Spinach Artichoke Chicken Manicotti is the ultimate baked pasta dish! A cheesy spinach artichoke stuffing and creamy Alfredo? Yes please!
This indulgent twist on classic Cheese Manicotti is a weeknight Dinner everyone will love! Tender pasta with a chicken and Spinach Artichoke Dip type filling, all smothered with rich Alfredo Sauce. What’s not to love?!
Table of contents
Sabrina’s Spinach Artichoke Chicken Manicotti Recipe
Spinach and Artichoke Chicken Manicotti is the ultimate comfort food! Not only do you get the taste of classic pasta and alfredo sauce, but the filling is like creamy spinach artichoke dip. It’s like several Italian restaurant favorites wrapped into one delicious casserole. And one of the best parts of my recipe is that you don’t have to cook the pasta first! It cooks in the sauce so that means no trying to fill burning hot pasta tubes (or having them rip!) and your prep time is cut in half. The most indulgent, delicious pasta bake ever AND it’s easy? This is a recipe you just have to try!
Ingredients
- Boneless Skinless Chicken Breast: Plain chicken breast allows the flavors of the spinach and artichokes to shine while bulking up the dish with lean protein.
- Frozen Spinach: Personally I prefer thawed frozen spinach for convenience, since you don’t have to cook it. If you use fresh spinach, blanch it first so you can squeeze out any excess moisture and avoid a watery filling.
- Artichoke Hearts: Artichokes have a mild, slightly tangy flavor that pairs beautifully with spinach and cheese. The tender texture adds depth to the filling, creating a balance of flavors and textures.
- Ricotta Cheese: Ricotta has a mild flavor and smooth, creamy texture that complements the chicken, spinach and artichoke filling. Ricotta also helps bind the filling together, ensuring it stays in the pasta shells.
- Mozzarella Cheese: Mozzarella contributes to the gooey, melty texture that makes pasta bakes so indulgent. You’ll need a cup for the filling and a cup for the cheesy, bubbly top.
- Manicotti Pasta Shells: Manicotti shells are perfect for stuffing because they have a large cavity that holds a generous amount of filling. No need to cook them first in this recipe!
- Alfredo Sauce: Alfredo sauce is a rich, creamy base made from butter, cream, and Parmesan. You can use a 30-ounce jar or 4 cups of homemade Alfredo Sauce.
- Italian Seasoning: A blend of herbs like basil, oregano, and thyme adds a traditional Italian flavor profile to the dish.
How to Make
Time needed: 1 hour and 15 minutes.
- Prep Time:
Start by preheating the oven to 350 degrees. Then, chop the artichokes, spinach, and cooked boneless, skinless chicken breast so that the ingredients are ready to go.
- Spinach Artichoke Mixture
In a large mixing bowl, combine the chicken, spinach, artichoke hearts, and Italian seasoning. Add the ricotta cheese and fold it into the chicken, artichoke, spinach mixture until well combined.
- Fill the Manicotti
Transfer the mixture to a ziplock bag, then cut a small hole in the bottom corner for piping. Pipe the ricotta filling into each manicotti shell.
- Assemble
Spread 1 cup of Alfredo sauce over the bottom of a prepared baking dish. Arrange the stuffed manicotti shells in a single layer, then pour the remaining sauce over the noodles.
- Cooking Time
Cover the manicotti with aluminum foil and bake in the preheated oven until the filling is bubbly and the pasta is tender, about 50–60 minutes.
- Add Cheese Layer
Remove the pasta dish from the oven and take off the foil. Sprinkle the cup of mozzarella cheese over the top.
- Broil
Set the oven to broil and return the dish to the oven. Broil until the cheese is melty and slightly browned.
- Serve:
Remove the dish from the oven and let it cool for 5 minutes to avoid burning yourself on the filling.
Recipe Card
Ingredients
- 2 cups chicken breast , cooked and 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 alfredo sauce , or 30 ounces
- 1 cup mozzarella cheese , shredded
Instructions
- Preheat oven to 350 degrees.
- To a large bowl add the chicken, spinach, artichoke hearts, and Italian seasoning, then fold in the ricotta cheese.
- Put mixture into a large ziplock back and cut a 1″ long opening into the bottom corner.
- Pipe filling into manicotti shells.
- Add 1 cup Alfredo to the bottom of a 9×13 baking dish.
- Add the stuffed shells and top with the remaining sauce.
- Cover tightly with foil and bake for 50-60 minutes until the shells are tender and the filling is bubbly.
- Remove from oven, uncover and top with mozzarella cheese.
- Turn the heat in the oven up to broil.
- Put the baking dish back in the oven and broil until cheese is melty and lightly browned.
- Let cool 5 minutes before serving, the filling will be very hot.
Notes
Nutrition
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Chef’s Note: Delicious Freezer Meal!
This is a fantastic casserole recipe for a make-ahead freezer meal! Assemble the stuffed manicotti shells as usual in a freezer safe casserole dish. Top with the sauce AND the final cheese layer. Since you are going to bake from frozen, you can add the cheese because it will melt slower. Wrap it tight with two layers of plastic wrap and layer of foil to prevent freezer burn. It will freeze great for about 4 months. Bake from frozen, removing the plastic wrap and re-covering with foil, adding 10-15 minutes as needed to get it cooked through. Remove the foil and return the pan to the oven to brown the cheese.
Can this be made ahead of time?
Yes, you can make Spinach Artichoke Chicken Manicotti ahead of time. Assemble the manicotti dish completely except the top cheese layer, cover it tightly with plastic wrap or aluminum foil, and refrigerate it for up to 24 hours before baking. When ready to bake, cook it according to the recipe instructions, adding the final layer of cheese after it’s cooked. Note: You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
Nutritional Facts
How to Store
- Store: If you have any leftovers, cover the dish or transfer to an airtight container, and store it in the fridge for 3–5 days
- Reheat: When ready to reheat, bake at 375 degrees in an oven-safe dish until warmed through and the cheese is bubbly.
- Freeze: This is also a great make-ahead meal for the freezer. To freeze, carefully seal the dish to prevent moisture from getting in. It will stay good in the freezer for up to 3 months. You can reheat it from frozen or thaw it overnight in the fridge first.
Frequent Questions
No! In my recipe, you don’t have to cook the dry pasta shells first. There is enough moisture from the sauce and filling, plus trapping moisture with the foil covering, to cook the pasta through. Hooray for no ripped manicotti shells!
Yes, if you can’t find manicotti, you can use cannelloni or even large pasta shells (like jumbo shells). Be sure to follow the package directions for pasta al dente, as it will continue to cook in the oven. Stuff them as you would the manicotti shells.
Yes! You can make a vegetarian version of this dish by omitting the chicken and increasing the amount of spinach and artichokes, or adding other vegetables such as mushrooms, zucchini, or bell peppers. If you want to add more protein, you can also use tofu or a plant-based chicken substitute.
Variations
- Kinds of Cheese: Try adding any of your favorite cheeses to the top of the bake. Instead of mozzarella, you can use other fresh cheeses like nutty Parmesan cheese, provolone, or cheddar. You can also replace the ricotta in the filling with 16 ounces cream cheese or goat cheese.
- Seasonings: For extra flavor, try adding spices like salt & pepper, minced garlic, a dash of cayenne pepper, red pepper flakes, or even a pinch of nutmeg.
- Veggies: You can also incorporate vegetables like bell peppers, mushrooms, sweet onion, or broccoli. If you don’t have frozen spinach, simply substitute it with fresh spinach.
- Sauce: Instead of Alfredo sauce, try using marinara sauce or vodka sauce for a cheesy pasta.
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