Chicken Cannelloni Recipe: Easy Creamy Pasta Chicken & Cheese

Learn how to make this easy chicken cannelloni recipe with creamy cheese filling, spinach, and a rich sauce — perfect for family dinners or make-ahead meals.

Chicken Cannelloni Recipe

There’s nothing quite like a bubbling tray of chicken cannelloni straight from the oven — creamy, cheesy, and irresistibly comforting.

This chicken cannelloni recipe transforms simple pantry ingredients into a restaurant-style baked pasta dish that’s both indulgent and easy to make.

Tender shredded chicken, ricotta, mozzarella, and spinach create a deliciously creamy filling that’s wrapped in pasta, layered with tomato or béchamel sauce, and baked until golden and bubbly.

Whether you’re after a weeknight family favorite or an elegant dinner party dish, this easy chicken cannelloni will quickly become your go-to meal.

What Is Cannelloni?

Cannelloni are large, smooth pasta tubes traditionally filled with meat or cheese, then baked in sauce and topped with melted cheese. The name means “large reeds” in Italian — describing their shape.

In this chicken cannelloni recipe, we swap the classic beef or ricotta filling for a creamy chicken and spinach mixture. You can use ready-made cannelloni tubes or lasagna sheets rolled around the filling — both work beautifully.

The result is a baked pasta dish that’s hearty, flavorful, and perfectly balanced between creamy and savory.

Ingredients & Tools You’ll Need

Ingredient	Quantity	Purpose
Cooked chicken (shredded)	2 cups	Main protein filling
Ricotta cheese	1 cup	Adds creaminess
Mozzarella cheese	1 ½ cups (divided)	For filling and topping
Parmesan cheese	½ cup	Adds richness
Spinach (chopped)	1 cup	Adds flavor & color
Egg	1	Binds the filling
Garlic & onion (chopped)	2 cloves / ½ small onion	Adds flavor
Salt, pepper, nutmeg	To taste	Seasoning
Cannelloni tubes or lasagna sheets	10–12 pieces	Pasta base
Tomato or béchamel sauce	2 cups	Baking sauce

Tools: 9×13-inch baking dish, large bowl, saucepan, spoon or piping bag, foil.

Step-by-Step Preparation

1. Prepare the Chicken Filling

In a large bowl, combine shredded chicken, ricotta, ½ cup mozzarella, parmesan, spinach, egg, garlic, and seasonings. Mix until creamy and well blended. This flavorful filling is the heart of your chicken cannelloni recipe — taste it and adjust salt or herbs to preference.

2. Prepare the Sauce

Choose your sauce based on the flavor you want:

• Tomato Marinara: Sauté onion and garlic in olive oil, add crushed tomatoes, herbs, salt, and pepper. Simmer 10 minutes.
• Béchamel Sauce: Melt butter, whisk in flour, add milk slowly, season with salt, pepper, and a pinch of nutmeg.

Both sauces complement the creamy chicken filling beautifully.

3. Cook or Prepare the Pasta

If using cannelloni tubes, boil them for 3–4 minutes until slightly soft.
If using lasagna sheets, cook until pliable but firm. Lay on parchment paper to cool.

4. Assemble the Cannelloni

1. Spread a thin layer of sauce in your baking dish.
2. Fill each tube (or roll up a lasagna sheet) with 2 tablespoons of filling.
3. Arrange the rolls seam side down in the dish.
4. Cover with remaining sauce, then top with mozzarella and parmesan.

5. Bake

Cover the dish with foil and bake at 375°F (190°C) for 25 minutes.
Remove foil and bake another 10–15 minutes until the top is golden and bubbling.

The result: a creamy chicken cannelloni that’s soft, cheesy, and filled with rich Italian flavor.

6. Rest and Serve

Let rest for 5 minutes before serving. This helps the filling set and keeps slices neat.
Serve with garlic bread or a fresh green salad for the perfect meal.

Tasty Variations & Serving Ideas

• Creamy Chicken Cannelloni: Use béchamel instead of tomato for a rich, smooth flavor.
• Spinach-Loaded: Double the spinach for a greener, lighter version.
• Mushroom Chicken Cannelloni: Add sautéed mushrooms for depth.
• Gluten-Free Option: Substitute zucchini ribbons or GF pasta sheets.
• Low-Fat Twist: Replace ricotta with cottage cheese and use light mozzarella.

Serve With:

• Garlic Bread: Perfect for soaking up extra sauce.
• Green Salad: Adds freshness and crunch.
• Roasted Vegetables: Complements the cheesy richness.

Storage, Make-Ahead & Freezer Tips

Method	How to Do It	Shelf Life
Make-Ahead	Assemble, cover, and refrigerate before baking.	Up to 24 hours
Freeze (Unbaked)	Wrap tightly with foil and freeze. Thaw before baking.	Up to 3 months
Leftovers	Store cooked cannelloni in an airtight container.	3–4 days in fridge

This makes your chicken cannelloni recipe ideal for meal prep or family freezer meals.

FAQ

1. Can I use pre-cooked chicken?
Yes — rotisserie or leftover chicken works perfectly for this recipe.

2. Can I make chicken cannelloni ahead of time?
Absolutely. Assemble the dish and refrigerate until you’re ready to bake.

3. What’s the difference between cannelloni and manicotti?
Cannelloni are smooth pasta tubes; manicotti are larger and ridged.

4. Can I freeze this dish?
Yes — freeze either baked or unbaked cannelloni, then reheat in the oven.

5. Which sauce is best?
Both tomato marinara (for freshness) and béchamel (for creaminess) work beautifully.

Final Thoughts

This chicken cannelloni recipe combines everything we love about comfort food — tender chicken, creamy cheese, and perfectly baked pasta in one dish. It’s family-friendly, freezer-friendly, and easy enough for weeknights while still elegant enough for guests.

So preheat your oven, roll up those pasta sheets, and let this creamy chicken cannelloni bring a taste of Italy right to your table.