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Spinach Artichoke and Chicken Manicotti
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5 from 1 vote

Spinach Artichoke and Chicken Manicotti

Spinach Artichoke and Chicken Manicotti is filled with the big flavors of spinach artichoke dip, and topped with a robust pasta sauce, creating a hearty dish your whole family will love!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree
Cuisine: Italian
Servings: 4


  • 8 oz package manicotti 14 rolls
  • 24 oz pasta sauce
  • 3 cups Spinach Artichoke Dip
  • 1 cup shredded chicken ~ 1 chicken breast
  • 1 cup shredded mozzarella cheese


  • Preheat oven to 375 degrees
  • Boil manicotti according to package instructions, until al dente.
  • Remove from water and set aside.
  • While manicotti boils combine shredded chicken and spinach artichoke dip.
  • Spread ½ cup pasta sauce on bottom of a 9x13" baking dish.
  • Stuff chicken mixture into each manicotti roll and place in baking dish. If manicotti tears, add filling inside and place the torn side facing down in pan.
  • Spread remaining pasta sauce evenly across the top of the filled manicotti and top with shredded cheese.
  • Bake uncovered for 20-30 minutes, or until cheese is melted and starting to brown.
  • Remove from oven, let cool for 5 minutes and serve.


If you are looking to make your own Spinach Artichoke Dip, check out my Spinach Artichoke Dip recipe.