Chicken Manicotti Alfredo
Tender manicotti pasta stuffed with a creamy mixture of ricotta cheese, chicken, and spinach, all baked in a rich Alfredo sauce.
Ingredients
- 12 tubes manicotti pasta
- 2 cups fresh spinach
- 15 oz ricotta cheese
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 2 tsp salt (divided)
- 1 tsp black pepper
- 2 Tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the manicotti pasta according to package instructions until al dente. Drain and let cool.
- In a skillet over medium heat, heat olive oil and sauté diced chicken until golden brown, about 6-8 minutes. Season with salt and pepper.
- Add fresh spinach to the skillet and cook until wilted. Remove from heat.
- In a mixing bowl, combine the cooked chicken and spinach with ricotta cheese, garlic powder, salt, and pepper. Mix well.
- Carefully fill each manicotti tube with the chicken and ricotta mixture.
- Spread a layer of Alfredo sauce in the bottom of a baking dish. Place the filled manicotti on top, then pour the remaining Alfredo sauce over the top.
- Sprinkle grated Parmesan cheese on top of the sauce.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Let cool for a few minutes before serving. Garnish with fresh parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.