Lemon Chicken Stuffed Manicotti

Tender pasta shells filled with zesty lemon-infused chicken, creamy ricotta, and fresh herbs, all smothered in a silky sauce—Lemon Chicken Stuffed Manicotti is a refreshing twist on traditional Italian comfort food. The bright citrus notes cut through the richness of the cheese, creating a perfectly balanced bite that’s both familiar and exciting. This elegant dish looks impressive on any dinner table yet requires surprisingly simple techniques. You’ll learn how to create restaurant-quality stuffed pasta that will have everyone asking for seconds.

Why You’ll Love This Recipe

This Lemon Chicken Stuffed Manicotti combines the comforting appeal of classic Italian pasta with bright, unexpected flavors that elevate it to something special. The contrast between the tender pasta tubes and the creamy, zesty filling creates a textural experience that’s deeply satisfying with every bite. The lemon-infused chicken filling brings a refreshing brightness that cuts through the richness of the cheese, making this dish feel lighter than traditional manicotti recipes.

What sets this dish apart is its versatility—elegant enough for weekend entertaining yet simple enough for a weeknight family dinner. The make-ahead potential makes it perfect for busy households, as you can prepare the components in advance and simply bake when ready to serve. Even better, this recipe uses accessible ingredients you likely have on hand, transformed into something that tastes luxurious without requiring professional culinary skills.

Ingredients

For the Manicotti:

• 12 manicotti pasta tubes (8 oz package)
• 2 cups cooked chicken breast, finely diced (about 2 medium breasts)
• 15 oz ricotta cheese, whole milk preferred for creaminess
• 1 cup mozzarella cheese, shredded and divided
• ½ cup Parmesan cheese, freshly grated
• 2 large eggs, lightly beaten
• 2 tablespoons fresh lemon zest (from approximately 2 lemons)
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh parsley, chopped
• 2 teaspoons Italian seasoning
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Sauce:

• 2 cups marinara sauce (store-bought or homemade)
• ½ cup heavy cream
• 1 tablespoon fresh lemon juice
• ¼ cup fresh basil, chopped for garnish

Pro Tips

Perfect Pasta Preparation: Cook the manicotti shells for exactly 5 minutes—slightly less than the package instructions. This par-cooking technique ensures they’re pliable enough to fill without tearing, yet firm enough to hold their shape during stuffing. Immediately shock them in ice water after cooking to stop the cooking process, then carefully drain and pat dry on paper towels to prevent them from becoming soggy.

Foolproof Filling Method: Skip the frustration of traditional stuffing methods by placing your chicken-ricotta mixture into a large zip-top bag, snipping off one corner, and piping the filling into each manicotti tube. This restaurant technique ensures even filling without the mess or broken pasta shells. For extra ease, fill from both ends to guarantee complete stuffing.

Balanced Flavor Development: The key to the distinctive taste of Lemon Chicken Stuffed Manicotti lies in proper ingredient layering. Always mix the lemon zest directly into the chicken mixture first, allowing it to rest for at least 10 minutes before adding the cheeses. This resting period allows the essential oils from the zest to infuse the chicken fully, creating a more pronounced citrus flavor that won’t be muted by the dairy components.

Instructions

Step 1: Prepare the Pasta
Bring a large pot of salted water to a rolling boil. Add the manicotti tubes and cook for 5 minutes (they should be firmer than al dente). Drain carefully and immediately transfer to an ice bath to stop cooking. Once cool, drain again and lay the tubes on paper towels to dry. This partial cooking makes them pliable enough to stuff without falling apart during baking.

Step 2: Create the Filling
In a large mixing bowl, combine the diced cooked chicken, ricotta cheese, ½ cup of the mozzarella, Parmesan cheese, and beaten eggs. Add the lemon zest, lemon juice, chopped parsley, Italian seasoning, minced garlic, salt, and pepper. Stir until thoroughly combined but be careful not to overmix, which can make the filling dense. The texture should be creamy but substantial enough to hold its shape.

Step 3: Fill the Manicotti
Preheat your oven to 375°F (190°C). Transfer the filling mixture to a large piping bag or a zip-top bag with one corner snipped off. Carefully pipe the filling into each manicotti tube from both ends to ensure they’re completely filled. Arrange the stuffed manicotti in a single layer in a 9×13-inch baking dish lightly coated with cooking spray.

Step 4: Prepare the Sauce
In a medium saucepan, combine the marinara sauce with heavy cream and lemon juice. Heat over medium-low until just warmed through and well blended, about 3-4 minutes. The cream mellows the acidity of both the marinara and lemon juice, creating a silky sauce that perfectly complements the filling.

Step 5: Assemble and Bake
Pour the prepared sauce evenly over the stuffed manicotti, ensuring all pasta is covered to prevent drying. Sprinkle the remaining ½ cup of mozzarella cheese over the top. Cover the dish with aluminum foil, being careful not to let it touch the cheese. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly golden.

Step 6: Finish and Serve
Remove the Lemon Chicken Stuffed Manicotti from the oven and let it rest for 5-10 minutes before serving. This resting period allows the filling to set slightly and makes serving easier. Garnish with fresh chopped basil just before bringing to the table. The contrast of the bright green herbs against the golden cheese creates a beautiful presentation.

Variations

Mediterranean Lemon Chicken Manicotti: Transform this dish with a Mediterranean twist by adding ½ cup of chopped artichoke hearts, ¼ cup of crumbled feta cheese, and 2 tablespoons of chopped kalamata olives to the filling. Replace the marinara sauce with a simple mixture of olive oil, lemon juice, and chicken broth for a lighter, brighter sauce that highlights the Mediterranean flavors.

Spinach and Lemon Chicken Manicotti: For added nutrition and color, incorporate 1 cup of finely chopped fresh spinach (sautéed and well-drained) into the chicken-ricotta mixture. The subtle earthiness of the spinach beautifully complements the bright lemon notes, while adding vibrant green flecks throughout the filling. This variation works particularly well for picky eaters who might benefit from hidden vegetables.

Dairy-Free Lemon Chicken Stuffed Shells: Accommodate dairy allergies by substituting the ricotta and mozzarella with dairy-free alternatives like cashew “ricotta” and plant-based mozzarella-style shreds. The bright lemon flavor actually works wonderfully with these substitutes, and guests often can’t tell the difference. Ensure your marinara sauce is dairy-free and skip the heavy cream addition for the sauce.

Storage and Serving

Refrigerate leftover Lemon Chicken Stuffed Manicotti in an airtight container for up to 3 days. For best results when reheating, sprinkle a few drops of water over the pasta before covering with microwave-safe wrap and heating on 70% power until warmed through. Alternatively, reheat in a 350°F oven, covered with foil, for 15-20 minutes. For longer storage, you can freeze unbaked assembled manicotti for up to 3 months—simply increase baking time by 15 minutes when cooking from frozen.

Serve this bright and creamy pasta dish with a simple arugula salad dressed with lemon vinaigrette to echo the citrus notes in the main course. The peppery greens provide a pleasant contrast to the rich pasta. For a complete Italian-inspired meal, pair with garlic bread or rosemary focaccia to soak up the delicious sauce. A chilled glass of Pinot Grigio or Sauvignon Blanc makes the perfect beverage accompaniment, as their crisp acidity complements the lemony notes in the dish.

FAQs

Can I make Lemon Chicken Stuffed Manicotti ahead of time?
Yes! You can assemble the entire dish up to 24 hours before baking. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before cooking and add an extra 10 minutes to the covered baking time.

Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic time-saving option that adds wonderful flavor. Simply remove the skin and shred or dice the meat according to the recipe instructions.

Why is my filling leaking out of the manicotti?
This typically happens if the pasta is overcooked or if the filling is too loose. Ensure you’re only par-cooking the manicotti and that your filling has enough structure from the eggs and cheese to hold together.

Can I freeze Lemon Chicken Stuffed Manicotti?
Yes, this dish freezes beautifully. You can freeze it before or after baking. If freezing unbaked, assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Bake from frozen, adding 20-25 minutes to the baking time.

What can I substitute for ricotta cheese?
If you’re not a fan of ricotta, you can substitute with cottage cheese (drained and blended smooth), mascarpone for a richer option, or Greek yogurt mixed with cream cheese for a tangier profile.

Conclusion

This Lemon Chicken Stuffed Manicotti is comfort food at its finest — a perfect balance of creamy, zesty, and satisfying flavors wrapped in tender pasta. It’s the kind of dish that bridges the gap between everyday meals and special occasions, impressive enough for company yet simple enough for a family dinner. The bright lemon notes transform a traditional Italian favorite into something memorably unique, proving that sometimes the most delightful culinary experiences come from unexpected flavor combinations. Whether you’re cooking to impress or simply want to elevate your weeknight dinner rotation, this recipe delivers restaurant-quality results with home-kitchen simplicity.

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