Alfredo Chicken Manicotti Recipe - ReCiPes
Photo of Alfredo Chicken Manicotti

Italian manicotti pasta in the form of wide tubes is filled with juicy ricotta, chicken and spinach filling and baked in a gentle creamy Alfredo sauce under a layer of grated cheese. The filling will contain grilled chicken, and before filling the filling, the manicotti tubes do not need to be boiled: they will be ready for baking in the sauce. This significantly reduces cooking time. The highlight of the casserole is slices of crispy bacon, covering manicotti with melting cheese on its surface. You are waiting for a hearty homemade pasta at its best!

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Time: 1 hour. 30 minutes.
Complexity: easy
Servings: 6

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Alfredo Sauce

  • 6 thick strips of bacon, diced
  • 3 cloves, minced garlic
  • 1 leek (approximately 280 gr.), Only white and light green parts, thinly sliced
  • 2.5 tbsp. nonfat cream (10%)
  • 0.5 tbsp. freshly grated parmesan
  • A pinch of grated red pepper flakes
  • Juice of half a lemon
  • 110 gr. cream cheese, room temperature
  • 0.5 tbsp. fresh parsley leaves, chopped, + additionally for serving

Filling

  • 1 pack (280 gr.) Frozen spinach, thaw and squeeze water
  • 2.5 tbsp. ricotta (about 450 gr.)
  • 1 tbsp. diced chicken gil
  • 3/4 Art. mixes of grated Italian cheeses (parmesan, provolone, mozzarella)
  • A pinch of grated red pepper flakes
  • Juice of half a lemon
  • Special equipment: large disposable pastry bag or ziplock bag

Paste

  • 1 pack (220 gr.) Manicotti
  • 0.5 tbsp. mixes of grated Italian cheeses

Recipes with similar ingredients: manicotti paste, grilled chicken, spinach, leek, bacon, cream cheese, Parmesan cheese, ricotta cheese, Provolone cheese, mozzarella cheese, cream, lemon juice, red cereal pepper



Recipe preparation:

  1. Preheat the oven to 175 ° C.
  2. Alfredo Sauce:

    In a large skillet over medium-high heat, fry the bacon until it becomes crispy, 7-8 minutes. Lay on a plate covered with a paper towel and set aside.

    In the pan with the remaining melted fat, add the garlic and leek and fry until it is clear, about 2 minutes. Add cream, parmesan, red pepper and lemon juice and bring to a boil. Add cream cheese and cook until the sauce thickens and the cheese melts, about 5 minutes. Remove from heat, stir in parsley, salt and pepper to taste.

  3. Filling:

    In a large bowl, put spinach, ricotta, chicken, grated cheese, red pepper, lemon juice, 1 tsp. salt and a little freshly ground black pepper and mix to evenly distribute. Transfer the mixture to a large pastry bag (or ziplock bag) and cut a small corner.

  4. Paste:

    Lay out 1 tbsp. sauce to the bottom of a heat-resistant (not glass) baking dish 22×32 cm in size and distribute. Place the filling on both ends of the uncooked manicotti tubes to completely fill them and arrange them in a baking dish. Top with the remaining sauce, fried bacon and grated cheese. Cover with foil and bake so that the sauce bubbles and the pasta is baked, 30-40 minutes.

  5. Remove the mold from the oven and remove the foil. Switch the oven to grill mode. Fry the casserole surface until it is browned for 3-4 minutes. Sprinkle with chopped parsley.

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