Comforting, creamy, and just a little bit elegant—this Chicken Florentine Manicotti is the weeknight dinner that doubles as company-worthy fare. Think tender manicotti tubes stuffed with a rich mixture of cream cheese, spinach, and shredded chicken, all tucked into a silky Parmesan cream sauce. It’s cozy without being heavy, easy to assemble, and full of bright flavor from green onions and the warming touch of Italian seasoning and red pepper flakes. Follow along for a simple, dependable recipe that yields a golden, bubbling casserole everyone will dig into.

Why you’ll love this recipe

Hands-on prep is short: cook the pasta, mix the filling, stuff the tubes, and bake.
Protein-forward: plenty of shredded chicken keeps this dish satisfying.
Balance of textures: silky filling, tender pasta, and a creamy sauce dotted with melted Parmesan.
Customizable: add more spice, swap cheeses, or use fresh spinach if you prefer.

Ingredients

2 (8-ounce) packages cream cheese, softened
2 (10-ounce) packages frozen chopped spinach, thawed and the water squeezed out
1 teaspoon garlic powder
4 cups diced cooked chicken
2 green onions, sliced
1 box manicotti, cooked according to package directions
1/4 cup salted butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons dried Italian seasoning
1/4 to 1/2 teaspoon crushed red pepper flakes
2 cups whole milk
1 1/2 cups freshly shredded Parmesan cheese

Make-ahead and tips

If you prefer a lighter sauce, use low-fat milk, but note it won’t be as rich.
To save time, cook and shred the chicken ahead or use pre-cooked rotisserie meat.
When squeezing the thawed spinach, press with a clean towel or cheesecloth to remove as much liquid as possible—this prevents a watery filling.
For extra color, sprinkle a little fresh chopped parsley over the baked dish before serving.

Step-by-step instructions

Follow these clear steps, keeping the same order as the original recipe while clarifying techniques so your Chicken Florentine Manicotti turns out perfectly every time.

Prepare the manicotti tubes: Cook the manicotti according to the package directions until al dente. Drain and transfer the tubes to a single layer on a lightly oiled baking sheet so they don’t stick together while you prepare the filling.
Make the filling: In a large bowl, beat together 2 (8-ounce) packages cream cheese (softened) until smooth. Add the thawed, squeezed-dry spinach from 2 (10-ounce) packages frozen chopped spinach and mix until evenly combined. Stir in 1 teaspoon garlic powder, 4 cups diced cooked chicken, and 2 sliced green onions. Taste and adjust seasoning if desired. This mixture will be creamy and thick—perfect for stuffing.
Warm the butter for the sauce: In a medium saucepan over medium heat, melt 1/4 cup salted butter until foaming but not browned.
Create a roux: Sprinkle 2 tablespoons all-purpose flour into the melted butter and whisk continuously for about 1 to 2 minutes. This cooks the flour taste out and helps thicken the sauce. The mixture should be smooth and pale.
Season the sauce base: Whisk in 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 1/2 teaspoons dried Italian seasoning, and 1/4 to 1/2 teaspoon crushed red pepper flakes. Stir briefly so the spices bloom in the fat.
Add milk to finish the sauce: Slowly pour in 2 cups whole milk while whisking to prevent lumps. Continue to whisk and cook over medium heat until the sauce thickens and coats the back of a spoon, about 4 to 6 minutes. Keep the heat moderate so the milk doesn’t scorch.
Incorporate Parmesan: Reduce the heat to low and stir in 1 1/2 cups freshly shredded Parmesan cheese until melted and smooth. Remove the sauce from the heat once it is fully combined. The resulting sauce will be velvety and slightly thickened—ideal for both coating and baking.
Stuff the manicotti: Using a small spoon or a piping bag with a wide tip, carefully fill each cooked manicotti tube with the chicken-spinach-cream cheese filling. Place each stuffed piece seam-side down in a single layer in a lightly oiled 9×13-inch baking dish or equivalent, leaving small gaps so the sauce can surround each tube.
Assemble the casserole: Pour half of the Parmesan cream sauce over the bottom of the baking dish, arranging it so each manicotti has some sauce beneath it. Gently spoon the remaining sauce over the top of the arranged manicotti, covering them evenly. If any filling remains on the spoon, dot it around the casserole for extra pockets of flavor.
Bake until bubbly: Preheat the oven to 350°F (175°C). Cover the baking dish with foil and bake for about 20 minutes. Remove the foil and bake an additional 10 to 15 minutes until the sauce is bubbling and the edges are golden. If you prefer a slightly browned top, place the dish under the broiler for 1 to 2 minutes, watching carefully so it doesn’t burn.
Rest and serve: Let the Chicken Florentine Manicotti rest for 5 minutes after removing from the oven to set the sauce and make serving easier. Garnish with any reserved sliced green onions or a light sprinkle of extra Parmesan if desired. Serve warm.

Serving suggestions

This Chicken Florentine Manicotti pairs beautifully with a crisp green salad dressed with lemon vinaigrette, crusty bread for soaking up extra sauce, or roasted vegetables like asparagus or Brussels sprouts. For a lighter combo, serve with a simple arugula salad and shaved Parmesan.

Notes on ingredients and substitutions

If you can’t find fresh Parmesan, use a high-quality pre-shredded Parmesan, but freshly shredded will melt more smoothly.
Swap the green onions for finely chopped shallot or sweet onion if you prefer a milder flavor.
For more heat, increase the crushed red pepper flakes to taste; for no heat, omit them entirely.
Leftovers keep well in the refrigerator for up to 3 days. Reheat covered in a low oven (about 325°F / 160°C) until warmed through.

Frequently asked questions

Can I use fresh spinach?
Yes. If using about 10–12 ounces fresh spinach per package, sauté it briefly to wilt, then cool and squeeze out excess moisture before adding to the filling.

Can I assemble this ahead of time?
Yes. You can stuff the manicotti and refrigerate the assembled casserole (covered) for up to 24 hours. Add a few extra minutes to the covered baking time if baking straight from the fridge.

What if I have leftover sauce?
Extra sauce stores well in the refrigerator for up to 3 days and makes a lovely topper for pasta, steamed vegetables, or rice.

Final thoughts

Chicken Florentine Manicotti hits all the notes: cheesy comfort, bright spinach, and satisfying chicken in every bite. It’s an approachable dish that elevates weeknight dinners without demanding hours in the kitchen. Follow the step-by-step method above, and you’ll have a golden, creamy casserole ready to impress family and friends. Enjoy the cozy, cheesy goodness—this one’s sure to become a repeat in your rotation.

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Chicken Florentine Manicotti

Creamy chicken and spinach stuffed manicotti baked in a cheesy white sauce.

Prep Time20

Cook Time30

Total Time50

Servings: 6 servings

Ingredients

16 oz cream cheese softened (2 8-ounce packages)
20 oz frozen chopped spinach thawed and water squeezed out (2 10-ounce packages)
1 tsp garlic powder
4 cups diced cooked chicken
2 green onions sliced
1 box manicotti cooked according to package directions (cook to al dente)
1/4 cup salted butter
2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1 1/2 tsp dried Italian seasoning
1/4-1/2 tsp crushed red pepper flakes
2 cups whole milk
1 1/2 cups freshly shredded Parmesan cheese

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large bowl, beat the softened cream cheese until smooth, then fold in the thawed, well-drained spinach and garlic powder until evenly combined.
Stir in the diced cooked chicken and sliced green onions, then taste and adjust seasoning with salt and black pepper as needed.
Stuff the chicken and spinach mixture into the cooked manicotti shells and arrange them in the prepared baking dish.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring, for about 2 minutes to form a roux.
Add the salt, black pepper, Italian seasoning, and crushed red pepper flakes to the roux, then gradually whisk in the milk until smooth.
Bring the sauce to a gentle simmer and cook, whisking frequently, until it thickens slightly.
Remove the sauce from heat and stir in the shredded Parmesan until melted and smooth, then pour the sauce evenly over the stuffed manicotti.
Sprinkle a little extra Italian seasoning on top if desired, then bake uncovered for 30 to 35 minutes until bubbly and heated through.