Ricotta, chicken, mozzarella, Parmesan, creamy Alfredo sauce, and manicotti shells—pure comfort in every comforting bite.
So, I had this leftover grilled chicken from Easter dinner—I mean, who eats all the chicken? Not me. And I found a box of manicotti in the pantry that I’d bought impulsively because it was on sale. Ever do that? Next thing I’m thinking: why not pair them with the cheese and cream that’s also lounging in my fridge? I whipped it up last Tuesday, put it in the oven, and the aroma that filled my apartment… let’s just say I momentarily forgot I even had a Zoom meeting in 30 minutes. My partner walked in, grabbed a fork, and said, “This is everything.” He even took a picture of the empty dish. So yes, it’s a keeper.
Why You’ll Love This Chicken Alfredo Manicotti Recipe?
This dish is like a pasta hug. The chicken and ricotta mixture is light but filling, and the homemade Alfredo? Dreamy. The mozzarella on top gives you that photogenic brown bubble layer—but it’s not just for looks. It’s everything. Easy enough for a weeknight or a cozy weekend dinner but fancy enough to bring to family gatherings. The flavors? Classic, comforting, with just enough richness to feel extra without going overboard. Do you love cozy pasta nights as much as I do?
Ingredient Notes:
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Marinated chicken – Vinegar + olive oil + garlic pump up the flavor, so you’re not just eating bland shredded meat.
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Ricotta + egg + fresh herbs – light, herby filling—it keeps this indulgent without feeling like you’ve done something terribly bad.
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Alfredo sauce – butter, cream, a whisper of nutmeg, and plenty of Parmesan. Feel free to taste-test here (I absolutely did).
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Mozzarella topping – optional? Maybe. Essential? Almost. That bubbly, gooey top is everything.
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Manicotti shells – tube-shaped pasta that wants to be stuffed. It even looks impressive when you plate it.
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Salt & pepper – small amounts, big impact. Taste as you go—trust those taste buds.
How To Make Chicken Alfredo Manicotti?
Step 1: Marinate & Cook Chicken
Combine chicken with vinegar, oil, garlic and let it chill in the fridge for at least 30 minutes—even longer if you forget (like me). Cook it until it’s golden, then shred it.
Step 2: Prep Pasta
Boil the manicotti shells until they’re just tender. Drain and lay them out gently—don’t let ’em stick or tear.
Step 3: Make Alfredo Sauce
In a pot, melt butter and add cream, nutmeg, salt, pepper. Let it simmer until a little thickened (taste it—ask your dog to taste it). Stir in Parmesan until silky smooth.
Step 4: Mix Ricotta Filling
In a bowl, combine ricotta, egg, chicken, oregano, marjoram, basil. Stir until everything feels homogenous. Add salt if it tastes flat.
Step 5: Stuff the Shells
Spoon a little Alfredo sauce into a 9×13 dish. Fill each manicotti shell with the chicken-ricotta mix and lay them in the dish.
Step 6: Bake
Cover shells with the rest of the Alfredo sauce. Add mozzarella on top. Cover with foil and bake at 350°F for 45 minutes. Then let it rest for 10 minutes before serving. It helps everything settle together and makes it easier to serve.
Want To Save This Recipe?
Storage Options:
Let leftovers cool, cover, and stick them in the fridge for up to 3 days. Reheat in the oven at 350°F (10–15 min) or zap them in the microwave—just maybe skip the foil first. This reheats well, but the top layer will get a good chance to crisp back up in the oven.
Variations and Substitutions:
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No fresh herbs? Use 1 tsp dried Italian seasoning instead.
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No time for chicken? Use rotisserie.
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Want veggies? Stir in baby spinach or kale—bonus nutrients!
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Gluten-free? Use GF manicotti shells or large pasta tubes.
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Short on time? Use store-bought Alfredo sauce—still delicious.
What to Serve with Chicken Alfredo Manicotti?
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Garlic bread (obvious winner).
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Light green salad with lemon vinaigrette.
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Roasted broccoli or green beans for color.
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A glass of chilled white wine or sparkling water with lemon—keeps things fresh.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Assemble it, chill, then bake just before dinner.
Can I freeze it?
Definitely—freeze before baking. Thaw overnight then bake as written.
Too cheesy?
If you’re on the mild side, use less cheese or mix in some cottage cheese for lighter flavor.
This Chicken Alfredo Manicotti is cozy, comforting, and a little bit fancy—just enough to impress without stressing you out. Give it a try, tweak it how you like, and tag me or drop a comment—I live to hear your cooking wins (and spills).
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Alfredo Manicotti
Ingredients
- 3 boneless skinless chicken breasts
- ½ cup distilled white vinegar
- 1 cup olive oil
- 1 clove garlic crushed
- 1 12 oz package manicotti pasta
- 6 tablespoons unsalted butter
- 2 cups heavy whipping cream
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground black pepper
- 1½ cups grated Parmesan cheese
- 1 teaspoon salt
- 1 pint part-skim ricotta cheese
- 1 large egg
- 1 tablespoon fresh oregano chopped
- 1 tablespoon fresh marjoram chopped
- 1 tablespoon fresh basil chopped
- 1 cup shredded mozzarella cheese
Instructions
Marinate and Cook the Chicken:
- Place the chicken breasts in a large resealable plastic bag. Add the vinegar, olive oil, and crushed garlic. Seal and refrigerate for at least 30 minutes to marinate. Once marinated, sauté the chicken in a pan with a small amount of olive oil over medium heat until fully cooked. Allow to cool slightly, then chop or shred into small pieces.
Cook the Pasta:
- In a large pot of salted boiling water, cook the manicotti shells until al dente, following the package instructions. Drain carefully and set aside, taking care not to tear the pasta.
Prepare the Alfredo Sauce:
- In a medium saucepan, melt the butter over medium-high heat. Add the heavy cream, salt, nutmeg, and black pepper, stirring frequently. Allow the mixture to simmer gently until it thickens slightly. Reduce heat to low and incorporate the Parmesan cheese, stirring until fully melted and smooth. Remove from heat and set aside.
Prepare the Filling:
- In a large mixing bowl, combine the ricotta cheese, egg, oregano, marjoram, and basil. Stir in the cooked chicken until evenly distributed.
Assemble the Manicotti:
- Preheat the oven to 350°F (175°C). Spread half of the prepared Alfredo sauce across the bottom of a 9x13-inch baking dish. Using a spoon or piping bag, gently fill each cooked manicotti shell with the chicken and ricotta mixture. Arrange the stuffed shells in the baking dish over the sauce.
Top and Bake:
- Pour the remaining Alfredo sauce over the arranged shells. Sprinkle the shredded mozzarella cheese evenly on top. Cover the dish with aluminum foil and bake for 45 minutes, or until heated through and bubbling. Let the dish stand for 10 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
