Chicken Manicotti Alfredo Recipe -
Chicken Manicotti Alfredo Recipe

Chicken Manicotti Alfredo

Recipe by  

"A very rich Italian pasta dish. Bottled Alfredo sauce can be used to speed preparation, if desired."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.
  2. Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.
  3. Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.
  4. In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.
  5. Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.
  6. Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2008

I read the comments on this recipe and I'm glad I did'nt listen to all. Made this with the ingredients the recipe called for except the egg. I think you can look at the ingredients in a recipe and know if it's going to be too rich,bland,spicy,. It all appealed to me. After reading the comments I knew that even though it didn't say to pour the marinate off the chicken thats what I did. I didn't add any extra oil to cook the chicken. Some said this was dry, so I left the egg out and added a little less chicken. If there is anything I want rich tasting, it would be alfredo sauce. Not hard to make and my family LOVED THIS DISH. Do double the sauce it is so good you will want your manicotti drowning in it. A real keeper...Thanks for sharing.........

Most Helpful Critical Review
Apr 16, 2005

A great recipe idea for sure!! I cut back on the spices a bit, and used 1lb of boneless chicken tenders marinated in olive oil, white wine, and garlic (with pepper, oregano etc.). For pasta, I used ready-bake lasagna (soak it in hot water for 10 min to soften) and made 12 rolls. I had some leftover chicken which I sprinkled around the baking dish. Also, I added broccoli and carrots both in the stuffing and in the caserol dish. Yummy, yum yum!! CG

Apr 02, 2007

This is an excellent recipe just for the Alfredo sauce alone. However, the sauce was missing one thing: fresh garlic. What I do is add 4-5 cloves of slightly crushed garlic to the melted butter, and I let them saute' VERY gently for about 4 minutes, then remove them. It is absolutely divine.

Jul 23, 2003

My husband is not a big alfredo OR chicken fan but he said this was excellent. A tad too salty for me but otherwise excellent.

May 24, 2007

This recipe was VERY good!!! I did have to make a few alterations though. I added LOTS more garlic to the sauce and I sauted some diced mushrooms and onions and added them to the sauce! VERY YUMMY! I did forget the egg in the ricotta mix but it came out just fine nonetheless.

Mar 14, 2005

This turned out absolutely wonderful. I doubled the recipe and ended up with two full dinners for a family of five (four of them hungry males, self included) and enough leftovers for two lunches. I added one box cooked chopped spinach to the filling, which was tasty and added color. To cut back on fat I used skim-milk ricotta and low fat mozzerella, although this took effort it was very well recieved and would be a great crowd pleaser when having guests. This, salad and garlic bread and we had more than enough.

Jun 08, 2003

I omitted the vinegar when marinating the chicken, added spinach to the stuffing, and did 1/2 alfredo, 1/2 marinara sauce to lower the fat and add flavor.

Mar 29, 2011

This was GREAT! I couldn't find a Ricotta that was 1 pt. I only found one that was around 425 ml. I got the smaller one and wished I had just bought two and had extra. I also added about a cup of fresh broccoli. I had a hard time waiting for the Alfredo sauce to thicken, so I just ended up adding the cheese and calling it good. This recipe was great and I thought it was better than most large chain Italian restaurants. Thank you.


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  • Calories
  • 813 kcal
  • 41%
  • Carbohydrates
  • 37.4 g
  • 12%
  • Cholesterol
  • 197 mg
  • 66%
  • Fat
  • 59.8 g
  • 92%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 33.3 g
  • 67%
  • Sodium
  • 811 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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