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There is no better comfort food than cheesy pasta and this spinach artichoke and chicken manicotti will not disappoint.
I love a big ole stuffed shell of pasta. Manicotti is so cute and fun. All you have to do is boil up the noodles and drain them. Then make a wonderful filling. Dump it into a zip lock bag and seal it. Cut the corner off of the bag, and squeeze the filling into the shells. You can use a pastry bag too, whatever works.
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Spinach artichoke dip is one of my daughter’s very favorite foods. So, I created this stuffed chicken manicotti with her in mind. I know she’s going to love it when I make it for her. My husband and I have been enjoying it for months.
Three cheese manicotti
The yummy cheeses that ooze from this dish include ricotta of course. Plus, the manicotti has yummy, nutty parmesan cheese, freshly grated. It also has fresh mozzarella as well for all the stringy, chewy goodness. You can buy the fresh cheese, or even make mozzarella right in your own kitchen. It’s super fun!
This cheesy manicotti dish freezes great and can be baked before freezing or after when you take it from the freezer. I love a make-ahead meal that I can freeze. For more freezer meal ideas, click here.
Spinach artichoke manicotti
The creamy spinach artichoke dip filling is in the center of the manicotti shells and the chicken is cooked and cut into strips and placed on top. Then you cover that with a layer of garlic parmesan cheese sauce to make a dish that is to die for!
Chicken and spinach manicotti
Chicken as a protein and vegetables like spinach and artichoke hearts make this meal stand on its own. You could also add garlic bread for a crunchy side or serve it with a salad or some steamed broccoli, or whatever you like for side vegetables.
You can also add broccoli or sliced mushrooms or whatever vegetables you like right on top with the cooked chicken. Any veggie is delicious with this cream sauce.
If you don’t have access to fresh mozzarella, sometimes we can’t get it here, you can use regular mozzarella and shred it up.
Spinach artichoke stuffed manicotti
I hope you try this pasta dish for your family. I know they are going to love it! Let me know how you like it and give the recipe a rating here too. You could even comment with photos of your completed dish. We love hearing from our readers!
Spinach Artichoke Chicken Manicotti
- 5 oz spinach, fresh
- 1 jar articoke hearts
- 1 c ricotta cheese
- 1/2 c sour cream
- 1/3 c grated parmesan
- 1/4 tsp salt
- 1 clove garlic, crushed
- 1 lg chicken breast
- 8 oz manicotti
- 1 c heavy cream
- 2/3 c grated parmesan
- 1 clove garlic, crushed
- 8 oz fresh mozzarella
- Salt and pepper chicken, slice into small pieces, and cook in a skillet with 2 T olive oil until no longer pink and 165 degrees internal temperature is reached.
- Set chicken aside.
- While chicken is cooking, cook manicotti noodles according to package instructions, drain and allow to cool a few minutes so you can handle it.
- Chop spinach and artichoke hearts.
- Mix with ricotta, sour cream, 1/3 c. parmesan cheese, 1 clove of garlic and salt.
- Place in a zip lock bag and seal.
- Cut off one corner of bag and squeeze filling from bag into cooled manicotti shells.
- Place filled shell into casserole dish. Repeat until all manicottis are filled.
- In the skillet you cooked the chicken add cream and bring to a boil. Boil until cream begins to thicken and reduce, about 2 minutes.
- Sprinkle in 2/3 c parmesan and stir to incorporate.
- Add garlic and stir and cook a minute or two.
- Arrange chicken pieces over stuffed manicotti shells.
- Pour sauce over the top of chicken and manicotti.
- Slice fresh mozzarella and arrange over the top.
- Cook at 350 for about 45 minutes until cheese is bubbly and slightly browned.
- Allow to cool about 15 minutes before serving.
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