I love this Manicotti Alfredo because it’s the perfect balance between indulgence and comfort. The filling is rich and cheesy, the Alfredo sauce adds that creamy smoothness I can never resist, and the baked topping gets beautifully golden and bubbly. It’s the kind of meal I make when I want to impress my guests without spending hours in the kitchen. Plus, it reheats beautifully for leftovers that taste just as delicious the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 12 manicotti shells (cooked al dente) 2 cups shredded cooked chicken (rotisserie works well) 2 cups ricotta cheese 1 cup shredded mozzarella cheese ½ cup Parmesan cheese, grated 1 egg 1 tsp garlic powder 1 tsp Italian seasoning 3 cups Alfredo sauce (store-bought or homemade) 2 tbsp butter Fresh parsley, chopped, for garnish Optional: spinach, mushrooms, or sun-dried tomatoes
Directions
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Boil manicotti shells until al dente, then drain and let them cool slightly so they’re easier to handle.
In a large bowl, mix together ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, and shredded chicken until smooth and well combined.
Using a piping bag or spoon, carefully fill each manicotti shell with the chicken-cheese mixture.
Spread a thin layer of Alfredo sauce on the bottom of the baking dish. Arrange the filled manicotti shells on top in a single layer.
Pour the remaining Alfredo sauce evenly over the shells, then sprinkle extra mozzarella and Parmesan on top.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the top is golden and bubbly.
Let the dish rest for 5–10 minutes before serving. Garnish with freshly chopped parsley and enjoy warm.
Servings and Timing
This recipe makes 6–8 servings.
Prep time: 30 minutes
Cook time: 35 minutes
Total time: 1 hour 5 minutes
Variations
I sometimes add spinach, sautéed mushrooms, or sun-dried tomatoes to the filling for more flavor and color.
For a vegetarian version, I skip the chicken and use extra cheese or chopped vegetables.
When I want a lighter version, I use low-fat ricotta and light Alfredo sauce.
I like adding a pinch of nutmeg to the filling to enhance the creamy, savory notes.
For a different protein, I sometimes use shredded turkey or crab meat for a seafood twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) for about 15–20 minutes until heated through. If I’m in a hurry, I microwave individual portions for 1–2 minutes. To freeze, I assemble the dish but don’t bake it—then wrap tightly and freeze for up to 2 months. When ready to eat, I thaw it in the fridge overnight and bake as directed.
FAQs
Can I make this ahead of time?
Yes, I often assemble the manicotti a day ahead, refrigerate it, and bake just before serving. It’s a great make-ahead dinner for busy days.
How do I prevent the manicotti from tearing when filling?
I slightly undercook the pasta so it’s firm enough to handle and use a piping bag or zip-top bag with the corner cut off for easy filling.
Can I use a different sauce?
Absolutely! I’ve tried it with tomato-based sauces or even pesto, but the creamy Alfredo version remains my favorite.
What’s the best cheese combination?
I like sticking with ricotta, mozzarella, and Parmesan, but sometimes I add a bit of provolone or fontina for extra richness.
Can I make this without chicken?
Yes, it tastes fantastic with just cheese or vegetables like spinach, zucchini, or mushrooms.
How do I make homemade Alfredo sauce?
I melt butter in a pan, whisk in cream, and add grated Parmesan, garlic, salt, and pepper until smooth and thick.
Can I use oven-ready manicotti?
I prefer cooking the shells first, but oven-ready ones work if I add a bit more sauce to ensure they soften properly while baking.
How can I make it gluten-free?
I use gluten-free manicotti shells and make sure the Alfredo sauce is gluten-free (most store-bought ones are).
How long will it keep in the freezer?
I keep it frozen for up to 2 months. When I want to serve it, I thaw it overnight and bake as usual.
What should I serve with Manicotti Alfredo?
I love pairing it with a fresh green salad, garlic bread, or roasted vegetables for a complete Italian-style dinner.
Conclusion
This Manicotti Alfredo is one of those dishes that always impresses. I love how the creamy filling, cheesy topping, and rich sauce come together for the perfect comfort food experience. Whether I’m serving it for a family dinner or a special gathering, it never fails to bring smiles to the table.
A decadent baked pasta dish featuring tender manicotti shells stuffed with creamy chicken and cheese filling, topped with rich Alfredo sauce and melted cheese. Comforting, elegant, and irresistibly creamy — perfect for family dinners or special occasions.
