I bring together everything I love about creamy spinach artichoke dip and hearty baked pasta in this comforting Spinach Artichoke Chicken Manicotti. It’s rich, cheesy, and packed with flavor, making it one of my favorite dishes to serve when I want something cozy and satisfying for dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Filling:
2 cups cooked chicken, shredded or diced
1 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1 cup shredded mozzarella cheese
1 cup frozen spinach, thawed and drained
1 cup artichoke hearts, chopped (canned or jarred)
1 clove garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Sauce:
1 jar (24 oz) Alfredo sauce
1/2 cup milk or chicken broth (to thin the sauce)
Pasta:
12 manicotti shells, cooked until al dente
1/2 cup shredded mozzarella (for topping)
Directions
I start by boiling the manicotti shells in salted water until just al dente. After draining them, I rinse them under cold water and lay them on parchment paper so they don’t stick together.
Next, I prepare the filling by mixing the cooked chicken, ricotta, Parmesan, mozzarella, spinach, chopped artichokes, garlic, Italian seasoning, salt, and pepper in a large bowl. I stir everything together until it’s evenly combined and creamy.
For the sauce, I gently heat the Alfredo sauce in a saucepan over low heat. I stir in milk or chicken broth until I reach the consistency I prefer.
To fill the manicotti, I spoon the mixture into a piping bag or a resealable plastic bag with the corner cut off. I carefully pipe the filling into each shell.
I preheat the oven to 375°F (190°C). Then I spread a thin layer of Alfredo sauce on the bottom of a baking dish, arrange the filled manicotti in a single layer, and pour the remaining sauce over the top. I finish by sprinkling shredded mozzarella over everything.
I cover the dish with foil and bake it for 25 minutes. After removing the foil, I bake it for another 10 to 15 minutes, until the cheese is bubbly and lightly golden. I let it rest for a few minutes before serving and sometimes add parsley, extra Parmesan, crispy bacon bits, or sun-dried tomatoes for extra flavor.
Servings and timing
I usually get about 6 servings from this recipe, depending on portion size.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: About 1 hour
Variations
I sometimes swap the chicken for cooked Italian sausage if I want a deeper, savory flavor. When I prefer a lighter version, I use part-skim cheeses and reduced-fat Alfredo sauce. I also like adding a pinch of red pepper flakes for a little heat. If I want extra vegetables, I mix in sautéed mushrooms or chopped roasted red peppers into the filling.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat, I cover the portion with foil and warm it in a 350°F oven until heated through. If I’m in a hurry, I microwave individual portions, adding a spoonful of milk or sauce to keep it from drying out.
For longer storage, I freeze the baked manicotti in a freezer-safe container for up to 2 months. I thaw it overnight in the refrigerator before reheating.
FAQs
Can I make this dish ahead of time?
I often assemble the entire dish a day in advance, cover it tightly, and refrigerate it. When I’m ready to bake, I add a few extra minutes to the cooking time since it starts cold.
Can I use fresh spinach instead of frozen?
I can definitely use fresh spinach. I sauté it first until wilted, then drain any excess moisture before mixing it into the filling.
What can I use instead of Alfredo sauce?
I sometimes substitute a homemade cream sauce or even a béchamel. If I want a different flavor profile, I use a creamy garlic Parmesan sauce.
How do I keep manicotti from tearing?
I cook the pasta just until al dente and handle it gently. Rinsing with cold water helps stop the cooking process and makes the shells easier to handle.
Can I freeze it before baking?
I assemble the dish, cover it tightly, and freeze it unbaked. When I’m ready to cook it, I thaw it in the refrigerator overnight and bake as directed.
Conclusion
I find this Spinach Artichoke Chicken Manicotti to be the ultimate comfort food. It’s creamy, cheesy, and packed with satisfying flavors that always impress at the dinner table. Whether I’m making it for a weeknight dinner or a special gathering, it never fails to deliver a rich and hearty meal that everyone enjoys.
📖 Recipe:
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Spinach Artichoke Chicken Manicotti
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Halal
Description
This Spinach Artichoke Chicken Manicotti combines creamy spinach artichoke flavors with tender chicken and cheesy ricotta, all baked in rich Alfredo sauce. It’s a comforting, hearty pasta dish perfect for family dinners or gatherings.
Ingredients
2 cups cooked chicken, shredded or diced
1 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1 cup shredded mozzarella cheese
1 cup frozen spinach, thawed and drained
1 cup artichoke hearts, chopped (canned or jarred)
1 clove garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 jar (24 oz) Alfredo sauce
1/2 cup milk or chicken broth
12 manicotti shells, cooked until al dente
1/2 cup shredded mozzarella (for topping)
Instructions
- Preheat oven to 375°F (190°C). Cook manicotti shells in salted water until al dente. Drain, rinse under cold water, and lay on parchment paper to prevent sticking.
- In a large bowl, mix cooked chicken, ricotta, Parmesan, mozzarella, spinach, chopped artichokes, garlic, Italian seasoning, salt, and pepper until well combined.
- Heat Alfredo sauce in a saucepan over low heat. Stir in milk or chicken broth until desired consistency is reached.
- Spoon filling into a piping bag or resealable plastic bag with the corner cut off. Pipe filling into each manicotti shell.
- Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Arrange filled manicotti in a single layer and pour remaining sauce over the top. Sprinkle with 1/2 cup shredded mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 to 15 minutes, until cheese is bubbly and lightly golden. Let rest for a few minutes before serving.
Notes
Substitute cooked Italian sausage for chicken for a deeper flavor.
Use part-skim cheeses and reduced-fat Alfredo sauce for a lighter version.
Add red pepper flakes for heat or mix in sautéed mushrooms or roasted red peppers for extra vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze baked or unbaked manicotti for up to 2 months; thaw overnight before reheating or baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 165 mg
