Chicken Alfredo Stuffed Manicotti
There’s something undeniably comforting about a pasta dish that wraps creamy, cheesy goodness with tender chicken inside each tubular bite. Chicken Alfredo Stuffed Manicotti is one of those recipes that feels indulgent but comes together with surprising ease. Rich Alfredo sauce, a blend of mozzarella, ricotta, and Parmesan cheeses, and shredded chicken make this dish a guaranteed crowd-pleaser. Whether you’re making a cozy weeknight dinner or impressing guests, these stuffed manicotti tubes deliver on flavor and satisfaction.
Why Cooks Rave About It
The magic of Chicken Alfredo Stuffed Manicotti lies in its harmony of textures and flavors. You get the silky Alfredo sauce coating every bite, the gooey melted cheese, and the tender chicken all inside perfectly cooked pasta shells. It’s incredibly versatile, too — you can customize the cheese blend, add fresh herbs, or even swap out chicken for other proteins. Plus, this recipe is a fantastic make-ahead meal. Prepare it in advance, refrigerate, and pop it in the oven when you’re ready for dinner. It’s like having a restaurant-quality dish at home without the fuss.
Ingredient Rundown
- 12 manicotti pasta tubes – These cylindrical pasta shells are perfect for stuffing and soaking up sauce.
- 2 cups cooked chicken, shredded – Use rotisserie chicken or leftovers for convenience and flavor.
- 1 cup ricotta cheese – Adds a creamy, mild texture that balances the savory sauce.
- 1 cup mozzarella cheese, shredded – Melts beautifully for that signature stretchy cheese pull.
- 1 cup Parmesan cheese, grated – Brings a sharp, nutty depth to the filling and topping.
- 2 cups Alfredo sauce – You can use store-bought or a homemade version for a richer taste.
- 1 teaspoon garlic powder – Infuses the filling with subtle garlicky warmth without overpowering.
- 1 teaspoon Italian seasoning – A blend of herbs like oregano, basil, and thyme to enhance flavor.
- Salt and pepper – To taste, seasoning the filling perfectly.
- Fresh parsley, chopped – Garnish for a fresh, vibrant finish.
Equipment Breakdown
- Large pot – For boiling the manicotti tubes until al dente.
- Mixing bowl – To combine the cheese, chicken, and seasoning for the filling.
- Baking dish – A 9×13 inch pan works perfectly to layer and bake the stuffed manicotti.
- Spoon or piping bag – For filling the manicotti tubes with the cheesy chicken mixture.
- Aluminum foil – To cover the dish while baking, ensuring the pasta stays moist.
Chicken Alfredo Stuffed Manicotti — Do This Next
Step 1: Cook the Manicotti
Bring a large pot of salted water to a rolling boil. Carefully add the manicotti tubes and cook them until just al dente — usually about 6 to 7 minutes. Be gentle when draining to avoid breakage, then rinse with cold water and set aside on a lightly oiled tray to prevent sticking.
Step 2: Prepare the Filling
In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella, half of the Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly until everything is evenly incorporated and creamy.
Step 3: Stuff the Manicotti Tubes
Using a spoon or piping bag, carefully fill each manicotti tube with the chicken and cheese mixture. Try not to overfill, as this can cause the pasta to split during baking.
Step 4: Assemble the Dish
Spread a thin layer of Alfredo sauce on the bottom of your baking dish to prevent sticking. Arrange the stuffed manicotti tubes in a single layer. Pour the remaining Alfredo sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan cheeses over everything for a golden, bubbly crust.
Step 5: Bake to Perfection
Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and slightly golden.
Step 6: Garnish and Serve
Once out of the oven, sprinkle freshly chopped parsley over the top for a pop of color and freshness. Serve hot and enjoy the creamy, cheesy comfort of this classic dish.
No-Store Runs Needed
- Pre-cooked chicken from your fridge or a rotisserie chicken works perfectly.
- Store-bought Alfredo sauce is a great shortcut.
- Cheese blends like mozzarella and Parmesan can often be found in your pantry or fridge.
- Italian seasoning and garlic powder are pantry staples that add big flavor with minimal effort.
Behind the Recipe
This recipe draws inspiration from traditional Italian stuffed pasta dishes but simplifies the process by using Alfredo sauce instead of a tomato-based sauce. The creamy Alfredo complements the chicken and cheese filling beautifully, making each bite indulgent yet balanced. Using pre-cooked chicken saves time and adds protein without fuss. The combination of three cheeses creates a luscious filling that’s both rich and satisfying.
For an exciting twist, try pairing this Chicken Alfredo Stuffed Manicotti with other creamy pasta dishes like Creamy Roasted Cauliflower Alfredo Ziti or the indulgent Baked Four Cheese Lasagna Roll Ups for your next dinner party.
Store, Freeze & Reheat
Leftover Chicken Alfredo Stuffed Manicotti keeps well in the refrigerator for up to 3 days. Store it in an airtight container to maintain moisture and flavor. To reheat, cover the manicotti with foil and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through.
This dish also freezes beautifully. After baking, allow it to cool completely, then wrap tightly with plastic wrap followed by foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating using the oven method mentioned above for best results.
Common Questions
Can I make the Alfredo sauce from scratch?
Absolutely! Homemade Alfredo sauce made with butter, cream, garlic, and Parmesan cheese adds a fresh, rich flavor that complements the stuffed manicotti perfectly. Feel free to swap out the store-bought sauce for your favorite homemade recipe.
Is it necessary to boil the manicotti before stuffing?
Yes, boiling the manicotti tubes until al dente is important to ensure they’re flexible enough to fill and will cook perfectly in the oven without becoming mushy.
Can I prepare this dish ahead of time?
Definitely! You can stuff the manicotti and assemble the dish a day ahead, then cover and refrigerate. When you’re ready, bake it fresh for a hassle-free dinner.
What can I substitute for chicken?
If you want to mix things up, ground turkey, shredded beef, or even sautéed mushrooms make excellent alternatives. Just be sure to cook and season your protein well before mixing with the cheeses.
Explore More
- Baked Four Cheese Lasagna Roll Ups – A decadent baked pasta option loaded with four cheeses.
- Creamy Roasted Cauliflower Alfredo Ziti – A delicious vegetarian creamy pasta with a roasted twist.
Let’s Eat
There’s nothing like serving a plate of steaming hot Chicken Alfredo Stuffed Manicotti to the table and watching everyone dive in with delight. The creamy, cheesy filling wrapped in tender pasta tubes, all smothered in rich Alfredo sauce, feels like a warm hug on a plate. Pair it with a simple green salad or garlic bread for a complete meal that satisfies every craving. Whether it’s a family dinner or a special occasion, this recipe brings comfort and elegance together effortlessly. So grab your fork and dig into this luscious, cheesy masterpiece—you deserve it!
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Chicken Alfredo Stuffed Manicotti
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Carefully add the manicotti tubes and cook them until just al dente, about 6 to 7 minutes. Be gentle when draining to avoid breakage, then rinse with cold water and set aside on a lightly oiled tray to prevent sticking.
- In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella, half of the Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly until everything is evenly incorporated and creamy.
- Using a spoon or piping bag, carefully fill each manicotti tube with the chicken and cheese mixture. Try not to overfill to prevent pasta splitting during baking.
- Spread a thin layer of Alfredo sauce on the bottom of your baking dish to prevent sticking. Arrange the stuffed manicotti tubes in a single layer. Pour the remaining Alfredo sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan cheeses over everything for a golden, bubbly crust.
- Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and slightly golden.
- Once out of the oven, sprinkle freshly chopped parsley over the top for a pop of color and freshness. Serve hot and enjoy.
Notes
- Use rotisserie or leftover cooked chicken for convenience and great flavor.
- Prepare the dish a day ahead and refrigerate for an easy make-ahead meal.
- Freeze leftovers tightly wrapped for up to 2 months; thaw overnight before reheating.
