Maggiano's Chicken and Spinach Manicotti Copycat Recipe: Crisp Celery Crown Over Creamy Mushroom Noodles

Master this Maggiano’s Chicken and Spinach Manicotti copycat recipe for restaurant-style comfort without leaving your kitchen. The secret lies in the layers—creamy mushroom noodles wrapped in tender chicken-spinach filling, topped with a crisp celery crown that adds texture and depth.

I've perfected this copycat recipe over countless test batches, ensuring every element matches the original's rich, satisfying flavors.

This dish starts with a foolproof alfredo-style sauce infused with mushrooms and garlic, creating that signature creamy base. The filling combines lean chicken, wilted spinach, and seasoned ricotta for a balanced texture that stays moist during baking.

What sets this apart is the celery crown topping—crispy, golden, and packed with herbs—that adds a restaurant-worthy finish.

By following these steps, you'll achieve perfectly baked manicotti with a golden-brown crust and tender layers inside. The dish arrives at your table looking like it came straight from Maggiano's, with that same satisfying combination of creamy, savory, and crispy elements. Ready to recreate this Italian classic? Let's get started.

This recipe serves 6-8 people, making it ideal for family dinners or gatherings. The prep takes about 45 minutes, with 40 minutes of baking time, so you'll have a showstopping main course without spending hours in the kitchen.

The leftovers reheat beautifully, too—just add a splash of milk to restore creaminess.

Ingredients for maggiano's chicken and spinach manicotti copycat

Gather these restaurant-quality staples for Maggiano's-style manicotti that rivals the original.

The butter and mushrooms form the sauce's soul—cremini mushrooms add meaty depth, but button mushrooms work in a pinch. Costco or Whole Foods sell pre-sliced mushrooms for convenience, but slicing your own ensures freshness. For the Parmesan, Parmigiano-Reggiano from the deli counter is non-negotiable—pre-grated gets clumpy. The ricotta? Whole milk, room temperature blends best—skip the part-skim. I always grab Trader Joe's ricotta for the perfect balance of creaminess and texture.

No heavy cream? Full-fat Greek yogurt thinned with milk works in a bind, though texture differs slightly. Fresh spinach wilting? Blanch it first—drain and squeeze out moisture to avoid soggy filling. The celery crown needs green parts only for vibrant color. For the pasta sheets, Barilla or De Cecco brands hold up best during baking. No panko? Regular breadcrumbs toasted in olive oil add crispness. The chicken should be poached until just cooked—overcooking makes it dry in the filling.

This dish reheats beautifully—cover with foil and warm in a 350°F oven for 15 minutes. The celery crown stays crisp if assembled last and baked uncovered. Store leftovers 3-4 days in the fridge, covered tightly. Freeze portions up to 3 months—thaw overnight in the fridge before reheating. I always make a double batch—leftovers are even better the next day as flavors meld.

Step-by-step instructions for Maggiano's chicken and spinach manicotti

Here's the exact method that delivers that signature Maggiano's creamy filling and crisp celery crown.

Bring a large pot of salted water to a gentle simmer. Add the 1.5 lb boneless chicken breast and cook for 12-15 minutes until the internal temperature reaches 165°F. The chicken should be fully opaque and pull apart easily with two forks. Real talk—don't overcook it or you'll end up with dry shreds that ruin the creamy texture.

Transfer the chicken to a cutting board and let it rest for 5 minutes before shredding. I like to use two forks to pull it into bite-sized pieces. Reserve 1 cup of the poaching liquid—this starchy water will help create that signature creamy sauce later. Don't skip this step; the flavor in that liquid is pure gold for the filling.

In a large skillet, melt the 0.75 cup unsalted butter over medium heat. Add the 1 whole white onion and cook for 5 minutes until softened. Add the 6 cloves minced garlic and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Toss in the 16 oz sliced white mushrooms and cook for 8-10 minutes until they release their moisture and begin to brown.

Stir in the 10 oz chopped fresh spinach and cook just until wilted, about 2 minutes. Remove from heat and let cool slightly. In a separate bowl, combine the cooled mushroom-spinach mixture with the 15 oz whole milk ricotta, 2 whole large eggs, 1.5 cups freshly grated parmesan cheese, 1 tsp dried oregano, 1.5 tsp diamond crystal kosher salt, and 0.5 tsp ground black pepper. Mix gently until just combined—overmixing develops gluten and makes the filling tough.

Preheat your oven to 375°F. Spread 1 cup of the reserved chicken poaching liquid in the bottom of a 9x13-inch baking dish. This creates a moisture barrier that prevents the bottom pasta sheets from drying out. Working quickly, spread about 1/3 of the mushroom-spinach filling onto each of the 12 whole wheat pasta sheets, leaving a 1/2-inch border. Here's the thing—don't overfill or the cheese will leak out during baking.

Roll each sheet tightly around the filling, tucking in the sides as you go. Place the manicotti seam-side down in the baking dish, standing them upright. Pour the remaining 1 cup of reserved chicken poaching liquid over the top—this ensures the filling stays moist and creamy throughout baking. Sprinkle the remaining 1/3 cup grated parmesan cheese over the assembled manicotti.

In a small skillet, melt the remaining 0.25 cup unsalted butter over medium heat. Add the 3 whole celery stalks sliced thinly and cook for 3-4 minutes until tender. Stir in the 0.5 cup breadcrumbs and 0.25 cup chopped fresh parsley, cooking for another 2 minutes until the breadcrumbs are golden brown. Remove from heat and let cool slightly. This mixture should be crisp but not crunchy—it's what gives Maggiano's version that signature texture.

Spread the celery crown mixture evenly over the assembled manicotti. Pour the 1.5 cups heavy cream and 0.5 cup whole milk mixture over the top, then sprinkle with the remaining 0.25 cup grated parmesan cheese. The reason we use both cream and milk here is that the milk adds just enough body to prevent the sauce from becoming too rich while keeping it velvety smooth.

Bake uncovered for 35-40 minutes until the celery crown is golden brown and the manicotti is bubbling at the edges. Here's where it gets tricky—your oven might run hot, so start checking at the 30-minute mark. The manicotti should be tender when pierced with a knife, and the cheese on top should be lightly browned but not burnt.

Let the manicotti rest for 10 minutes before serving. This resting period allows the filling to set slightly and makes slicing easier. Each bite should deliver that perfect combination of creamy mushroom-spinach filling, tender chicken, and crisp celery crown topping. Serve with a simple side salad or garlic bread to soak up any extra sauce.

Wine and beer pairings for this recipe

Italian White Wines

For this rich, creamy manicotti, I always reach for a dry Italian white with enough acidity to cut through the richness. A Vermentino from Sardinia—like Cantina Mesa's Vermentino di Sardegna—is my go-to. Its citrus notes and mineral finish complement the mushroom-spinach filling beautifully.

If you prefer something lighter, a Pinot Grigio from Alto Adige (try Caldiera Pinot Grigio) balances the dish without overpowering it. 🍷

Crisp Italian Reds

For those who prefer red wine, a medium-bodied Chianti or Sangiovese works surprisingly well. I love Ruffino Chianti Classico—its bright acidity and cherry notes pair perfectly with the celery crown's herbal notes.

Avoid heavy, tannic reds like Cabernet Sauvignon, which would clash with the creamy sauce. Serve slightly chilled (55-60°F) to enhance the dish's freshness.

Beer Pairings

A crisp Italian lager is my top beer pairing recommendation. Peroni or Moretti provide the perfect clean, effervescent contrast to the rich manicotti. For craft beer lovers, a Belgian witbier like Hoegaarden adds a citrusy brightness that mirrors the celery crown's herbal notes.

Avoid heavy stouts or IPAs—they'd overpower the delicate flavors.

Non-Alcoholic Options

For a refreshing non-alcoholic match, try a sparkling blood orange soda like San Pellegrino Aranciata Rossa. The citrus notes complement the dish's herbal elements while providing a crisp, refreshing contrast.

Alternatively, a chilled hibiscus iced tea with lemon slices adds a floral note that enhances the parsley in the celery crown. Both options keep the meal feeling light and balanced.

Serving Temperature Tips

Wine should be served at 50-55°F for whites and 55-60°F for reds to fully appreciate their aromas. I always chill my whites for 30 minutes in the fridge before serving. For beer, serve lagers at 40-45°F and witbiers at 45-50°F—use an ice bucket for quick chilling.

Pro tip: Let your wine breathe for 10-15 minutes after opening to release its full aroma potential.

Frequently asked questions