Dairy-Free Chicken Manicotti

Indulge in the comforting flavors of Dairy-Free Chicken Manicotti, a luscious pasta dish that's perfect for those craving creamy, cheesy textures without dairy. This recipe features tender manicotti shells generously stuffed with a savory mix of shredded chicken, sautéed spinach, mushrooms, and aromatic seasonings like garlic, oregano, and basil. The dish is brought to life with a velvety almond milk-based sauce enriched with nutritional yeast for a cheesy twist, layered alongside tangy tomato sauce for a flavor-packed finish. Baked to perfection, this dairy-free delight is ideal for weeknight dinners or special gatherings, offering a wholesome yet indulgent take on classic Italian cuisine. Serve it fresh, topped with a sprinkle of parsley for a burst of color and herby aroma. Keywords: dairy-free chicken manicotti, non-dairy pasta recipes, stuffed pasta, creamy almond milk sauce, chicken and spinach manicotti.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

Ingredients

• 8 pieces Manicotti shells
• 2 tablespoons Olive oil
• 2 pieces Boneless, skinless chicken breasts
• 4 cloves Garlic cloves, minced
• 1 medium Onion, finely chopped
• 1 cup Mushrooms, chopped
• 2 cups Spinach, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Basil, dried
• 1 teaspoon Oregano, dried
• 2 cups Almond milk, unsweetened
• 0.25 cup Nutritional yeast
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 2 cups Tomato sauce
• 0.25 cup Fresh parsley, chopped

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Cook the manicotti shells according to the package instructions until al dente. Drain and set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook until fully cooked through, about 6-7 minutes on each side. Remove from skillet and let cool. Once cooled, shred the chicken using two forks.

Step 4

In the same skillet, add minced garlic and finely chopped onion. Cook for 2-3 minutes until the onion becomes translucent.

Step 5

Add the chopped mushrooms and cook for another 4-5 minutes until they are tender.

Step 6

Stir in the chopped spinach and cook until wilted. Season with salt, black pepper, basil, and oregano.

Step 7

Add the shredded chicken to the skillet, mix well, and remove from heat.

Step 8

In a separate saucepan, combine almond milk and nutritional yeast over medium heat. Stir until the nutritional yeast is fully dissolved.

Step 9

In a small bowl, mix cornstarch and water until smooth. Add this mixture to the saucepan and stir constantly until the sauce thickens. Remove from heat.

Step 10

Spread 1 cup of tomato sauce evenly in the bottom of a 9x13 inch baking dish.

Step 11

Carefully stuff each manicotti shell with the chicken and vegetable mixture.

Step 12

Place the filled manicotti shells in the baking dish, then pour the almond milk sauce over the top.

Step 13

Pour the remaining tomato sauce over the almond milk sauce-covered manicotti.

Step 14

Cover the baking dish with foil and bake for 25 minutes.

Step 15

Remove the foil and bake for an additional 10 minutes.

Step 16

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2203.9g)

Amount per serving	% Daily Value*
Calories	2481.1

Total Fat 63.1g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 295.8mg	0%
Sodium 3719.1mg	0%
Total Carbohydrate 301.6g	0%
Dietary Fiber 25.5g	0%
Total Sugars 25.6g
Protein 170.4g	0%

Vitamin D 193.2IU	0%
Calcium 1324.4mg	0%
Iron 20.0mg	0%
Potassium 3394.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.1%

Protein: 27.8%

Carbs: 49.1%