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)

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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