12 Delicious Shortcut Chicken Manicotti Recipes

Hungry for a hearty meal but short on time? You’re in luck! Our roundup of 12 Delicious Shortcut Chicken Manicotti Recipes is here to save your dinner plans. Perfect for busy weeknights, these recipes combine the comfort of classic manicotti with quick, easy twists that’ll have everyone asking for seconds. Dive in and discover your new go-to chicken dish that’s as simple as it is satisfying!

Easy Cheesy Shortcut Chicken Manicotti

Oh boy, do we have a treat for you today! Imagine all the cheesy, chickeny goodness of manicotti, but with a shortcut that’ll have you doing a happy dance in the kitchen. No fuss, no muss, just deliciousness coming your way.

Ingredients

• a couple of cups of shredded cooked chicken (because who has time to cook it now?)
• a splash of olive oil (for that fancy chef vibe)
• a cup of ricotta cheese (the creamier, the better)
• a handful of shredded mozzarella (go ahead, make it a big handful)
• a sprinkle of grated Parmesan (because cheese on cheese is life)
• a dash of garlic powder (for that ‘I know what I’m doing’ flavor)
• a box of manicotti shells (the shortcut hero of our story)
• a jar of your favorite marinara sauce (no shame in the jar game)

Instructions

1. Preheat your oven to 375°F because we’re about to get baking.
2. In a bowl, mix the shredded chicken, ricotta, mozzarella, Parmesan, and garlic powder. This is your filling, so make it proud.
3. Carefully stuff each manicotti shell with the chicken mixture. A spoon or your fingers work—no judgment here.
4. Spread a thin layer of marinara sauce in the bottom of a baking dish to prevent sticking and add flavor.
5. Arrange the stuffed shells in the dish, then drown them in the remaining marinara sauce. They like it.
6. Cover with foil and bake for 30 minutes. Then, uncover and bake for another 10 minutes to get that cheese bubbly and golden.
7. Let it sit for 5 minutes before serving. Patience is a virtue, especially with molten cheese.

Every bite of this Easy Cheesy Shortcut Chicken Manicotti is a creamy, cheesy dream with just the right amount of chicken to keep it interesting. Serve it with a side of garlic bread to sop up all that saucy goodness, or go rogue and eat it straight from the dish—we won’t tell.

Quick Spinach and Chicken Manicotti

Phew, who knew stuffing pasta tubes could be such a workout? But trust me, this Quick Spinach and Chicken Manicotti is worth every bit of the effort (and the pasta-induced arm workout). It’s cheesy, it’s creamy, and it’s packed with enough greens to make you feel slightly virtuous about that second helping.

Ingredients

• 8 manicotti shells (because who’s counting after the first one?)
• A couple of cups of shredded cooked chicken (leftovers are your best friend here)
• A good handful of fresh spinach, chopped (or frozen if you’re in a pinch)
• A splash of olive oil (for that fancy chef vibe)
• 1 cup of ricotta cheese (the creamier, the better)
• 1/2 cup of grated Parmesan (because cheese on cheese is always a good idea)
• 1 egg (the glue that holds all this deliciousness together)
• 2 cups of marinara sauce (homemade or store-bought, no judgment here)
• A sprinkle of mozzarella cheese (for that golden, bubbly top)

Instructions

1. Preheat your oven to 375°F because we’re about to get this party started.
2. Boil the manicotti shells for about 6 minutes until they’re just al dente, then drain and let them cool. Tip: Lay them flat on a tray to prevent sticking.
3. While the pasta’s cooling, heat a splash of olive oil in a pan and sauté the spinach until it’s just wilted, about 2 minutes. Tip: Squeeze out any excess water to keep the filling from getting soggy.
4. In a bowl, mix the chicken, spinach, ricotta, Parmesan, and egg until it’s all happily combined. Tip: Season with salt and pepper now, because bland food is sad food.
5. Carefully stuff each manicotti shell with the chicken mixture. A piping bag or a ziplock with the corner cut off makes this less of a finger-painting session.
6. Spread a cup of marinara sauce in the bottom of a baking dish, arrange the stuffed shells on top, and cover with the remaining sauce and a sprinkle of mozzarella.
7. Bake for 25 minutes, or until the cheese is melted and slightly golden. Let it sit for 5 minutes before serving to avoid molten cheese burns (trust me on this one).

Dig into this cheesy, creamy delight where the spinach adds just the right amount of freshness to balance the richness. Serve it with a side of garlic bread for the ultimate comfort food experience, or go rogue and stuff it into a sandwich for lunch the next day.

Shortcut Chicken Alfredo Manicotti

Dive into the creamy, dreamy world of ‘Shortcut Chicken Alfredo Manicotti’ where we cheat a little to win a lot. Perfect for those nights when you’re torn between wanting to impress and needing to Netflix.

Ingredients

• 8 manicotti shells (because who’s counting after the first bite?)
• 2 cups of shredded cooked chicken (leftovers are your secret weapon)
• 1 jar (15 oz) of Alfredo sauce (we’re not judging)
• 1 cup of ricotta cheese (for that creamy dreaminess)
• A handful of shredded mozzarella (because more cheese is always the answer)
• A splash of milk (to loosen things up)
• A couple of garlic cloves, minced (for a little kick)
• Salt and pepper (the dynamic duo of flavor)

Instructions

1. Preheat your oven to 375°F because it’s showtime.
2. Boil the manicotti shells for 7 minutes until they’re just shy of al dente, then drain and let them cool. Tip: Lay them flat on a tray to prevent sticking.
3. In a bowl, mix the chicken, ricotta, half the mozzarella, garlic, and a splash of milk. Season with salt and pepper like you mean it.
4. Carefully stuff each shell with the chicken mixture. Tip: A piping bag or a ziplock with the corner cut off makes this mess-free.
5. Spread a thin layer of Alfredo sauce in a baking dish, place the stuffed shells on top, and drown them in the remaining sauce. Sprinkle the rest of the mozzarella on top because we’re extra.
6. Bake for 25 minutes until bubbly and golden. Tip: Let it sit for 5 minutes before serving to avoid a cheese avalanche.

Zesty, creamy, and downright comforting, this dish is a hug in food form. Serve it with a side of garlic bread for dipping into that extra sauce, because why not?

Simple Garlic Butter Chicken Manicotti

Just when you thought chicken couldn’t get any more luxurious, along comes this garlic butter chicken manicotti to prove you wrong. It’s the kind of dish that makes you want to write home about, or at least text your foodie friend with all caps.

Ingredients

• 8 manicotti shells (because who’s counting after the first bite?)
• 2 cups of shredded chicken (leftovers are your best friend here)
• A generous splash of heavy cream (go ahead, live a little)
• 1/2 cup of grated Parmesan (the more, the merrier)
• 2 tbsp of garlic butter (because butter makes everything better)
• A pinch of salt and pepper (to keep things interesting)

Instructions

1. Preheat your oven to 375°F because we’re not savages—we cook with precision.
2. Boil the manicotti shells for about 8 minutes until they’re al dente, then drain them like you’re pouring out your worries.
3. In a bowl, mix the shredded chicken, heavy cream, Parmesan, and a pinch of salt and pepper. This is where the magic happens.
4. Carefully stuff each manicotti shell with the chicken mixture. Yes, it’s a bit like playing edible Tetris.
5. Place the stuffed shells in a baking dish and drizzle with garlic butter. Because, again, butter.
6. Bake for 20 minutes or until the top is golden and bubbly. Watch through the oven window like it’s the season finale of your favorite show.
7. Let it cool for a couple of minutes—unless you’re into molten cheese burns, which, no judgment.

Here’s the deal: this dish is creamy, dreamy, and just the right amount of cheesy. Serve it with a side of garlic bread to double down on the butter or a crisp salad to pretend you’re being healthy. Either way, you win.

Shortcut Chicken and Mushroom Manicotti

Ready to whip up a dish that’s as easy as it is delicious? Let’s dive into this shortcut Chicken and Mushroom Manicotti that’ll have your taste buds dancing and your kitchen smelling like an Italian bistro.

Ingredients

• 8 manicotti shells (because who has time to count more?)
• 2 cups of shredded rotisserie chicken (the ultimate shortcut)
• 1 cup of ricotta cheese (for that creamy dreaminess)
• 1 cup of sliced mushrooms (the more, the merrier)
• 2 cups of marinara sauce (homemade or store-bought, no judgment here)
• 1 cup of shredded mozzarella (because cheese is life)
• A splash of olive oil (just enough to make things slick)
• A couple of garlic cloves, minced (for that punch of flavor)
• 1 tsp of Italian seasoning (to keep things authentic)
• Salt and pepper (to make everything pop)

Instructions

1. Preheat your oven to 375°F because we’re getting hot and ready.
2. Heat a splash of olive oil in a pan over medium heat and toss in the mushrooms and garlic. Sauté until the mushrooms are golden and the garlic is fragrant, about 5 minutes. Tip: Don’t crowd the mushrooms, or they’ll steam instead of sauté.
3. In a bowl, mix the shredded chicken, ricotta, sautéed mushrooms, Italian seasoning, salt, and pepper. This is your filling, so make sure it’s well combined.
4. Stuff each manicotti shell with the chicken and mushroom mixture. Tip: Use a piping bag or a ziplock with the corner snipped off for less mess.
5. Spread a cup of marinara sauce at the bottom of a baking dish, then arrange the stuffed manicotti on top. Pour the remaining sauce over the shells and sprinkle with mozzarella.
6. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving to avoid a cheese avalanche.

So creamy, so cheesy, and packed with flavor, this manicotti is a crowd-pleaser. Serve it with a side of garlic bread to sop up all that saucy goodness, or go rogue and add a sprinkle of red pepper flakes for a little heat.

Quick Tomato Basil Chicken Manicotti

Unbelievably easy and bursting with flavor, this Quick Tomato Basil Chicken Manicotti is your weeknight dinner hero. It’s like a hug from your Italian grandma, if your grandma was into speedy, no-fuss meals.

Ingredients

• 8 manicotti shells (because who’s counting after a long day?)
• 2 cups of shredded chicken (leftovers are your best friend here)
• 1 cup of ricotta cheese (the creamier, the better)
• 1/2 cup of grated Parmesan (for that cheesy goodness)
• 1 egg (the glue that holds it all together)
• 1 tbsp of chopped fresh basil (a little green goes a long way)
• 1 clove of garlic, minced (because flavor)
• 2 cups of marinara sauce (store-bought is totally fine, we’re not judging)
• 1 cup of shredded mozzarella (for that golden, bubbly top)
• A splash of olive oil (to keep things slick)

Instructions

1. Preheat your oven to 375°F because we’re about to get baking.
2. Boil the manicotti shells for 7 minutes until they’re al dente, then drain and let them cool. Tip: Lay them flat on a tray to prevent sticking.
3. In a bowl, mix the chicken, ricotta, Parmesan, egg, basil, and garlic. This is your filling, so make sure it’s well combined.
4. Carefully stuff each manicotti shell with the filling. A piping bag or a small spoon works wonders here.
5. Spread a thin layer of marinara sauce in a baking dish, then arrange the stuffed manicotti on top. Tip: Leave a little space between each for even cooking.
6. Pour the remaining sauce over the manicotti, then sprinkle with mozzarella. Tip: Cover with foil for the first 20 minutes to melt the cheese perfectly.
7. Bake for 25 minutes, then remove the foil and bake for another 5 minutes until the top is golden and bubbly.

Let this beauty cool for a few minutes before serving. The manicotti will be tender, the filling creamy, and the sauce rich with a hint of basil freshness. Serve it with a crisp salad or garlic bread to soak up all that saucy goodness.

Easy Pesto Chicken Manicotti

Mmm, get ready to twirl your fork into the most delightfully cheesy, herby, and downright irresistible dish that’s about to become your weeknight hero. This Easy Pesto Chicken Manicotti is like a hug in pasta form, and trust me, your taste buds will thank you.

Ingredients

• 8 manicotti shells (because who’s counting after the first bite?)
• 2 cups of shredded cooked chicken (leftovers are your best friend here)
• 1 cup of ricotta cheese (for that creamy dreaminess)
• 1/2 cup of grated Parmesan cheese (because more cheese is always the answer)
• 1/4 cup of pesto (store-bought or homemade, no judgment)
• A splash of olive oil (to keep things slick)
• 1 clove of garlic, minced (for a little kick)
• 1 cup of marinara sauce (the trusty sidekick)
• A couple of fresh basil leaves (for that Instagram-worthy garnish)

Instructions

1. Preheat your oven to 375°F because we’re about to get this party started.
2. Boil the manicotti shells according to the package instructions, but keep them al dente—they’ll finish cooking in the oven. Tip: Add a splash of olive oil to the water to prevent sticking.
3. While the pasta cooks, mix the shredded chicken, ricotta, Parmesan, pesto, and minced garlic in a bowl. This is your filling, and it’s okay to sneak a taste.
4. Once the shells are done, drain them and let them cool just enough so you can handle them. Then, stuff each shell with the chicken mixture. A piping bag or a ziplock with the corner snipped off makes this step a breeze.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking, then arrange the stuffed manicotti in a single layer.
6. Pour the remaining marinara sauce over the top, cover with foil, and bake for 25 minutes. Then, remove the foil and bake for another 5 minutes to get those edges slightly crispy.
7. Garnish with fresh basil leaves because we eat with our eyes first, right?

Let’s talk about the magic here: the manicotti emerges from the oven bubbling, with the pesto and cheeses melding into a creamy, herby perfection. Serve it with a crisp salad or garlic bread to sop up all that saucy goodness. Either way, it’s a win.

Shortcut Chicken Parmesan Manicotti

Craving something cheesy, comforting, and ridiculously easy to whip up? Our Shortcut Chicken Parmesan Manicotti is here to save your dinner plans without breaking a sweat or your grocery budget.

Ingredients

• 8 manicotti shells (because who has time to count?)
• 2 cups of shredded cooked chicken (leftovers are your best friend here)
• 1 cup of marinara sauce (jarred is totally fine, we’re not judging)
• 1 cup of shredded mozzarella (go ahead, add a little extra for good measure)
• 1/2 cup of grated Parmesan (the powdery kind works in a pinch)
• A splash of olive oil (just enough to make things slippery)
• A couple of garlic cloves, minced (because flavor)
• 1 tsp of Italian seasoning (shake it like you mean it)
• Salt and pepper to make it all come together

Instructions

1. Preheat your oven to 375°F because we’re about to get this party started.
2. Boil the manicotti shells according to the package directions, but keep them al dente—they’ll cook more in the oven. Tip: Add a splash of olive oil to the water to prevent sticking.
3. While the pasta cooks, mix the chicken, half the mozzarella, half the Parmesan, garlic, Italian seasoning, salt, and pepper in a bowl. This is your filling, so make sure it’s well combined.
4. Once the shells are done, drain them and let them cool just enough so you can handle them. Tip: Use a spoon or a piping bag to stuff them with the chicken mixture—it’s less messy.
5. Spread a thin layer of marinara sauce in the bottom of a baking dish, then arrange the stuffed manicotti on top. Pour the rest of the sauce over the shells, then sprinkle with the remaining cheeses.
6. Bake for 20-25 minutes, until the cheese is bubbly and golden. Tip: Broil for the last 2 minutes for that perfect crispy top.

How’s that for a weeknight win? The manicotti comes out piping hot with a gooey, cheesy center and a crispy top that’ll have everyone fighting for seconds. Serve it with a simple salad or garlic bread to round out the meal.

Quick Creamy Chicken and Broccoli Manicotti

Today’s the day we ditch the dinner dilemma with a dish that’s as easy as it is indulgent—Quick Creamy Chicken and Broccoli Manicotti. Trust me, your taste buds won’t know what hit ’em, but they’ll be begging for an encore.

Ingredients

• 8 manicotti shells (because who’s counting after the first bite?)
• 2 cups of shredded chicken (leftover rotisserie chicken is your best friend here)
• 1 cup of broccoli florets, chopped into tiny trees
• 1 cup of ricotta cheese (the creamier, the dreamier)
• 1/2 cup of grated Parmesan (for that cheesy goodness)
• 1/2 cup of heavy cream (a splash of luxury)
• 1 tsp of garlic powder (because flavor)
• 1/2 tsp of salt (just enough to make it sing)
• 1/4 tsp of black pepper (for a little kick)
• 1 cup of marinara sauce (the trusty sidekick)
• 1/2 cup of shredded mozzarella (for that golden, bubbly top)

Instructions

1. Preheat your oven to 375°F—let’s get this party started.
2. Boil the manicotti shells for 7 minutes until al dente, then drain and let them cool. Tip: Lay them flat on a tray to prevent sticking.
3. In a bowl, mix the chicken, broccoli, ricotta, Parmesan, heavy cream, garlic powder, salt, and pepper. This is your filling—aka the star of the show.
4. Carefully stuff each manicotti shell with the filling. A piping bag or a small spoon works wonders here.
5. Spread half the marinara sauce in a baking dish, place the stuffed shells on top, then cover with the remaining sauce. Tip: A little sauce goes a long way in keeping things moist.
6. Sprinkle the mozzarella on top because, let’s be real, cheese makes everything better.
7. Bake for 20 minutes until the cheese is golden and bubbly. Tip: Broil for the last 2 minutes for an extra crispy top.

Marvel at your creation—the manicotti are creamy, the broccoli adds a fresh crunch, and the chicken keeps it hearty. Serve with a side of garlic bread to sop up any leftover sauce, because waste not, want not.

Simple Sun-Dried Tomato Chicken Manicotti

Y’all ready to dive into a dish that’s as easy to love as it is to make? This sun-dried tomato chicken manicotti is like a hug in pasta form, packed with flavors that’ll make your taste buds do a happy dance.

Ingredients

• 8 manicotti shells (because who’s counting after the first bite?)
• 2 cups of shredded chicken (leftovers are your best friend here)
• 1 cup of ricotta cheese (for that creamy dreaminess)
• 1/2 cup of chopped sun-dried tomatoes (the star of the show)
• A couple of garlic cloves, minced (because flavor)
• A splash of olive oil (to keep things slick)
• 1/2 cup of grated Parmesan (for that cheesy goodness)
• 1 egg (the glue that holds it all together)
• 1 1/2 cups of marinara sauce (homemade or store-bought, no judgment)
• A pinch of salt and pepper (to make everything pop)

Instructions

1. Preheat your oven to 375°F because it’s showtime.
2. Boil the manicotti shells for 6 minutes until they’re al dente, then drain and let them cool. Tip: Lay them flat to prevent sticking.
3. In a bowl, mix the shredded chicken, ricotta, sun-dried tomatoes, garlic, Parmesan, egg, salt, and pepper. This is your filling, so make it count.
4. Carefully stuff each manicotti shell with the filling. A piping bag or a small spoon works wonders here. Tip: Don’t overstuff, or they’ll burst in the oven.
5. Spread a thin layer of marinara sauce in a baking dish, then arrange the stuffed manicotti on top. Cover with the remaining sauce.
6. Bake for 25 minutes until bubbly and golden. Tip: Let it sit for 5 minutes before serving to avoid a lava-like situation.

Perfectly tender pasta meets a rich, cheesy filling with bursts of sun-dried tomato sweetness. Serve it with a crisp salad or garlic bread to round out the meal.

Shortcut Chicken and Spinach Stuffed Manicotti

Picture this: a dish so delightfully cheesy and packed with flavor, it’ll make your weeknight dinners feel like a fancy Italian feast without the fuss. Our shortcut version of chicken and spinach stuffed manicotti is here to save the day (and your sanity).

Ingredients

• 8 manicotti shells (because who’s counting after the first bite?)
• 2 cups of shredded cooked chicken (leftovers are your best friend here)
• A generous handful of fresh spinach, roughly chopped (about 2 cups)
• 1 cup of ricotta cheese (for that creamy dreamy texture)
• A splash of milk (just enough to loosen up the ricotta)
• 1/2 cup of grated Parmesan cheese (because more cheese is always the answer)
• 1 egg (the glue that holds our cheesy masterpiece together)
• 1 jar (24 oz) of your favorite marinara sauce (no shame in the shortcut game)
• A sprinkle of salt and pepper (to make everything pop)

Instructions

1. Preheat your oven to 375°F (because we’re not savages, we bake our pasta).
2. Boil the manicotti shells according to the package instructions, then drain and let them cool slightly. Tip: Lay them flat on a tray to prevent sticking.
3. In a bowl, mix the chicken, spinach, ricotta, milk, Parmesan, egg, salt, and pepper until well combined. Tip: Use your hands for mixing; it’s oddly satisfying.
4. Carefully stuff each manicotti shell with the chicken mixture. Tip: A piping bag or a zip-top bag with the corner snipped off makes this step a breeze.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish, then arrange the stuffed shells on top. Cover with the remaining sauce.
6. Bake for 25 minutes, or until the sauce is bubbly and the edges are golden. Tip: Let it sit for 5 minutes before serving to avoid a cheese avalanche.

Craving something that’s creamy, cheesy, and packed with protein? This dish delivers all that with a side of minimal effort. Serve it with a crisp salad or garlic bread to round out the meal, and watch it disappear faster than you can say ‘more please.’

Easy Lemon Herb Chicken Manicotti

Every now and then, we all crave a dish that’s fancy enough to impress but easy enough to whip up on a whim—enter this zesty, herby, cheesy masterpiece that’ll have your taste buds doing a happy dance.

Ingredients

• 8 manicotti shells (because who’s counting after the first bite?)
• 2 cups of shredded chicken (leftovers are your best friend here)
• 1 cup of ricotta cheese (the creamier, the better)
• A handful of fresh parsley, chopped (for that pop of color)
• A couple of sprigs of thyme, leaves stripped (because we’re fancy like that)
• The zest and juice of 1 lemon (for that sunny kick)
• A splash of olive oil (to keep things slick)
• 1/2 cup of grated Parmesan (because cheese is life)
• Salt and pepper to taste (but let’s be real, you’ll taste as you go)

Instructions

1. Preheat your oven to 375°F—because it’s showtime for those manicotti shells.
2. In a bowl, mix the shredded chicken, ricotta, parsley, thyme, lemon zest, and juice. Season with salt and pepper. Tip: Taste as you mix to adjust the seasoning—your future self will thank you.
3. Carefully stuff each manicotti shell with the chicken mixture. Tip: A piping bag or a ziplock with the corner snipped off makes this step a breeze.
4. Drizzle a baking dish with olive oil, then arrange the stuffed shells in a single layer. Sprinkle the Parmesan on top—because more cheese is always the answer.
5. Bake for 25 minutes, or until the tops are golden and the edges are slightly crispy. Tip: Let it sit for 5 minutes before serving to avoid a cheese avalanche.

Out of the oven, this dish is a symphony of textures—creamy, cheesy, with a hint of crunch. Serve it with a side of garlic bread to sop up any lemony, herby goodness left on the plate.

Conclusion

Fantastic! This roundup of 12 Delicious Shortcut Chicken Manicotti Recipes is your ticket to easy, mouthwatering meals. Whether you’re craving comfort food or something a bit fancy, there’s a recipe here for you. Don’t forget to try them out, leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!