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.

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

How to make Chicken Alfredo Stuffed Manicotti

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.

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:

• Homemade Macaroni and Cheese 
• Double Shrimp Pasta 
• Sloppy Joe Pasta Skillet 
• Chicken Enchilada Pasta 
• Linguine alla Carbonara 

Enjoy!!

Chicken Alfredo Stuffed Manicotti

Your family is going to love this creamy and delicious Chicken Alfredo Stuffed Manicotti recipe, it is definitely a keeper!

5 from 1 vote

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

1/21x2x3x

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

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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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