Chicken Manicotti Alfredo
A creamy and comforting pasta dish featuring manicotti stuffed with chicken, spinach, and ricotta, all smothered in rich Alfredo sauce.
Equipment
- Oven
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
- 12 pieces Manicotti Pasta
- 1.5 lb Boneless Skinless Chicken Breasts
- 2 cups Fresh Spinach
- 15 oz Ricotta Cheese
- 2 cups Alfredo Sauce store-bought or homemade
- 1 cup Grated Parmesan Cheese
- 1 teaspoon Garlic Powder
- 2 teaspoons Salt divided
- 0.5 teaspoon Black Pepper
- 2 tablespoons Olive Oil
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the manicotti pasta according to package instructions until al dente. Drain and set aside to cool.
- In a large skillet, heat olive oil over medium heat. Add diced chicken and sauté until cooked through, about 6-8 minutes. Stir in fresh spinach until wilted.
- In a mixing bowl, combine the cooked chicken mixture with ricotta cheese, garlic powder, 1 teaspoon salt, and pepper. Mix until well combined.
- Fill each manicotti tube with the chicken and ricotta mixture and place them in a baking dish.
- Pour the Alfredo sauce evenly over the filled manicotti and sprinkle with Parmesan cheese.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Allow to cool for a few minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.