Chicken Cannelloni with Cream Sauce
Indulge in the ultimate Italian comfort food with this decadent Chicken Cannelloni with Cream Sauce. Tender cannelloni pasta shells are generously stuffed with a flavorful blend of shredded chicken, ricotta, spinach, and a trio of cheeses, creating a creamy, savory filling that's perfectly seasoned. The dish is elevated with a luxurious homemade cream sauce infused with a hint of nutmeg, then topped with golden, bubbly layers of melted mozzarella and Parmesan. Perfect for family dinners or special occasions, this baked pasta recipe brings together the richness of cheesy, creamy goodness and the heartiness of wholesome ingredients. Serve it with a crisp green salad and fresh garlic bread for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 small Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 cups Fresh spinach, chopped
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 1 cup Parmesan cheese, grated
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 pieces Dried cannelloni pasta shells
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Heavy cream
- 0.25 teaspoon Nutmeg
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-8 minutes on each side until fully cooked. Remove from the skillet and shred the chicken once cool enough to handle.
In the same skillet, sauté the onion and garlic until fragrant and softened, about 3-4 minutes. Add the chopped spinach and cook for another 2 minutes until wilted. Remove from heat.
In a large mixing bowl, combine the shredded chicken, sautéed spinach mixture, ricotta cheese, 1/2 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, the egg, salt, and black pepper. Mix until well combined.
Carefully stuff the chicken mixture into the cannelloni pasta shells using a spoon or piping bag.
Arrange the stuffed cannelloni in a single layer in the prepared baking dish.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until the mixture is golden and has no raw flour smell.
Gradually whisk in the milk and heavy cream, cooking until the sauce thickens, about 3-4 minutes. Stir in the nutmeg and season with a pinch of salt and pepper.
Pour the cream sauce evenly over the cannelloni in the baking dish and sprinkle the remaining mozzarella and Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving, if desired.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 5.3 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 505 mg | 39% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 497 mg | 11% | |
*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.
