I’m obsessed with this Chicken Manicotti because it comes out bubbling under a dreamy Alfredo blanket with creamy ricotta, tender chicken, and spinach tucked inside. One pan of this pasta and dinner suddenly looks way more impressive than the effort it took.

Jump to Recipe

I’m obsessed with Chicken Manicotti because it hits that rich, saucy pasta craving without acting precious about it. I love the way shredded chicken makes every bite feel loaded, and ricotta cheese keeps the filling creamy instead of flat.

But the real reason I keep coming back is that Alfredo situation. Silky, cheesy, ridiculously satisfying.

And yes, I want the edges a little messy, the sauce bubbling over, the whole pan looking like dinner actually showed up. Not dainty.

Not bland. Just stuffed pasta doing exactly what I want it to do, with zero apologies and plenty of extra sauce.

Ingredients

Print Recipe (No Advertisments)

Manicotti shells are the cozy pasta tubes that hold all the good stuff.
Shredded chicken makes it hearty, and rotisserie keeps dinner from feeling like work.
Ricotta brings that creamy, soft filling everyone secretly hopes for.
Egg helps the filling stay together, so it’s not a sloppy mess.
Mozzarella gets melty inside and bubbly on top.
Always a win.
Parmesan adds salty, nutty flavor that makes the sauce taste legit.
Spinach sneaks in greens, so basically, we’re calling this balanced.
Fresh parsley adds a little brightness, like the dish got dressed up.
Italian seasoning gives easy flavor without opening every spice jar you own.
Garlic and butter start the Alfredo with that “something smells amazing” moment.
Heavy cream makes the sauce rich, silky, and totally not shy.
Plus, olive oil helps fresh spinach soften without getting sad and watery.

Ingredient Quantities

8 manicotti shells (about 12 ounces)

2 cups cooked shredded chicken (rotisserie works well)

1 (15 ounce) container ricotta cheese

1 large egg, lightly beaten

1 cup shredded mozzarella cheese, plus 1 cup for topping

1/2 cup grated Parmesan cheese, plus extra for serving

6 ounces fresh spinach, chopped (or 1 1/2 cups packed)

2 tablespoons chopped fresh parsley

1 teaspoon Italian seasoning

Salt and black pepper, to taste

3 tablespoons unsalted butter

3 cloves garlic, minced

2 cups heavy cream

1 to 1 1/2 cups freshly grated Parmesan for the Alfredo sauce

Olive oil, for sautéing if using fresh spinach

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375 degrees F and lightly grease a 9×13 inch baking dish.

2. Cook the manicotti shells in a large pot of salted boiling water until just al dente, about 6 to 8 minutes; drain and rinse under cold water to stop cooking.

3. If using fresh spinach, heat a drizzle of olive oil in a skillet over medium heat, add chopped spinach and cook until wilted, 2 to 3 minutes; drain any excess liquid. If using baby spinach packed, chop and use as is.

4. In a large bowl combine shredded chicken, ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, beaten egg, chopped spinach, parsley, Italian seasoning, and salt and pepper to taste; mix until well incorporated.

5. Fill each manicotti shell with the chicken and ricotta mixture, using a spoon or piping bag to make this easier, and place filled shells seam side down in the prepared baking dish.

6. Make the Alfredo sauce in a saucepan: melt butter over medium heat, add minced garlic and cook 30 to 60 seconds until fragrant, stir in heavy cream and bring to a gentle simmer, then slowly whisk in 1 to 1 1/2 cups freshly grated Parmesan until melted and sauce is smooth; season with salt and pepper.

7. Pour enough Alfredo sauce over the filled shells to coat and come up around them, reserving some sauce if you like extra saucy pasta.

8. Sprinkle the remaining 1 cup shredded mozzarella and additional grated Parmesan over the top of the dish.

9. Bake uncovered for 20 to 25 minutes until sauce is bubbly and cheese is melted and golden in spots; let rest 5 minutes before serving. Serve with extra Parmesan if desired.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining shells
3. Large skillet for wilting spinach
4. 9×13 inch baking dish, lightly greased
5. Large mixing bowl and mixing spoon
6. Piping bag or spoon for filling shells
7. Medium saucepan for Alfredo sauce
8. Whisk and rubber spatula
9. Box grater for fresh Parmesan
10. Measuring cups and measuring spoons

FAQ

Do I need to precook the manicotti shells? Yes. Boil shells in salted water for 7 to 8 minutes or until just al dente so they hold filling without tearing. Drain and cool slightly before stuffing.

Can I use frozen spinach instead of fresh? Yes. Thaw and squeeze out as much liquid as possible, then chop before adding to the filling. Squeeze more vigorously if the filling seems watery.

How do I prevent the filling from being too watery? Use well-drained spinach, drain any excess from shredded chicken, and avoid over-beating the egg. If needed, stir in an extra tablespoon or two of grated Parmesan to tighten the mixture.

Can I make this ahead or freeze it? Yes. Assemble in a freezer-safe dish, cover tightly, and freeze for up to 2 months. To bake from frozen, add 15 to 25 minutes to the covered bake time, then uncover and brown the cheese.

How long should I bake it and what temperature? Cover the assembled manicotti with foil and bake at 375 F for 25 minutes. Uncover, sprinkle with remaining mozzarella, and bake another 10 to 15 minutes until bubbly and golden.

What can I substitute for heavy cream in the Alfredo sauce? For a lighter sauce, use half-and-half plus 2 tablespoons of butter. The sauce will be slightly thinner, so simmer a bit longer to reduce and thicken before adding Parmesan.

Chicken Manicotti Recipe Substitutions and Variations

Manicotti shells: use cannelloni tubes, jumbo pasta shells, or lasagna sheets rolled into tubes.
Ricotta cheese: substitute well-drained cottage cheese (pulse in food processor for smoothness), mascarpone for a richer filling, or part-skim ricotta to cut fat.
Fresh spinach: replace with thawed, well-drained frozen chopped spinach, sautéed kale (chop finely), or Swiss chard, cooked and squeezed dry.
Heavy cream for Alfredo: use half and half plus 2 tablespoons melted butter per cup for similar richness, or make a milk-based roux (whole milk thickened with butter and flour) for a lighter sauce.

Pro Tips

– Make the filling ahead and let it chill for at least 30 minutes. Chilled filling is firmer and easier to pipe or spoon into the shells, and the flavors meld so the dish tastes more cohesive.

– Use a piping bag or a resealable plastic bag with the corner snipped off to fill the manicotti. It is far less messy and speeds things up, especially at the ends of the shells.

– Lightly undercook the shells in boiling water so they finish cooking in the oven while absorbing sauce. Rinse them with cold water after draining to stop carryover cooking and prevent them from sticking together.

– When making the Alfredo, grate Parmesan fresh from a block and add it slowly while whisking. Pregrated cheese can cause a gritty sauce, and adding the cheese gradually helps prevent separation and ensures a silky texture.

– If your filling seems watery from the spinach, squeeze out excess moisture with a clean towel or cheesecloth before mixing. Excess liquid can make the filling runny and thin the sauce.

Chicken Manicotti Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

635

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander for draining shells
3. Large skillet for wilting spinach
4. 9×13 inch baking dish, lightly greased
5. Large mixing bowl and mixing spoon
6. Piping bag or spoon for filling shells
7. Medium saucepan for Alfredo sauce
8. Whisk and rubber spatula
9. Box grater for fresh Parmesan
10. Measuring cups and measuring spoons

Ingredients

8 manicotti shells (about 12 ounces)
2 cups cooked shredded chicken (rotisserie works well)
1 (15 ounce) container ricotta cheese
1 large egg, lightly beaten
1 cup shredded mozzarella cheese, plus 1 cup for topping
1/2 cup grated Parmesan cheese, plus extra for serving
6 ounces fresh spinach, chopped (or 1 1/2 cups packed)
2 tablespoons chopped fresh parsley
1 teaspoon Italian seasoning
Salt and black pepper, to taste
3 tablespoons unsalted butter
3 cloves garlic, minced
2 cups heavy cream
1 to 1 1/2 cups freshly grated Parmesan for the Alfredo sauce
Olive oil, for sautéing if using fresh spinach

Directions

Preheat oven to 375 degrees F and lightly grease a 9×13 inch baking dish.
Cook the manicotti shells in a large pot of salted boiling water until just al dente, about 6 to 8 minutes; drain and rinse under cold water to stop cooking.
If using fresh spinach, heat a drizzle of olive oil in a skillet over medium heat, add chopped spinach and cook until wilted, 2 to 3 minutes; drain any excess liquid. If using baby spinach packed, chop and use as is.
In a large bowl combine shredded chicken, ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, beaten egg, chopped spinach, parsley, Italian seasoning, and salt and pepper to taste; mix until well incorporated.
Fill each manicotti shell with the chicken and ricotta mixture, using a spoon or piping bag to make this easier, and place filled shells seam side down in the prepared baking dish.
Make the Alfredo sauce in a saucepan: melt butter over medium heat, add minced garlic and cook 30 to 60 seconds until fragrant, stir in heavy cream and bring to a gentle simmer, then slowly whisk in 1 to 1 1/2 cups freshly grated Parmesan until melted and sauce is smooth; season with salt and pepper.
Pour enough Alfredo sauce over the filled shells to coat and come up around them, reserving some sauce if you like extra saucy pasta.
Sprinkle the remaining 1 cup shredded mozzarella and additional grated Parmesan over the top of the dish.
Bake uncovered for 20 to 25 minutes until sauce is bubbly and cheese is melted and golden in spots; let rest 5 minutes before serving. Serve with extra Parmesan if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.