Chicken Alfredo Manicotti Recipe

Creamy, comforting, and loaded with irresistible flavor, Chicken Alfredo Manicotti is truly a showstopper for family dinners or when hosting friends. Imagine tender tubes of pasta filled generously with seasoned chicken and smooth ricotta, all blanketed in a velvety Alfredo sauce, then baked until golden and bubbling. This dish is every bit as satisfying as it sounds, striking the perfect balance between elegance and ease. Whether you’re a pasta night enthusiast or just craving classic Italian-American coziness, Chicken Alfredo Manicotti is sure to win hearts—and guarantees you’ll never have leftovers!

this Recipe

Ingredients You’ll Need

You’ll be amazed by how a few simple ingredients combine to create such an impressive meal. Each element plays a starring role, contributing to the taste, texture, and that wonderfully creamy, cheesy finish everyone craves.

• Manicotti shells: These tubular pasta shapes are ideal for stuffing and hold all the delicious fillings perfectly.
• Cooked shredded chicken: Rotisserie chicken works beautifully for convenience, or use any leftover chicken breast or thigh for deeper flavor.
• Ricotta cheese: Adds rich creaminess and helps bind the filling, giving each bite a luxurious texture.
• Mozzarella cheese: Melts gloriously and creates those signature cheesy pulls everyone loves.
• Parmesan cheese: Offers a sharp, nutty accent and enhances the Alfredo sauce’s depth.
• Egg: Binds the filling together and adds extra richness.
• Alfredo sauce: A must for that decadent creaminess—use homemade or your favorite high-quality jarred version.
• Garlic powder: Boosts savory flavor in the filling without overpowering it.
• Italian seasoning: Brings in a subtle complexity with its blend of herbs.
• Salt and black pepper: Essential for balancing and highlighting all the flavors.
• Fresh parsley (optional): Adds a pop of color at serving time and hints of freshness.

How to Make Chicken Alfredo Manicotti

Step 1: Cook and Cool the Manicotti

Bring a large pot of salted water to a rolling boil, then gently add your manicotti shells. Stir occasionally and cook until just al dente—typically one or two minutes less than the package instructions recommend. Drain carefully and lay the shells out on a baking sheet, making sure they don’t touch to prevent sticking. Giving them a moment to cool will make stuffing much easier later on.

Step 2: Prepare the Chicken Cheese Mixture

In a large bowl, combine your shredded chicken, ricotta cheese, one cup of mozzarella, half the Parmesan, egg, garlic powder, Italian seasoning, salt, and black pepper. Use two forks or your hands to mix gently but thoroughly, ensuring the seasonings spread evenly. This filling should be creamy, lightly herbed, and irresistibly savory—taste for seasoning and adjust if you like.

Step 3: Stuff the Manicotti Shells

Using either a spoon or a piping bag (a zip-top bag with the corner snipped off works great!), fill each cooled manicotti shell with the chicken and cheese mixture. Pack the filling in firmly but gently, aiming for each tube to be nice and plump. Be careful not to tear the pasta during this step—it helps to work slowly and use your fingers to nudge the filling in.

Step 4: Assemble in the Baking Dish

Spread a generous layer of Alfredo sauce on the bottom of a 9-by-13-inch baking dish. Arrange the stuffed manicotti shells side-by-side in a single layer over the sauce. Once all the shells are nestled in, cover them with the remaining Alfredo sauce. Sprinkle the rest of the mozzarella and Parmesan over the top for that golden, bubbly finish.

Step 5: Bake to Perfection

Cover the baking dish with foil and bake in a preheated 375°F (190°C) oven for 25 minutes. Remove the foil, then continue baking for another 10–15 minutes until the cheese is beautifully golden and the sauce is bubbling at the edges. Let the Chicken Alfredo Manicotti rest for a few minutes before serving—this helps everything set and makes slicing easier.

How to Serve Chicken Alfredo Manicotti

Garnishes

For a final flourish, sprinkle freshly chopped parsley over the top. The bright green contrasts beautifully with the golden cheese and creamy sauce, offering a welcome touch of freshness. Shaved Parmesan or a little cracked black pepper are also wonderful finishing touches to highlight your Chicken Alfredo Manicotti.

Side Dishes

Chicken Alfredo Manicotti pairs perfectly with a crisp green salad dressed simply in olive oil and lemon, or classic Caesar for more richness. Warm garlic bread or crusty Italian rolls are nearly mandatory for soaking up every bit of the luscious Alfredo sauce. Sautéed green beans or roasted broccoli also make a cheerful, vibrant side.

Creative Ways to Present

If you want to dazzle at the table, try serving each manicotti individually on shallow plates, nestled atop a swirl of Alfredo sauce and garnished artfully with parsley and Parmesan. For a more casual family meal, bring the baking dish right to the table and serve family style, inviting everyone to dig in and help themselves.

Make Ahead and Storage

Storing Leftovers

To keep any leftover Chicken Alfredo Manicotti tasting fresh, transfer cooled portions to airtight containers and refrigerate. They’ll stay delicious for up to 3 days—just remember to cool entirely before sealing to avoid excess moisture buildup.

Freezing

Chicken Alfredo Manicotti freezes remarkably well, making it ideal for prepping ahead. Assemble the manicotti in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze before baking for up to two months. When the craving hits, bake directly from frozen—just add extra time, keeping it covered at first to prevent drying out.

Reheating

For reheating, the oven is your best friend: place your leftovers in an oven-safe dish, cover with foil, and warm at 350°F (175°C) until heated through, about 25–30 minutes. For single portions, the microwave works in a pinch—just cover with a damp towel and reheat gently to avoid overcooking the pasta or drying out the sauce.

FAQs

Can I use store-bought Alfredo sauce for Chicken Alfredo Manicotti?

Absolutely! A high-quality jarred Alfredo sauce saves time and still delivers fantastic results. If you’re feeling adventurous, homemade Alfredo shines with extra richness, but either works perfectly for this recipe.

What’s the best chicken to use for this filling?

Rotisserie chicken is my go-to for both flavor and convenience, but any cooked, shredded chicken breast or thighs will do. Just make sure it’s well seasoned ahead of time to boost the overall flavor of your Chicken Alfredo Manicotti.

How do I prevent the manicotti shells from tearing while stuffing?

Cook the pasta just until al dente and let it cool completely before handling. Using a piping bag or small spoon, fill gently. If a shell splits slightly, don’t worry—it will be tucked away under sauce and cheese, so it will still bake up beautifully.

Is it possible to make Chicken Alfredo Manicotti ahead of time?

Definitely! You can assemble the entire dish a day ahead and keep it covered in the fridge. When ready to bake, just add a few extra minutes to the bake time since it will be cold going into the oven.

Can I add vegetables to the filling?

Yes—in fact, adding chopped cooked spinach, sautéed mushrooms, or even finely diced sun-dried tomatoes can add color and a new flavor twist to your Chicken Alfredo Manicotti. Just be sure any veggies are cooked and well-drained to avoid excess moisture.

Final Thoughts

If you’re looking for a dish that brings together comfort and wow factor, Chicken Alfredo Manicotti is the answer. Whether you’re making it for a cozy weeknight dinner or as the star of your next gathering, this recipe promises smiles around the table. Give it a try soon—you may just find yourself adding it to your regular dinner rotation!

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