Chicken Broccoli Cannelloni
Elevate your pasta night with this rich and comforting Chicken Broccoli Cannelloni! Tender cannelloni shells are filled with a delightful blend of shredded chicken, sautéed broccoli, creamy ricotta, and a hint of garlic, then topped with a luscious homemade béchamel sauce and a melty trio of cheeses. This easy-to-make baked pasta dish combines wholesome ingredients like nutrient-packed broccoli and savory chicken for a hearty meal that's perfect for family dinners or special occasions. With its golden, bubbly cheese topping and perfectly seasoned filling, this Chicken Broccoli Cannelloni delivers indulgence in every bite while offering a cozy twist on traditional Italian cuisine. Perfect for meal prep or impressing your guests, this recipe will become a new weeknight favorite!
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Recipe Information
Ingredients
- 12 pieces Cannelloni shells
- 2 cups Cooked chicken breasts
- 1 cup Broccoli florets
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 cloves Garlic, minced
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or cooking spray.
Bring a large pot of salted water to a boil. Cook the cannelloni shells for 4-5 minutes, just until softened but not fully cooked. Drain and set the shells aside on a greased tray to prevent sticking.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute.
Add the chopped broccoli florets to the skillet and cook for 4-5 minutes until tender. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked chicken (shredded or finely chopped), cooked broccoli, ricotta cheese, 1/4 cup of Parmesan cheese, and 1/2 cup of mozzarella cheese. Mix well and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Using a spoon or piping bag, fill each cannelloni shell with the chicken and broccoli mixture. Place the stuffed shells seam-side down in the prepared baking dish.
To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly whisk in the milk, making sure there are no lumps. Bring the mixture to a simmer, stirring constantly, until it thickens. Add the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and nutmeg (if using).
Pour the béchamel sauce evenly over the stuffed cannelloni shells in the baking dish.
Sprinkle the remaining 1/4 cup of Parmesan cheese and 1/2 cup of mozzarella cheese over the top of the dish.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Let the Chicken Broccoli Cannelloni rest for 5 minutes before serving. Garnish with extra Parmesan cheese or freshly chopped parsley, if desired.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.1 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 613 mg | 47% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 610 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
