Creamy Chicken Stuffed Shells (Dairy Free)
You won’t believe that these creamy chicken stuffed shells don’t have any gluten or dairy! They’re made with a creamy bechamel sauce, leeks, chicken, and gluten-free shells.
Quick Overview
- Servings: 4
- Calories: 606 cal
- Protein per serving: 38g
- Difficulty: Medium
- Diet types: Gluten-free, dairy-free & soy-free
- Flavor notes: Creamy and comforting
Table of contents
Why you’ll love these creamy chicken stuffed shells
Nothing says comfort food like a creamy pasta. Recipes like my creamy tuna pasta are family favorites, but stuffed pasta just takes it to another level. Ever since I found a great option for gluten-free jumbo shells, I’ve been so excited to try a recipe like this. Here’s why you’re going to love it…
- Comfort food heaven. This recipe is so comforting and cozy and perfect for cooler months, but the leeks help make it a great option to transfer into warmer months as well.
- Gluten and dairy. The dairy-free bechamel sauce is so wonderfully creamy that you’ll be shocked it doesn’t have any dairy!
Recipe ingredients
See the recipe card below for full information on ingredients and quantities.
- Gluten-free jumbo shells. These have an amazing flavor and texture.
- Nutritional yeast. This adds a cheesy flavor to the sauce. You can easily leave it out, but the sauce will have a less cheesy flavor.
- Arrowroot starch. This helps thicken the sauce. You should be able to sub tapioca starch.
- Dairy free heavy cream and almond milk. These two liquids help create the creamy sauce!
How to Make Creamy Chicken Stuffed Shells
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Cook the shells and set aside. Then saute the leeks and shallots and set aside. Then saute the chicken and add to the vegetables.
Step Two. Pour the dairy free ricotta into the bowl with the chicken and vegetable and stir to combine set aside.
Step Three. Make the sauce.
Step Four. Add half the sauce to the bottom of the dish then spoon the filling into the cooked shells and place the shells in the baking dish. Repeat with all of the shells. Pour the remainder of the sauce over the shells. Bake and enjoy.
Michelle’s Tips & Tricks
- Don’t overcook the pasta. Make sure you boil the shells until al dente, as they will cook further in the oven!
- Use a stainless steel pan (or cast iron). The sauce will require a lot of whisking which can damage a nonstick pan.
- Whisk, whisk, whisk, the bechamel. The key to a roux sauce is whisking well to make sure that there are no clumps of flour.
Other Gluten-Free Pasta Recipes To Try…
If you tried these Creamy Chicken Stuffed Shells or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Creamy Chicken Stuffed Shells (Dairy Free)
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Ingredients
- 8 oz gluten free shells
For the filling
- 2 tbsp olive oil
- 1 leek, halved, white and green parts only
- 1 shallot, minced
- 2 cloves garlic, minced
- Salt and pepper
- 1 lb chicken, finely diced
- 2 tsp dried parsley
- 1 tsp dried basil
- 8 oz dairy free ricotta
For the bechamel sauce
- 2 tbsp olive oil
- 2 tbsp arrowroot
- ½ cup dairy free heavy cream
- 1 ½ cup almond milk
- 2 tbsp nutritional yeast
- 2 tbsp parsley, chopped
Instructions
- Bring a pot of salted water to a boil and cook the shells according to package instructions, cooking them until al dente. Strain and lightly coat with olive oil to prevent sticking. Set aside.
- Preheat the oven to 350 F and lightly grease a large baking dish. Set aside.
- While the pasta cooks, heat the olive oil over medium heat in a large deep deep pan. Add the leeks and shallots and saute for 5 minutes. Add the garlic and lightly season with salt and pepper. Saute for another 3 minutes and set the cooked vegetables aside in a large bowl.
- Toss the chicken with salt, pepper, and dried parsley and basil. Add the chicken to the pan (adding more oil if needed). Saute for 5 minutes or until cooked through to 165 F. Add the cooked chicken to the bowl with the vegetables. Clean out the pan.
- Pour the dairy free ricotta into the bowl with the chicken and vegetable and stir to combine set aside.
- To make the sauce, start by making a gluten-free roux by heating the oil over medium-low heat in the same large, deep pan, then sprinkling in the arrowroot starch, one tablespoon at a time, stirring with a whisk. Slowly stream in heavy cream, whisking constantly, then pour in the almond milk and nutritional yeast. Continously whisk to thicken the sauce. The sauce should be thick and creamy.
- Spoon about 2 tbsp of the sauce into the chicken, vegetable, and ricotta filling and stir well. Add half of the remaining sauce to the bottom of the baking dish.
- Spoon the filling into the cooked shells and place the shells in the baking dish. Repeat with all of the shells. Pour the remainder of the sauce over the shells.
- Cover and transfer to the oven and bake for 10-12 minutes or until the sauce is bubbly.
- Remove from the oven and serve topped with chopped parsley. You can also add shredded cheese (or dairy free cheese) if desired!
