Hey y'all! If cozy, creamy comfort is your love language, this Chicken Manicotti Alfredo will steal your heart. Tender pasta tubes are stuffed with juicy chicken and a velvety ricotta blend, then baked under a rich, garlicky Alfredo sauce until bubbling, golden, and downright irresistible. It’s perfect for weeknights, Sunday dinners, or impressing company without breaking a sweat. Let's get cooking!
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Yield: 6–8 servings
Why You'll Love Chicken Manicotti Alfredo
- Ultra-creamy, cheesy goodness with tender chicken tucked into every bite.
- Make-ahead friendly for stress-free entertaining or weeknights.
- Simple, familiar ingredients that deliver restaurant-quality flavor.
- Family-friendly comfort food that reheats like a dream.
- Customizable with veggies, different cheeses, or a lighter sauce.
Chicken Manicotti Alfredo Ingredients
- Pasta
- 12–14 manicotti shells (about 8 oz)
- 1 tablespoon kosher salt (for pasta water)
- 1 teaspoon olive oil (to prevent sticking)
- Chicken & Filling
- 3 cups cooked chicken, shredded or finely chopped (about 1 lb)
- 15 oz whole milk ricotta
- 1 cup shredded mozzarella, divided (4 oz for filling; reserve 1 cup for topping)
- ½ cup freshly grated Parmesan (about 1.5 oz)
- 1 large egg
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Optional: zest of ½ lemon for brightness
- Alfredo Sauce
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 cups heavy cream
- 1 ½ cups freshly grated Parmesan (about 5 oz)
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon black pepper
- Pinch of ground nutmeg (optional)
- Topping & Garnish
- 1 cup shredded mozzarella (reserved)
- 2 tablespoons Parmesan, grated
- Fresh parsley, chopped (for serving)
Step-by-Step: Make Chicken Manicotti Alfredo
Step 1: Par-cook the manicotti shells
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Bring a large pot of water to a boil. Salt with 1 tablespoon kosher salt, add 12–14 manicotti shells, and cook for 6 minutes (just shy of al dente). Drain, toss gently with 1 teaspoon olive oil, and lay on a parchment-lined tray to cool.
Step 2: Mix the creamy chicken filling
- In a bowl, combine chicken, ricotta, 4 oz mozzarella (1 cup divided; use half here), ½ cup Parmesan, egg, parsley, Italian seasoning, ½ teaspoon salt, ¼ teaspoon pepper, and lemon zest (if using). Mix until well combined but not compacted.
Step 3: Cook the silky Alfredo sauce
- In a medium saucepan over medium heat, melt butter. Add garlic and sauté 30–45 seconds until fragrant.
- Pour in heavy cream; bring to a gentle simmer and cook 3–4 minutes, stirring.
- Reduce heat to low. Whisk in 1 ½ cups Parmesan, ½ teaspoon salt, pepper, and nutmeg. Stir 1–2 minutes until smooth and slightly thickened. Taste and adjust seasoning.
Step 4: Stuff the manicotti
- Spoon a thin layer (about ½ cup) of Alfredo sauce into the baking dish.
- Transfer the chicken filling to a piping bag or zip-top bag with a corner snipped. Pipe filling into each shell from both ends until full.
- Arrange stuffed shells in the sauced dish in a single layer.
Step 5: Bake the chicken Alfredo manicotti
- Pour remaining Alfredo sauce evenly over the stuffed shells. Top with the remaining 1 cup mozzarella and 2 tablespoons Parmesan.
- Cover with foil and bake at 375°F for 20 minutes. Uncover and bake 10–15 minutes more, until the sauce is bubbling and the top is lightly golden.
- Optional: Broil 1–2 minutes for extra color. Rest 5 minutes, then garnish with parsley and serve.
Notes for Creamy Chicken Manicotti
- Use freshly grated Parmesan for the Alfredo—pre-shredded cheeses often contain anti-caking agents that can make sauces grainy. See this guide to classic Alfredo technique: Serious Eats.
- Quick check: if using freshly cooked chicken, ensure it hits 165°F for safety. More on safe chicken handling from the USDA.
- To keep shells from tearing, undercook them slightly and cool on a tray so they’re easy to handle.
Variations: Baked Chicken Alfredo Manicotti
- Spinach & Artichoke: Fold 1 cup thawed, squeezed-dry spinach and ½ cup chopped artichoke hearts into the filling.
- Mushroom Alfredo: Sauté 8 oz sliced cremini mushrooms in 1 tablespoon butter until browned; layer over the manicotti before saucing.
- Lightened-Up: Use half-and-half in the sauce and part-skim ricotta; add ½ cup chicken broth to keep it silky.
Equipment for Chicken Manicotti Alfredo
- 9x13-inch baking dish
- Large pot for boiling pasta
- Medium saucepan
- Mixing bowls and whisk
- Piping bag or zip-top bag for stuffing
- Foil and parchment paper
Storage for Chicken Manicotti Alfredo Leftovers
- Refrigerate: Cool completely, cover, and store for 3–4 days.
- Reheat: Cover and bake at 350°F for 20–25 minutes, adding a splash of milk or cream if needed; or microwave portions 2–3 minutes, stirring halfway.
- Freeze: Assemble unbaked, wrap tightly, and freeze up to 3 months. Bake from thawed at 375°F for 35–45 minutes, or from frozen at 350°F for 55–65 minutes (cover until hot). For casserole-freezing tips, see The Kitchn.
What to Serve with Chicken Manicotti Alfredo
- Crisp green salad with lemon vinaigrette to balance the richness.
- Garlic bread or warm ciabatta for scooping up extra sauce.
- Roasted broccoli, green beans, or asparagus for a fresh, snappy side.
- Light-bodied white wine (Pinot Grigio or Sauvignon Blanc) or sparkling water with citrus.
Pro Tips for Perfect Chicken Manicotti Alfredo
- Don’t boil shells to full doneness—6 minutes keeps them sturdy for stuffing and prevents overcooking in the oven.
- Keep the Alfredo just below a boil after adding cheese; high heat can cause separation. Stir steadily for a satiny sauce.
- Season in layers: taste the filling, the sauce, and the final dish so flavors stay balanced and bright. Learn more about properly seasoning pasta water here: Bon Appétit.
FAQ: Chicken Manicotti Alfredo
Can I use rotisserie chicken? Absolutely—shred about 3 cups. It adds flavor and saves time for this Chicken Manicotti Alfredo.
Can I swap ricotta? Yes. Use 1 ½ cups cottage cheese blended until smooth, or 8 oz mascarpone plus ½ cup ricotta for extra richness.
How do I keep the sauce from getting grainy? Use freshly grated Parmesan, lower the heat before adding cheese, and whisk gently until melted and smooth.