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Chicken Alfredo Manicotti

Chicken Alfredo Manicotti

Ingredients

For the sauce:
1/4 cup butter
2 tablespoons extra-virgin olive oil, divided
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup parmesan cheese, grated
3/4 cup mozzarella cheese
1 medium onion, diced
2 cloves garlic, minced, divided
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 teaspoon cayenne pepper, or more to taste
  salt and pepper to taste
For the shells:
1 (15 ounce) container ricotta cheese
3/4 cup mozzarella cheese, shredded, divided
3/4 cup parmesan cheese, shredded
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup chicken, cooked, chopped
1 cup artichoke hearts, chopped
1 egg
  salt and pepper
14 manicotti shells, uncooked

Cooking Instructions

Preheat oven to 350 F.

For the sauce:
In a sauté pan, melt butter together with the olive oil over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom. Cook over medium-high heat until soft, about 2 minutes. Add the cream, white pepper and bring mixture to a simmer, stirring frequently. Add the Parmesan cheese and simmer sauce over low heat for 8-10 minutes, stirring frequently, or until sauce has thickened and is smooth. When sauce has thickened, add the mozzarella cheese and stir until smooth. Stir in cayenne, salt and pepper. Remove from heat and set aside.

For the shells:
Cook manicotti according to package directions. Once cooked, drain, and set aside until ready to fill.

In a large bowl, combine the ricotta, 1/2 cup mozzarella cheese, parmesan cheese, spinach, chicken, artichoke, and egg until thoroughly mixed. Season with salt and pepper to taste. Remove from heat and let cool slightly. Transfer the filling to a pastry bag.

Spray a glass 9x13-inch baking dish with nonstick spray or lightly oil. Pour 1 cup of sauce over the bottom of baking dish. Fill each manicotti by placing the tip into one end of the manicotti shell and fill. It may be easier to fill from one end then turn and fill from the opposite end. Place filled shells in prepared baking dish. Repeat process with remaining manicotti shells until all of the shells are filled. Nestle the filled manicotti closely together in the pan. Pour the rest of the sauce on top of the shells and sprinkle remainder of mozzarella cheese over top. Bake for 45 minutes or until sauce is bubbling and cheese is melted and golden brown. Makes 4 to 6 servings.

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