Creamy, comforting, and packed with flavorful shredded chicken, this Chicken Cannelloni recipe is the perfect baked pasta dish for family dinners or special gatherings. Tender pasta tubes are stuffed with a rich chicken filling, covered in smooth béchamel and tomato sauce, then baked until bubbling and golden. It is an easy homemade recipe that tastes like something from a cozy Italian restaurant.
Why You’ll Love This Recipe
Simple ingredients that are easy to find
Creamy and cheesy filling with tender chicken
Perfect make-ahead meal for busy days
Great for family dinners and gatherings
Rich, comforting flavors everyone enjoys
Easy to customize with vegetables or different cheeses
Freezer-friendly and reheats beautifully
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cannelloni filling:
12 cannelloni pasta tubes
2 cups cooked chicken breast, shredded
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
For the tomato sauce:
2 cups tomato sauce
1 teaspoon dried oregano
1/2 teaspoon paprika
1 tablespoon olive oil
1/2 teaspoon salt
For the béchamel sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
For topping:
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft. Stir in the garlic and cook for another minute.
Add the shredded chicken to the skillet and season with salt and pepper. Cook for 2 minutes, then remove from heat.
Transfer the chicken mixture to a bowl. Add ricotta cheese, mozzarella cheese, Parmesan cheese, and parsley. Mix until fully combined.
Prepare the béchamel sauce by melting butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute while whisking continuously.
Slowly pour in the milk while whisking to avoid lumps. Add nutmeg, salt, and pepper. Continue cooking until the sauce thickens, about 5 minutes.
In another bowl, combine tomato sauce, oregano, paprika, olive oil, and salt.
Spread half of the tomato sauce over the bottom of the prepared baking dish.
Carefully fill each cannelloni tube with the chicken mixture using a spoon or piping bag.
Arrange the filled cannelloni in the baking dish in a single layer.
Pour the remaining tomato sauce over the pasta, then evenly spread the béchamel sauce on top.
Sprinkle mozzarella and Parmesan cheese over everything.
Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes until the cheese is golden and bubbling.
Let the cannelloni rest for 5 minutes before serving.
Servings and timing
Servings: 6 servings
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Variations
Add sautéed spinach or mushrooms to the filling for extra flavor and texture.
Replace ricotta cheese with cream cheese for a richer filling.
Use rotisserie chicken to save time.
Add a pinch of chili flakes for a spicy version.
Swap mozzarella with provolone or cheddar cheese for a different cheesy flavor.
Make it lighter by using low-fat milk and cheese.
Add finely diced carrots or zucchini to the chicken mixture for extra vegetables.
Storage/Reheating
Store leftover chicken cannelloni in an airtight container in the refrigerator for up to 4 days.
To freeze, place the cooled cannelloni in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
For reheating in the oven, cover the dish with foil and bake at 350°F (175°C) for about 20 minutes or until heated through.
For microwave reheating, place a portion on a microwave-safe plate and heat for 2 to 3 minutes, checking halfway through.
FAQs
Can I use cooked rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves preparation time.
Do I need to boil the cannelloni tubes first?
Most cannelloni pasta can be filled dry and baked directly with enough sauce. Check the package instructions to be sure.
Can I prepare this recipe ahead of time?
Yes, you can assemble the dish a day in advance and refrigerate it before baking.
What can I use instead of ricotta cheese?
Cottage cheese or cream cheese can be used as substitutes.
Can I freeze uncooked cannelloni?
Yes, assemble the dish, cover tightly, and freeze before baking.
How do I prevent the pasta from becoming dry?
Make sure the cannelloni is fully covered with sauce before baking.
What side dishes go well with chicken cannelloni?
Fresh salad, garlic bread, or roasted vegetables pair very well with this dish.
Can I make this recipe gluten-free?
Yes, use gluten-free cannelloni pasta and gluten-free flour for the béchamel sauce.
Why is my béchamel sauce lumpy?
Adding milk slowly while whisking continuously helps keep the sauce smooth.
Can I add more cheese on top?
Absolutely, extra cheese creates an even richer and more golden topping.
Conclusion
Chicken Cannelloni is a warm and satisfying baked pasta dish that combines creamy cheese, flavorful chicken, and rich sauces in every bite. Whether you make it for a weeknight family dinner or a special occasion, this comforting recipe is guaranteed to impress. With simple ingredients, easy preparation, and delicious results, it is a meal you will want to make again and again.
Creamy and comforting chicken cannelloni stuffed with shredded chicken and cheese, layered with rich tomato sauce and silky béchamel, then baked until golden and bubbly.
Ingredients
12 cannelloni pasta tubes
2 cups cooked chicken breast, shredded
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil, divided
1 cup ricotta cheese
1 cup shredded mozzarella cheese, plus extra for topping
1/4 cup grated Parmesan cheese, plus extra for topping
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups tomato sauce
1 teaspoon dried oregano
1/2 teaspoon paprika
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1/4 teaspoon nutmeg
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a large baking dish.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the shredded chicken, salt, and black pepper. Cook for 2 minutes, then remove from heat.
Transfer the chicken mixture to a large bowl. Add ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, and parsley. Mix until fully combined.
Prepare the béchamel sauce by melting butter in a saucepan over medium heat.
Whisk in the flour and cook for 1 minute.
Slowly pour in the milk while whisking continuously to avoid lumps.
Add nutmeg, salt, and black pepper. Continue whisking and cook for about 5 minutes until thickened.
In another bowl, combine tomato sauce, oregano, paprika, remaining olive oil, and salt.
Spread half of the tomato sauce evenly over the bottom of the baking dish.
Fill each cannelloni tube with the chicken mixture using a spoon or piping bag.
Arrange the filled cannelloni in a single layer in the baking dish.
Pour the remaining tomato sauce over the cannelloni.
Spread the béchamel sauce evenly over the top.
Sprinkle with additional mozzarella and Parmesan cheese.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for another 10 to 15 minutes until the cheese is golden and bubbling.
Let the cannelloni rest for 5 minutes before serving.
Notes
Use rotisserie chicken for a quicker preparation.
Add sautéed spinach, mushrooms, carrots, or zucchini for extra vegetables.
Replace ricotta with cream cheese or cottage cheese if preferred.
Add chili flakes for a spicy variation.
Most cannelloni tubes can be baked without boiling first, but check package instructions.
Ensure the pasta is fully covered with sauce to prevent dryness.
Store leftovers in the refrigerator for up to 4 days.
Freeze baked or unbaked cannelloni for up to 2 months.
Reheat covered in the oven at 350°F (175°C) until warmed through.
