I remember the first time I made Chicken Manicotti Alfredo—it quickly became one of my favorite dishes to prepare and share. There’s something incredibly comforting about tender pasta tubes stuffed with a flavorful chicken and cheese filling, all generously coated in a creamy Alfredo sauce. This recipe is a perfect blend of Italian-American flavors that bring warmth and satisfaction to any meal. Over time, I’ve tweaked the ingredients and steps to keep it both delicious and accessible for home cooks like you.

You will love this recipe because it is rich yet surprisingly simple. It combines the classic cheesy goodness of manicotti with succulent chicken and a luscious Alfredo sauce that melts in your mouth. It’s the kind of dish that impresses guests but is straightforward enough for weeknight dinners.

One of the best things about Chicken Manicotti Alfredo is its versatility. You can easily adjust the filling or sauce to match your taste or dietary preferences. Whether you want to add extra veggies or swap chicken ham for a different protein, this recipe adapts well without losing its charm.

It’s also very affordable. Using basic pantry staples like pasta, chicken, cheese, and a homemade Alfredo sauce keeps the cost reasonable without compromising on flavor. Perfect for families or anyone looking to make a hearty meal without breaking the bank.

Here are the main ingredients you will need:

Manicotti pasta tubes
Cooked shredded chicken
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Chicken ham (instead of traditional ham)
Heavy cream or a creamy substitute
Butter
Garlic
Seasonings like salt, pepper, and Italian herbs

How to Prepare Chicken Manicotti Alfredo

Preparing Chicken Manicotti Alfredo may seem elaborate at first, but with clear step-by-step instructions, it becomes quick and easy. This recipe is designed to be approachable, making it perfect for both beginners and experienced cooks. Plus, it’s highly customizable, so you can tweak it to fit your taste or dietary needs.

Step-by-Step Instructions

Cook the Manicotti Pasta:
Begin by boiling a large pot of salted water. Add the manicotti tubes carefully and cook them until they are al dente—usually about 6 to 8 minutes. Be careful not to overcook, as they will finish cooking in the oven. Drain and set aside to cool slightly so you can handle them without breaking.
Prepare the Chicken Filling:
In a large mixing bowl, combine cooked shredded chicken, ricotta cheese, half of the shredded mozzarella, grated Parmesan, chopped chicken ham, and season with salt, pepper, and Italian herbs. Mix well until all ingredients are evenly incorporated.
Make the Alfredo Sauce:
In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for about one minute until fragrant. Slowly pour in heavy cream while stirring constantly. Let the mixture simmer gently for 4 to 5 minutes until it thickens slightly. Stir in grated Parmesan cheese and season with salt and pepper. Remove from heat.
Stuff the Manicotti Tubes:
Using a spoon or piping bag, carefully fill each manicotti tube with the chicken and cheese mixture. Fill them generously but gently to avoid tearing the pasta.
Assemble the Dish:
Preheat your oven to 350°F (175°C). Spread a thin layer of Alfredo sauce on the bottom of a baking dish to prevent sticking. Arrange the stuffed manicotti tubes in a single layer. Pour the remaining Alfredo sauce evenly over the manicotti, making sure each tube is well coated.
Add Cheese Topping:
Sprinkle the rest of the shredded mozzarella and some extra Parmesan over the top for a beautifully cheesy crust.
Bake:
Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese on top is golden and bubbly.
Serve:
Let the manicotti rest for a few minutes after baking to set. Serve warm, garnished with fresh parsley or basil if desired.

Quick and Easy Tips

This recipe is quicker than it looks. You can use pre-cooked rotisserie chicken to save time or prepare the filling the day before. Alfredo sauce can also be made ahead and reheated gently. The step of stuffing manicotti may take some patience, but it’s simple once you get the hang of it.

Customizable Options

Feel free to customize your Chicken Manicotti Alfredo by adding sautéed spinach, mushrooms, or sun-dried tomatoes to the filling. For a lighter version, substitute half the heavy cream with milk or a creamy dairy-free alternative. You can also swap the cheeses according to your preference.

Popular with Many People

This dish is a crowd-pleaser for all ages. It’s perfect for family dinners, potlucks, or even special occasions. The creamy texture combined with savory chicken and melted cheese wins over picky eaters and food enthusiasts alike.

Chicken Manicotti Alfredo

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Manicotti Alfredo is a comforting Italian-inspired baked pasta dish featuring manicotti tubes filled with a creamy chicken and cheese mixture, all smothered in a rich Alfredo sauce. It’s perfect for family dinners or special occasions, combining simple ingredients into an impressive and satisfying meal.

Author: Lura Skye
Prep Time: 20
Cook Time: 35
Total Time: 55 minutes
Yield: 6 1x

Instructions

Preheat oven to 350°F (175°C).
Cook manicotti tubes in salted boiling water for 6–8 minutes until al dente. Drain and cool.
In a bowl, combine shredded chicken, ricotta, half the mozzarella, half the Parmesan, chopped chicken ham, salt, pepper, and Italian seasoning. Mix well.
In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Slowly add heavy cream, stirring constantly. Simmer gently for 4–5 minutes until sauce thickens.
Stir in remaining Parmesan cheese. Season with salt and pepper, then remove from heat.
Using a spoon or piping bag, carefully fill manicotti tubes with the chicken and cheese mixture.
Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Arrange filled manicotti in a single layer.
Pour remaining Alfredo sauce over manicotti, ensuring even coverage.
Sprinkle remaining mozzarella and Parmesan on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until golden and bubbly.
Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

Use pre-cooked chicken to save time.

Substitute heavy cream with half-and-half or dairy-free alternatives if preferred.

To prevent pasta tubes from breaking, handle gently during stuffing.

Customize by adding vegetables such as spinach or mushrooms into the filling.

Frequently Asked Questions (FAQs) about Chicken Manicotti Alfredo

Q: Can I use fresh manicotti pasta instead of dried?
A: Yes, fresh manicotti works well and usually requires less cooking time. Be careful not to overfill since fresh pasta is more delicate.

Q: How do I store leftovers?
A: Store any leftover manicotti in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Q: Can I freeze Chicken Manicotti Alfredo?
A: Absolutely. Freeze before baking by wrapping tightly with foil and plastic wrap. Bake from frozen, adding extra time to ensure it’s heated through.

Q: What can I substitute for heavy cream in the Alfredo sauce?
A: You can use half-and-half or a combination of milk and cream cheese for a lighter sauce. Coconut cream works well for a dairy-free option.

Q: Is it possible to make this recipe vegetarian?
A: Yes, omit the chicken and chicken ham. Add extra cheese and vegetables like spinach or mushrooms to the filling for flavor and texture.

Q: How can I make the filling less dry?
A: Be sure to include enough ricotta cheese and sauce to keep the filling moist. Adding a splash of milk or cream to the mixture helps as well.

Q: Can I prepare this dish in advance?
A: Yes, you can assemble the manicotti the night before, cover, and refrigerate. Bake it fresh when you’re ready to serve.