Cheesy Chicken Alfredo Stuffed Manicotti
Description:
This Cheesy Chicken Alfredo Stuffed Manicotti is the ultimate comfort food! Tender manicotti pasta shells are stuffed with a creamy, cheesy mixture of shredded chicken, ricotta, and mozzarella, then smothered in a luscious homemade Alfredo sauce and baked to golden perfection. This dish is perfect for a cozy family dinner, potluck, or even a make-ahead freezer meal.
Time Required:
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Servings: 6 (makes about 12 stuffed manicotti)
Ingredients:
For the Chicken Filling:
2 cups cooked shredded chicken (rotisserie works great)
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg
1 tsp garlic powder
1 tsp Italian seasoning
Salt & black pepper to taste
12 manicotti shells (uncooked)
For the Alfredo Sauce:
2 tbsp olive oil
3 cloves garlic (minced)
2 tbsp all-purpose flour
2 cups heavy cream (or half & half)
1 cup grated Parmesan cheese
Salt & pepper to taste
Optional: pinch of nutmeg
Topping:
½ cup shredded mozzarella cheese
2 tbsp chopped parsley (for garnish)
Instructions:
1. Cook the Manicotti Shells
Boil the manicotti according to package instructions until al dente (usually about 6-7 minutes).
Drain and lay on parchment paper or lightly greased surface to cool.
2. Prepare the Filling
In a large bowl, mix the shredded chicken, ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
Mix until well combined. Set aside.
3. Make the Alfredo Sauce
In a saucepan, melt the butter over medium heat.
Add garlic and sauté until fragrant (about 30 seconds).
Whisk in the flour and cook for 1 minute to make a roux.
Slwly pour in the cream while whisking to avoid lumps.
Simmer until thickened (4–5 minutes), then stir in Parmesan cheese. Add salt, pepper, and optional nutmeg. Remove from heat.
4. Assemble the Manicotti
Preheat oven to 375°F (190°C).
Spread a thin layer of Alfredo sauce in the bottom of a greased 9×13-inch baking dish.
Fill each manicotti shell with the chicken mixture (a piping bag or zip-top bag with the tip cut off helps).
Arrange the filled shells in the baking dish over the sauce.
Pour remaining Alfredo sauce over the top of the shells.
Sprinkle with remaining mozzarella cheese.
5. Bake
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 10 minutes or until bubbly and golden.
Garnish with chopped parsley and serve hot!Nutritional Information (Per Serving, approx.):
Nutrient Amount
Calories 580 kcal
Protein 35 g
Fat 36 g
Saturated Fat 20 g
Carbohydrates 30 g
Fiber 2 g
Sugar 2 g
Sodium 620 mg
Calcium 350 mg
Note: These values are estimates and can vary based on ingredients used.
FAQ (Frequently Asked Questions):
Q: Can I use store-bought Alfredo sauce?
A: Yes! If you’re short on time, a high-quality jarred Alfredo sauce works fine. Use about 2 to 2 ½ cups.
Q: Can I freeze this dish?
A: Absolutely. Assemble the manicotti and cover tightly with foil. Freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and bake as directed (may need an extra 10–15 minutes).
Q: What type of chicken works best?
A: Rotisserie chicken is convenient and flavorful. You can also use poached or grilled chicken breasts or thighs.
Q: Can I make it vegetarian?
A: Yes, skip the chicken and replace with sautéed spinach, mushrooms, or a mixture of both for a delicious vegetarian version.
Q: How do I stuff manicotti without breaking them?
A: Use a piping bag or a large zip-top bag with a corner cut off. It makes the process faster and cleaner. Make sure the
noodles are cooled and not overcooked.