Easy Chicken Stuffed Manicotti

Easy Chicken Stuffed Manicotti

Jessica P. 2

"Chicken Alfredo, manicotti style."

Ingredients 1 h 20 m {{adjustedServings}} servings 489 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 35.2 g
  • 70%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1666 mg
  • 67%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix Alfredo sauce and water in a bowl; spread about 1/3 sauce mixture into a 9x13-inch baking dish.
  3. Season chicken tenders with garlic powder and stuff chicken into manicotti shells; arrange manicotti in prepared baking dish. Pour remaining 2/3 sauce over manicotti and sprinkle with steak seasoning. Cover baking dish tightly with aluminum foil.
  4. Bake in preheated oven until pasta is tender, about 1 hour. Remove foil and sprinkle Parmesan cheese over manicotti. Continue to bake until cheese is melted, about 5 minutes more.
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Reviews 2

  1. 4 Ratings


Really good! I normally try and make my meals from scratch, but being short on time yesterday after a busy day of errands, I saw this and it sounded "too good to be true"! This one's a keeper! Super easy to make, few ingredients, tons of flavor! It's the type of meal that tastes like you spent way more time on. The package of chicken tenders I bought had 8 tenders in it. I kept the rest of the ingredients the same. Some of the tenders were too big to stuff into the shells, so I'd trim a little bit off the sides and set the extra bits off to the side. By the time I had stuffed all 8 shells, I had enough extra bits to stuff a 9th shell. Even though I used the full amount of sauce stated in the recipe, next time I will add slightly more water bc by the end of the hour of cooking, the dish was starting to dry out. I would have prefered a little more sauce. I imagine if I would have made the full 14 shells that there would have been an even greater need for more sauce. I had also used 1.5 tbsp of Montreal Steak Spice instead of 2 bc that seemed like a lot. Next time I might even use just 1 tbsp. Aside from the great flavor, my favorite thing about this recipe is the ease and simplicity. Thanks for the great recipe Jessica! I normally photograph all my recipes, but this one was gobbled up way too fast!


I loved these for the ease. I even put my chicken tenders in partially frozen. I baked for 45 minutes instead of the hour and only added 1 tablespoon of the Montreal seasoning as it seems like a lot. I think I would even go less next time as it really overpowered the overall dish imo.