Can I use store-bought Alfredo sauce?

Absolutely! While homemade sauce adds a lovely touch, a good-quality jar of Alfredo can save the day—especially on weeknights.

Can I make Chicken Manicotti Alfredo ahead of time?

Yes! You can assemble the entire dish up to a day ahead, cover it tightly, and refrigerate. Just bake as usual when ready to serve.

Can I freeze Chicken Manicotti Alfredo?

You sure can. Freeze after assembling but before baking. Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and bake when ready.

Can I substitute the chicken?

Yes! Try ground turkey, cooked Italian sausage, or even a veggie version with sautéed spinach and mushrooms.

Chicken Manicotti Alfredo: A 30-Minute Comfort Hit

Description

This Chicken Manicotti Alfredo is the ultimate creamy comfort food, featuring tender pasta shells stuffed with shredded chicken, rich ricotta, and melty mozzarella, all smothered in a luscious homemade Alfredo sauce. It’s a weeknight win and a family favorite you’ll make again and again.

Ingredients

Scale

12 manicotti shells
2 cups cooked chicken, shredded
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
2 cups Alfredo sauce (homemade or store-bought)
Fresh parsley, chopped (for garnish)

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Instructions

Preheat oven to 350°F (175°C).
Cook manicotti shells according to package directions until al dente. Drain and cool slightly.
Prepare chicken if not already cooked. Dice and sauté until no longer pink, or use shredded rotisserie chicken.
Mix the filling: In a large bowl, combine shredded chicken, ricotta, mozzarella, ¼ cup Parmesan, salt, pepper, and garlic powder.
Fill the shells using a spoon or piping bag, being gentle to avoid breaking them.
Make Alfredo sauce (if homemade): Melt butter in a saucepan, sauté garlic, add heavy cream, and stir in ¼ cup Parmesan until thickened.
Assemble: Spread a layer of Alfredo sauce in the baking dish. Arrange filled manicotti in a single layer. Top with remaining sauce and sprinkle with more cheese.
Bake covered for 30 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
Garnish with fresh parsley and serve hot with garlic bread or salad.

Notes

Use leftover rotisserie chicken to save time.
A piping bag makes filling shells easier and less messy.
You can assemble this ahead of time and refrigerate before baking.
Feel free to add spinach or chopped herbs to the filling for added flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baked
Cuisine: Italian-American

Nutrition

Serving Size: 1/4 of recipe
Calories: 520 kcal
Sugar: 3 g
Sodium: 790 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 95 mg