Oh, you know those nights when only a ridiculously creamy, ridiculously cheesy pasta dish will do? That’s exactly when my Chicken Manicotti Alfredo comes to the rescue! This isn’t just dinner; it’s a hug in a dish, straight from my kitchen to yours. It’s got that perfect Italian-American comfort food vibe that just makes everything feel a little bit better. I swear, the first time I whipped this up, it was a complete accident – I had some leftover cooked chicken and, well, a serious craving for all things Alfredo. It turned into an instant family favorite, and I can’t wait for you to try it!
Why You’ll Love This Chicken Manicotti Alfredo
It’s seriously easy comfort food. Trust me, this dish comes together way faster than you’d think. Perfect for a weeknight when you want something special without all the fuss.
It’s a creamy, cheesy dream. It’s loaded with velvety Alfredo sauce, creamy ricotta, and melty mozzarella. Every single bite is pure indulgence.
It’s packed with flavor. The seasoned chicken, savory ricotta, and a hint of garlic and parsley make this so much more than just pasta with sauce. It really sings!
It’s a family favorite guaranteed. This is the kind of meal that will have everyone asking for seconds. It’s a crowd-pleaser for sure!
It’s a make-ahead marvel. You can totally get this assembled earlier in the day and just pop it in the oven before dinner. Talk about a lifesaver!
It’s so versatile. While this recipe is perfect as is, it’s also a great base if you want to add some sautéed veggies or have a favorite spice blend you love.
Gather Your Ingredients for Chicken Manicotti Alfredo
Alright, let’s get our mise en place ready for this cheesy dream! You’ll need about a dozen manicotti shells – the big tubes, you know? For the filling, grab about a pound of chicken that’s already cooked and shredded; rotisserie chicken is your best friend here! Then, we need a 15-ounce container of ricotta cheese, and I really prefer the whole milk kind for extra creaminess. Don’t forget one beaten egg, half a cup of grated Parmesan cheese, a quarter cup of fresh parsley (chopped up nice and fine!), a teaspoon of garlic powder, and of course, salt and pepper to taste. For that luscious sauce, pick up a big jar, around 24 ounces, of your favorite Alfredo sauce. And finally, a cup of shredded mozzarella cheese to top it all off. That’s it – simple, right?
Essential Equipment for Making Chicken Manicotti Alfredo
Okay, so to make this amazing Chicken Manicotti Alfredo, you don’t need a whole professional kitchen setup, thankfully! But there are a few key players that’ll make your life so much easier. First up, you’ll definitely want a good measuring cup and spoon set – precision matters, especially with the filling! Grab a couple of medium-sized mixing bowls for your chicken mixture and for cooking the pasta. Speaking of pasta, you’ll need a pot big enough to boil those manicotti shells without them sticking together. Then, for stuffing, a piping bag with a wide tip is a total game-changer – it makes stuffing those shells super neat and easy. If you don’t have one, don’t stress too much, you can totally use a spoon or even a resealable bag with a corner snipped off, but the piping bag really does make it feel so much more pro! Of course, you’ll need a sturdy 9×13 inch baking dish; this is where all that cheesy goodness comes together. Lastly, a good spatula or spoon for mixing and spreading the sauces is essential. That’s really it – simple tools for simple happiness!
Step-by-Step Guide to Preparing Chicken Manicotti Alfredo
Alright, let’s get this deliciousness happening! Cooking this Chicken Manicotti Alfredo is super straightforward, I promise. Just follow these simple steps, and you’ll have a winner on your hands in no time! It’s a really rewarding dish, and honestly, seeing it come out of the oven all bubbly and golden makes it all worthwhile.
Preheating and Preparing the Manicotti Shells
First things first, let’s get that oven nice and hot. Pop it in at 375°F (190°C). While it’s preheating, go ahead and cook your manicotti shells. Just follow the package directions – usually, it’s about 10-12 minutes until they’re tender but still have a little bite. Drain ’em off and give them a quick rinse with cool water so they don’t stick together. Set them aside; they’re ready for their cheesy filling!
Creating the Flavorful Chicken Filling
Now for the heart of the matter – the filling! In a medium bowl, toss together your pound of pre-cooked, shredded chicken, the whole milk ricotta cheese, that beaten egg, a good sprinkle of Parmesan cheese, fresh parsley, that garlic powder, and a pinch of salt and pepper. Mix it all up really well until everything is totally combined. Seriously, give it a good stir so all those flavors marry beautifully. My little tip? Taste a tiny bit of the filling before you stuff the shells – you can always add a bit more salt or pepper if you think it needs it! This filling is almost like a base for a great chicken pasta, just richer.
Stuffing and Assembling the Chicken Manicotti Alfredo
This is where the magic starts to take shape. Grab your baking dish! Pour about half of your Alfredo sauce into the bottom. This creates a lovely creamy bed for our manicotti. Now, take those cooked shells and spoon or pipe that delicious chicken mixture into each one. If you’re using a piping bag, it makes it so much easier, but a spoon works too – just be patient! Don’t overstuff them, just nice and full. Arrange the stuffed shells snugly in the baking dish, side-by-side, over that bed of sauce. Then, pour the rest of that dreamy Alfredo sauce all over the top, making sure to get it into all the nooks and crannies. You want every shell to be coated!
Baking and Finishing Your Chicken Manicotti Alfredo
Time to let the oven do its work! Sprinkle that shredded mozzarella cheese evenly all over the top. Pop the dish into your preheated oven and bake for about 20-25 minutes. You’ll know it’s ready when the sauce is bubbly around the edges and that mozzarella cheese is all melted and getting these gorgeous little golden spots. Oh, it smells incredible at this point! It’s a super satisfying smell, kind of like my creamy chicken ramen on a chilly evening. Once it’s out of the oven, just let it sit for about 5 minutes. This is super important; it lets everything settle and makes it much easier to serve. Plus, it prevents those lava-hot sauce burns!
Tips for Perfect Chicken Manicotti Alfredo
Okay, making this Chicken Manicotti Alfredo is pretty forgiving, but a few little tricks really make it sing! First off, using good quality ingredients makes a HUGE difference. Try to find a nice, thick Alfredo sauce – sometimes the watery ones just don’t give you that luscious coating. And for the ricotta, whole milk is really the way to go for the creamiest filling. I once tried making it with part-skim and honestly? It just wasn’t the same creamy dream it usually is.
Another thing: don’t overcook your manicotti shells! They’ll cook a bit more in the oven, so aim for *al dente*, just tender enough to handle. I learned that the hard way when my first batch was way too mushy. It was tragic! When you’re mixing the chicken filling, make sure everything is really well combined. You want that flavor distributed evenly in every single shell. And that little bit of nutmeg? Don’t skip it if you can help it; it adds this subtle warmth that complements the chicken and cheese so beautifully. It’s like a secret handshake for your taste buds! And seriously, letting it rest after baking is crucial. It stops everything from falling apart when you serve it, which is always a plus! If you love chicken pasta dishes, you might also enjoy my high-protein chicken parm.
Ingredient Notes and Substitutions for Chicken Manicotti Alfredo
Let’s talk ingredients for a second! When it comes to the ricotta, I really prefer using whole milk ricotta cheese for this Chicken Manicotti Alfredo. It just makes the filling extra creamy and decadent, you know? If you can’t find it, part-skim will work in a pinch, but expect a slightly less rich texture. For the Alfredo sauce, honestly, use your favorite jarred brand! Some are definitely thicker and creamier than others, so pick one you already love. If you happen to not have fresh parsley, no worries at all! About a tablespoon of dried parsley works just fine for that little pop of green and fresh flavor. It’s all about making it work for you!
Make-Ahead and Storage for Chicken Manicotti Alfredo
This Chicken Manicotti Alfredo is such a lifesaver because you can totally make it ahead of time! If you’re planning a dinner party or just want one less thing to do on a busy weeknight, assemble the whole thing, cover it tightly with plastic wrap (then maybe some foil for good measure), and pop it in the fridge. It’ll keep perfectly for up to 2 days before you’re ready to bake it.
When you’re ready to bake, just pull it out of the fridge, maybe let it sit on the counter for about 15 minutes, add a few extra minutes to the baking time (like 5-10 minutes more), and bake until it’s bubbly and golden, just like the recipe says. It’s just as delicious reheated! You can even freeze the unbaked casserole for up to a month. Just thaw it overnight in the fridge before baking. Honestly, it’s so forgiving! If you’re looking for other make-ahead meals, my slow cooker chicken and rice is another winner for busy days.
Frequently Asked Questions about Chicken Manicotti Alfredo
Got Burning Questions about this cheesy pasta dish? I’ve got you covered!
Can I make this Chicken Manicotti Alfredo vegetarian?
Absolutely! To make it vegetarian, just skip the chicken. You could totally add some sautéed mushrooms, spinach, or even some cubes of firm tofu to the ricotta mixture instead. It’ll still be incredibly creamy and cheesy, just without the meat. Easy peasy!
What if I don’t have manicotti shells?
No manicotti shells? No problem! You can totally use lasagna noodles! Just cook them according to the package, lay them out flat, spoon the filling onto them, roll them up, and arrange them in the dish. Or, you could even use ziti or penne pasta – just mix the filling right into the cooked pasta and sauce, then bake it like a casserole!
My Alfredo sauce seems a little thin. What can I do?
Oh, I’ve had that happen too! If your Alfredo sauce is a bit on the thin side, just give it a good simmer on the stovetop for a few minutes to let it reduce a bit. You can also try stirring in a tablespoon or two of grated Parmesan cheese or a tiny bit of cornstarch slurry (mix cornstarch with a little cold water first) to help thicken it up before you pour it over the manicotti.
How do I know if the Chicken Manicotti Alfredo is fully cooked?
You’ll know it’s ready when the sauce around the edges of the dish is nice and bubbly, and that mozzarella cheese on top is melted and starting to get those pretty golden-brown spots. The inside should be heated through nicely. If you’re unsure, you can always insert a knife into the center; it should go in easily.
Nutritional Information for Chicken Manicotti Alfredo
Just so you know, the nutritional info below is an estimate, okay? Because everyone’s ingredients can be a little different, the exact numbers might vary. But generally, you’re looking at around 650 calories, a solid 40g of protein, about 45g of carbs, and typically 35g of fat per serving. It’s a hearty meal, perfect for fueling up! For more high-protein meal ideas, check out some options here.
Share Your Chicken Manicotti Alfredo Creations!
Okay, now that you know all my secrets for this divine Chicken Manicotti Alfredo, I really want to hear from YOU! Did you try it? How did it turn out? Did you add any fun twists? Please, leave a comment below, give it a star rating, or tag me on social media with your amazing cheesy creations. I just LOVE seeing what you all make in your kitchens, and it really helps others decide to give it a go, too! If you have any questions, feel free to reach out!
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Chicken Manicotti Alfredo
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and cheesy baked pasta dish featuring manicotti shells filled with seasoned chicken and smothered in Alfredo sauce.
Ingredients
- 12 manicotti shells
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 15 oz ricotta cheese
- 1 egg, beaten
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tsp garlic powder
- Salt and black pepper to taste
- 24 oz Alfredo sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cook manicotti shells according to package directions. Drain and set aside.
- In a medium bowl, combine the shredded chicken, ricotta cheese, beaten egg, Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix well.
- Stuff the cooked manicotti shells with the chicken and cheese mixture.
- Pour half of the Alfredo sauce into the bottom of a 9×13 inch baking dish.
- Arrange the stuffed manicotti shells in a single layer over the sauce.
- Pour the remaining Alfredo sauce over the manicotti.
- Sprinkle the mozzarella cheese evenly over the top.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Let stand for 5 minutes before serving.
Notes
- For extra flavor, you can add a pinch of nutmeg to the ricotta mixture.
- If you don’t have fresh parsley, you can use 1 tablespoon of dried parsley.
- You can prepare this dish ahead of time and bake it when ready to serve. Cover and refrigerate; add a few extra minutes to the baking time.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg
Keywords: chicken manicotti, alfredo pasta, baked pasta, cheesy chicken, italian dinner, comfort food