Cheesy Chicken Alfredo Manicotti
Here’s a full, detailed recipe for Cheesy Chicken Alfredo Stuffed Manicotti – a creamy, comforting baked pasta dish loaded with tender chicken, rich Alfredo sauce, and plenty of cheese. Perfect for a family dinner or a cozy weekend meal!
Required time
Total Time: 1 hour
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4–6
Ingredients
For the Filling:
2 cups cooked chicken, shredded or finely chopped
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
1 tsp garlic powder
1 tsp Italian seasoning
¼ tsp salt
¼ tsp black pepper
For the Alfredo Sauce:
2 tbsp olive oil
3 cloves garlic, minced
1 ½ cups heavy cream
½ cup milk (whole or 2%)
¾ cup grated Parmesan cheese
¼ tsp nutmeg (optional)
Salt and pepper, to taste
Other:
1 (8 oz) package manicotti shells (about 14 tubes)
1 cup shredded mozzarella, for topping
Fresh parsley or basil, for garnish
Instructions
1. Cook the Manicotti Shells:
Bring a large pot of salted water to a boil.
Cook manicotti shells just until al dente (they’ll finish cooking in the oven).
Drain and lay shells on a parchment-lined tray to prevent sticking.
2. Make the Chicken-Cheese Filling:
In a large bowl, mix together:
Shredded chicken
Ricotta
Mozzarella
Parmesan
Egg
Garlic powder
Italian seasoning
Salt & pepper
Stir until well combined.
3. Make the Alfredo Sauce:
In a medium saucepan over medium heat, put olive oil.
Add garlic and sauté for 1 minute until fragrant.
Stir in heavy cream and milk. Bring to a gentle simmer (do not boil).
Stir in Parmesan cheese and nutmeg (if using).
Simmer for 3–4 minutes until thickened. Season with salt and pepper.
Remove from heat and set aside.
4. Assemble the Dish:
Preheat oven to 375°F (190°C).
Spoon a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
Use a spoon or piping bag to fill each manicotti shell with the chicken-cheese mixture.
Place filled shells in a single layer in the baking dish.
Pour remaining Alfredo sauce over the top.
Sprinkle with 1 cup of shredded mozzarella.
5. Bake:
Cover with foil and bake for 25 minutes.
Uncover and bake an additional 10–15 minutes, until bubbly and golden on top.
Let rest for 5 minutes before serving.
Garnish & Serve:
Sprinkle with chopped parsley or basil.
Serve with garlic bread, roasted vegetables, or a simple salad.
Tips & Variations:
Shortcut: Use store-bought Alfredo sauce if you’re in a rush.
Spicy Twist: Add red pepper flakes to the filling or sauce.
Veggie Add-ins: Mix in sauteed spinach, mushrooms, or artichoke hearts to the filling.
Make-Ahead: Assemble the night before and refrigerate. Bake the next day, adding 5–10 minutes to cooking time.
Nutritional Information
Calories: 590
Protein: 32g
Fat: 36g
Carbs: 34g
Fiber: 2g
Sugar: 3g