Ingredients
Manicotti and Sauce
- 8 oz. manicotti
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups grated Parmesan cheese
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 8 oz. mozzarella cheese, grated
- 2 tablespoons freshly chopped parsley
Filling
- 2 cups skim-milk ricotta cheese
- 1 1/2 cups finely shredded chicken
- 1/2 cup finely grated Parmesan cheese
- 3 garlic cloves, finely minced
- 2 eggs, beaten
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook the Manicotti: Boil a large pot of salted water and cook the manicotti noodles according to the package instructions until al dente. Drain them carefully and transfer to a pan to cool slightly so they are manageable for filling.
- Prepare Alfredo Sauce: In a saucepan, melt the butter over medium-high heat and sauté the minced garlic until it becomes lightly golden and fragrant. Stir in the flour and cook for a minute to toast it, then slowly whisk in the whole milk and heavy cream. Bring the mixture to a boil.
- Finish the Sauce: Reduce heat to low and stir in the grated Parmesan cheese until the sauce is smooth and cheesy. Season with kosher salt and freshly cracked black pepper to taste. Set the Alfredo sauce aside to slightly cool.
- Make the Filling: In a mixing bowl, combine the ricotta cheese, shredded chicken, grated Parmesan, finely minced garlic, beaten eggs, salt, and pepper. Mix thoroughly until smooth and well combined.
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking.
- Fill the Manicotti: Using a butter knife or small spoon, carefully fill each manicotti shell with the chicken and ricotta filling on both ends. Be gentle to avoid cracking the noodles.
- Assemble the Dish: Pour half of the Alfredo sauce into the bottom of the prepared baking dish. Arrange a layer of filled manicotti over the sauce, then pour the remaining sauce on top and sprinkle with the grated mozzarella cheese evenly.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the mozzarella cheese is melted, bubbly, and lightly golden, and the sauce is hot throughout.
- Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving. Enjoy your delicious Chicken Manicotti Alfredo!
Notes
- Cook manicotti noodles carefully to prevent breaking—handle gently when filling.
- Use freshly grated Parmesan for best flavor and smooth sauce texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven covered to retain moisture.
- For a lighter option, substitute whole milk and heavy cream with half-and-half.
- Adding a pinch of nutmeg to the Alfredo sauce can enhance the flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 140 mg
