Chicken Cannelloni

Chicken cannelloni is one of those dinners that looks impressive on the table but feels completely manageable to pull off at home. I love making this recipe when I want something cozy and satisfying without a lot of fuss. It is the kind of meal that makes everyone ask for seconds.

I still remember the first time I made stuffed pasta for my family. I was a little nervous about filling all those tubes, but once I got the hang of it, the whole thing came together faster than I expected. This chicken cannelloni recipe brings together tender pasta, a creamy chicken and ricotta filling, and a herb-kissed cream sauce that bakes up golden and bubbling. It is hearty enough for a weeknight dinner but elegant enough to serve to guests. Every bite is warm, cheesy, and deeply satisfying.

Everything You Need to Make Perfect Chicken Cannelloni

I always say that simple, quality ingredients make all the difference in a dish like this. I prefer part-skim ricotta for a lighter filling that still feels indulgent, and using pre-cooked or rotisserie chicken is a total time-saver that does not sacrifice any flavor.

For the Filling:

• 12 cannelloni tubes
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 3 cooked chicken breasts, finely chopped (pro tip: rotisserie chicken works beautifully here)
• 1/2 cup milk
• 1 cup part-skim ricotta cheese
• 8-10 oz baby spinach
• Salt and freshly ground black pepper, to taste

For the Sauce and Assembly:

• 1 cup pasta sauce
• 1 1/2 cups half-and-half
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground nutmeg (do not skip this. it adds a subtle warmth that ties the sauce together)
• Salt and freshly ground black pepper, to taste

How to Make Chicken Cannelloni Step by Step

I recommend reading through all the steps before you start. The process is straightforward, and knowing what comes next keeps everything moving smoothly from start to finish.

Step 1: Par-cook the pasta. Bring a large pot of salted water to a boil. Cook the cannelloni tubes for 5 minutes only. You want them firm enough to stuff without tearing. Drain, rinse with cool water, and set aside until cool enough to handle. Do not walk away during this step. Overcooked tubes will split when you try to fill them.

Step 2: Preheat the oven. Set your oven to 400 degrees F (200 degrees C).

Step 3: Build the filling. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and saute for 2 minutes until softened and translucent. Stir in the minced garlic and chopped chicken and cook for another 4 minutes, stirring occasionally, until everything is heated through and fragrant.

Step 4: Make it creamy. Pour in the milk and let it simmer for about 2 minutes until most of the liquid has evaporated. Stir in the ricotta until the mixture is smooth and well blended. The filling should look thick and cohesive at this point.

Step 5: Add the spinach. Add the baby spinach and cook for 1-2 minutes until wilted and bright green. Remove from heat and let the filling cool for a few minutes before stuffing. A warm but not hot filling is much easier to work with.

Step 6: Prep the baking dish. Spoon the pasta sauce evenly over the bottom of a 9×13 baking dish. This prevents sticking and adds a flavorful base layer under the pasta.

Step 7: Stuff the cannelloni. Using a spoon, your hands, or a piping bag, fill each tube with the chicken mixture. A piping bag makes this step much faster and cleaner. Do not overfill the tubes. Just packed enough to feel firm. Arrange the stuffed tubes in a single layer over the pasta sauce.

Step 8: Make the cream sauce. In a mixing bowl, whisk together the half-and-half, Parmesan, basil, oregano, nutmeg, salt, and pepper until fully combined. Pour it evenly over the cannelloni. Make sure every tube gets coated.

Step 9: Bake. Bake uncovered for 18-20 minutes until the top is golden brown and the cream has reduced and thickened slightly. If the top is browning too fast, cover loosely with foil for the first 10 minutes of baking.

Step 10: Rest and serve. Let the dish rest for 3-5 minutes after coming out of the oven. This allows the sauce to thicken to the perfect creamy consistency. Spoon the sauce over the top before serving.

The Best Sides to Serve with Chicken Cannelloni

This creamy chicken cannelloni pairs beautifully with light, fresh sides that balance the richness of the dish. Here are the best sides for chicken cannelloni that round out the meal perfectly.

Garlic Bread: The crispy, buttery texture is perfect for soaking up every last bit of that cream sauce. A classic pairing for good reason.

Caesar Salad: The crisp romaine and tangy dressing cut right through the richness of the cannelloni and add a refreshing contrast to each bite.

Steamed Broccoli: A simple, nutritious option that adds color to the plate and keeps the meal balanced without competing with the main dish.

Roasted Asparagus: The slightly caramelized, earthy flavor of roasted asparagus is a wonderful complement to the creamy herb sauce.

A Glass of White Wine: A dry Pinot Grigio or Chardonnay pairs beautifully with the cream sauce and turns this into a proper dinner party meal.

More Comforting Dinners to Add to Your Rotation

If this chicken cannelloni hit the spot, there are plenty more satisfying dinners to explore. The Creamy Cajun Chicken Linguine brings bold, spicy flavors to a weeknight pasta dinner, while the Garlic Butter Chicken Bowtie Pasta is a quick and crowd-pleasing option for busy evenings. For something equally creamy and baked, the High Protein Chicken Alfredo Bake is a fantastic choice packed with flavor and nutrition.

Looking for more Italian-inspired comfort food? The Baked Chicken Parmesan Pasta delivers all the classic flavors of chicken parm in a simple one-dish format. Round out the week with the rich and hearty Creamy Tuscan Mushroom Pasta Skillet or keep it light and fresh with a bowl of Chicken Pesto Pasta Salad for a next-day lunch.

Storing and Reheating Your Cannelloni the Right Way

Leftover chicken cannelloni stores really well, making it a great recipe to prep ahead for busy weeknights. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, I recommend the oven for the best results. Cover the dish with foil and reheat at 350 degrees F until warmed through, about 15-20 minutes. This keeps the pasta tender and brings the sauce back to its original creamy consistency. If you are short on time, the microwave works fine. Just add a small splash of milk or water before heating to keep the sauce from drying out.

Pro tip: This dish actually tastes even better the next day once the flavors have had more time to settle together.

Chicken Cannelloni FAQs

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