Chicken Manicotti Alfredo
Chicken Manicotti Alfredo is a creamy, comforting dish that combines tender pasta, juicy chicken, and rich Alfredo sauce. This recipe is perfect for family gatherings or special occasions, filling your kitchen with irresistible aromas. Each cheesy bite brings back memories of warmth and laughter, making it a beloved favorite at any dinner table.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 manicotti shells
- 3 boneless, skinless chicken breasts (about 1 pound)
- 1 cup fresh ricotta cheese
- 2 cups Alfredo sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 4 cloves fresh garlic, minced
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh basil or parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Prepare a large baking dish with nonstick spray.
- Cook manicotti shells according to package instructions until al dente; drain and cool.
- In a skillet over medium heat, sauté garlic until fragrant. Add diced chicken and cook until golden brown (6-8 minutes).
- In a bowl, mix cooked chicken, ricotta, half the mozzarella, salt, pepper, and herbs.
- Fill each manicotti with the mixture using a piping bag or spoon. Arrange in the baking dish.
- Pour Alfredo sauce over filled shells and top with remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes; uncover and bake an additional 10 minutes until bubbly.
Nutrition
- Serving Size: 1/6 of recipe (approximately 250g)
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 105mg
Keywords: - For added flavor, consider including sautéed spinach or mushrooms in the filling. - Ensure pasta is al dente for best results during baking. - Store leftovers in an airtight container for up to three days; reheat gently.