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Chicken Manicotti with White & Red Sauce


Chicken Manicotti

Italian food is comfort food. Pasta of any kind is always a hit with my family, and on special occasions we often enjoy lasagna or manicotti. 

Click here to see 101 Ways to Cook Chicken


To read more easy and simple recipes by Milisa, visit her blog Miss in the Kitchen. 


For the manicotti and filling

  • One 26-ounce jar pasta sauce
  • 12 manicotti, cooked and rinsed in cold water
  • 2 Cups chicken, cooked and diced
  • 2 eggs, beaten
  • 1 1/2 Cup shredded mozzarella cheese, divided
  • 1 Cup grated Parmesan cheese, divided
  • One 15-ounce container ricotta cheese
  • 1/4 Cup fresh basil, chiffonade
  • 1 large clove garlic, minced
  • 1 Teaspoon salt, divided
  • 1/4 Teaspoon pepper
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 2 Cups half and half
  • 1/4 Teaspoon freshly ground nutmeg


For the manicotti and filling

Preheat the oven to 375 degrees.

In a medium size bowl combine the ricotta, 1/2 of the cup parmesan, eggs, and mozzarella. Stir in the basil, garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and chicken until well combined. Set the filling aside.

In a saucepan, melt the butter and whisk in the flour, and the rest of the salt. Cook for a few minutes, stirring constantly just until the mixture starts to brown. Whisk in the half and half, stirring until becomes thick. Remove from heat and stir in the rest of the parmesan and nutmeg. Pour into large casserole dish, spreading around to completely to coat the bottom.

Place the filling into a large ziplock bag. Clip one corner and fill the manicotti from both sides and place over the white sauce. Repeat with the remaining manicotti and the filling. Pour the red sauce over manicotti evenly. Sprinkle with the remaining 1/2 cup of mozzarella (or more if you like). Bake for about 25 minutes or until the filling is heated through. Serve with a green salad and garlic bread.