Creamy Chicken Alfredo Manicotti Recipe :-Are you always trying to find new ways to use Alfredo sauce? It’s easy to just toss it with your favorite pasta, but that’s not really a recipe.
This wonderful Chicken Alfredo Stuffed Manicotti comes in handy for that. Oh my goodness, it tastes great!! A meal that the whole family will love has cheese-filled pasta surrounded by a thick, rich sauce.
Creamy Chicken Alfredo Manicotti Recipe
Ingredients :
- 12 manicotti pasta shells cooked according to package directions
- 15 ounces Alfredo sauce
- 15 ounces ricotta cheese I used the whole-milk version
- 1Â egg
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 Tablespoons chopped Italian parsley plus more to garnish
- 2 cups diced chicken I used rotisserie chicken
- 2 cups shredded mozzarella cheese divided – solid, not fresh packed in water
- ¼ cup finely grated Parmesan cheese plus more to garnish
Instructions :
Follow the steps on the package to cook the pasta. It took 7 minutes for mine.
Warm the oven up to 350 degrees.
In a big bowl, mix the ricotta cheese and egg together.
There should be salt and pepper in the mix.
Add the chopped chicken and mix it in. Next, add one cup of mozzarella cheese and one-fourth of a cup of Parmesan cheese.
Put a little sauce on the bottom of a 13-by-9-inch baking dish.
Filling should be poured into the cooled pasta tubes. (Don’t fill it too much) Spread the pasta out in a straight layer on top of the sauce.
Cover the filled pasta with the rest of the sauce. Add the last cup of mozzarella cheese on top.
Heat in the oven for 30 minutes or until bubbly and hot.
Add more Parmesan cheese and parsley as a garnish, then serve.
Notes :
The only pasta that was in stock was manicotti. You could use Jumbo Shells or Cannelloni Tubes instead this time.
If you don’t want to stuff pasta, you could put sauce and stuffing between cooked lasagna noodles instead!
If you don’t have chicken on hand, cooked shrimp would be a great alternative.
My 8-ounce bag had 14 shells, but I could only fit 12 in the pan. Two of them broke apart while they were boiling.
Nutrition :
- Calories:Â 452kcal
- Carbohydrates:Â 6g
- Protein: 32g
- Fat: 32g
- Saturated Fat:Â 18g
- Cholesterol:Â 175mg
- Sodium: 1097mg
- Potassium:Â 305mg
- Â Fiber:Â 1g
- Sugar:Â 2g
- Vitamin A:Â 771IU
- Vitamin C:Â 2mg
- Calcium: 390mg
- Â Iron:Â 1mg
FAQ :Â
Can I freeze the Manicotti?
This recipe has never been frozen before, to be honest. I think the Alfredo sauce would split when frozen, but I haven’t tried it yet. Also, ricotta cheese gets grainy when frozen, so I only make it when I need it.
