Creamy Chicken Alfredo Manicotti

Instructions

1. Pat your raw chicken breasts completely dry with paper towels. Season generously with salt, pepper, and a pinch of garlic powder. Heat a tablespoon of olive oil in a skillet over medium-high heat until it shimmers. Sear the chicken for about 5 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit. Let the meat rest for 10 minutes before shredding it with two forks.
2. Bring a large pot of water to a rolling boil and salt it heavily until it tastes faintly like the sea. Gently drop in your manicotti shells one by one so they do not stick together. Boil them for exactly 2 minutes less than the package directions suggest for al dente. Carefully drain the pasta using a slotted spoon or spider strainer. Lay the cooked shells flat on a piece of parchment paper to cool.
3. Melt the butter in a large skillet over medium-low heat. Add the minced garlic and sauté for about one minute until it smells deeply fragrant and nutty. Slowly pour in the heavy cream while whisking continuously. Let the cream simmer gently for 2 to 3 minutes until it thickens slightly. Turn the heat to the lowest setting and gradually whisk in the freshly grated Parmesan cheese a handful at a time. Season with kosher salt and black pepper.
4. In a large mixing bowl, combine the shredded chicken, ricotta cheese, and one cup of the mozzarella cheese. Add the beaten egg, chopped fresh parsley, and garlic powder. Stir the mixture vigorously until all the ingredients are fully incorporated. Check the consistency to ensure the chicken is evenly distributed throughout the cheese.
5. Transfer the chicken and cheese filling into a large zip-top bag or a disposable pastry bag. Squeeze the mixture into one corner of the bag and snip off the tip with scissors. Hold a cooled manicotti shell firmly in one hand. Insert the tip of the bag into one end of the shell and squeeze until the filling reaches the middle. Turn the shell around and fill from the other side to ensure it is packed tightly.
6. Spread about one cup of the warm Alfredo sauce evenly across the bottom of a 9x13 inch baking dish. Arrange the stuffed manicotti shells in a single layer over the sauce. Pour the remaining Alfredo sauce evenly over the top of the shells. Sprinkle the remaining cup of shredded mozzarella and a generous dusting of Parmesan cheese over everything.
7. Preheat your oven to 350 degrees Fahrenheit. Spray a piece of aluminum foil with non-stick spray and cover the baking dish tightly. Bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbling. Turn the oven to broil for the last 2 minutes if you want darker, golden-brown spots on top. Let the dish rest for 10 minutes before serving.