Chicken Manicotti
A quick and impressive chicken and spinach Alfredo manicotti dish is easily assembled using convenient rotisserie chicken.
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Instructions
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Preheat the oven to 375 F.
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Boil manicotti noodles for about 6 minutes until al dente, then drain and cool on a parchment-lined baking sheet.
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Process cooked chicken, spinach, onion, garlic, 3/4 cup mozzarella, Parmesan, and seasonings in a food processor until finely shredded and combined.
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Stir the processed chicken mixture into ricotta until fully incorporated, adjusting seasoning as needed.
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Pipe the chicken-ricotta filling into each cooled manicotti noodle and set aside.
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Melt butter in a large pan over medium-high heat, whisk in flour and garlic, and cook for one minute.
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Gradually whisk in chicken broth, cream, cream cheese, and Parmesan; heat for 3 to 5 minutes until the sauce thickens and smooths, then season with salt and pepper.
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Spread a layer of sauce in a 9x13 inch baking dish, arrange the filled manicotti on top, then cover with the remaining sauce and sprinkle with mozzarella.
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Cover the dish and bake for 15 to 20 minutes until bubbly.
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Remove foil, broil until the top is lightly browned, then cool for a few minutes and serve garnished with parsley.