🥬 Chicken Spinach Artichoke Manicotti (with Alfredo Sauce)

This comforting Chicken Spinach Artichoke Manicotti is the perfect mix of creamy, cheesy, and savory goodness. Stuffed with tender chicken, spinach, and artichoke hearts, then baked in Alfredo sauce and topped with melty mozzarella—it’s the ultimate cozy pasta dinner!

📝 Ingredients

US Customary

2 cups cooked chicken breast, chopped
1 cup frozen chopped spinach, thawed and squeezed dry
1 cup artichoke hearts, drained and chopped
1 teaspoon Italian seasoning
2 cups whole milk ricotta cheese
8 ounces manicotti shells, uncooked
4 cups (or one 30 oz jar) Alfredo sauce
1 cup mozzarella cheese, shredded

👩‍🍳 Instructions

🔪 Step 1: Prep the Filling

In a large bowl, combine:

Chicken,
Spinach,
Artichokes,
Italian seasoning
Then fold in the ricotta cheese until well mixed.

🧴 Step 2: Fill the Manicotti

Transfer filling into a large zip-top bag and snip a 1-inch opening from one corner.
Pipe the filling into the uncooked manicotti shells.

🧄 Step 3: Assemble

Spread 1 cup Alfredo sauce in the bottom of a 9×13-inch baking dish.
Arrange the stuffed shells in the dish.
Pour the remaining Alfredo sauce evenly over the top.

🔥 Step 4: Bake

Cover tightly with foil.
Bake at 350°F for 50–60 minutes, or until the shells are tender and the filling is hot and bubbly.

🧀 Step 5: Broil the Cheese

Remove foil and sprinkle with mozzarella cheese.
Increase oven to broil.
Broil for 1–3 minutes, watching closely, until the cheese is melted and lightly browned.

🕔 Step 6: Rest & Serve

Let cool for 5 minutes before serving. The filling will be very hot!

💡 Pro Tips

No piping bag? Use a small spoon to fill the shells carefully.
Shortcut Alfredo Sauce: Use store-bought or make your own in under 10 minutes.
Add crushed red pepper flakes for a little heat!

🍽️ Serving Suggestions

Serve this cheesy baked pasta with:

Garlic bread
Caesar salad
A crisp glass of white wine

Spinach Artichoke Chicken Manicotti