Chicken cannelloni with Parmesan cheese sauce

    1 hour 25 min

    A rich and creamy chicken pasta bake. Cannelloni are stuffed with a mixture of chicken and a creamy Parmesan and ricotta sauce, seasoned with garlic, nutmeg, oregano, marjoram and basil. A truly decadent dish!

    129 people made this

    Serves: 8 

    • 3 skinless chicken breast fillets
    • 120ml vinegar
    • 250ml olive oil
    • 1 clove crushed garlic
    • 340g cannelloni pasta
    • 90g butter
    • 450ml double cream
    • 1/4 teaspoon ground nutmeg
    • 1 teaspoon ground black pepper
    • 120g grated Parmesan cheese
    • 1 teaspoon salt
    • 400g ricotta cheese
    • 1 egg
    • 1 tablespoon chopped fresh oregano
    • 1 tablespoon chopped fresh marjoram
    • 1 tablespoon chopped fresh basil
    • 120g grated mozzarella cheese

    Prep:30min  ›  Cook:45min  ›  Extra time:10min resting  ›  Ready in:1hr25min 

    1. In a large resealable plastic bag, marinate chicken with vinegar, olive oil and garlic for at least 30 minutes.
    2. Saute chicken in a little olive oil until done. Set aside.
    3. Cook pasta in a large pan of boiling water until al dente. Drain, and set aside.
    4. Meanwhile, melt butter in a small saucepan over medium-high heat. Add double cream, salt, nutmeg and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set sauce aside.
    5. In a large bowl, mix together ricotta cheese, egg, oregano, marjoram and basil. Mix in cooked chicken.
    6. Stuff cooked cannelloni with chicken and ricotta mixture. Cover the bottom of a 20x30cm baking dish with half of the cheese sauce. Place stuffed cannelloni on top of sauce. Pour remaining sauce over cannelloni. Top with grated mozzarella cheese. Cover with aluminium foil.
    7. Bake in a preheated 180 C / Gas 4 oven for 45 minutes. Let stand 10 minutes before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (107)


    I read the comments on this recipe and I'm glad I did'nt listen to all. Made this with the ingredients the recipe called for except the egg. I think you can look at the ingredients in a recipe and know if it's going to be too rich,bland,spicy,. It all appealed to me. After reading the comments I knew that even though it didn't say to pour the marinate off the chicken thats what I did. I didn't add any extra oil to cook the chicken. Some said this was dry, so I left the egg out and added a little less chicken. If there is anything I want rich tasting, it would be alfredo sauce. Not hard to make and my family LOVED THIS DISH. Do double the sauce it is so good you will want your manicotti drowning in it. A real keeper...Thanks for sharing.........  -  10 Mar 2008  (Review from Allrecipes US | Canada)


    This is an excellent recipe just for the Alfredo sauce alone. However, the sauce was missing one thing: fresh garlic. What I do is add 4-5 cloves of slightly crushed garlic to the melted butter, and I let them saute' VERY gently for about 4 minutes, then remove them. It is absolutely divine.  -  25 Mar 2007  (Review from Allrecipes US | Canada)


    My husband is not a big alfredo OR chicken fan but he said this was excellent. A tad too salty for me but otherwise excellent.  -  06 May 2001  (Review from Allrecipes US | Canada)