give each piece space to cool. This step ensures the manicotti holds its shape during stuffing and baking.
- Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C) so it’s ready for baking once the pasta is stuffed. While the oven is warming up, lightly grease a 9×13-inch baking dish with butter or cooking spray. Spread a thin layer of Alfredo sauce on the bottom of the dish; this will prevent the manicotti from sticking and create a creamy base for baking.
- Prepare the Chicken and Spinach Filling: In a large mixing bowl, combine the cooked chicken, chopped fresh spinach, ricotta cheese, 1 cup of shredded mozzarella, grated parmesan, minced garlic, oregano, and basil. Use a spatula or spoon to gently mix until all ingredients are evenly distributed. The filling should be thick but creamy enough to spoon into the pasta. Taste the mixture and adjust seasoning with a pinch of salt or pepper if desired.
- Stuff the Manicotti Tubes: Carefully fill each pasta tube with the prepared chicken and spinach mixture. You have two effective options:Teaspoon Method: Use a small teaspoon to gently scoop the filling into each manicotti tube. Make sure not to overstuff or the pasta may tear.Piping Bag/Ziplock Method: Fill a ziplock bag with the mixture, cut a small corner, and squeeze the filling into each tube. Keep the corner small so the filling goes in smoothly without spilling. Arrange each stuffed tube in the baking dish with the Alfredo sauce layer, leaving some space between them to allow even baking.
- Add Sauce and Cheese Topping: Once all the manicotti are stuffed and arranged, generously spoon the remaining Alfredo sauce over the top, ensuring every tube is covered. Sprinkle the remaining 1/2 cup of shredded mozzarella evenly over the sauce for a golden, bubbly cheese topping once baked. This creates a rich, creamy finish that locks in flavor and moisture.
- Bake the Manicotti: Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the cheese is melted and lightly golden on top. The sauce should be bubbling around the edges, indicating the dish is heated through. If you notice the cheese browning too quickly, loosely cover the dish with aluminum foil to prevent burning.
- Rest and Garnish: Remove the baking dish from the oven and allow the manicotti to rest for about 5 minutes. Resting helps the filling set slightly, making it easier to serve without falling apart. Just before serving, sprinkle freshly chopped parsley over the top for a pop of color and a fresh, herbaceous flavor.
- Serve and Enjoy: Using a spatula, carefully lift each manicotti tube onto individual plates. Serve warm as a satisfying main course for lunch or dinner. Pair with a crisp green salad or steamed vegetables for a complete meal. This dish is also perfect for meal prep or freezing in portions for later enjoyment—just reheat in the oven until bubbly.
Notes
- Use wax paper or parchment to prevent cooked manicotti from sticking while cooling.
- Stuff pasta gently to avoid tearing; use a small spoon or ziplock piping method.
- The recipe yields 14 manicotti, but only 10–12 fit in a 9×13-inch dish; bake the rest separately.
- One 15 oz jar of Alfredo sauce is sufficient to cover all manicotti; adjust slightly if needed.
- Leftover baked manicotti can be reheated in the oven at 350°F (175°C) for 10–15 minutes.
Chef’s Secrets For Perfect Manicotti
One of the keys to perfect manicotti is ensuring the pasta is cooked al dente—soft enough to roll and stuff but firm enough to hold its shape while baking.
Fresh spinach adds a bright flavor and a boost of nutrients, but you can lightly sauté it before mixing if you prefer a softer texture.
For a creamier filling, blend ricotta and parmesan together before adding the chicken and spinach.
Using a piping bag or ziplock bag makes stuffing easier and cleaner, reducing the risk of tearing the pasta tubes.
Lastly, don’t skimp on the sauce layer; it ensures the manicotti stays moist and gives a rich, indulgent flavor.
Serving Suggestions To Impress Guests
This Chicken and Spinach Manicotti pairs beautifully with light, fresh side dishes.
A crisp green salad with a tangy vinaigrette complements the creamy richness of the pasta.
Garlic-roasted vegetables or lightly steamed broccoli and carrots are excellent options for a balanced plate.
For a more indulgent meal, serve with garlic bread or a warm baguette to soak up the extra Alfredo sauce.
Garnishing with fresh parsley or a sprinkle of extra parmesan cheese adds both color and flavor, making it visually appealing and restaurant-quality for weeknight dinners or special occasions.
Storage Tips For Longevity
Store any leftover manicotti in an airtight container in the refrigerator for up to 3–4 days.
To reheat, cover the dish with aluminum foil and warm in the oven at 350°F (175°C) until the pasta is heated through and the cheese is bubbly.
For long-term storage, manicotti can be frozen either baked or unbaked.
Wrap individual portions tightly in plastic wrap and foil, or place the whole baking dish in the freezer.
When ready to eat, thaw in the refrigerator overnight and bake as directed, adding 10–15 minutes to the cooking time if needed.
Proper storage ensures the dish maintains its creamy texture and flavors.
Frequently Asked Questions
1. Can I use fresh chicken instead of canned?
Yes! Fresh chicken can be roasted, grilled, or poached, then shredded for the filling. Using rotisserie chicken saves time and adds extra flavor.
Ensure the chicken is fully cooked before stuffing the manicotti.
2. Is it possible to make this recipe vegetarian?
Absolutely! Substitute the chicken with extra spinach, mushrooms, or cooked lentils for a vegetarian-friendly version.
You can also use a plant-based ricotta or cheese to make it entirely meat-free.
3. How do I prevent the pasta from breaking while stuffing?
Cook the manicotti just until al dente and let it cool on wax paper.
Use a small spoon or a ziplock bag with a cut corner to gently pipe the filling inside. Avoid overstuffing to prevent tearing.
4. Can I prepare this recipe ahead of time?
Yes, this recipe is meal-prep friendly. Stuff the manicotti and assemble in the baking dish, then cover and refrigerate for up to 24 hours.
Bake directly from the fridge, adding a few extra minutes if needed.
5. What if I don’t have Alfredo sauce?
You can make a simple homemade Alfredo by melting butter, adding minced garlic, then stirring in heavy cream and grated parmesan until smooth. Season with salt, pepper, and a pinch of nutmeg for a creamy alternative.
