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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Servings:
Calories: 120kcal
Ingredients
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.