Creamy chicken Alfredo stuffed inside manicotti noodles, topped with chicken Alfredo and mozzarella cheese. I created this recipe myself so it is by no means professional. I have never shared a recipe before but my family loves this one so much I figured this would be a good first one.

Heather Beal
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken stock to a boil in a saucepan. Add chicken breasts. Cook until chicken can be easily pulled apart with a fork, about 30 minutes. Drain and cool until easily handled. Shred using 2 forks.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally, until still firm to the bite, about 7 minutes. Drain.

  • Mix shredded chicken, 2 cups mozzarella cheese, cream cheese, mushrooms, green onions, and garlic together in a bowl. Pour in enough Alfredo sauce until filling has a thick and creamy consistency.

  • Spoon chicken filling into a piping bag, reserving about 1/2 cup of the filling in the bowl. Pipe filling into manicotti.

  • Mix remaining Alfredo sauce with reserved chicken filling in the bowl.

  • Arrange stuffed manicotti in a baking dish. Cover evenly with Alfredo sauce mixture until there are no dry spots. Sprinkle remaining 1 cup mozzarella cheese on top. Cover baking dish with aluminum foil.

  • Bake in the preheated oven until cheese is melted and sauce is bubbling, about 50 minutes. Remove aluminum foil and continue baking until cheese starts to brown, about 10 minutes.

Cook's Notes:

All of the ingredients can be cut back on or more added until it is to your liking. I usually make this in double or triple batches.

You can use this same recipe with lasagna noodles and layer them instead of stuffing, or you can pipe them onto the long cooked lasagna noodles and roll them up.

You can also make this in disposable pans and cover with heavy-duty aluminum foil and freeze for a quick and easy dinner on nights when you don't feel like standing over the stove.

Editor's Note:

Nutrition data for this recipe includes the full amount of chicken stock. The actual amount of chicken stock consumed will vary.

Nutrition Facts

693 calories; 51.4 g total fat; 126 mg cholesterol; 1809 mg sodium. 29.8 g carbohydrates; 31.2 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/07/2017
This is a five star recipe with a couple changes. I decided to use homemade Alfredo sauce and because I have a pasta maker I made my own pasta tubes which cut down on time (no boiling needed). I cooked frozen chicken breasts in my instant pot and they shredded so easily! Because I used fresh pasta I didn't have to cook this long at all (30 minutes max). Read More
(1)

Most helpful critical review

Rating: 2 stars
05/06/2017
We were very disappointed in this. It lacked flavor and had a weird texture from the chicken and mushrooms I think. I added garlic Parmesan and pepper to the Alfredo sauce but couldn't get the flavor I wanted. It was very bland. Maybe if you made your own Alfredo sauce it would be better. I also think the mushrooms would be better thinly sliced vs chopped. It was a little tastier the next day. Required a lot of Parmesan on top Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/07/2017
This is a five star recipe with a couple changes. I decided to use homemade Alfredo sauce and because I have a pasta maker I made my own pasta tubes which cut down on time (no boiling needed). I cooked frozen chicken breasts in my instant pot and they shredded so easily! Because I used fresh pasta I didn't have to cook this long at all (30 minutes max). Read More
(1)
Rating: 5 stars
03/07/2017
This is a five star recipe with a couple changes. I decided to use homemade Alfredo sauce and because I have a pasta maker I made my own pasta tubes which cut down on time (no boiling needed). I cooked frozen chicken breasts in my instant pot and they shredded so easily! Because I used fresh pasta I didn't have to cook this long at all (30 minutes max). Read More
(1)
Rating: 2 stars
05/06/2017
We were very disappointed in this. It lacked flavor and had a weird texture from the chicken and mushrooms I think. I added garlic Parmesan and pepper to the Alfredo sauce but couldn't get the flavor I wanted. It was very bland. Maybe if you made your own Alfredo sauce it would be better. I also think the mushrooms would be better thinly sliced vs chopped. It was a little tastier the next day. Required a lot of Parmesan on top Read More
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