Chicken Pesto Stuffed Shells with Spinach Pesto Cream Sauce
Last Updated on June 8, 2021 by Annie
Filling and flavorful, these chicken pesto stuffed shells are a delicious summer dinner! Packed with shredded chicken, fresh spinach pesto, and topped with a creamy spinach pesto sauce these stuffed shells are sure to hit the spot!
These chicken pesto stuffed shells are a summery twist on the dairy-filled classic, stuffed shells. Instead of filling jumbo pasta shells with a meaty red sauce and topping with mozzarella cheese, we decided on something a little lighter and fresh for the summer.
Made with vegan and nut-free spinach pesto, shredded chicken, and a creamy spinach pesto sauce, these delicious stuffed shells will give you all the flavor of summer pesto in a convenient jumbo shell.
How to Make Chicken Pesto Stuffed Shells
Ingredients You’ll Need
- Shredded Chicken– I used a rotisserie chicken but you can also use baked chicken or any leftover chicken you might have. You will need about 4 cups of chicken.
- Jumbo Pasta Shells– Plan to use about half the box. I would suggest only cooking the amount you need unless you are cool with leftover large shells and plan to use them anyway.
- Spinach Pesto– This vegan and nut-free spinach pesto makes the perfect dairy-free pesto for the shells, but if you are able to find a dairy-free, store-bought pesto you like, you can use that too.
- Spinach Pesto Cream Sauce– Used to top the stuffed shells before baking to a finish.
Directions for Making Spinach Pesto Cream Sauce
- Cook the pasta: Cook jumbo pasta shells to al dente according to the package directions. Drain and set aside until the assembly.
- Make a roux: In a large skillet, melt plant butter over medium heat. Once melted whisk in flour to make a roux. Cook for about 1 minute.
- Add liquids: Slowly pour in chicken broth, a little at a time, whisking after each addition until you’ve mixed in all of the broth. Add coconut milk and cook down until thick, about 5 minutes.
- Mix in spinach and pesto: Remove from heat and stir in pesto and spinach.
Assembling the Chicken Pesto Stuffed Shells
- Preheat the oven to 400°F.
- Make pesto chicken: Mix together shredded chicken and spinach pesto in a medium bowl, then set aside.
- Layout the shells: In a 9×13-inch baking dish, spread out the cooked jumbo pasta shells.
- Stuff the shells: Fill each jumbo shell with a heaping spoonful of the pesto chicken. Go back to fill the jumbo shells with a little more chicken if you have some leftovers.
- Top with sauce: Pour the creamy spinach pesto sauce on top of the chicken pesto stuffed shells and bake for 20 minutes.
- Remove from the oven and serve.
Dairy-Free Changes to Chicken Pesto Stuffed Shells
- Spinach Pesto– The pesto is a vegan and nut-free pesto made without any cheese.
- Creamy Sauce– We replaced butter and heavy cream in this sauce with a plant butter and full fat coconut milk.
- Cheese on Top– Most stuffed shells typically bake up with melty and bubbly cheese such as mozzarella. I opted to omit cheese entirely (1. the vegan shreds are pricy and 2. the shells are creamy enough on their own). If you are missing/wanting that cheesy goodness, feel free to top with a vegan mozzarella shred such as Violife Just Like Mozzarella.
Make it a Meal
Once you have your stuffed shells you might want to make a full meal of it! Here are some sides that go great with the stuffed shells.
- Roasted asparagus
- Garlic knots
- Brussels sprouts salad
Storage Suggestions
- Refrigerate- Keep baked chicken pesto stuffed shells in an airtight container in the refrigerator for up to 5 days.
- Freeze- To freeze, place in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before enjoying.
Additional Delicious Pasta Recipes
If you tried these delicious Chicken Stuffed Pesto Shells and enjoyed it feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Chicken Pesto Stuffed Shells
Shredded chicken tossed with a vegan spinach pesto and topped with a creamy spinach sauce makes the perfect summer dinner recipe!
Ingredients
- 24 Jumbo Pasta Shells
- 2 tablespoons Plant Butter
- 2 tablespoons Flour
- 1 cup Chicken Broth
- 1 can Full Fat Coconut Milk
- 1 cup Spinach fresh
- 1 cup Spinach Pesto divided into 2, half cups
- 4 cups Shredded Chicken
Instructions
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Cook jumbo pasta shells to al dente according to the package directions. Drain and set aside until the assembly.
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In a large skillet, melt 2 tablespoons plant butter over medium heat.
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Once melted whisk in 2 tablespoons flour to make a roux. Cook for about 1 minute.
-
Slowly pour in 1 cup chicken broth, a little at a time, whisking after each addition until you've mixed in all of the broth.
-
Add 1 can coconut milk and cook down until thick, about 5 minutes.
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Remove from heat and stir in ½ cup spinach pesto and 1 cup fresh spinach. Set aside.
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Preheat the oven to 400°F.
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Mix together 4 cups shredded chicken and ½ cup spinach pesto in a medium bowl, then set aside.
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In a 9×13-inch baking dish, spread out the cooked jumbo pasta shells, split side up.
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Fill each jumbo shell with a heaping spoonful of the pesto chicken.
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Go back to fill the jumbo shells with a little more chicken if you have some leftover.
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Pour the creamy spinach pesto sauce on top of the chicken pesto stuffed shells and bake for 20 minutes.
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Remove from the oven and serve.
