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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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.

Nutrition

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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