chicken cannelloni recipe
The Best chicken cannelloni recipe
Oh, there’s nothing quite like a good chicken cannelloni—it’s my go-to comfort food, especially when I want something hearty but still manageable for a family meal. I love how it feels like a little treat, but it’s actually pretty balanced with the protein from the chicken and the fiber from the pasta. My kids always ask for it, especially when they’re in the mood for something that looks fancy but isn’t too heavy. It’s a meal that feels special, whether it’s for a Sunday dinner or just a regular night when we’re all craving something warm and satisfying.
I’ve been making chicken cannelloni for years, and honestly, it’s one of those recipes that’s simple enough to pull together on busy days but still feels like a real effort when you’re serving it. The way the chicken melts into the sauce and the pasta holds together is just perfect—no one gets bored, and everyone gets full. My husband and kids both agree it’s their favorite, and I’ll admit, it’s one of my favorites too. Plus, it’s got that little extra something with the cheese and the tomato sauce that makes it feel indulgent, but it’s still a good source of protein and vitamins. It’s that kind of recipe that’s worth repeating, time and time again.
Classic Chicken Cannelloni
A comforting Italian dish featuring tender chicken rolled in creamy ricotta and tomato sauce, baked to perfection in a rich marinara sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 ½ cups (190g) all-purpose flour
- ½ cup (120ml) ice water
- 1 tsp salt
- 1 tsp olive oil
- 1 lb (450g) boneless, skinless chicken breast
- 1 cup (240g) ricotta cheese
- ½ cup (50g) grated Parmesan cheese
- 1 large egg
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and pepper to taste
- 1 (28 oz) can crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh basil leaves
- Extra grated Parmesan cheese
👨🍳Directions
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1 Preheat oven to 375°F (190°C).
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2 For the dough: Mix flour, salt, and olive oil in a bowl. Gradually add ice water while stirring until a soft dough forms. Knead for 5 minutes, then cover and rest for 30 minutes.
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3 Preheat oven to 375°F (190°C). Cut chicken into thin strips and season with salt, pepper, garlic powder, and oregano. Cook in a pan over medium heat until fully cooked (~6-7 mins). Let cool.
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4 For the filling: Mix ricotta, Parmesan, egg, and half of the seasoned chicken in a bowl. Set aside.
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5 Roll out the dough on a lightly floured surface to about ⅛-inch thickness. Cut into 6 rectangles (about 4×6 inches).
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6 Place 2 tbsp of filling on each rectangle, fold the dough in half to form a half-moon shape, and seal edges with a little water. Place on a baking sheet.
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7 For the sauce: In a saucepan, heat olive oil, then sauté garlic for 30 seconds. Add crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 15 minutes.
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8 Pour sauce over the cannelloni and bake for 25-30 minutes until golden and bubbly.
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9 Garnish with fresh basil and extra Parmesan before serving.
🔧Equipment
- Mixing bowls
- Kitchen shears
- Rolling pin
- Baking sheet
- Oven
- Mixing spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Cannelloni Works
This chicken cannelloni recipe is a lifesaver for any family gathering because it’s simple to prepare ahead of time and still tastes delicious when served hot. Whether you’re hosting a casual dinner or a bigger event, the filling and pasta combination holds up well, making it a reliable choice that never disappoints. Plus, it’s hearty enough to feed a crowd without feeling too heavy, so it’s perfect for busy weeknights or special occasions alike.
❓ Frequently Asked Questions About Chicken Cannelloni
What is the difference between traditional cannelloni and chicken cannelloni?
Traditional cannelloni typically features pasta tubes filled with a mixture of ricotta, mozzarella, and sometimes spinach or herbs, baked until golden and bubbly. Chicken cannelloni, on the other hand, replaces the ricotta filling with a savory chicken breast or thigh mixture, often seasoned with garlic, herbs, and sometimes breadcrumbs or almond flour for extra texture. The chicken cannelloni is also commonly topped with marinara sauce, mozzarella, and Parmesan before baking.
How do I ensure the chicken is cooked through without drying out?
To keep the chicken tender and moist, start by patting it dry with paper towels before seasoning. Season generously with salt, pepper, and herbs like thyme or rosemary. Cook the chicken in a pan over medium heat with a little oil, adding a splash of broth or water if needed to prevent drying. For extra moisture, you can also add a small amount of chicken stock or a little melted butter. Avoid overcrowding the pan, and cook until the internal temperature reaches 165°F (74°C). Let it rest for a few minutes before slicing.
Can I use pre-cooked chicken for the filling?
Yes, you can use pre-cooked chicken, but it’s best to shred or finely chop it for a smoother filling. If using pre-cooked chicken, ensure it’s at room temperature before mixing with the other ingredients to avoid a cold filling. You can also briefly reheat the chicken in a pan with a little oil to help it reabsorb some of the seasoning. For extra flavor, you can add cooked chicken back to the marinara sauce before baking.
What are some good substitutes for ricotta in chicken cannelloni?
If you don’t have ricotta, you can use a mix of cottage cheese and a little cream cheese for a similar creamy texture. For a lighter option, blend Greek yogurt or mashed avocado with a little cream cheese or Parmesan. Another great substitute is a combination of shredded mozzarella and a bit of cream cheese or ricotta cheese. If you prefer a richer filling, you can also use a blend of ricotta and a small amount of heavy cream or sour cream. Always adjust seasoning to taste, as substitutes can vary in flavor.
How should I prepare the pasta tubes for cannelloni?
For traditional cannelloni, you can use fresh or dried pasta tubes (like cannelloni, manicotti, or cavatappi). If using dried pasta, boil it according to package instructions until al dente, then drain and rinse with cold water to stop cooking. For fresh pasta, you can either use store-bought or make your own, but it’s best to cook it fresh just before filling. To prevent the pasta from sticking, gently pat it dry with a towel before filling. If the tubes are very large, you may need to cut them in half to ensure even cooking.
