Chicken Manicotti Recipe
This foolproof chicken manicotti recipe features a creamy, from-scratch white sauce and a mess-free piping bag method. Tender pasta shells are stuffed with a savory chicken and ricotta filling, baked until golden and bubbly. Perfect for making ahead.
Equipment
- 9x13 inch Baking Dish
- Piping Bag (or Gallon-Sized Ziploc Bag)
- Large Stockpot
- Medium Saucepan
Ingredients
For the Filling
- 3 cups Shredded Rotisserie Chicken
- 15 ounces Whole Milk Ricotta Cheese
- 1 ½ cups Shredded Mozzarella Cheese divided
- ½ cup Grated Parmesan Cheese freshly grated
- 1 Large Egg
- ¼ cup Fresh Parsley chopped
- 1 tsp Garlic Powder
- ½ tsp Salt
- ¼ tsp Black Pepper
For the From-Scratch Cream Sauce & Pasta
- 1 box 8 ounces Manicotti Shells
- 4 tbsp. Unsalted Butter
- ¼ cup All-Purpose Flour
- 2 cloves Garlic minced
- 2 ½ cups Whole Milk
- 1 cup Chicken Broth
- 1 pinch Nutmeg
Instructions
- Preheat oven to 375°F (190°C). Bring a large stockpot of heavily salted water to a boil. Cook manicotti shells for 1-2 minutes LESS than package directions. Gently drain and lay them flat on parchment paper sprayed with cooking spray.
- In a large bowl, combine shredded chicken, ricotta, 1 cup mozzarella, Parmesan, parsley, egg, garlic powder, salt, and pepper. Mix until well-combined.
- In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sizzle for 30-60 seconds until fragrant. Sprinkle in the flour and whisk constantly for 1 minute to form a roux.
- Gradually whisk in the whole milk and chicken broth until smooth. Bring to a gentle simmer and cook, stirring frequently, for 5-8 minutes until thickened. Remove from heat and stir in salt, pepper, and a pinch of nutmeg.
- Spread 1 cup of the cream sauce on the bottom of a 9x13 inch baking dish. Transfer the chicken filling to a piping bag (or a Ziploc bag with a corner snipped off) and pipe the filling into each shell. Arrange shells in the dish.
- Pour the remaining cream sauce over the shells and top with the remaining ½ cup of mozzarella cheese.
- Bake, uncovered, for 20-25 minutes, until the sauce is bubbling and the cheese is golden brown. Let rest for 5-10 minutes before serving.
Notes
- Cook Pasta Shy of Al Dente: Pull the pasta from the water when it is still very firm. It will finish cooking in the oven, ensuring it doesn't get mushy.
- Use Whole Milk Ricotta: For the creamiest, most stable filling that won't get watery, whole milk ricotta is a must.
- No-Boil Variation: Increase chicken broth in the sauce to 2 ½ cups. Stuff uncooked shells. Cover dish tightly with foil and bake for 45 minutes. Remove foil, top with cheese, and bake for another 10-15 minutes until golden.
- Make-Ahead: Assemble the dish completely (but do not bake) and refrigerate for up to 2 days. Let sit at room temp for 30 mins before baking, then add 10-15 minutes to the bake time.
- To Freeze: Assemble in a freezer-safe dish, wrap tightly in plastic then foil. Freeze up to 3 months. Bake from frozen, covered with foil, for 50-60 mins, then uncover and bake 15-20 mins more.