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5 from 1 vote

Chicken Broccoli Alfredo Manicotti

This delicious chicken alfredo manicotti recipe is a comfort food classic that makes a family-friendly meal for weeknight dinners.
Prep Time15 minutes
Cook Time, divided30 minutes
Total Time45 minutes
Servings: 3
Calories: 1131kcal
Author: Karin and Ken

Ingredients

  • 6 Manicotti noodles
  • 2 ½ cups chicken cooked and shredded (about 2 large chicken breasts)
  • 2 cups broccoli florets cooked
  • 1 tub (15 oz) ricotta cheese
  • ½ cup Colby jack cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1 ½ tablespoons Italian seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 jar (22 oz) alfredo sauce or homemade
  • ¼ cup parmesan cheese shredded
  • fresh Parsley, for garnish

Instructions

  • Preheat your oven to 375 degrees and grease a 9x13 baking dish with non-stick cooking spray.
  • In a large bowl, combine ricotta cheese, mozzarella cheese, Colby jack, Italian seasoning, garlic powder, and black pepper until smooth.
  • Add chicken and broccoli to the cheese mixture and combine well.
  • Spread a ¼ cup layer of alfredo sauce over the bottom of your 9x13 baking dish and cook your manicotti noodles according to the box directions, allow them to cool slightly.
  • Stuff your cooked manicotti noodles with the chicken broccoli mixture. The easiest way to do this is to hold the noodle in one hand and squeeze it open while using a spoon to stuff the noodle with the other hand. The noodles break easily so be careful not to stuff them too full. You can stuff them from both ends to make it easier as well.
  • Lay the stuffed noodles side by side lengthwise in your baking dish and cover with the remaining alfredo sauce.
  • Bake uncovered in your preheated oven for 25 minutes or until the sauce is bubbly and the stuffed noodles are heated throughout.
  • Sprinkle an even layer of shredded parmesan cheese over the noodles and place it back in the oven, uncovered, for 5 minutes or just long enough to melt the parmesan cheese.
  • Top with chopped parsley and serve warm.

Video

Notes

    • Carefully stuff your manicotti noodles as they can easily break and avoid overstuffing them.
    • Try using two spoons instead of one to fill your manicotti. Hold each end open while spooning in the filling with one spoon while using the other spoon to help push down on the filling and prevent overstuffing.
    • Space the manicotti out evenly in the baking dish so they cook evenly.
    • For an extra cheesy version, sprinkle shredded mozzarella on top of the noodles and broil in the last five minutes until golden brown.
    • Use freshly shredded cheese for the best flavor and texture. Pre-shredded cheese can often be dry and contain added starches that prevent proper melting.
    • Don't overcook the manicotti during prep. Cook them only to al dente. That way they won't become overcooked and mushy once baked in the oven.
    • Cool the manicotti noodles before you stuff them with the chicken and broccoli mixture.
If you want a full, well rounded meal, check out this list of oh so delicious side dishes that Ken and I prepared for you. I'm sure you'll find just what you're looking for.

Nutrition

Calories: 1131kcal | Carbohydrates: 40g | Protein: 72g | Fat: 74g | Saturated Fat: 40g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 0.02g | Cholesterol: 345mg | Sodium: 2184mg | Potassium: 959mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1629IU | Vitamin C: 56mg | Calcium: 815mg | Iron: 4mg