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Chicken, Spinach and Artichoke Cannelloni

4.75 from 8 votes
Carol | From A Chef's Kitchen
Chicken, Spinach and Artichoke Cannelloni is elegant enough for a special dinner for two.  Flat, no-boil lasagna noodles work perfectly for the cannelloni and you don't even need to boil them!
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Pizza and Pasta
Cuisine Italian
Servings 3
Calories 604 kcal


  • Non-stick cooking spray
  • 6 flat no-boil lasagna noodles such as Barilla
  • 2 cups fresh baby spinach packed
  • 8 frozen artichoke hearts about ½ cup, thawed, patted dry and coarsely chopped
  • 1 large boneless skinless chicken breast half about 1 cup, cooked and diced
  • 4 ounces cream cheese with chives and onions ½ of an 8-ounce container, room temperature
  • 2 cloves garlic minced
  • ¾ cup shredded Mozzarella cheese divided
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk whole or 2%
  • ½ cup freshly grated Parmesan cheese divided
  • 1 pinch ground nutmeg


  • Preheat oven to 375 degrees. Spray an 11 x 7-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 1-2 tablespoons water. Microwave on high for 1 to 1 ½ minutes or until wilted. Drain, cool, squeeze out any excess water and coarsely chop.
  • Combine spinach, artichoke hearts, chicken, cream cheese, garlic, ¼ cup Mozzarella cheese and salt and pepper to taste in a bowl. Set aside.
  • Heat butter over medium-high heat. Add flour and cook 2 minutes, whisking constantly.
  • Slowly add milk, whisking constantly. Bring to a boil, reduce heat to low and simmer until thickened. Stir in salt and pepper, ¼ cup grated Parmesan cheese and a pinch of nutmeg. Pour ½ 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.
  • Pour remaining sauce over the cannelloni. Sprinkle remaining Mozzarella and Parmesan over the top.
  • Cover loosely with aluminum foil. Bake for 25 minutes. Remove foil and bake another 20 to 25 minutes or until top is lightly browned and sauce is bubbling.


MAKE AHEAD:  Can be assembled to the point of baking 1-2 days ahead of time.  Refrigerate until ready to bake.  Let sit out at room temperature while the oven preheats.  You may need to add additional baking time.
FREEZER-FRIENDLY:  Assemble, wrap securely and freeze 1-2 months.  Thaw in the refrigerator then bake as directed, adding additional baking time as needed.


Serving: 1 | Calories: 604kcal | Carbohydrates: 47g | Protein: 42g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 809mg | Potassium: 773mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2869IU | Vitamin C: 7mg | Calcium: 615mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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