Chicken Manicotti Alfredo is a dish of baked manicotti noodles with a delicious chicken and cheese filling, Alfredo sauce and cheese on top.
My family has always loved our Spinach and Cheese Stuffed Manicotti recipe! We make it for special occasions like Christmas and Sunday night dinners. But since we’ve tried this chicken manicotti alfredo, there’s a new favorite in town! It’s like your favorite chicken alfredo stuffed into a manicotti noodle. It’s delicious!
Ingredients Needed:
- chicken breast
- olive oil
- white wine vinegar
- garlic
- manicotti noodles
- salted butter
- heavy whipping cream
- salt and freshly ground black pepper
- grated Parmesan cheese
- part-skim ricotta cheese
- egg
- fresh oregano and fresh basil
- mozzarella cheese
How to prep seasoned chopped chicken:
PREPARE THE CHICKEN:
To a large zip baggie, add the chicken, vinegar, olive oil and garlic. Marinate in the refrigerator for at least 30 minutes. Heat a skillet with a little olive oil. Saute the chicken on both sides until cooked through. Set aside to cool. Then chop.
How to make Chicken Manicotti Alfredo:
The complete, printable recipe is at the end of this post.
- Bring a large pot of water to boil. Cook the pasta to an al dente state. Drain, and set aside.
- In a small saucepan over medium-heat, melt the butter. Add the cream, pepper and salt; stir until the sauce thickens slightly. Reduce the heat to low; add the Parmesan cheese, and stir until the cheese melts. Remove from heat, and set aside.
- Preheat the oven to 350℉.
- In a large bowl, stir together the ricotta, egg, oregano and basil. Stir in the cooked chicken.
- Pour half of the Alfredo sauce in the bottom of a 9×13-inch baking dish. Stuff the manicotti shells with the filling mixture. Place the stuffed shells on top of the sauce. Then pour the remaining sauce over the shells. Sprinkle the cheeses on top. Cover the baking pan with foil.
- Bake for 45 minutes. Let the dish stand at room temperature for at least 10 minutes before serving.
Recipe Tip
To stuff the manicotti noodles, use the smallest fork you have. It will be easy to just scoop up the filling and stuff it into the manicotti noodle.
What I Love About This Recipe:
- OMG, it’s sooooo good!
- This is the best comfort food recipe for a cold winter day.
- My family loves this manicotti!
Favorite Recipes Using Alfredo:
PREPARE THE CHICKEN:
-
To a large zip baggie, add the chicken, vinegar, olive oil and garlic. Marinate in the refrigerator for at least 30 minutes. Heat a skillet with a little olive oil. Saute the chicken on both sides until cooked through. Set aside to cool. Then chop.
PREPARE THE SAUCE:
-
In a small saucepan over medium-heat, melt the butter. Add the cream, pepper and salt; stir until the sauce thickens slightly. Reduce the heat to low; add the Parmesan cheese, and stir until the cheese melts. Remove from heat, and set aside.
PREPARE THE FILLING:
-
Preheat the oven to 350℉.
-
In a large bowl, stir together the ricotta, egg, oregano and basil. Stir in the cooked chicken.
STUFF THE MANICOTTI SHELLS:
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Pour half of the Alfredo sauce in the bottom of a 9×13-inch baking dish. Stuff the manicotti shells with the filling mixture. Place the stuffed shells on top of the sauce. Then pour the remaining sauce over the shells. Sprinkle the cheeses on top. Cover the baking pan with foil.
-
Bake for 45 minutes. Let the dish stand at room temperature for at least 10 minutes before serving.
Serving: 1serving, Calories: 979kcal, Carbohydrates: 41g, Protein: 37g, Fat: 74g, Saturated Fat: 32g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 32g, Trans Fat: 0.4g, Cholesterol: 200mg, Sodium: 832mg, Potassium: 522mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1753IU, Vitamin C: 1mg, Calcium: 521mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.