Great Sauce, great recipe! I have also made it with seafood (crab, scallops, and shrimp)it was great!

This recipe took a while to cook and in the end it was very bland. My husband enjoyed it, but I didn't and wouldn't make it again.

Very good !

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.........

We really enjoyed this. As others have said, the alfredo recipe alone is fantastic! I actually used up leftover turkey (diced) in place of the chicken. It left the filling a bit stiff; if you do what I did with the leftover meat, then maybe add some milk to make it easier to fill the manicottis. And double the Alfredo sauce, as others have said a single recipe isn't enought for the manicotties. Finally, I did a double batch of the manicottis, and served the second batch with "Best Marinara Sauce Yet". Both were a hit all around.

We did not like this recipe. We also found it bland, and as other reviewers mentioned, for the cost, I would not make it again. Suppose you could use something more to marinate it in that would add flavor, and possibly the marinara sauce added would zip it up. It just wasn't what I was looking for. Thanks though

No idea what I did to this recipe but mine didn't turn out good. I did marinate for longer then an hour so maybe thats what I did wrong. I also noticed the next day the manicotti was oily. I might make it again with adjustments. Thanks for the recipe I made this again today 11/5 and it was a lot less oily, I made sure I patted the chicken very good after it was cooked to dry up some of the oil. But the next day it was oily again, not sure what its coming from but hubby still liked it, I might make it again but if anyone has any idea what the oil is about that would be helpful

I followed this recipe pretty closely. I did take some of the reviewers advice. I marinated the chicken in oil and garlic and no vinegar. We still found the chicken very bland in the recipe. Also as another reviewer said, the cheese filling got a bit dry and even with the herbs we found it also tasteless. Everything was just too cheesy! We only liked the alfredo sauce, especially since I made it a rose by adding a homemade marinara. For the amount of cost and the work to make this, I wouldn't recommend it. It was not a hit.

Very rich, but delicious!

folowed recipie exactly and came out just barely edible the filling was dry for one and the only thing i can say is i did forget to cover with aluminum but by the time baking was done there was no more alfredo sauce filling dry top overcooked dont know if it might be me but too much effort in this dish and not worth the outcome

This is a good recipe. It is very rich, so be prepared.

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.

Had to use jumbo shells instead because when I opened my box of Manicotti they were all broke so luckily I had the shells on hand. Worked out just fine. Served with Ceasar salad & fried bread.

this was a taste bud explosion.

I served this at a women's luncheon. You should have heard them rave! It was a huge hit!

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.