Print
Chicken Alfredo Manicotti
This twist on traditional chicken alfredo is a delicious dinner option. Manicotti noodles are filled with a mixture of ricotta, Parmesan, eggs, pepper, shredded chicken, garlic and salt. Then a homemade alfredo sauce is spread in the bottom of a casserole dish. Next the stuffed manicotti are placed in the dish and topped with more sauce and mozzarella cheese. The dish is baked until the cheese is golden and the sauce is bubbly.
Prep Time 30 minutes
Cook Time 35 minutes
Servings 8 people
Ingredients
- 8 oz manicotti shells
- 3 garlic cloves minced
- 2 cups whole milk
- 2 cups grated Parmesan cheese
- 8 oz mozzarella cheese grated
- 3 tbsp butter
- 2 tbsp AP flour
- 1 cup heavy cream
- Salt
- Pepper
- 2 tbsp freshly chopped parsley
Filling:
- 2 cups skim-milk ricotta cheese
- ½ cups grated Parmesan cheese
- 2 eggs beaten
- ½ tsp pepper
- 1 ½ cups finely shredded chicken
- 3 garlic cloves minced
- ½ tsp salt
Instructions
-
Cook the manicotti noodles in a pot of salted water according to package instructions. Remove from pan and let cool slightly.
-
Make the sauce: in a pan, melt the butter and cook the garlic over medium-high heat until lightly golden and fragrant.
-
Add the flour to the butter and cook the flour. Whisk in the milk and cream, then bring the mixture to a boil. (add in Italian seasoning in this step?)
-
Reduce the heat to low then fold in the Parmesan cheese until melted. Season with salt and pepper and set aside.
-
In a mixing bowl, add the ricotta, Parmesan, eggs, pepper, chicken, garlic and salt. Set aside.
-
Preheat oven to 375 F and spray and 9x13 baking dish with non-stick cooking spray. Ladle half of the sauce in the bottom of the pan.
-
Fill the manicotti with the chicken mixture. Arrange the manicotti on top of the sauce.
-
Ladle the remaining sauce on top of the noodles, then sprinkle with mozzarella cheese.
-
Bake for 30 to 35 minutes or until the cheese is lightly golden and the sauce is bubbly. Garnish with parsley and enjoy!