Chicken Manicotti

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 02/15/22
chicken manicotti in a baking dish

The Spruce Eats / Leah Maroney 

Prep: 30 mins
Cook: 90 mins
Total: 2 hrs
Servings: 6 servings

This simple five ingredient pasta casserole recipe for Chicken Manicotti tastes like you spent all day making it. Chicken and spinach alfredo manicotti is creamy, filling, and sneaks in your green vegetables! It’s super easy to make and is so full of flavor. The alfredo sauce is homemade, but it comes together in only a few steps and is so creamy and garlicky. We used leftover rotisserie chicken to speed up the process. Feel free to use any leftover chicken you have. Or you can grill or poach the chicken prior to preparing this recipe. 


You can easily make this dish vegetarian by leaving out the chicken, simply increase the amount of spinach and ricotta cheese so you have enough to fill all of the noodles. 


Try splitting this dish into two containers and freezing one before baking. Once you’re ready to eat, serve it alongside your favorite salad and some breadsticks, for sopping up the delicious sauce.

Ingredients

For the Noodles and Filling:

  • 14 manicotti noodles (8 ounce box)

  • 3 cups shredded rotisserie chicken

  • 2 cups chopped spinach

  • 1 small onion, diced

  • 1 clove garlic

  • 1 1/2 cups mozzarella cheese, divided

  • 3/4 cup grated Parmesan cheese

  • 1 teaspoon Italian seasoning

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 cups ricotta cheese

For the Alfredo Sauce:

  • 4 tablespoons (2 ounces) unsalted butter

  • 2 cloves garlic, minced

  • 1/4 cup flour

  • 1 1/2 cups chicken broth

  • 4 ounces cream cheese

  • 1 cup cream

  • 1/2 cup grated Parmesan cheese

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • Chopped fresh parsley, for garnish

Steps to Make It

Prepare the noodles and filling.

  1. Gather your ingredients.

    chicken manicotti ingredients on a marble board

  2. Boil the manicotti noodles until al dente, about 6 minutes, depending on the brand. Drain and place on a parchment-lined baking sheet to cool. Do not leave in a colander; the noodles will become misshapen and hard to work with.

    cooked manicotti noodles on a baking sheet

  3. Add the cooked chicken, spinach, onion, garlic, 3/4 cup mozzarella cheese, Parmesan cheese, and seasonings to a food processor. Process until it forms small shreds and is completely combined.

    pureed chicken and spinach in a food processor

  4. Stir the chicken mixture into the ricotta mixture until completely incorporated. Taste and add salt if needed. It should be highly seasoned since it will be served inside the manicotti noodles.

    manicotti filling in a large bowl

  5. Add the filling to a large piping bag and cut the end off so it will fit comfortably into the opening of the manicotti noodles. Pipe the filling into each noodle so that it completely fills each noodle. Cover and set aside while you prepare the sauce. 

    manicotti noodles filled with chicken filling

Prepare the sauce.

  1. Gather your ingredients.

    ingredients for Alfredo sauce on a marble board

  2. Preheat the oven to 375 F.

    Melt the butter in a large pan or pot on medium-high heat. Whisk in the flour and garlic until incorporated with the butter. Allow it to cook for another minute to cook off some of the flour taste.

    flour and butter cooking in a saucepan

  3. Gradually whisk in the chicken broth, cream, cream cheese, Parmesan cheese and heat for 3 to 5 minutes or until slightly thickened and the sauce is smooth. Add salt and pepper and then taste. Add more if needed.

    Alfredo sauce cooking in a pot

  4. Put a layer of the sauce into the bottom of your 9 x 13-inch baking dish. Add the noodles on top of the sauce.

    manicotti noodles in a baking dish

  5. Cover with the remaining sauce, trying to cover the noodles as much as possible. Sprinkle with remaining mozzarella cheese, cover and bake for 15 to 20 minutes or until bubbly and heated through.

    manicotti noodles in a baking dish covered in sauce and cheese

  6. Remove the foil and broil until the top is lightly browned.

    Allow to cool for a few minutes, garnish with chopped fresh parsley, and serve. This dish goes well with breadsticks and a side salad.

    chicken manicotti browned from the oven

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.


For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

Recipe Tips

  • Cook the noodles very al dente so they don't fall apart when stuffing with the filling and when cooking.
  • You can make the sauce ahead of time and store in the refrigerator until you are ready to bake.
  • You can freeze this dish in the freezer for up to 3 months. Simply defrost in the refrigerator before you bake.

Recipe Variations

You can replace the alfredo sauce with your favorite marinara sauce. It’s just as delicious and has fewer calories.

Nutrition Facts (per serving)
771 Calories
52g Fat
30g Carbs
46g Protein
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 771
% Daily Value*
Total Fat 52g 67%
Saturated Fat 30g 150%
Cholesterol 202mg 67%
Sodium 1734mg 75%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 9%
Total Sugars 4g
Protein 46g
Vitamin C 8mg 40%
Calcium 696mg 54%
Iron 5mg 26%
Potassium 728mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)