Recipe by Jeff Ellison
"A very rich Italian pasta dish. Bottled Alfredo sauce can be used to speed preparation, if desired."
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skinless, boneless chicken breast halves
distilled white vinegar
1 (12 ounce) package
heavy whipping cream
ground black pepper
1 1/2 cups
grated Parmesan cheese
part-skim ricotta cheese
chopped fresh oregano
chopped fresh marjoram
chopped fresh basil
shredded mozzarella cheese
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.........
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!!
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.
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Manicotti Alfredo
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 538
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