This Chicken Florentine Manicotti is cozy, creamy, and comforting — a weeknight winner that feels special enough for guests. Layers of tender pasta tubes stuffed with a rich mixture of cream cheese, chopped spinach, garlic, shredded Parmesan, and diced cooked chicken are baked in a velvety, seasoned white sauce until bubbly and golden. The result is comforting, saucy, and full of flavor without fussy steps. Below you’ll find a full ingredient list, clear step-by-step directions, and tips to make this dish exactly the way you want it.

Why you’ll love this version

Ready in about an hour, with most of the time spent baking.
Comforting, creamy texture from cream cheese and a Parmesan-forward white sauce.
Simple pantry ingredients come together into a dish that impresses.
Adaptable: swap greens, use leftover cooked chicken, or change the heat level.

Ingredients

Yield: about 8 servings

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

Tools

Large mixing bowl
Large skillet or saucepan for the sauce
9×13-inch baking dish (or similar size)
Wooden spoon or heatproof spatula
Measuring cups and spoons
Colander and clean dish towel or cheesecloth to squeeze spinach

Prep checklist

Soften the cream cheese to room temperature so it mixes smoothly.
Thaw the frozen chopped spinach and squeeze out as much liquid as possible.
Cook the manicotti shells according to the package directions, rinse briefly under cold water to stop cooking, and set aside on a lightly oiled tray so they don’t stick.
Shred the Parmesan if it isn’t pre-shredded. Dice cooked chicken into bite-size pieces if needed.

Step-by-step directions

Follow these steps in order for the best results. The recipe keeps the same ingredient amounts and intended sequence; the instructions are rewritten for clarity and ease of execution.

Prepare the filling. In a large mixing bowl, combine the softened cream cheese, thawed and well-drained chopped spinach, 1 teaspoon garlic powder, 4 cups diced cooked chicken, and the sliced green onions. Use a sturdy spoon or rubber spatula to stir until the mixture is smooth and evenly combined. Set the filling aside while you make the sauce.
Cook the base for the sauce. Place a large skillet or medium saucepan over medium heat and add 1/4 cup salted butter. Allow the butter to melt fully, then sprinkle in 2 tablespoons all-purpose flour. Whisk or stir the flour into the butter and cook for about 1 minute to remove the raw flour taste, stirring constantly so it does not brown.
Season and thicken the sauce. Gradually pour in 2 cups whole milk while whisking to avoid lumps. Add 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. Continue to cook over medium heat, stirring frequently, until the mixture thickens to a smooth, pourable sauce—this should take about 3 to 5 minutes. Reduce the heat if it begins to bubble too vigorously.
Finish the sauce with Parmesan. Once the sauce has thickened, remove it from the heat and stir in 1 1/2 cups freshly shredded Parmesan cheese until melted and incorporated. Taste the sauce and adjust the seasoning if you prefer more salt, pepper, or crushed red pepper flakes.
Assemble the manicotti. Preheat your oven to 350°F (175°C). Pour about half of the Parmesan white sauce into the bottom of a 9×13-inch baking dish and spread it evenly to create a saucy base. Using a spoon or small spatula, carefully fill each cooked manicotti tube with the prepared chicken-spinach-cream cheese filling; a piping bag or zip-top bag with the corner snipped works well to keep things neat. Arrange the filled manicotti in a single layer in the baking dish over the sauce.
Top and bake. Once all the manicotti tubes are in the dish, pour the remaining white sauce evenly over the top so each tube is covered. Sprinkle any remaining Parmesan (reserve a little for garnish if you like) over the sauce. Cover the dish loosely with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake an additional 10 minutes to allow the top to brown slightly and the sauce to bubble.
Rest and serve. When the baking time is complete, remove the dish from the oven and let it rest for 5 to 10 minutes before serving. This short rest helps the sauce set slightly so portions hold together better. Garnish with the reserved Parmesan and a sprinkle of sliced green onions or a pinch of crushed red pepper flakes for color and extra flavor. Serve hot.

Tips and variations

Chicken options: Use leftover roasted or grilled chicken, rotisserie-style chicken, or poached chicken breasts. Dice the chicken into small pieces so it fills the manicotti evenly.
Spinach handling: Removing as much water as possible from the thawed spinach is crucial. Use a clean dish towel or cheesecloth and press firmly to squeeze out the liquid so the filling doesn’t become watery.
Heat level: Add up to 1/2 teaspoon crushed red pepper flakes if you like more heat, or omit them for a milder dish.
Cheese swap: If you prefer a different melting cheese, you can stir in a cup of shredded mozzarella into the sauce for added stretch, while keeping the Parmesan for flavor.
Make-ahead: Assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When ready, remove from fridge and bake as directed, adding 5–10 minutes to the covered baking time if the dish is cold.

Serving suggestions

This Chicken Florentine Manicotti pairs well with a crisp green salad dressed simply with lemon and olive oil, roasted vegetables, or garlic bread for soaking up extra sauce. A light red wine or a medium-bodied white both work nicely, depending on your preference.

Storage and reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat individual portions covered in the microwave until warm, or place the portion in a small ovenproof dish, cover with foil, and warm in a 350°F (175°C) oven for 15–20 minutes.
Freezer: For longer storage, assemble the manicotti in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. You may need to add a few extra minutes to the baking time if the dish is still slightly chilled.

Nutrition notes

This recipe is rich and satisfying thanks to the cream cheese, butter, and Parmesan. To lighten the dish, consider using reduced-fat cream cheese and milk, or swap some of the manicotti for additional vegetables like sautéed mushrooms or roasted red peppers to increase vegetable content per serving.

Final thoughts

Rich, cheesy, and filled with tender chicken and spinach, this Chicken Florentine Manicotti brings a restaurant-quality dinner to your table with simple steps and straightforward ingredients. The creamy Parmesan sauce ties everything together, making each bite layered and comforting. Whether you’re making it for a family dinner or hosting friends, this recipe is dependable, flavorful, and satisfying.

Enjoy the warm, cheesy goodness — and if you try any tweaks, come back and note what worked best for you. Happy cooking!

Chicken Florentine Manicotti

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

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

16 oz cream cheese softened (2 8-ounce packages)
20 oz frozen chopped spinach thawed and well squeezed to remove water (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 to 1/2 tsp crushed red pepper flakes
2 cups whole milk
1 1/2 cups freshly shredded Parmesan cheese

Equipment

Large Bowl
9x13 inch Baking Dish
Large saucepan
Whisk
Spatula or spoon
Measuring cups and spoons

Method

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large bowl, combine the softened cream cheese, squeezed chopped spinach, and garlic powder until smooth.
Stir the diced cooked chicken and sliced green onions into the spinach mixture and season with salt and black pepper to taste.
Stuff the chicken-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 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, whisking until it thickens slightly, then stir in the shredded Parmesan until melted and combined.
Pour the Parmesan sauce evenly over the stuffed manicotti, sprinkle a little extra Italian seasoning on top if desired, and bake for 30 to 35 minutes until bubbly and heated through.