maggiano’s chicken and spinach manicotti is a beloved Italian-American dish that combines tender pasta, rich cheese, and savory chicken. This copycat recipe brings the restaurant favorite to your home kitchen. Rich flavors and creamy textures make it a satisfying meal. Perfect for family dinners or special occasions.
Recreating Maggiano’s signature manicotti requires fresh ingredients and careful attention to detail. This recipe serves 6-8 people and captures the restaurant’s famous creamy filling and rich sauce.
For the Manicotti:
- 12 manicotti shells (uncooked)
- 2 cups cooked chicken breast, shredded
- 15 oz ricotta cheese
- 10 oz frozen spinach, thawed and squeezed dry
- 1½ cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 2 eggs
- 3 cloves garlic, minced
For the Alfredo Sauce:
- 4 tbsp butter
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- ½ tsp white pepper
- Salt to taste
Pro tip: Save time by using rotisserie chicken and pre-shredded cheeses!
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Step 1: Prepare the Filling
Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced chicken breast and season with salt, pepper, and Italian seasoning. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside to cool slightly.
Step 2: Sauté the Spinach
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook for 2-3 minutes until wilted. If using frozen spinach, make sure to squeeze out all excess moisture before adding it to the pan. Remove from heat and let cool for a few minutes.
Step 3: Mix the Cheese Filling
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, and the egg. Stir until well blended and smooth. Chop the cooled chicken into small pieces and add it to the cheese mixture along with the cooked spinach. Mix everything together thoroughly and season with additional salt and pepper to taste.
Step 4: Prepare the Alfredo Sauce
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute. Pour in the heavy cream and bring to a gentle simmer, stirring frequently. Reduce heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt, pepper, and a pinch of nutmeg if desired. Keep warm on low heat.
Step 5: Fill the Manicotti Shells
Preheat your oven to 350°F (175°C). Using a piping bag or a spoon, carefully fill each uncooked manicotti shell with the chicken and cheese mixture. Pro tip: A piping bag makes this process much easier and less messy. If you don’t have one, you can use a zip-top bag with the corner cut off.
Step 6: Assemble the Dish
Spread about 1 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish. Arrange the filled manicotti shells in a single layer over the sauce. Pour the remaining Alfredo sauce evenly over the top, making sure all the shells are covered. Sprinkle the remaining mozzarella cheese over the entire dish.
Step 7: Bake to Perfection
Cover the baking dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden. The shells should be tender when pierced with a fork. Let the dish rest for 5-10 minutes before serving to allow the sauce to set slightly.
For the best results, use fresh spinach and squeeze out as much moisture as possible to prevent a watery filling. If you’re short on time, you can prepare the filling a day ahead and store it covered in the refrigerator. When stuffing the manicotti shells, a piping bag or zip-top bag with the corner cut off makes the job much easier and less messy.
Feel free to customize this recipe to your taste. Add sun-dried tomatoes or roasted red peppers to the filling for extra flavor, or substitute Italian sausage for half the chicken for a heartier variation. The cream sauce can be made lighter by using half-and-half instead of heavy cream, though it won’t be quite as rich.
This dish pairs beautifully with a crisp Caesar salad and garlic bread. Leftovers reheat well in the microwave or oven—just add a splash of milk to refresh the sauce. The assembled manicotti can also be frozen before baking for up to three months; simply thaw overnight in the refrigerator before cooking.
Each serving of this creamy chicken and spinach manicotti contains approximately 580 calories, making it a satisfying main course. You’ll get 35g of protein from the chicken and cheeses, while the pasta and sauce contribute 42g of carbohydrates. The rich cheese combination provides 28g of fat per serving.
This dish also delivers 15g of saturated fat and 980mg of sodium, so it’s definitely an indulgent treat. For those tracking fiber, expect about 3g per serving. The calcium content is impressive at 450mg, thanks to all that delicious cheese!
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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