a really fatty pasta dish from Italy. If preferred, you can expedite preparation by using bottled Alfredo sauce.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 skinless, boneless chicken breast halves
- ½ cup distilled white vinegar
- 1 cup olive oil
- 1 clove crushed garlic
- 1 (12 ounce) package manicotti pasta
- 6 tablespoons butter
- 2 cups heavy whipping cream
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground black pepper
- 1 ½ cups grated Parmesan cheese
- 1 teaspoon salt
- 1 pint part-skim ricotta cheese
- 1 egg
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh marjoram
- 1 tablespoon chopped fresh basil
- 1 cup shredded mozzarella cheese
Instructions
- In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.
- Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.
- Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.
- In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.
- Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9×13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.
- Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.
Nutrition Facts
| Calories | 813 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 197 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 30 g |
| Sodium | 811 mg |
| Sugars | 2 g |
| Fat | 60 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making this recipe, with no changes for almost years and it’s delicious.
Great recipie as written, however, I took a short cut and used Bartolli Creamy Basil Alfredo sauce rather than making the Alfredo sauce. I also added extra fresh basil and I used lemon thyme. I added parm cheese to the ricotta mixture and added a touch of lemon zest to help cut through the richness of the dish. Several with a green salad . Husband and picky Mom loved it.
The food was fine, but the recipe itself isn’t very well written. If you follow it exactly, you’re trying to stuff manicotti noodles with whole chicken breasts. Am I supposed to cut them into strips? Dice them? Shred them? It doesn’t say.
Add cooked spinach and you have a masterpiece!
Delicious and flavorful
well so far it’s been alot of work…1 fry pan to cook chicken, 1 small sauce pan for Alfredo, 1 large pot to cook noodles, cookie tray for noodles to rest, and a bowl to make stuffing…WOW! It’s in the oven and I sure hope it good!
It was so good! I didn’t use the nutmeg or eggs. Also couldn’t find a 12oz package of noodles but the 8oz package of noodles were enough. My family loved this dish and I was left feeling like a Star!
This was so delicious! Will make again for sure. I made 1-1/2x the sauce for my taste and because it is so good. Very easy. Tastes like restaurant quality food.
It was very good but I’d cut out salt wherever you can.
I made this for my family. I was delish. Doubled the sauce as others suggested. Will make again.
I will definitely make it again….I found they required too many manicotti tubes…I had a whole box that I didn’t use….I also couldn’t put the chicken inside the tubes so I put the chicken between the tubes….it was absolutely delicious….
There is absolutely NO reason for any recipe to call for an entire cup of olive oil for only 3 chicken breasts. What a waste! I tossed the chicken with in 3 Tablespoons of olive oil, 1 Tablespoon of fresh lemon juice and 3 cloves of garlic, salt and pepper. Then I baked them until done. I cooled them for about 30 min then shredded and added them to the cheese recipe before stuffing.
The Alfredo sauce alone is to die for! Awesome recipe and I will definitely me making this again and again.
What are you to do with the chicken after it’s cooked? I diced mine up in 1/2” cubes. Please be certain you’ve included all steps when posting recipes! It is not quick nor easy, but tastes like a great restaurant entree. A full recipe would fill 35 shells and serve 9 x 12 people if you offer a lovely side salad and some great Italian or garlic bread, and of course a beautiful Tiramisu, yoghurt & fresh berry parfait, chocolate mousse or gelato as dessert.
I read through the reviews some before I made this recipe. I decided to double the sauce as some others had mentioned. The sauce was absolutely delicious! I planned on making no other changes to the recipe, but found out I was out of eggs so ended up not including that. It still turned out amazing. One of my son’s said it was too cheesy but the rest of us loved it! Will definitely make this dish again!
Delicious! Made it as a chicken alfredo bake versus using manicotti noodles, so I didn’t use the ricotta cheese and mixed the fresh herbs in with the alfredo sauce. Turned out great!
Delicious, will be making again!
This was excellent on its own, but was perhaps just a little dry. To make this again, I would increase the sauce by 50% and add in some with the chicken mixture. Also, the recipe doesn’t say how to prepare the chicken for stuffing. I shredded it using a paddle blade in my KitchenAid mixer. That worked excellent. Also, I cut way back on the salt, using only a third of what was called for. This was the perfect amount. I followed the measurements on the herbs, but I felt the oregano was about double of what it should have been. Next time I will reduce by half. I did add a can of spinach (I would have preferred fresh) to my sauce, which I think was a real nice addition. Overall, a great sauce and a great recipe.
I would make this again, but would cut the chicken into bite size pieces and saute it in butter instead of olive oil.
This dish was really good and easy to make. I made a few changes. 1 marinated my chicken in a robust port vinaigrette 2. sauteed the chicken in onions and garlic. 3. used lasagna noodles 4. added fresh broccoli and spinach to one of my layers 5. did not use the egg with the ricotta cheese mixture
Have made this a few times. It’s one of my sons favorite dishes. The Alfredo is so good. Made it and stuffed jumbo shells. It’s easier than stuffing manicotti shells. It’s a great recipe.