Make this Delicious Chicken Cannelloni Recipe and I promise you everyone will be in awe of your cooking skills.
There’s something so comforting about a baked pasta dish, and this chicken cannelloni recipe is one of my absolute family favorites.
Creamy, cheesy, and packed with flavor, it’s the kind of meal that makes everyone rush to the dinner table—no convincing needed! Whether you’re cooking for a cozy weeknight or hosting friends for a special meal, this dish delivers every time.
In this post, I’ll walk you through how to make it step-by-step with simple ingredients and a few helpful tips to make it just right.
Although a little preparation will do you good when making this recipe, you can get a decadent meal served under 2 hours.
Yes, 2 hours sound like a lot, but it will be worth it. If you prep the chicken and sauces ahead of time you can definately cut down on the time it takes to prepare this beauty.
Don’t forget to watch the quick step-by-step video of this dish below or you can visit my instagram page and you’ll find it under the REELS section.
I’ll spare you the long opening sentence to please the computer gods and we can head right on over to the recipe.
Be advised, it’s super bubbly and hot — be careful when digging in!
Enjoy and do let me know how it turns out!
Delicious Chicken Cannelloni Recipe
Ingredients
- 3 medium sized chicken breasts (shredded - Rotisserie works great!)
- Half a yellow onion (chopped)
- 2 medium carrots (shredded)
- 3 garlic cloves (minced)
- Black Pepper
- 1 package of Cannelloni Pasta
- Shredded/Sliced Cheese of choice (I used Gouda,Cheddar and Grana Padano)
- Tomato purée(420 grams/1.78 cups) reserve some for chicken
- Bechamel or white sauce of choice (420 grams/1.78 cups)
- Veggie or chicken stock (I used a veggie bouillon cube when cooking boiling the chicken and reserved about a cup of it)
Instructions
- Saute onions and carrots until fragrant, add shredded chicken.
- Add about 20-30 grams of tomato puree to the chicken mixture just for some color/flavor.
- Add chopped garlic & cracked black pepper- mix well and reserve - move on to sauces If you're making your own tomato and bechamel sauce as I did.
- If using pre-made sauces, move on to stuffing the cannelloni.
- Preheat oven to 200C/ 392F
- To stuff stand them up and with a small spoon and stuff (Don't over stuff or the cannelloni might crack - it's okay if it does)
- Line them up carefully in an oven-safe dish.
- Cover halfway with veggie/chicken stock, add tomato sauce and white sauce.
- Add cheese (reserve the Grana Padano or parmesan Reggiano for the end), sprinkle with oregano.
- Bake uncovered for 20-25 minutes, carefully pull it out of the oven and add grated Grana Padano/parmesan to taste and broil until desired doneness.
Notes
💡 Tip: I use this baking dish and this cheese grater to make this recipe so much easier. Full list of tools below!
Shred chicken fast by using a blender
🎥 Watch the video tutorial embedded below for a visual step-by-step!
My husband will certainly be asking for this over and over again. It’s nice to change it up from that same old pasta.
By the way, if you use a fresh pasta (fresh lasagna sheets), it will be easier to stuff but I used the boxed stuff. Make sure to adjust the cooking time for fresh pasta.
Thanks for stopping in!
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Have you tried this recipe? Leave a comment below and let me know how it turned out — or tag me @younglovemommy so I can share your creation!
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Want even more yummy recipes like these? Check out some of my family faves!
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THat looks so delicious!!