PREP TIME: 30 MINS | TOTAL TIME: 55 MINS | YIELDS: 4 servings
This is another wonderful dish loaded with ricotta and chicken stuffed pasta in a bed of delicious creamy Alfredo sauce. A must-try and a keeper recipe!
INGREDIENTS
MANICOTTI FILLING:
3 c. shredded cooked chicken
1 (8-ounces) package manicotti
1 (10-ounces) package frozen spinach, defrosted and drained
1 1/2 cups shredded mozzarella, divided
2 1/2 cups ricotta cheese
3/4 cup freshly grated Parmesan, divided
1 teaspoon Italian seasoning
Pinch red pepper flakes
Freshly ground black pepper
Kosher salt
ALFREDO SAUCE:
1/2 cup freshly grated Parmesan
4 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups milk
2 cloves garlic, minced
Juice of 1/2 a lemon
Freshly ground black pepper
Kosher salt
2 tablespoons freshly chopped parsley, plus more for garnish
How to make Chicken Manicotti
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Cook the manicotti in a large pot of salted boiling water for about 5 minutes until al dente. Drain when done.
Step 3: To make the ricotta filling, combine the chicken with spinach, ricotta, a cup mozzarella, half cup Parmesan, and Italian seasoning in a large bowl, then season with salt, pepper, and a pinch of red pepper flakes.
Step 4: For the Alfredo, melt the butter in a large skillet over medium heat. Once the butter has melted, add the garlic and cook for about a minute until aromatic. Stir in the flour and cook for an additional minute. Add the milk, stirring constantly. Bring the mixture to a simmer, then stir in the Parmesan. Simmer for another 2 to 3 minutes or until the sauce has thickened. Lastly, add the lemon juice followed by parsley. To taste, season with salt and pepper.
Step 5: Spoon a few scoops of Alfredo sauce in the bottom of a 9 x 13-inch baking dish. Smooth it to an even layer. Add the ricotta mixture into the manicotti and pour it into the baking dish. Top everything with the rest of the Alfredo sauce and sprinkle with the rest of the half cup of mozzarella and 1/4 cup Parmesan.
Step 6: Place in the preheated oven and bake for about 15 to 20 minutes, covered until the cheese has melted.
Step 7: Serve right away garnished with parsley. Enjoy!
Ingredients
- MANICOTTI FILLING:
- 3 c. shredded cooked chicken
- 1 (8-ounces) package manicotti
- 1 (10-ounces) package frozen spinach, defrosted and drained
- 1 1/2 cups shredded mozzarella, divided
- 2 1/2 cups ricotta cheese
- 3/4 cup freshly grated Parmesan, divided
- 1 teaspoon Italian seasoning
- Pinch red pepper flakes
- Freshly ground black pepper
- Kosher salt
- ALFREDO SAUCE:
- 1/2 cup freshly grated Parmesan
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 2 cloves garlic, minced
- Juice of 1/2 a lemon
- Freshly ground black pepper
- Kosher salt
- 2 tablespoons freshly chopped parsley, plus more for garnish
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Cook the manicotti in a large pot of salted boiling water for about 5 minutes until al dente. Drain when done.
Step 3: To make the ricotta filling, combine the chicken with spinach, ricotta, a cup mozzarella, half cup Parmesan, and Italian seasoning in a large bowl, then season with salt, pepper, and a pinch of red pepper flakes.
Step 4: For the Alfredo, melt the butter in a large skillet over medium heat. Once the butter has melted, add the garlic and cook for about a minute until aromatic. Stir in the flour and cook for an additional minute. Add the milk, stirring constantly. Bring the mixture to a simmer, then stir in the Parmesan. Simmer for another 2 to 3 minutes or until the sauce has thickened. Lastly, add the lemon juice followed by parsley. To taste, season with salt and pepper.
Step 5: Spoon a few scoops of Alfredo sauce in the bottom of a 9 x 13-inch baking dish. Smooth it to an even layer. Add the ricotta mixture into the manicotti and pour it into the baking dish. Top everything with the rest of the Alfredo sauce and sprinkle with the rest of the half cup of mozzarella and 1/4 cup Parmesan.
Step 6: Place in the preheated oven and bake for about 15 to 20 minutes, covered until the cheese has melted.
Step 7: Serve right away garnished with parsley. Enjoy!
