Chicken Alfredo Manicotti

Hey friend! Today, I’m sharing a recipe that’s as comforting as a cozy sweater on a chilly day—Chicken Alfredo Manicotti. Imagine luscious, creamy Alfredo sauce wrapping its savory arms around tender chicken and cheese-stuffed pasta. It’s one of those warm, stick-to-your-ribs kinda meals that everyone around the table is gonna love. Why should you try it? Well, other than it being pure comfort in a baking dish, it’s kinda my secret weapon in my “hey, I actually cooked” arsenal.

So, the first time I whipped up Chicken Alfredo Manicotti, I’ll admit, I was skeptical. But the look on my husband’s face when he took his first bite was priceless. It’s now on our weekly menu because it’s Marcus’s absolute favorite, and with two kiddos demolishing it every time, you know it’s a winner. Sophie, our youngest, even declared it’s “like a delicious noodle hug.” And you know what? She’s not wrong. Plus, seeing everyone scramble for seconds straight out of the baking dish just makes my messy heart soar.

Why You’ll Love This Chicken Alfredo Manicotti

– **It’s Ridiculously Easy**: If you can boil water, you’re 80% there. Seriously, the hardest part is not burning yourself on the oven door.
– **Comfort Food Alert**: Perfect for those nights when you want something cozy, but also a little impressive.
– **Feeds a Crowd**: Or, you know, a hungry family who acts like they haven’t eaten all week.
– **Cheat on Your Fave Italian Dish**: Alfredo? Manicotti? Why choose? Have both!

How to Make It

Okay, grab your favorite spatula and maybe some wine. Start by boiling up that manicotti pasta till it’s al dente—just don’t get distracted and let it turn into mush. While that’s going, cook up some chicken however you like it. I usually pan-sear mine because it makes me feel like I know what I’m doing. Shred that chicken good.

Meanwhile, if you’re feeling ambitious, make some Alfredo sauce. Or…be like me, grab a jar—no judgments here. Then mix your shredded chicken with ricotta and mozzarella. But don’t eat all the cheese while mixing. Stuff that goodness into the pasta (a piping bag helps, but a spoon and some patience work too). Lay them out in a baking dish, pour that saucy glory all over those little pasta guys, and then hit it with more cheese on top—because, cheese. Bake it all until your kitchen smells stupid good and the tops are golden. Voilà!

Ingredient Notes

– **Manicotti**: Like tiny pasta sleeping bags—just cook until just firm enough to hold all the goodness inside.
– **Ricotta Cheese**: Melt-in-your-mouth creamy! Try not to sub it out because it makes this dish sing. Oh, how many times I forgot to get it—never again.
– **Alfredo Sauce**: Sure, make your own if you’re in that kinda mood, but a trusty jar has saved dinner many a time in my house.

Recipe Steps

1. Preheat your oven to 350°F (175°C).
2. Cook manicotti shells until just tender and let them cool.
3. Pan-sear or cook chicken and shred it nicely.
4. Mix chicken, ricotta, and mozzarella in a bowl.
5. Stuff mixture into the manicotti shells.
6. Place stuffed shells in a baking dish and cover with Alfredo sauce.
7. Sprinkle more mozzarella on top (because cheese).
8. Bake for 30-35 minutes until bubbly and golden brown.

What to Serve It With

Tips & Mistakes

Storage Tips

Okay, leftovers—if you have any—can chill in the fridge for about 3 days. I just pop it in a snug Tupperware and stack it wherever it fits (usually somewhere behind the milk). Eating it cold is surprisingly tasty, though microwaving brings it back to its cheesy glory. Lunch for tomorrow? Check.

Variations and Substitutions

Okay, so, if you’re out of chicken, turkey works in a pinch. I’ve thrown some cooked spinach or leftover broccoli in there, too, because, you know, veggies. Once, I even used cottage cheese instead of ricotta because I was desperate—it was a weird texture, but still got devoured. And marinara sauce when I ran out of Alfredo? Totally worked. Give it a go!

Frequently Asked Questions

Chicken Alfredo Manicotti

This creamy and cheesy Chicken Alfredo Manicotti is an easy-to-make Italian classic, featuring tender manicotti shells stuffed with ricotta and chicken, baked in a rich Alfredo sauce.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 shells manicotti pasta shells
• ▢ 2.5 cups ricotta cheese whole milk
• ▢ 1 lb cooked chicken breast shredded
• ▢ 1 cup mozzarella cheese shredded
• ▢ 1 cup Parmesan cheese grated
• ▢ 3 cups Alfredo sauce store-bought or homemade
• ▢ 2 tbsp butter unsalted
• ▢ 2 cloves garlic minced
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 1 tbsp fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Cook manicotti shells according to package instructions until al dente. Drain and set aside.
• In a mixing bowl, combine ricotta cheese, shredded chicken, half of the mozzarella, Parmesan cheese, minced garlic, salt, and black pepper. Mix well.
• Fill each manicotti shell with the cheese and chicken mixture using a spoon.
• Spread 1 cup of Alfredo sauce on the bottom of a baking dish. Place filled manicotti shells in the dish, then cover with the remaining Alfredo sauce.
• Sprinkle the remaining mozzarella cheese on top. Dot with small pieces of butter.
• Bake uncovered for 25-30 minutes until bubbly and golden on top.
• Remove from oven, let cool for 5 minutes, and garnish with fresh parsley before serving.

Notes

For best flavor, use freshly made Alfredo sauce and shredded rotisserie chicken. Leftovers can be refrigerated for up to 3 days.