Chicken Manicotti Alfredo Recipe
Delicious Chicken Manicotti Alfredo is a creamy, cheesy baked pasta dish featuring tender manicotti shells stuffed with a savory mixture of shredded chicken, ricotta, mozzarella, and Parmesan cheeses, all smothered in a rich Alfredo sauce. Perfect for a comforting family dinner, this recipe balances hearty chicken and Italian cheeses with the luxurious creaminess of homemade Alfredo sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes baking + 10 minutes cooking chicken and pasta (overlap possible)
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
Scale
Pasta and Filling
- 12 manicotti shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- Fresh parsley, for garnish
Alfredo Sauce
- 2 cups Alfredo sauce (can be homemade or store-bought)
- For homemade Alfredo: 4 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Prepare the Manicotti: Preheat your oven to 350°F (175°C). Cook the manicotti shells according to package instructions until al dente. Drain the shells and let them cool to avoid tearing during filling.
- Cook the Chicken: In a skillet over medium heat, cook diced chicken breast seasoned with salt and pepper for 5-7 minutes, until no longer pink. Remove from heat and allow to cool, then shred or chop finely.
- Mix Filling Ingredients: In a large bowl, combine shredded chicken, ricotta cheese, grated Parmesan, garlic powder, salt, and pepper. Mix thoroughly until the filling is uniform and well seasoned.
- Fill the Manicotti Shells: Using a spoon or a piping bag, carefully fill each manicotti shell with the chicken and cheese mixture. Fill gently to avoid breaking the pasta shells.
- Prepare the Alfredo Sauce: In a saucepan, melt butter over medium heat. Sauté minced garlic until fragrant. Add heavy cream and bring to a simmer. Stir in grated Parmesan cheese and cook until the sauce thickens slightly. Season with salt and pepper to taste.
- Assemble the Dish: Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Place the filled manicotti shells in a single layer in the dish. Pour the remaining Alfredo sauce evenly over the top to cover all shells.
- Bake the Manicotti: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
- Serve and Garnish: Let the manicotti rest for a few minutes after baking. Garnish with fresh parsley and serve warm for a delightful meal.
Notes
- For a vegetarian version, substitute cooked chicken with sautéed mushrooms or spinach.
- Make sure to cook the manicotti shells al dente; overcooked shells can break while filling.
- Use fresh Parmesan cheese for the best flavor in both filling and sauce.
- If short on time, store-bought Alfredo sauce works well and cuts down preparation time.
- To reheat leftovers, cover with foil and bake at 350°F until warmed through.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: chicken manicotti, Alfredo sauce, baked pasta, creamy chicken pasta, Italian dinner, cheesy manicotti
Find it online: https://tastemadebyclara.com/chicken-manicotti-alfredo-recipe/
