Chicken Manicotti
Rating
Nothing beats a pasta stuffed with ricotta and chicken and covered in a creamy Alfredo sauce and this is the perfect representation of that
Ingredients
- FOR MANICOTTI FILLING
- 1 (8-oz.) package manicotti
- 3 c. shredded cooked chicken
- 1 (10-oz.) package frozen spinach, defrosted and drained
- 2½ c. ricotta cheese
- 1½ c. shredded mozzarella, divided
- ¾ c. freshly grated Parmesan, divided
- 1 tsp. Italian seasoning
- Kosher salt
- Freshly ground black pepper
- Pinch red pepper flakes
- FOR THE ALFREDO SAUCE
- 4 tbsp. butter
- 2 cloves garlic, minced
- ¼ c. all-purpose flour
- 2½ c. milk
- ½ c. freshly grated Parmesan
- Juice of ½ a lemon
- 2 tbsp. freshly chopped parsley, plus more for garnish
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 375°. In a large pot of salted boiling water, cook manicotti until al dente, 5 minutes. Drain.
- Make ricotta filling: In a large bowl stir together chicken, spinach, ricotta, 1 cup mozzarella, ½ cup Parmesan, and Italian seasoning. Season with salt, pepper, and a pinch red pepper flakes.
- Make alfredo: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more. Pour in milk, whisking constantly, and bring mixture to a simmer. Stir in Parmesan and simmer until sauce thickens, 2 to 3 minutes. Add lemon juice and parsley and season with salt and pepper.
- In the bottom of a 9”-x-13” baking dish, spoon a couple scoops of alfredo sauce and smooth into an even layer. Spoon ricotta mixture into manicotti and place into baking dish. Top with remaining alfredo sauce and sprinkle with remaining ½ cup mozzarella and ¼ cup Parmesan.
- Cover and bake until cheese is melty, 15 to 20 minutes.
- Garnish with parsley, to serve.