This creamy chicken, spinach, and mushroom manicotti is an indulgent, cheesy masterpiece. The filling is rich and savory with tender chicken, sautéed veggies, and melty cheeses. Each manicotti tube is stuffed to perfection and covered in a homemade white sauce that will have everyone coming back for seconds. Whether you’re cooking for the family or hosting friends, this dish is bound to be a crowd-pleaser.
Ingredients for Creamy Chicken, Spinach & Mushroom Stuffed Manicotti
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10 manicotti shells
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Olive oil, for sautéing
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2 tablespoons butter (28 g)
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2 boneless, skinless chicken breasts, cubed into small pieces (about 1 lb / 450 g)
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1/2 teaspoon garlic salt (2.5 g)
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1 teaspoon Italian seasoning (2 g)
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1/2 yellow onion, finely diced
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8 oz cremini mushrooms, chopped (225 g)
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2 tablespoons minced garlic (30 g)
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5 oz fresh spinach, chopped (140 g)
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1 1/2 teaspoons salt (7.5 g)
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4 oz low-fat cream cheese (115 g)
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3/4 cup fat-free sour cream (180 ml)
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3 tablespoons butter (42 g)
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3 tablespoons flour (24 g)
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1 1/2 cups milk (360 ml)
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4 oz mozzarella cheese, shredded (115 g)
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4 oz Monterey Jack cheese, shredded (115 g)
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4 tablespoons Parmesan cheese (30 g)
How to Make Creamy Chicken, Spinach & Mushroom Stuffed Manicotti
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Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
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Cook the manicotti tubes in a large pot of water according to the package directions. Drain, rinse under cool water, and set aside.
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In a large skillet, heat a swirl of olive oil over medium heat. Add cubed chicken, season with garlic salt and Italian seasoning, and cook for 7–8 minutes, stirring frequently, until fully cooked. Transfer chicken to a bowl and set aside.
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In the same skillet, add 2 tablespoons (28 g) butter and another swirl of olive oil. Add chopped mushrooms and cook for 5–6 minutes. Then stir in the garlic and onion, cooking for another 5–6 minutes until softened.
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Add chopped spinach and cook for 3–4 minutes, or until wilted. Season with salt and pepper to taste.
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Remove from heat and add the cooked chicken back to the skillet along with cream cheese and sour cream. Stir until fully incorporated and creamy. Set aside.
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In a separate saucepan, melt 3 tablespoons (42 g) of butter over medium-high heat. Once melted, add the flour and whisk continuously for 2–3 minutes until it turns a light golden color.
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Slowly whisk in the milk and continue whisking for about 3–4 minutes until the sauce thickens. Stir in half of the mozzarella, half of the Monterey Jack, and 2 tablespoons (15 g) of Parmesan cheese. Continue whisking until melted and smooth. The sauce should coat the back of a spoon.
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Lightly spread some of the cheese sauce on the bottom of a baking dish. Use a spoon to fill each manicotti shell with the chicken and spinach mixture and arrange them in the dish. Repeat until all shells are filled.
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Pour the remaining cheese sauce over the stuffed manicotti. Cover with aluminum foil and bake for 30–45 minutes. Then uncover, sprinkle with the remaining mozzarella, Monterey Jack, and Parmesan cheeses, and bake uncovered for an additional 15 minutes until bubbly and golden.
Final Bites of Comfort
This comforting baked pasta dish is perfect for when you want to impress without spending hours in the kitchen. The creamy, flavorful filling paired with the rich sauce makes every bite irresistible. Serve with garlic bread and a crisp green salad for a complete and satisfying meal. Whether it’s a weeknight dinner or a special occasion, this stuffed manicotti recipe brings warmth, flavor, and love to your table.
