Maggiano’s Chicken and Spinach Manicotti Copycat Recipe: Cheese-Stuffed Pasta with Creamy Alfredo

This copycat version captures the essence of Maggiano’s famous dish with a creamy alfredo sauce and perfectly stuffed manicotti shells. I’ve refined the technique to deliver restaurant-quality results at home without complicated steps.

The filling combines tender chicken, fresh spinach, and three cheeses for maximum flavor and texture. Each shell is generously stuffed, then baked until bubbling and golden. The alfredo sauce ties everything together with its rich, velvety consistency.

What sets this apart is the balance of flavors—the spinach adds freshness while the cheeses provide depth. The chicken keeps the dish hearty and satisfying, just like the original.

Ready to recreate this classic? Here’s everything you need to make it happen.

Ingredients for Maggiano’s Chicken and Spinach Manicotti Copycat

Pantry staples meet deli counter finds for this creamy, cheesy baked pasta.

The cheeses are everything here. Whole Foods or a good Italian deli for the ricotta and Parm—pre-shredded mozzarella gets clumpy (the good stuff, not the pre-shredded kind). I always buy BelGioioso ricotta when I can find it. Chicken breast should be fresh, not frozen—shrinks less during cooking. Manicotti shells? Barilla no-boil if you want to skip the pre-cooking step.

No ricotta? Cottage cheese blended smooth works in a pinch. Swap spinach for thawed, squeezed frozen (frozen works in a pinch). Short on Parm? Pecorino Romano adds more bite at half the amount. Heavy cream can be subbed with half-and-half plus a tbsp of butter. The nutmeg seems small but don’t skip it—it’s the secret to that restaurant flavor (don’t skip this part).

Assemble and refrigerate overnight if you want—just add 10 extra minutes to baking time. Leftovers keep 4-5 days in the fridge, freezes beautifully for 3 months. Reheats best covered with foil, then uncovered to crisp.

Step-by-Step Instructions for Chicken and Spinach Manicotti

Here’s how to nail this restaurant favorite with perfect layers and that signature creamy sauce.

Step 1: Prepare the Chicken and Spinach Filling

In a large bowl, combine the 1.5 lb boneless skinless chicken breast (already cooked and finely shredded) with the 10 oz fresh spinach (chopped with excess moisture squeezed out). I always press the spinach in a clean kitchen towel to remove every drop of water—this prevents a soggy filling.

Add the 15 oz ricotta cheese, 1 cup parmesan cheese, ½ tsp ground black pepper, 1 tsp dried basil, and ¼ tsp nutmeg. Mix until just combined. The filling should be thick and hold its shape when spooned. Taste and adjust seasoning with ½ tsp salt from the divided amount.

Step 2: Stuff the Manicotti Shells

Transfer the filling to a piping bag or large zip-top bag with a corner snipped off. Pipe the mixture into each of the 12 pieces manicotti shells, filling them generously but not so much that the shells split. I find it helps to hold the shell vertically and pipe from the top, letting the filling work its way down.

Arrange the stuffed shells seam-side up in a 9×13-inch baking dish. This orientation prevents the filling from spilling out during baking. You should have a snug single layer with no gaps between shells.

Step 3: Make the Creamy Alfredo Sauce

In a saucepan over medium heat, melt the ½ cup unsalted butter. Add the 4 cloves garlic cloves (minced finely) and cook for 30 seconds until fragrant but not browned. Stir in the ¼ cup all-purpose flour and cook for 1 minute to create a roux.

Slowly whisk in the 2 cups heavy cream and ½ cup whole milk (warm). Bring to a simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the remaining ½ tsp salt and 1 cup parmesan cheese.

Step 4: Assemble and Bake

Pour the alfredo sauce evenly over the stuffed manicotti shells, making sure each one is completely covered. Sprinkle the 2 cups mozzarella cheese evenly over the top. The sauce should bubble at the edges when it goes into the oven.

Bake at 375°F for 25-30 minutes until the cheese is melted and golden brown and the sauce is bubbling around the edges. Let rest for 5 minutes before serving—this allows the sauce to thicken slightly and makes serving easier.

Wine and Beer Pairings for This Dish

White Wine Selections

A crisp Pinot Grigio from Northern Italy cuts through the richness beautifully. I love Santa Margherita Pinot Grigio—its bright acidity and citrus notes balance the creamy alfredo perfectly. Serve chilled at 45-50°F for best results. 🍷

Red Wine Options

For red lovers, try a light-bodied Chianti with its cherry and herbal notes. The acidity in Ruffino Chianti complements the dish without overpowering it. Avoid heavy, tannic reds that will clash with the creamy sauce.

Another great choice is Sangiovese from Tuscany—its medium body and food-friendly profile make it a versatile pairing for this cheesy pasta.

Beer Pairings

A crisp Italian pilsner like Peroni or Moretti cleanses your palate between bites. The light body and subtle bitterness cut through the richness of the alfredo sauce beautifully. Serve at 40-45°F for optimal refreshment. 🍺

Craft Beer Alternatives

For craft beer enthusiasts, a Belgian-style witbier with its citrus and coriander notes provides an interesting contrast. Blue Moon or Allagash White both work well. The slight spice from the beer enhances the nutmeg in the filling.

Frequently Asked Questions