I call this my weeknight hug in a pan. This manicotti recipe wraps tender pasta around a creamy chicken filling, then bathes it in a lush Alfredo sauce that clings and shines. If you crave comfort that feels like it made you a warm blanket, this does the job. Here is why I reach for it again and again. It hits the notes of an alfredo manicotti recipe, speaks to anyone who wants a chicken manicotti recipe, and it even stands up when folks ask for a meat manicotti recipe that is mellow and rich. Bite by bite, the shells stay tender, the center tastes savory and bright, and the top bubbles into soft peaks you want to tap with a spoon. I keep the steps friendly, so it reads like an easy stuffed manicotti recipe. Ricotta adds body and lightness, so it checks the box for a stuffed manicotti recipe ricotta fans love. And when time runs tight, this turns into a chicken alfredo recipe easy enough for a busy night. I test, I taste, I smile, we eat.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chicken Manicotti Alfredo Recipe
- 3) Ingredients for Chicken Manicotti Alfredo
- 4) How to Make Chicken Manicotti Alfredo
- 5) Tips for Making Chicken Manicotti Alfredo
- 6) Making Chicken Manicotti Alfredo Ahead of Time
- 7) Storing Leftover Chicken Manicotti Alfredo
- 8) Try these Dinner recipes next
- 9) Chicken Manicotti Alfredo
- 10) Nutrition
1) Key Takeaways
Hi, I am Elena from Elena Cooks at https://www.elenacooks.com. This manicotti recipe feeds a hungry table without stress. The sauce stays creamy. The filling tastes bright and savory. The bake finishes with soft golden spots.
You fill tender tubes with chicken and ricotta. You pour warm Alfredo on top. You slide the pan into a hot oven. The meal lands fast and cozy. The method reads simple and steady.
Two words guide the work here manicotti recipe. I keep steps short and clear. I share swaps that fit a busy week. You get dependable results and a plate that people ask for again.
2) Easy Chicken Manicotti Alfredo Recipe
I learned this in a tiny apartment kitchen. I craved comfort and needed speed. A manicotti recipe felt right twice over, so I wrote this version and made it ours. Warm sauce, mild chicken, a little green on top. We ate, we sighed, we claimed the corner pieces.
The mood stays calm and friendly. The method fits a tired night. It works for a small family or a full table. It covers an alfredo manicotti recipe, folds into a chicken manicotti recipe, and answers requests for a meat manicotti recipe that leans gentle.
Fans of easy stuffed manicotti recipe find this a win. People who love stuffed manicotti recipe ricotta taste the balance. If you need chicken alfredo recipe easy, this sits ready without fuss. The pan cleans fast, too, and that helps the flow of your evening.
3) Ingredients for Chicken Manicotti Alfredo
Cooked chicken tender shreds give body and mild flavor that takes on the sauce.
Ricotta whole milk brings a soft, light texture that binds the filling.
Mozzarella low moisture shreds melt into long strings that kids cheer.
Parmesan fine grated cheese adds salt and a deep nutty edge.
Egg one beaten egg helps the filling set so slices hold.
Garlic a small clove wakes the mix with a warm kick.
Parsley and basil fresh herbs lift each bite with clean notes.
Butter and flour they build a simple roux that steadies the sauce.
Milk and cream this pair brings a silky base that coats each tube.
Manicotti shells sturdy tubes that bake tender yet keep their shape.
4) How to Make Chicken Manicotti Alfredo
Step 1. Boil salted water. Cook shells until they bend yet feel firm. Drain. Rinse cool. Set aside on a tray so they do not stick.
Step 2. Stir the filling. Mix chicken, ricotta, mozzarella, parmesan, egg, herbs, garlic, salt, and pepper. The mix should hold a soft mound.
Step 3. Make the Alfredo. Melt butter. Whisk in flour. Cook one minute. Stream in milk, then cream. Simmer to light coat. Whisk in parmesan. Season to taste.
Step 4. Fill the shells. Use a spoon or a bag. Lay the shells in a baking dish with a thin layer of sauce beneath.
Step 5. Cover with the rest of the sauce. Top with a little mozzarella and parmesan. Bake hot until the top bubbles and shows pale golden spots.
Step 6. Rest a few minutes. Spoon extra sauce over each serving. Sprinkle parsley. Sit, breathe, enjoy.
5) Tips for Making Chicken Manicotti Alfredo
Salt the pasta water well. The shells taste better and the whole pan sings. For the sauce, keep the heat moderate and whisk steady so the texture stays smooth.
If the sauce thickens too much, add a splash of warm milk. If the filling tastes flat, add a pinch of salt and a little parmesan. For best manicotti recipe results, pull the pan when the top shows soft color, not dark spots.
Plan a crisp salad on the side. Garlic bread helps with extra sauce. If you ask how to make manicotti for a crowd, double the batch and bake in two pans. Your oven will thank you for the space.
6) Making Chicken Manicotti Alfredo Ahead of Time
Fill the shells in the morning. Chill the dish well covered. Keep the sauce in a jar in the fridge. Warm the sauce on the stove, then pour and bake when dinner nears.
For a calmer night, assemble the full pan without cheese on top. Wrap tight. Bake the next day and add cheese near the end. This keeps the finish soft and clean.
If you search for recipe for manicotti that fits busy days, this plan works. The texture stays tender. The flavor holds. The table still feels special even on a weeknight.
7) Storing Leftover Chicken Manicotti Alfredo
Cool leftovers to room temp. Pack portions in airtight containers. Store in the fridge for two days. Reheat covered so the pasta stays soft and the sauce does not dry.
For the freezer, wrap single servings tight. Thaw in the fridge. Warm low and slow. Add a spoon of milk if the sauce needs loosening.
Label the date. Stack neatly. Future you will smile at the easy dinner plan. This method keeps the spirit of a manicotti recipe even after a long day.
8) Try these Dinner recipes next
9) Chicken Manicotti Alfredo
Manicotti Recipe Chicken Alfredo Stuffed Manicotti by Elena
Ingredients
For the Filling
- 2 cups cooked chicken, finely shredded
- 1 and 1/4 cups whole milk ricotta
- 1 cup shredded low moisture mozzarella
- 1/2 cup finely grated parmesan
- 1 large egg, lightly beaten
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh basil, minced
- 1 clove garlic, finely grated
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
For the Sauce
- 3 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 and 3/4 cups whole milk
- 1/2 cup heavy cream
- 2/3 cup finely grated parmesan
- 1 small clove garlic, smashed
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
For the Pasta and Assembly
- 12 to 14 manicotti shells
- 1 tablespoon kosher salt for pasta water
- 1 tablespoon olive oil
- 1/2 cup shredded mozzarella for topping
- 2 tablespoons parmesan for topping
- Chopped parsley for serving
Instructions
Prep the Shells
- Bring a large pot of water to a rolling boil with the kosher salt.
- Add manicotti shells and cook until the shells bend but still hold shape, one to two minutes less than package time.
- Drain, rinse under cool water, and drizzle with olive oil so they do not stick. Set aside.
Make the Filling
- In a large bowl combine chicken, ricotta, mozzarella, parmesan, egg, parsley, basil, garlic, salt, pepper, and nutmeg.
- Stir until the mix turns creamy and holds a soft mound. Taste and adjust salt.
Cook the Alfredo
- Melt butter in a saucepan over medium heat. Whisk in flour and cook until pale and foamy, about one minute.
- Slowly whisk in milk then cream. Add garlic, salt, and pepper. Simmer until the sauce lightly coats a spoon.
- Off the heat whisk in parmesan until smooth. Remove the garlic clove.
Assemble and Bake
- Heat oven to 375 F. Spread a thin layer of Alfredo in a 9 by 13 baking dish.
- Pipe or spoon the filling into each shell and arrange in the dish.
- Pour the rest of the Alfredo over the shells. Sprinkle mozzarella and parmesan on top.
- Cover with foil, bake 20 minutes, then uncover and bake until the top bubbles and shows light golden spots, about 10 to 15 minutes.
- Rest five minutes. Finish with parsley and serve warm.
Serve
- Spoon extra sauce from the pan over each portion.
- Pair with a green salad and garlic bread if you like a fuller plate.
10) Nutrition
Serving size one piece from a twelve piece pan. Calories about six hundred. Protein about thirty six grams. Carbs about forty nine grams. Fat about twenty nine grams. Sodium about nine hundred eighty milligrams. Figures vary by brand and portion.
Good sides include a simple green salad and roasted broccoli. A cold seltzer cuts the richness. Fresh herbs add a clean finish and color.
Thanks for cooking with Elena and Elena Cooks. Find more calm comfort at https://www.elenacooks.com. Share your plate and tell me what you tweaked so we can make the next manicotti recipe even better.
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