Chicken Manicotti with Red Pepper Cream Sauce
Indulge in the comforting flavors of this Chicken Manicotti with Red Pepper Cream Sauce, a baked pasta dish that’s as visually stunning as it is delicious. Tender manicotti shells are generously stuffed with a savory filling of shredded chicken, creamy ricotta, wilted spinach, and melty mozzarella, then smothered in a luscious homemade red pepper cream sauce. With its vibrant hues and layers of cheesy goodness, this recipe strikes the perfect balance between hearty and gourmet. The roasted red pepper sauce, with its smooth, velvety texture and subtle smokiness, elevates the dish to restaurant-quality, while a sprinkle of fresh basil provides a fragrant finishing touch. Ready in just over an hour, this crowd-pleasing recipe is perfect for family dinners, special occasions, or when you’re craving a comfort food classic with a sophisticated twist.
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Recipe Information
Ingredients
- 12 pieces manicotti shells
- 2 tablespoons olive oil
- 1 pound chicken breast
- 3 pieces garlic cloves, minced
- 4 cups spinach, chopped
- 1 cup ricotta cheese
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 2 cups roasted red peppers (jarred or freshly roasted)
- 1 cup heavy cream
- 0.5 cup chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh basil, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the manicotti shells in a large pot of salted boiling water until al dente, about 6-7 minutes. Drain, rinse with cold water, and set aside on a clean kitchen towel to cool.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breast and cook until no longer pink in the center, about 6-8 minutes per side. Remove from the skillet, shred, and let cool slightly.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the garlic until fragrant, about 30 seconds. Add the spinach and cook until wilted, about 2 minutes. Remove from heat.
In a large bowl, mix the shredded chicken, sautéed spinach, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined. This is your filling.
Stuff each manicotti shell with the chicken and cheese mixture, using a small spoon or piping bag. Arrange the filled shells in the prepared baking dish.
To make the red pepper cream sauce, blend the roasted red peppers, heavy cream, chicken broth, Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a blender or food processor until smooth.
Pour the red pepper cream sauce evenly over the manicotti shells. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the dish rest for 5 minutes before serving. Garnish with chopped fresh basil, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 1039 mg | 45% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 5.5 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 448 mg | 34% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 765 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
