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Chicken Alfredo Stuffed Manicotti

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Are you ever looking for new and creative ways to use Alfredo Sauce? Tossing with your favorite pasta is an obvious choice, but not much of a recipe. That is where this amazing Chicken Alfredo Stuffed Manicotti comes into play. Oh my word, it is delicious!! Thick, rich sauce surrounds cheesey chicken filled pasta for a meal the entire family will love.

Two Chicken Alfredo Stuffed Manicotti on a dark blue plate.

No, this is not diet food. Like, there is literally no diet out there that would consider this light or healthy. This is delicious, soul warming, comfort food that would make an Italian grandmother proud. 

Ingredients needed to make this recipe:

  • Manicotti – or pasta tubes/shells of your choice
  • Ricotta Cheese
  • Mozzarella Cheese
  • Parmesan Cheese
  • Egg
  • Parsley
  • Diced, Cooked Chicken – I used rotisserie chicken
  • Alfredo Sauce – homemade or store-bought
  • 13 x 9 Baking Dish

Looking down on a white baking dish filled with Chicken Alfredo Stuffed Manicotti.

How to make Chicken Alfredo Stuffed Manicotti

Cook pasta according to package directions. Mine took 7 minutes.

Manicotti noodles boiling in water in a large pot on the stove.

Preheat oven to 350 degrees.

Whisk the ricotta cheese with an egg in a large bowl.

Ricotta cheese and one egg in a large glass bowl.

Mix in the parsley, salt and pepper.

Salt, pepper and parsley added to the ricotta mixture in a large glass bowl.

Stir in the chopped chicken.

Chopped chicken stirred into ricotta mixture with a gray spatula in a glass bowl.

Next, stir in one cup of mozzarella and 1/4 cup Parmesan cheese.

Parmesan cheese stirred into ricotta mixture in a large glass bowl.

Spread a thin layer of sauce on the bottom of a 13 x 9 baking dish.

Alfredo sauce spread out on the bottom of a baking dish.

Spoon the filling mixture into the cooled pasta tubes. (do not overfill)

Chicken filling stuffed into manicotti tubes.

Arrange the filled pasta in a single layer over the sauce.

Twelve manicotti tubes stuffed with chicken filling and lined up in a white baking dish.

Pour remaining sauce over the filled pasta. Sprinkle with remaining 1 cup of mozzarella cheese.

Stuffed manicotti covered with alfredo sauce and grated cheese in a white baking dish.

Bake for 30 minutes, until hot and bubbly.

Chicken Alfredo Stuffed Manicotti baked in a white baking dish.

Garnish with additional Parmesan cheese and parsley and serve.

Chicken Alfredo Stuffed Manicotti cut into with a black fork on a dark blue plate.

So much deliciousness!!

Recipe Notes

  • Manicotti was the only pasta available at the store. You could also use Cannelloni Tubes or Jumbo Shells.
  • If you are not in the mood to stuff pasta, you could layer the sauce and filling between cooked lasagna noodles!
  • Cooked shrimp would be a delicious substitute if you do not have chicken available.
  • There were 14 shells in my 8 ounce package, but I could only fit 12 into the pan and two broke apart while boiling.

What is the easiest way to stuff pasta shells?

To be honest, placing the filling in a pastry bag or zipper topped bag with the corner snipped off would be the fastest way to make manicotti. I was too lazy to look for a bag so I used a thin silicone spatula and it worked just fine. You can also use a small spoon or fork. Whatever you feel most comfortable with is ultimately the easiest.

Can I freeze the Manicotti?

I have honestly never tried to freeze this recipe before. My guess is that the Alfredo sauce would separate when frozen, but again I have not tried it. Ricotta cheese also tends to get grainy when frozen, so I just stick to making it when I need it.

More delicious Pasta recipes:

Enjoy!!

Two Chicken Alfredo Stuffed Manicotti on a dark blue plate.

Chicken Alfredo Stuffed Manicotti

Your family is going to love this creamy and delicious Chicken Alfredo Stuffed Manicotti recipe, it is definitely a keeper!
4.41 from 5 votes
Print Rate
Course: Main Course
Cuisine: Italian
Keyword: pasta, tubes, ricotta, mozzarella, Parmesan, alfredo, sauce, recipe, stuffed
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 Servings
Calories: 452kcal
Author: Lisa Johnson

Equipment

  • 13 x 9 Baking Dish

Ingredients

  • 12 manicotti pasta shells cooked according to package directions
  • 15 ounces Alfredo sauce
  • 15 ounces ricotta cheese I used the whole-milk version
  • 1 egg
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • 2 Tablespoons chopped Italian parsley plus more to garnish
  • 2 cups diced chicken I used rotisserie chicken
  • 2 cups shredded mozzarella cheese divided - solid, not fresh packed in water
  • ¼ cup finely grated Parmesan cheese plus more to garnish

Instructions

  • Cook pasta according to package directions. Mine took 7 minutes.
  • Preheat oven to 350 degrees.
  • Whisk the ricotta cheese with an egg in a large bowl.
  • Mix in the parsley, salt and pepper.
  • Stir in the chopped chicken. Next, stir in one cup of mozzarella and 1/4 cup Parmesan cheese.
  • Spread a thin layer of sauce on the bottom of a 13 x 9 baking dish.
  • Spoon the filling mixture into the cooled pasta tubes. (do not overfill)
  • Arrange the filled pasta in a single layer over the sauce.
  • Pour remaining sauce over the filled pasta. Sprinkle with remaining 1 cup of mozzarella cheese.
  • Bake for 30 minutes, until hot and bubbly.
  • Garnish with additional Parmesan cheese and parsley and serve.

Notes

  • Manicotti was the only pasta available at the store. You could also use Cannelloni Tubes or Jumbo Shells.
  • If you are not in the mood to stuff pasta, you could layer the sauce and filling between cooked lasagna noodles!
  • Cooked shrimp would be a delicious substitute if you do not have chicken available.
  • There were 14 shells in my 8 ounce package, but I could only fit 12 into the pan and two broke apart while boiling.

Nutrition

Calories: 452kcal | Carbohydrates: 6g | Protein: 32g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 175mg | Sodium: 1097mg | Potassium: 305mg | Fiber: 1g | Sugar: 2g | Vitamin A: 771IU | Vitamin C: 2mg | Calcium: 390mg | Iron: 1mg

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4 Comments

  1. This sounds like exactly the recipe I’m looking for. I don’t know if I’m crazy, but I don’t see how much chicken to use. Can you let me know?
    Thank you

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