Chicken Manicotti Alfredo

If you’re craving a creamy, cheesy, and comforting pasta dinner, you have to try this Chicken Manicotti Alfredo! Tender manicotti shells are stuffed with a flavorful blend of shredded chicken, creamy ricotta, mozzarella, and Parmesan, then smothered in a rich, garlicky Alfredo sauce and baked until bubbly and golden.

Unlike traditional red sauce manicotti, this recipe uses homemade Alfredo sauce for a decadent twist. It’s perfect when you want something cozy and indulgent, yet surprisingly simple to make. You can use leftover chicken, rotisserie chicken, or even cooked turkey to save time.

This recipe is ideal for weeknight dinners, family gatherings, or even special occasions. It’s hearty enough to impress guests but easy enough for beginners. Plus, you can assemble it ahead of time and refrigerate or freeze it for later — a real lifesaver on busy nights!

The combination of creamy Alfredo, cheesy chicken filling, and perfectly baked pasta shells makes this dish an instant family favorite. Pair it with garlic bread and a fresh green salad, and you’ve got a complete Italian-inspired dinner that feels straight out of a restaurant.

If you love cheesy pasta bakes, this Chicken Manicotti Alfredo is about to become your new go-to recipe!

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What Makes This Chicken Manicotti Alfredo Special?

• Ultra Creamy Alfredo Sauce – Rich, garlicky, and perfectly cheesy.

• Packed with Flavor – Tender chicken, ricotta, mozzarella, and Parmesan in every bite.

• Perfect Make-Ahead Meal – Assemble in advance, refrigerate, or freeze for later.

• Family-Friendly Comfort Food – Loved by kids and adults alike.

• Restaurant-Quality at Home – Fancy enough for guests but simple to make.

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Ingredient Notes

• Manicotti Shells (12-14 shells)
  Classic manicotti pasta works best. Cook until just al dente to avoid tearing.

• Cooked Chicken (2 cups, shredded)
  Use rotisserie chicken for convenience or leftover roasted chicken.

• Ricotta Cheese (1 cup)
  Creates a creamy, luscious filling. Cottage cheese works as a substitute.

• Mozzarella Cheese (2 cups, divided)
  Half goes in the filling, and half melts beautifully on top.

• Parmesan Cheese (½ cup)
  Adds a salty, nutty bite to both the filling and sauce.

• Alfredo Sauce (about 3 cups)
  Use homemade Alfredo for the best flavor or store-bought for convenience.

• Garlic (3 cloves, minced)
  Fresh garlic deepens the Alfredo sauce flavor.

• Heavy Cream (1½ cups)
  Essential for a rich and creamy homemade sauce.

• Butter (½ cup)
  Builds the base for the Alfredo sauce and enhances richness.

• Nutmeg (optional, pinch)
  Adds subtle warmth to the sauce without overpowering it.

• Fresh Parsley (for garnish)
  A sprinkle of parsley adds color and freshness.

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How to Make Chicken Manicotti Alfredo

Step 1 — Preheat and Prepare

• Preheat your oven to 375°F (190°C).

• Lightly grease a 9×13-inch baking dish.

Step 2 — Cook the Pasta

• Boil manicotti shells in salted water until al dente (about 7-8 minutes).

• Drain carefully and lay them flat on parchment paper to prevent sticking.

Step 3 — Make the Alfredo Sauce

• In a saucepan, melt ½ cup butter over medium heat.

• Add minced garlic and sauté until fragrant (about 1 minute).

• Stir in 1½ cups heavy cream and bring to a gentle simmer.

• Whisk in 1 cup Parmesan until smooth and creamy.

• Season with salt, pepper, and nutmeg if desired. Set aside.

Step 4 — Prepare the Filling

• In a bowl, combine 2 cups shredded chicken, 1 cup ricotta, 1 cup mozzarella, ¼ cup Parmesan, and 1 egg.

• Add salt, pepper, and a pinch of Italian seasoning for extra flavor.

Step 5 — Stuff the Manicotti

• Transfer filling to a piping bag or zip-top bag with the corner cut off.

• Carefully pipe filling into each manicotti shell.

Step 6 — Assemble the Dish

• Spread 1 cup Alfredo sauce on the bottom of the baking dish.

• Arrange stuffed manicotti on top.

• Pour remaining Alfredo sauce evenly over the shells.

• Sprinkle remaining 1 cup mozzarella on top.

Step 7 — Bake

• Cover with foil and bake for 25 minutes.

• Remove foil and bake an additional 10 minutes until golden and bubbly.

Step 8 — Serve

• Garnish with fresh parsley and extra Parmesan.

• Serve warm with garlic bread or a side salad.

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Storage Options

• Refrigeration: Store leftovers in an airtight container for up to 4 days.

• Freezing: Freeze unbaked manicotti tightly wrapped in foil for up to 2 months. Thaw overnight before baking.

• Reheating: Cover with foil and bake at 350°F (175°C) until heated through.

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Variations and Substitutions

• Spinach & Chicken Manicotti – Add sautéed spinach to the filling.

• Mushroom Alfredo Manicotti – Add sliced mushrooms to the Alfredo sauce.

• Three-Cheese Manicotti – Use ricotta, fontina, and mozzarella for an extra-cheesy filling.

• Low-Carb Option – Use zucchini strips instead of pasta shells.

• Spicy Alfredo – Stir in crushed red pepper flakes for a kick.

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Frequently Asked Questions

1. Can I use store-bought Alfredo sauce?
Yes! It saves time, but homemade gives better flavor.

2. How do I keep manicotti shells from tearing?
Cook until just al dente, handle gently, and use a piping bag for filling.

3. Can I make this ahead of time?
Absolutely. Assemble, cover, and refrigerate up to 24 hours before baking.

4. Can I use rotisserie chicken?
Yes, it’s the easiest option and makes the filling extra flavorful.

5. How do I make this lighter?
Swap heavy cream for half-and-half and use part-skim ricotta and mozzarella.

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