Try this delicious chicken cannelloni recipe with creamy ricotta, spinach, and bechamel sauce. Easy to prepare, bake to perfection, and sure to impress.
Why This Chicken Cannelloni Recipe Works
When it comes to comfort food that feels elegant yet approachable, nothing beats a chicken cannelloni recipe. This Italian-inspired baked pasta dish brings together tender shredded chicken, creamy ricotta, and flavorful spinach, all wrapped inside soft cannelloni tubes and smothered in a rich béchamel or tomato sauce.
The result is a meal that’s both cozy and classy — perfect for family dinners or entertaining guests.This creamy chicken cannelloni stands out because it’s easy to assemble, customizable, and make-ahead friendly.
It’s lighter than beef versions yet still indulgent. With the right balance of textures — soft pasta, creamy filling, and bubbling cheese on top — this stuffed pasta recipe delivers restaurant-quality flavor straight from your oven.
Ingredients You’ll Need for Chicken Cannelloni
Here’s everything you’ll need to make this baked chicken pasta dish:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Cooked, shredded chicken | 2 cups | Protein filling |
| Ricotta cheese | 1 cup | Creamy base |
| Fresh spinach (chopped) | 1 cup | Adds color and nutrition |
| Mozzarella cheese (shredded) | 1 cup | Gooey topping |
| Parmesan cheese (grated) | ¼ cup | Salty finish |
| Egg | 1 | Binds the filling |
| Garlic (minced) | 2 cloves | Flavor enhancer |
| Nutmeg | ¼ tsp | Adds warmth |
| Salt & pepper | To taste | Seasoning |
| Cannelloni tubes | 12–14 | Pasta shells |
| Bechamel or tomato sauce | 2 cups | For baking and layering |
| Olive oil | 1 tbsp | To grease the baking dish |
Pro Tip: You can swap ricotta for cottage cheese, or replace spinach with kale or zucchini for a lighter, veggie-packed twist.
Instructions: How to Make Chicken Cannelloni
Step 1: Prepare the Filling
In a large bowl, combine shredded chicken, ricotta cheese, spinach, mozzarella, egg, garlic, salt, pepper, and nutmeg. Mix until smooth and well-blended. This creamy mixture forms the heart of your chicken cannelloni recipe.
Step 2: Prepare the Pasta
If using dry cannelloni tubes, parboil until slightly tender — they’ll finish baking in the oven. You can also use fresh lasagna sheets and roll them around the filling for a softer texture.
Step 3: Stuff the Cannelloni
Use a piping bag or spoon to fill each tube with the chicken mixture. Be gentle to prevent the pasta from tearing.
Step 4: Assemble the Dish
Spread a thin layer of sauce on the bottom of a greased baking dish. Arrange the stuffed cannelloni tubes in a single layer. Pour remaining sauce on top, coating evenly. Sprinkle with mozzarella and parmesan for that perfect golden finish.
Step 5: Bake to Perfection
Preheat oven to 375°F (190°C). Cover with foil and bake for 25 minutes, then uncover and bake another 10–15 minutes until golden and bubbly.
Step 6: Rest and Serve
Let your baked chicken cannelloni rest for 5–10 minutes before slicing. This helps the filling set. Garnish with parsley or extra parmesan before serving.
The payoff? A creamy, cheesy, perfectly baked chicken and spinach cannelloni that feels like a meal straight from an Italian trattoria.
Tips, Variations & Troubleshooting for Chicken Cannelloni
- Make Ahead Cannelloni: Assemble a day early, refrigerate, and bake later — add 10 minutes extra if cold.
- Freezer Friendly: Freeze before or after baking for up to 2 months. Thaw overnight before reheating.
- Sauce Choice: Prefer creamy? Go béchamel. Want tangy? Use tomato sauce.
- Cheese Swaps: Try fontina, provolone, or asiago for added depth.
- Filling Upgrades: Add mushrooms, roasted peppers, or sun-dried tomatoes for more flavor.
If your cannelloni turns out dry, add extra sauce next time — the pasta soaks up moisture as it bakes.
What to Serve with Chicken Cannelloni
This Italian baked pasta pairs wonderfully with:
- Fresh green salad with balsamic vinaigrette
- Garlic bread or focaccia for dipping
- Roasted vegetables like zucchini or cherry tomatoes
- A crisp white wine such as Pinot Grigio or Chardonnay
These sides balance the rich, creamy texture of your baked pasta casserole beautifully.
Storage, Reheating & Make-Ahead Options
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes.
For leftover cannelloni reheating, always add a splash of milk or sauce before baking to keep it moist.
To freeze, wrap tightly in plastic and foil. Thaw overnight, then bake until hot and bubbly.
If meal-prepping, assemble the dish ahead of time and refrigerate unbaked. Perfect for busy weeknights or entertaining.
Frequently Asked Questions (FAQ)
1. Can I freeze chicken cannelloni?
Yes! You can freeze it before or after baking. Wrap tightly to prevent freezer burn. Thaw overnight and bake until piping hot.
2. What’s the difference between cannelloni and manicotti?
Cannelloni is an Italian pasta tube, usually smooth, while manicotti is an American version with ridges and slightly larger size.
3. Do I need to pre-cook the pasta tubes?
If labeled “oven-ready”, no pre-boiling needed. Otherwise, parboil until flexible before filling.
4. Can I skip or replace the spinach?
Yes — substitute with kale, arugula, or zucchini if you prefer.
5. How long does baked chicken cannelloni last in the fridge?
It lasts up to 3 days refrigerated or 2 months frozen for later enjoyment.
Final Thoughts on the Chicken Cannelloni Recipe
This chicken cannelloni recipe brings together creamy ricotta, savory chicken, and rich sauce in one irresistible dish. It’s easy to prepare, versatile, and perfect for both casual dinners and special occasions.
Whether you love creamy chicken cannelloni or want to experiment with chicken and spinach cannelloni, this dish guarantees flavor, comfort, and satisfaction.
Serve it once, and it will quickly become your signature Italian baked pasta.
Buon appetito!
Hi, I’m Sidra Asif, the heart behind Chicken Bites. Cooking has been my lifelong passion, sparked by the magical meals I watched my mother create in our family kitchen. Over the years, I’ve explored diverse cuisines, earned a diploma in Culinary Arts, and refined my skills in professional kitchens—learning the art of flavor pairing, presentation, and creativity.
Through Chicken Bites, I share my favorite recipes, cooking tips, and culinary adventures to inspire home cooks to turn everyday ingredients into extraordinary meals. Join me on this flavorful journey where tradition meets innovation, and every dish is made with love! 🍗✨
