Indulge in this hearty Chicken and Spinach Manicotti, a creamy Italian-inspired pasta dish packed with protein-rich chicken, nutrient-dense spinach, and a blend of melty cheeses.
Light on carbs and rich in healthy fats, it’s both satisfying and wholesome.
Perfect for weeknight dinners or meal prep, this dish is quick to assemble, flavorful, and sure to please the whole family.
Chicken & Spinach Manicotti
Equipment
- 1 large pot (for boiling pasta)
- 1 Baking Dish (9×13 inches)
- 1 large mixing bowl
- 1 spoon or spatula (for mixing filling)
- Wax paper (for cooling pasta)
- Optional: piping bag or ziplock bag (for stuffing manicotti)
Ingredients
- 14 pasta tubes manicotti
- 25 oz cooked chicken canned or shredded rotisserie
- 2 cups fresh spinach chopped
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese reserve ½ cup for topping
- ½ cup grated Parmesan cheese
- 3 –4 cloves garlic minced
- ½ tsp dried oregano
- ½ tsp dried basil
- 15 oz jar Alfredo sauce
- 1 tsp chopped fresh parsley for garnish
Instructions
- Boil the Pasta Tubes: Start by bringing a large pot of water to a rolling boil. Add a generous pinch of salt to season the water. Gently place the manicotti pasta tubes into the boiling water, making sure they don’t stick together. Cook the pasta according to the package instructions until it reaches an al dente texture—tender but slightly firm to the bite. Once cooked, carefully drain the pasta and lay the tubes individually on a plate or dish lined with wax paper. Ensure they are not overlapping to prevent sticking. Set aside to cool completely before filling.
- Prepare the Baking Dish: While the pasta is cooling, take a 9×13-inch baking dish and lightly grease it with butter or non-stick cooking spray. Pour a thin, even layer of Alfredo sauce across the bottom of the dish. This initial layer prevents the manicotti from sticking and adds extra creaminess to the final bake.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Allowing the oven to fully heat ensures even cooking and helps the cheese melt perfectly over the manicotti.
- Mix the Filling: In a large mixing bowl, combine the shredded or canned chicken, chopped fresh spinach, ricotta cheese, one cup of shredded mozzarella, grated Parmesan, minced garlic, dried oregano, and dried basil. Use a spoon or spatula to mix everything together thoroughly until all ingredients are evenly distributed. The filling should be creamy, well-blended, and slightly firm so it holds its shape when stuffed into the pasta tubes.
- Stuff the Manicotti: There are a couple of easy ways to fill the manicotti: Spoon Method: Use a small teaspoon to gently scoop the filling into each pasta tube, being careful not to tear the pasta. Fill until the tube is almost full but not overflowing. Bag Method: Transfer the filling into a ziplock bag and cut a small corner of the bag. Squeeze the mixture gently into each tube. Cut the corner smaller than the tube opening to control the flow of the filling. Arrange the stuffed manicotti tubes neatly on the layer of Alfredo sauce in your baking dish. Depending on the size of your dish, only 10–12 tubes may fit comfortably. Any remaining manicotti can be placed in a small separate dish for baking at the same time.
- Top with Sauce and Cheese: Once all the manicotti are stuffed and arranged, pour the remaining Alfredo sauce generously over the top, ensuring each tube is fully coated. Sprinkle the reserved ½ cup of shredded mozzarella evenly over the top to create a golden, bubbly layer of cheese during baking.
- Bake to Perfection: Place the baking dish in the preheated oven. Bake for 25–30 minutes or until the cheese is fully melted, slightly golden, and bubbling around the edges. The filling inside the manicotti should be hot and creamy, with the spinach tender and fully incorporated into the chicken mixture.
- Rest Before Serving: Remove the dish carefully from the oven using oven mitts. Let the manicotti rest for at least 5 minutes before serving. This allows the filling to set slightly, making it easier to serve without falling apart.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the top for a burst of color and fresh flavor. Use a spatula to serve individual manicotti portions onto plates. Pair with a light salad, garlic bread, or roasted vegetables for a complete meal. Enjoy the creamy, cheesy, protein-rich comfort of this Italian-inspired dish!
Notes
- Ensure the manicotti tubes are laid out individually on wax paper after boiling to prevent sticking and tearing during filling.
- The filling can be made ahead of time and stored in the refrigerator for up to 24 hours before stuffing the pasta.
- For easy stuffing, a piping bag or a ziplock bag with a small corner cut works better than a spoon, especially for beginners.
- If your baking dish cannot fit all 14 manicotti, divide the remaining tubes into a smaller dish and bake simultaneously; the 15 oz of Alfredo sauce should be sufficient for all.
- Allow the baked manicotti to rest for at least 5 minutes before serving to let the filling set, making serving cleaner and easier.
Chef’s Secrets for Perfect Manicotti
Achieving restaurant-quality manicotti at home is all about preparation and attention to detail.
Always cook the pasta just to al dente; overcooked tubes will tear when filled.
Mix the chicken, spinach, and cheeses thoroughly to ensure a creamy, uniform filling that doesn’t fall apart while baking.
When layering Alfredo sauce, be generous—it adds flavor and keeps the pasta moist.
For an extra flavor boost, sauté the spinach lightly before mixing it into the filling; this reduces excess moisture and enhances the earthy taste.
Using a combination of cheeses—ricotta, mozzarella, and Parmesan—creates the ideal creamy texture and golden, melty top that makes this dish irresistible.
Serving Suggestions for Family Meals
This Chicken and Spinach Manicotti pairs beautifully with a crisp green salad or roasted vegetables for a balanced and satisfying meal.
Garlic bread or a warm baguette complements the creamy Alfredo sauce and adds a comforting crunch.
For a festive presentation, sprinkle extra Parmesan and freshly chopped parsley before serving.
It’s also excellent for meal prep: simply portion into individual containers and refrigerate or freeze for an easy, wholesome lunch or dinner throughout the week.
Serve it warm, and consider a light drizzle of olive oil or a squeeze of lemon for added brightness and flavor.
Storage Tips to Preserve Freshness
Store leftover manicotti in an airtight container in the refrigerator for up to 3–4 days.
To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 15–20 minutes, to preserve the creamy texture.
For longer storage, manicotti can be frozen before or after baking: wrap tightly in foil and store for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Avoid microwaving directly from frozen, as this can make the pasta soggy and the filling unevenly heated.
Always garnish with fresh parsley after reheating for a bright, fresh finish.
Frequently Asked Questions
1. Can I use fresh pasta instead of dry manicotti?
Yes! Fresh pasta cooks much faster and tends to be more tender.
Reduce the boiling time to just 1–2 minutes to avoid overcooking.
Handle gently when stuffing, as fresh pasta is more delicate than dried tubes.
2. What can I substitute for Alfredo sauce?
You can use a homemade béchamel sauce or even a tomato-based sauce if you prefer a lighter option.
However, Alfredo sauce adds creaminess and richness that pairs perfectly with the chicken and spinach filling.
3. Can I make this recipe ahead of time?
Absolutely. Prepare the filling and stuff the pasta in advance, then refrigerate until ready to bake.
The assembled dish can be baked the next day, making it perfect for meal prep or entertaining.
4. Is this recipe suitable for low-carb diets?
While traditional manicotti pasta contains carbs, you can substitute with low-carb pasta or zucchini tubes for a lighter, keto-friendly version.
The chicken and spinach filling is already high in protein and nutrients, making it a healthy choice.
5. Can I add other vegetables or flavors?
Yes! Mushrooms, bell peppers, or sun-dried tomatoes can be added to the filling for extra flavor and nutrition.
Experiment with herbs like thyme or rosemary to enhance the aromatic profile, but be careful not to overpower the classic Italian taste.
