141 Ratings
  • 5 Rating Star 93
  • 4 Rating Star 32
  • 3 Rating Star 9
  • 2 Rating Star 4
  • 1 Rating Star 3

A very rich Italian pasta dish. Bottled Alfredo sauce can be used to speed preparation, if desired.

Servings:
8
Max Servings:
8
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Ingredients

Directions

  • In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.

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  • Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.

  • Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.

  • In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.

  • Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.

  • Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.

Nutrition Facts

812.99 calories; 33.34 g protein; 37.35 g carbohydrates; 1.53 g dietary-fiber; 2.06 g sugars; 59.76 g fat; 29.66 g saturated-fat; 196.78 mg cholesterol; 1649.32 IU vitamin-a-iu; 10.99 mg niacin-equivalents; 0.21 mg vitamin-b6; 1.27 mg vitamin-c; 101.91 mcg folate; 494.98 mg calcium; 2.28 mg iron; 52.93 mg magnesium; 319.06 mg potassium; 810.7 mg sodium; 0.06 mg thiamin; 537.81 calories-from-fat; 18 percent-of-calories-from-carbs; 65 percent-of-calories-from-fat; 16 percent-of-calories-from-protein; 32 percent-of-calories-from-sat-fat


Reviews (107)

Read All Reviews

Most helpful positive review

Teresa L. Gab.
03/10/2008
I read the comments on this recipe and I'm glad I did'nt listen to all. Made this with the ingredients the recipe called for except the egg. I think you can look at the ingredients in a recipe and know if it's going to be too rich bland spicy. It all appealed to me. After reading the comments I knew that even though it didn't say to pour the marinate off the chicken thats what I did. I didn't add any extra oil to cook the chicken. Some said this was dry so I left the egg out and added a little less chicken. If there is anything I want rich tasting it would be alfredo sauce. Not hard to make and my family LOVED THIS DISH. Do double the sauce it is so good you will want your manicotti drowning in it. A real keeper...Thanks for sharing.........
(84)

Most helpful critical review

Anonymous
08/03/2007
folowed recipie exactly and came out just barely edible the filling was dry for one and the only thing i can say is i did forget to cover with aluminum but by the time baking was done there was no more alfredo sauce filling dry top overcooked dont know if it might be me but too much effort in this dish and not worth the outcome
(2)
141 Ratings
  • 5 Rating Star 93
  • 4 Rating Star 32
  • 3 Rating Star 9
  • 2 Rating Star 4
  • 1 Rating Star 3
Teresa L. Gab.
03/10/2008
I read the comments on this recipe and I'm glad I did'nt listen to all. Made this with the ingredients the recipe called for except the egg. I think you can look at the ingredients in a recipe and know if it's going to be too rich bland spicy. It all appealed to me. After reading the comments I knew that even though it didn't say to pour the marinate off the chicken thats what I did. I didn't add any extra oil to cook the chicken. Some said this was dry so I left the egg out and added a little less chicken. If there is anything I want rich tasting it would be alfredo sauce. Not hard to make and my family LOVED THIS DISH. Do double the sauce it is so good you will want your manicotti drowning in it. A real keeper...Thanks for sharing.........
(84)
JLeigh
04/02/2007
This is an excellent recipe just for the Alfredo sauce alone. However the sauce was missing one thing: fresh garlic. What I do is add 4-5 cloves of slightly crushed garlic to the melted butter and I let them saute' VERY gently for about 4 minutes then remove them. It is absolutely divine.
(56)
NJSS2000
07/23/2003
My husband is not a big alfredo OR chicken fan but he said this was excellent. A tad too salty for me but otherwise excellent.
(34)
Jason
03/14/2005
This turned out absolutely wonderful. I doubled the recipe and ended up with two full dinners for a family of five (four of them hungry males self included) and enough leftovers for two lunches. I added one box cooked chopped spinach to the filling which was tasty and added color. To cut back on fat I used skim-milk ricotta and low fat mozzerella although this took effort it was very well recieved and would be a great crowd pleaser when having guests. This salad and garlic bread and we had more than enough.
(14)
Star Gazer
05/24/2007
This recipe was VERY good!!! I did have to make a few alterations though. I added LOTS more garlic to the sauce and I sauted some diced mushrooms and onions and added them to the sauce! VERY YUMMY! I did forget the egg in the ricotta mix but it came out just fine nonetheless.
(13)
Anonymous
03/23/2013
This was delicious. As a hint - my grandmother taught me to cut the manicotti noodles in half lengthwise after boiling lay the filling down the middle then overlap lay in dish with seam side down. Or stuff uncooked add extra sauce and cooking time and it will equal out. Both methods work I like to stuff uncooked 1/2's the time for the process no matter what you are stuffing inside! Definitely gonna be a family favorite. Added my own spices spinach and loved this with salad and garlic bread good guest meal!! Thank you Jeff!!!
(12)
Anonymous
06/08/2003
I omitted the vinegar when marinating the chicken added spinach to the stuffing and did 1/2 alfredo 1/2 marinara sauce to lower the fat and add flavor.
(10)
Anonymous
04/16/2005
A great recipe idea for sure!! I cut back on the spices a bit and used 1lb of boneless chicken tenders marinated in olive oil white wine and garlic (with pepper oregano etc.). For pasta I used ready-bake lasagna (soak it in hot water for 10 min to soften) and made 12 rolls. I had some leftover chicken which I sprinkled around the baking dish. Also I added broccoli and carrots both in the stuffing and in the caserol dish. Yummy yum yum!! CG
(9)
TRICIA2001
02/16/2003
Great for parties. You can fix it in the morning and bake it after your guests arive. Leaves you with no after dinner mess.
(9)