Indulge in the ultimate comfort food with this exquisite Chicken Manicotti with Mushrooms. Tender manicotti shells are generously stuffed with a savory blend of seasoned chicken and earthy mushrooms, all bathed in a rich, creamy white sauce that promises an unforgettable meal. This dish is designed to be utterly irresistible, perfect for cozy evenings or impressive gatherings.
If you’re a fan of classic Italian comfort food, particularly creamy pasta dishes, then you’ve come to the right place. Manicotti, with its large, tubular pasta shells, is the perfect canvas for rich and flavorful fillings, and this recipe elevates it to new heights. While you’re exploring the world of stuffed pasta, don’t forget to try our equally satisfying Ground Beef Stuffed Manicotti for another delightful variation.
As the days grow shorter and the air turns crisp, there’s nothing quite like gathering around the table for a hearty, soul-warming meal. This Chicken Manicotti with Mushrooms perfectly embodies that cozy sentiment, making it an ideal choice for a comforting Sunday supper. What makes it even better is its versatility: you can easily prepare it ahead of time, whether in the morning or even the day before, and simply pop it in the oven just before dinner. This flexibility makes it a fantastic option for busy weeknights when you crave something homemade but are short on time, or for entertaining guests without being stuck in the kitchen. When comfort looks this good, we say, bring on the colder weather!
Why This Chicken Manicotti with Mushrooms Will Become Your New Favorite
This isn’t just another pasta dish; it’s an experience. The combination of tender chicken and earthy mushrooms creates a robust flavor profile that is beautifully complemented by the rich, creamy texture of the filling and sauce. Unlike heavier red sauce manicotti, our delicate white sauce allows the savory notes of the chicken and mushrooms to truly shine, making each bite a harmonious blend of flavors. It’s comforting without being overly heavy, making it a perfect meal for any season, though it truly excels when the weather calls for something warm and satisfying.
Moreover, the prep-ahead nature of this recipe makes it a lifesaver. You can assemble the entire dish hours, or even a full day, before baking. This means less stress on busy evenings and more time to enjoy with your loved ones. The simple yet sophisticated flavors appeal to both adults and children, securing its spot as a family favorite. Plus, it’s a wonderful way to utilize leftover cooked chicken, transforming it into something spectacular.
Essential Ingredients and Clever Substitutions for Your Manicotti
Crafting the perfect Chicken Manicotti with Mushrooms begins with selecting high-quality ingredients, but don’t shy away from smart substitutions to suit your pantry or dietary preferences. Here’s a breakdown of what you’ll need and how you can adapt it:
- Manicotti Shells: These distinctive tubes are generally easy to locate in the pasta aisle of your local grocery store. For convenience, you can also order them online. If you’re looking for an alternative or simply want to change the presentation, jumbo pasta shells work wonderfully and offer a similar textural experience. Alternatively, you can boil lasagna noodles until pliable, cut them into thirds, and roll them up with the filling inside.
- Olive Oil: Essential for sautéing the vegetables, imparting a subtle Mediterranean flavor. Any neutral oil, such as canola or vegetable oil, can be used as a substitute if olive oil isn’t on hand.
- Mushrooms: While standard white button mushrooms are always a reliable choice, I often opt for baby bella (cremini) mushrooms. They boast a deeper, earthier flavor that adds another layer of complexity to the filling. Fresh is always best; look for firm, unblemished caps. Be sure to wipe them clean with a damp cloth instead of rinsing, as mushrooms absorb water easily, which can affect their texture when cooked.
- Onion: A classic aromatic base. Both white or yellow onions will provide the necessary sweetness and pungency. Finely dicing them ensures they soften and blend seamlessly into the chicken and mushroom mixture.
- Cream Cheese & Sour Cream: These are the heroes of our creamy filling, providing luxurious richness and a slight tang. I typically use full-fat versions for maximum flavor and texture, but lower-fat options can be used if preferred, though they might result in a slightly less rich filling. Ensure the cream cheese is softened to room temperature for easier mixing.
- Cooked Chicken: The convenience of pre-cooked chicken is a game-changer for this recipe. My favorite time-saving hack is to always have shredded cooked chicken frozen or ready in the fridge. This makes assembling quick pasta dishes like manicotti incredibly easy. A store-bought rotisserie chicken is another excellent time-saver; simply shred the meat. You can also boil or bake chicken breasts/thighs and then shred or dice them.
- Fresh Parsley: Adds a pop of fresh, herbaceous flavor and vibrant color. I highly recommend using fresh parsley for its bright notes. If dried parsley is your only option, use about 2 teaspoons to start, adjusting to taste, as dried herbs are more concentrated.
- Salt and Pepper: Fundamental seasonings that enhance all the other flavors. Taste and adjust throughout the cooking process.
- Butter: Forms the base of our creamy white sauce. Unsalted butter is preferred, as it gives you more control over the overall sodium content, especially since the cheeses will add their own saltiness.
- All-Purpose Flour: Used to create a roux with the butter, which thickens the sauce to a luscious consistency.
- Milk: Whole milk is ideal for achieving a wonderfully thick and rich sauce, thanks to its higher fat content. However, 2% milk will also work well, just note the sauce might be slightly thinner.
- Monterey Jack Cheese: This cheese melts beautifully and offers a mild, creamy flavor that complements the chicken and mushrooms. Mozzarella is a fantastic and commonly used substitute, offering similar melting qualities and a classic Italian taste.
- Parmesan Cheese: Freshly grated Parmesan is non-negotiable here. It melts smoother and offers a much richer, nuttier, and saltier flavor compared to pre-grated varieties. It adds a crucial depth to both the filling and the sauce.
Expert Tips and Tricks for Perfect Chicken Manicotti
Mastering this dish is simple with a few insider tips:
- Filling the Manicotti Shells: While a ziplock bag with a corner snipped off is a popular method for filling pasta shells, it doesn’t work as effectively with this recipe due to the chunks of chicken and mushrooms. The best technique I’ve found is to use a small spoon. Carefully scoop the filling into each cooked manicotti shell, using the back of the spoon or your finger to gently push the mixture down and ensure an even distribution. Take your time, and don’t overstuff them, as this can cause them to burst during baking.
- Make-Ahead Magic: This recipe is incredibly meal-prep friendly. You can assemble the entire dish—stuffing the shells, preparing the sauce, and layering it in the baking dish—the day before or even in the morning. Simply cover it tightly with foil and refrigerate. When you’re ready to bake, you might need to add an extra 10-15 minutes to the baking time to ensure it heats through completely from the cold.
- Utilize Leftover Turkey: Don’t limit yourself to chicken! If you have leftover cooked turkey from a holiday meal or another recipe, it makes a phenomenal substitute. Shredded turkey will absorb the flavors beautifully and create an equally delicious and comforting meal. This is a great way to repurpose leftovers creatively.
- Don’t Overcook the Pasta: When boiling the manicotti shells, cook them until just al dente. They will continue to cook and soften in the oven, so slightly undercooking them initially prevents them from becoming mushy in the final dish.
- Achieving Golden Perfection: For a beautifully golden and bubbly top, remove the foil during the last 10-15 minutes of baking. This allows the cheese to melt into a glorious, slightly browned crust. If you like it extra crispy, you can even put it under the broiler for a minute or two (watch carefully to prevent burning!).
More Comforting Pasta Dinners You’ll Love
If this Chicken Manicotti has captured your heart, you’ll surely enjoy these other heartwarming pasta recipes from our collection:
- Slow Simmered Short Rib Sauce with Pasta: A deeply flavorful and rich pasta dish featuring tender, slow-cooked short ribs.
- Creamy Mac and Cheese: The ultimate classic comfort food, made extra rich and velvety.
- Baked Ravioli: A quick and easy casserole that transforms store-bought ravioli into a hearty baked meal.
- Baked Spaghetti: Layers of spaghetti, meat sauce, and cheese baked to bubbly perfection.
- Three Cheese Chicken Stuffed Shells: Another fantastic stuffed pasta option for chicken lovers, featuring a trio of cheeses.
Chicken Manicotti with Mushrooms
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Ingredients
- 7-8 manicotti shells*
- 1 tablespoon olive oil
- 8 oz sliced mushrooms
- 3/4 cup diced onion
- 4 oz cream cheese softened
- 4 oz (1/2 cup) sour cream
- 2 cups cooked shredded or cubed chicken
- 2 tablespoons minced fresh parsley
- Salt and pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 1/2 cups shredded Monterey Jack Cheese
- 4 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a rolling boil. Carefully add the manicotti shells and cook until al dente, following the package directions. Drain thoroughly and set aside to cool slightly.
- In the meantime, heat the olive oil in a large sauté pan over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they begin to soften and release their moisture. Then, add the diced onion and continue to cook until both the mushrooms and onions are tender and lightly caramelized, about 5-7 minutes.
- In a large mixing bowl, combine the softened cream cheese and sour cream. Add in the cooked chicken, the sautéed mushroom and onion mixture, and the fresh parsley. Mix until well combined. Season generously to taste with salt and pepper. Gently stuff each cooked manicotti shell with the prepared filling using a small spoon.
- For the creamy sauce, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Slowly and gradually whisk in the milk until smooth, ensuring no lumps. Continue to cook, whisking frequently, until the sauce thickens slightly, typically 2 to 3 minutes. Remove from heat and whisk in 3/4 cup of the Monterey Jack cheese and 2 tablespoons of the Parmesan cheese. Stir until the cheeses are fully melted and incorporated, creating a smooth, rich sauce.
- Spread a small amount (about 1/4 cup) of the creamy sauce evenly over the bottom of a 2-quart baking dish. Arrange the stuffed manicotti shells in a single layer over the sauce. Pour the remaining creamy white sauce evenly over the top of the shells, ensuring they are well coated. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Uncover the dish, sprinkle the remaining cheeses (Monterey Jack and Parmesan) over the top, and continue to bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden. Garnish with additional minced fresh parsley before serving, if desired.
Recipe Notes:
Nutrition information is provided as an estimate only and may vary based on specific brands and products used. Please use any nutritional information as a general guide.