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Chicken Cannelloni With Cream Sauce

The aroma of bubbling cheese, creamy sauce, and savory chicken always takes me back to Sunday dinners at my grandmother’s house. Nana wasn’t a fancy chef, but she had a knack for making simple dishes taste extraordinary. Her cannelloni, always made with love and a generous sprinkle of Parmesan, was the centerpiece of those gatherings, a comforting hug in food form that brought the whole family together. To this day, recreating this dish feels like a warm embrace, a way to connect with cherished memories and share the joy of simple, delicious food.

Recipe Overview

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 60 minutes
Servings: 4
Yield: 8 Cannelloni
Dietary Type: Not specified

Ingredients

4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
2 cups hot milk
8 cannelloni tubes, shells
2 tablespoons olive oil
3 tablespoons minced onions
3 tablespoons celery, finely chopped
2 tablespoons carrots, finely chopped
1 tablespoon minced parsley
2 cups cooked chicken, finely chopped
3/4 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon white pepper
3/4 cup white wine
4 tablespoons tomato sauce
1/4 cup cream
Parmesan cheese

Equipment Needed

Saucepan
Skillet
Large pot
Butter au gratin dish

Instructions

Prepare the Cream Sauce: In a saucepan, melt the 4 tablespoons of butter over medium heat.
Create a Roux: Stir in the 4 tablespoons of flour, 1/2 teaspoon of salt, 1/8 teaspoon of white pepper, and 1/8 teaspoon of nutmeg. Ensure there are no lumps to form a smooth paste.
Incorporate the Milk: Gradually add the 2 cups of hot milk to the roux, stirring constantly to prevent lumps from forming. Cook, stirring, until the sauce is smooth and thickened.
Simmer the Sauce: Cook the sauce over low heat for 5 minutes, stirring occasionally to prevent scorching. Set aside.
Sauté the Vegetables: In a skillet, heat the 2 tablespoons of olive oil over medium heat. Add the 3 tablespoons of minced onions, 3 tablespoons of finely chopped celery, 2 tablespoons of finely chopped carrots, and 1 tablespoon of minced parsley. Sauté the vegetables for 10 minutes, or until they are tender.
Prepare the Chicken Filling: Add the 2 cups of finely chopped cooked chicken, 3/4 teaspoon of salt, 1/4 teaspoon of oregano, 1/4 teaspoon of basil, and 1/2 teaspoon of white pepper to the skillet with the vegetables.
Deglaze with Wine: Pour in the 3/4 cup of white wine and simmer until the wine is reduced by half, concentrating the flavors.
Combine Sauce and Filling: Stir in 1/2 cup of the prepared cream sauce into the chicken filling to bind it together.
Preheat the Oven: Preheat the oven to 450°F (232°C).
Cook Cannelloni: In a large pot, cook the 8 cannelloni tubes in boiling salted water for 8 minutes. This will partially cook the pasta, making it easier to handle.
Drain and Rinse: Drain the cannelloni and rinse them in cold water to stop the cooking process and prevent them from sticking together.
Fill the Cannelloni: On each cannelloni tube, put 2 tablespoons of the chicken filling and carefully roll it up to enclose the filling.
Arrange in Dish: Arrange 2 filled cannelloni in a buttered au gratin dish for each serving (yielding four servings total).
Final Sauce Preparation: To the remaining cream sauce, add the 4 tablespoons of tomato sauce and 1/4 cup of cream. Stir to blend all the ingredients together.
Pour Sauce Over Cannelloni: Pour 1/2 cup of this sauce over each serving of cannelloni, ensuring each tube is well-coated.
Add Cheese: Sprinkle generously with grated Parmesan cheese over each serving.
Bake: Bake in the preheated oven for 10 minutes, or until the top is browned and the cheese is melted and bubbly.

Expert Tips & Tricks

Make-Ahead: The chicken filling and cream sauce can be prepared a day in advance and stored separately in the refrigerator. This makes assembling the cannelloni much quicker on the day you plan to serve them.
Even Cooking: Ensure the cannelloni tubes are evenly spaced in the baking dish to promote even cooking and browning.
Wine Reduction: Don’t rush the wine reduction step. Allowing the wine to reduce by half concentrates its flavor, adding depth to the chicken filling.
Cheese Choice: While Parmesan is classic, feel free to experiment with other hard cheeses like Pecorino Romano or Grana Padano for a slightly different flavor profile.
Preventing Dryness: If you find the cannelloni are browning too quickly, loosely cover the baking dish with foil during the last few minutes of baking.

Serving & Storage Suggestions

Serve the chicken cannelloni hot, straight from the oven, for the best flavor and texture. Garnish with a sprinkle of fresh parsley for a pop of color. A side salad with a light vinaigrette complements the richness of the dish beautifully.

Storage: Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the oven at 350°F (175°C) until heated through, or microwave individual portions on medium power. Add a splash of milk or cream to the sauce before reheating to prevent it from drying out. Freezing is not recommended as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	520 kcal	26%
Total Fat	30g	46%
Saturated Fat	18g	90%
Cholesterol	130mg	43%
Sodium	900mg	38%
Total Carbohydrate	35g	12%
Dietary Fiber	2g	8%
Sugars	5g	10%
Protein	30g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spinach Addition: For added nutrients and color, mix about 1/2 cup of chopped spinach into the chicken filling.
Pasta Alternatives: While cannelloni tubes are traditional, manicotti shells or even large pasta shells can be used as substitutes.
Sauce Enhancement: Add a pinch of red pepper flakes to the cream sauce for a subtle kick of heat.
Vegetarian Option: Substitute the chicken with sautéed mushrooms and zucchini for a vegetarian version.
Gluten-Free: Use gluten-free cannelloni tubes and gluten-free flour for the cream sauce to make this dish gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked rotisserie chicken to save time?
A: Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Just shred it and use it in the filling.

Q: Can I freeze the cooked cannelloni?
A: While freezing is not ideal due to potential sauce separation, you can freeze it. Wrap tightly in plastic wrap and then foil. Thaw completely before reheating, and add a little milk or cream to the sauce during reheating to restore its consistency.

Q: What can I use instead of white wine?
A: If you prefer not to use wine, chicken broth or vegetable broth are excellent substitutes. They’ll add moisture and flavor to the chicken filling.

Q: How can I prevent the cannelloni from drying out while baking?
A: Make sure the cannelloni are well-covered with sauce and cheese. If they start to brown too quickly, tent the baking dish with foil.

Q: Can I make this dish dairy-free?
A: Yes, you can use plant-based butter, milk, and cream alternatives for the sauce and dairy-free Parmesan cheese. Be sure to check labels for allergens.

Final Thoughts

Chicken Cannelloni with Cream Sauce is more than just a recipe; it’s an invitation to create memories around the table with loved ones. Don’t be afraid to experiment with variations and substitutions to make it your own. Whether you’re a seasoned chef or a beginner in the kitchen, this dish is sure to impress. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece that will warm both hearts and bellies. And please, let me know what you think – I love hearing about your culinary adventures!

Chicken Cannelloni With Cream Sauce Recipe