Description
This comforting baked pasta brings together soft manicotti tubes filled with a savory chicken and cheese mixture, all blanketed in a smooth, rich Alfredo sauce. It’s the kind of cozy, indulgent meal that feels right at home on a busy weeknight table yet still fancy enough for guests. Creamy, cheesy, and deeply satisfying, this dish delivers classic Italian-inspired flavor with a homemade touch.
Ingredients
- Manicotti pasta shells – 12 pieces
- Shredded cooked chicken – 2 cups
- Ricotta cheese – 1 cup
- Shredded mozzarella – 1 cup
- Grated Parmesan – ½ cup
- Salt – ½ teaspoon
- Black pepper – ½ teaspoon
- Garlic powder – 1 teaspoon
- Alfredo sauce – 2 cups
- Fresh parsley – for topping
Instructions
- Get the Pasta Ready
- Heat your oven to 350°F (175°C). Boil the manicotti shells as directed on the package until just tender but still holding shape. Drain well and allow them to cool slightly so they’re easier to handle.
- Prepare the Chicken
- In a pan over medium heat, cook bite-sized chicken pieces until fully done and no longer pink, about 5–7 minutes. Lightly season with salt and pepper, then set aside to cool before shredding or chopping.
- Create the Filling
- In a mixing bowl, stir together the cooked chicken, ricotta, Parmesan, a sprinkle of herbs, salt, and pepper. Blend until everything is evenly combined and creamy.
- Stuff the Shells
- Carefully spoon or pipe the filling into each manicotti tube, taking care not to tear the pasta.
- Make the Alfredo Sauce
- In a saucepan, melt butter over medium heat. Add finely chopped garlic and cook briefly until aromatic. Pour in heavy cream and let it gently simmer. Stir in Parmesan cheese and continue mixing until the sauce becomes smooth and slightly thickened. Adjust seasoning with salt and pepper.
- Assemble the Dish
- Spread a light coating of Alfredo sauce across the base of a baking dish. Arrange the filled shells in a single layer, then pour the remaining sauce evenly over them, covering all exposed pasta.
- Bake to Perfection
- Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 10–15 minutes until the top is golden and bubbling.
- Serve
- Let the manicotti rest for a few minutes after removing from the oven. Sprinkle with fresh parsley and serve warm.
Notes
- Perfect Shell Texture: Avoid overcooking the pasta initially, as it will soften further while baking and could turn mushy.
- Chicken Shortcuts: Rotisserie chicken is a great time-saver. Simply shred it and mix directly into the filling for quick prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner