Description

Chicken Alfredo Manicotti is a rich, indulgent pasta dish featuring tender chicken, creamy Alfredo sauce, and perfectly cooked manicotti shells, all baked together under a blanket of golden, bubbly cheese. This comforting main course is ideal for family dinners or when you want to impress guests with an Italian-inspired classic.

Ingredients

Units Scale

For the Manicotti

12 manicotti pasta shells

For the Chicken Filling

2 cups cooked chicken breast, shredded or finely chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
2 tablespoons chopped fresh parsley (plus more for garnish)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper

For the Alfredo Sauce

2 cups heavy cream
4 tablespoons unsalted butter
1 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground white pepper

For Assembly

1 cup shredded mozzarella cheese (for topping)
1/4 cup grated Parmesan cheese (for topping)

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Instructions

Prepare the Manicotti Shells: Bring a large pot of salted water to a boil. Add the manicotti shells and cook until just al dente, about 6-7 minutes. Drain, rinse with cold water, and set aside on a towel to prevent sticking.
Make the Chicken Filling: In a large bowl, combine the shredded chicken, ricotta cheese, mozzarella, Parmesan, egg, parsley, garlic powder, salt, and pepper. Mix thoroughly until well blended and set aside.
Prepare the Alfredo Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, bring to a gentle simmer, and cook for 2-3 minutes. Stir in the Parmesan cheese, salt, and white pepper, and cook until the sauce is smooth and creamy. Remove from heat.
Fill the Manicotti: Using a small spoon or piping bag, gently stuff each shell with the chicken filling. Be careful not to tear the shells.
Assemble the Dish: Preheat your oven to 375°F (190°C). Spread about 1/2 cup of Alfredo sauce over the bottom of a 9×13-inch baking dish. Arrange the filled manicotti in a single layer. Pour the remaining Alfredo sauce evenly over the top, then sprinkle with mozzarella and Parmesan.
Bake: Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Serve: Garnish with extra parsley and serve hot, straight from the baking dish.

Notes

You may use rotisserie chicken for a quicker assembly.
Manicotti can be assembled ahead and refrigerated until ready to bake. Add 5-10 minutes to bake time if baking from cold.
For a lighter version, substitute half-and-half or milk for heavy cream.
Pair the dish with a green salad or steamed vegetables to balance the richness.

Nutrition

Serving Size: 2 manicotti shells
Calories: 525
Sugar: 3g
Sodium: 750mg
Fat: 29g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 35g
Cholesterol: 135mg