Ingredients
Scale
- 12 manicotti pasta shells
- 2 cups cooked chicken breast, shredded
- 1 ½ cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ¾ cup grated Parmesan cheese, divided
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup milk
- Salt and pepper to taste
- Pinch of nutmeg
Instructions
- Preheat the oven to 375°F (190°C).
- Cook manicotti shells according to package instructions until al dente. Drain and set aside to cool.
- In a large bowl, mix shredded chicken, ricotta, 1 cup mozzarella, ½ cup Parmesan, parsley, basil, salt, and pepper.
- Carefully fill each manicotti shell with the chicken and cheese mixture using a spoon or piping bag.
- Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute.
- Slowly whisk in heavy cream and milk, bringing the mixture to a gentle simmer.
- Stir in ¼ cup Parmesan until the sauce thickens. Season with salt, pepper, and nutmeg.
- Spread half of the Alfredo sauce in the bottom of a greased baking dish.
- Arrange the filled manicotti shells on top of the sauce.
- Pour the remaining sauce evenly over the manicotti.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Bake for 25-30 minutes until bubbly and golden on top.
- Let cool for 5 minutes before serving.
Notes
Use turkey bacon or chicken ham if adding extra protein.
Substitute beef for pork if desired.
No wine or alcoholic beverages are included in this recipe.
Customize by adding sautéed spinach or mushrooms to the filling.
- Prep Time: 25
- Cook Time: 30