Cannelloni with Chicken, Spinach and Artichokes

Why This Recipe is a Keeper!

Chicken Cannelloni is a rich and satisfying make-ahead pasta dish that’s sure to be a hit at your next get-together, family dinner, or potluck.

Tender, roast chicken meets baby spinach, artichokes, three kinds of cheese, and a rich, creamy bechamel sauce (a simple, white roux-based French sauce) for a dish sure to be a crowd-pleaser.

Cannelloni with Chicken, Spinach, and Artichokes can be made up to two days ahead and refrigerated for the easiest entertaining.

This Chicken Cannelloni recipe is:

• Easy! Dried, flat lasagna noodles work perfectly for the cannelloni, requiring no rolling with a pasta maker or boiling.
• Make-ahead! It can be prepared to the point of baking two days ahead of time.
• Freezer-friendly! It can be prepared to the point of baking and then frozen for up to two months.

How to Make Cannelloni with Chicken, Spinach and Artichokes:

Recipe Ingredients:

Here’s everything you’ll need to make this chicken cannelloni recipe. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Chicken: I prefer to bake off the chicken for this cannelloni recipe rather than use any purchased precooked chicken. I use good, natural, antibiotic-free chicken from The Fresh Market. To bake the chicken, preheat your oven to 350 degrees, season two chicken breasts with salt and pepper, and bake for 22 to 25 minutes or until an instant-read thermometer reads 165 degrees for five minutes. Let cool to the touch, then dice. If you prefer the flavor of dark meat chicken, you can use boneless, skinless chicken thighs instead.
• Spinach: Use fresh baby spinach for the best flavor and results. You can use frozen chopped spinach that you’ve thawed and squeezed of excess moisture, but baby spinach will have a fresher taste.
• Artichokes: Thawed frozen artichokes will have superior flavor and taste the most like fresh, cooked artichokes. However, you can use drained, canned artichokes, which will be about half the price of frozen. I don’t recommend using marinated artichoke hearts because of the tanginess.
• Scallion: You can use a small amount of minced red onion if you’re out of scallion.
• Cream Cheese: I used full-fat cream cheese; however, reduced fat or Neufchatel will also work. If your budget allows, Boursin adds a lovely, elegant touch.
• Flat Lasagna Noodles: Flat lasagna noodles such as Barilla only require soaking in hot tap water until they’re pliable to make them perfect for cannelloni.
• Mozzarella: Provolone is an excellent substitute for Mozzarella.
• Parmesan: You can also use Asiago or Romano cheese.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Preheat the oven to 375 degrees.
• Spray a 13 x 9-inch baking dish with cooking spray. Set aside.
• Fill a shallow pan with hot tap water. Soak the lasagna noodles until pliable while preparing the filling.
• When pliable, drain and pat dry with paper towels.

• Place spinach in a microwave-safe container and add 1/4 of water.
• Microwave on high for 2 to 2 1/2 minutes or until wilted.
• Drain, cool, squeeze out any excess water, and coarsely chop.
• Season the spinach with salt and black pepper to taste.

• Combine spinach, chicken, artichoke hearts, cream cheese, scallions, garlic, 3/4 cup of Mozzarella cheese, 1/2 cup of Parmesan, and salt and pepper to taste in a bowl. Set aside.

• Heat butter over medium-high heat.
• Add flour and cook for 2 minutes, whisking constantly, being careful not to brown it.
• Slowly add milk, whisking constantly.
• Bring to a boil, reduce heat to low, and simmer until thickened.
• Stir in salt and pepper, 1/4 cup grated Parmesan cheese, and a pinch of nutmeg.

• Pour 1 cup of the sauce on the bottom of the prepared baking dish.
• Place even amounts of the chicken filling on one of the short sides of the lasagna noodles.

• Roll up and arrange in a row on the bechamel sauce.
• Repeat with all the lasagna noodles.

• Pour the remaining sauce over the cannelloni. Sprinkle remaining Mozzarella and Parmesan over the top.

• Cover loosely with aluminum foil.
• Bake for 25 to 30 minutes.
• Remove foil and bake for an additional 25 to 30 minutes or until the top is lightly browned and the sauce bubbles.

Variations:

• Skip the rolling and make it a lasagna.
• Stuffed pasta shells.
• Use traditional lasagna noodles and create “roll-ups.”

Storage:

• Refrigerate any leftovers. Leftovers can also be frozen in small containers for up to two months. Thaw in the refrigerator, then reheat in the microwave or oven.
• If making the chicken cannelloni ahead, keep it refrigerated until ready to bake.

Serve Chicken Cannelloni with:

• Burrata Caprese Salad with Roasted Cherry Tomatoes
• Sicilian Cauliflower Salad
• Italian Kale Salad
• Roasted Artichokes with Garlic Butter
• Roasted Purple Brussels Sprouts

More great pasta recipes you’ll love!

• Spaghetti Pie with Three Cheeses
• Baked Orecchiette with Cauliflower, Bacon and Taleggio
• Tomato-Topped Hatch Green Chile Mac and Cheese
• Shrimp, Scallop and Artichoke Lasagna
• Lasagna with Pesto, Green Beans and Potatoes
• Baked Spaghetti Frittata with Broccoli Rabe, Bacon and Three Cheeses
• Vegetarian Pasta Sauce
• Pumpkin Ravioli with Sage Brown Butter
• Gnocchi with Spinach and Avocado Goat Cheese Sauce

Get all my pasta recipes at Pasta Recipes – From A Chef’s Kitchen.