Chicken Cannelloni With Roasted Red Bell Pepper Sauce

Stuffed chicken cannelloni is one of the most comforting dinners, and it's also one of the fanciest. (But we won't tell anyone else how easy it is.) This classic Italian dish is made of pasta tubes stuffed with chicken, cream cheese, spinach, and mozzarella. It's all topped off with a silky combination of roasted red peppers and Alfredo sauce, seasoned generously with Parmesan cheese. Served hot and bubbling, it's creamy, cheesy, and oh-so-satisfying.

To make it fast enough for a weeknight, rotisserie chicken is used, but you could also use leftover chicken or cook your own. Just be sure to shred it well so it's easy to eat inside the pasta. Prep it ahead and have it ready to bake for an impressive weeknight meal in a flash.

Ingredients for Chicken Cannelloni

To make this decadent, Italian-inspired dish, you'll need:

• Cannelloni or manicotti shells: For stuffing with chicken and cheese.
• Finely chopped cooked chicken: A great way to repurpose rotisserie or leftover chicken.
• Chive-and-onion cream cheese: Adds a creamy texture and hint of oniony flavor to the filling.
• Frozen chopped spinach: Thawed and drained to add color and flavor to the filling without additional moisture.
• Mozzarella cheese: For a classic cheesy flavor.
• Italian-seasoned breadcrumbs: To help thicken the filling. Can use unseasoned breadcrumbs if needed—just add additional seasoning to the mixture as desired.
• Garlic salt and seasoned pepper: Enhances the flavor of the filling.
• Roasted red bell peppers: Blended with the Alfredo sauce for a complex sauce with a gorgeous color.
• Creamy Alfredo sauce: Jarred sauce makes for a quick, creamy finish to the cannelloni.
• Shredded Parmesan cheese: The perfect salty, cheesy accompaniment to the rich sauce.
• Fresh basil or parsley: For a fresh garnish.

How To Make Chicken Cannelloni

Don't let the impressive look of this dish fool you—this creamy dish comes together with under 30 minutes of prep time; fast enough for a weeknight meal (especially if you prep it ahead). Full instructions are below, but here's a brief recap before you get started:

• Step 1. Cook cannelloni: Cook according to package directions; drain.
• Step 2. Make pasta filling: Preheat oven to 350°F. Stir together chicken and next 6 ingredients.
• Step 3. Stuff pasta: Cut pasta shells lengthwise and fill each with about 1/2 cup chicken mixture. Place, cut sides down, in two lightly greased baking dishes.
• Step 4. Make roasted red bell pepper sauce: Process peppers, Alfredo sauce, and Parmesan cheese until smooth. Pour evenly over shells.
• Step 5. Bake cannelloni: Bake, covered, for 25 to 30 minutes. Garnish if desired.

How To Make Chicken Cannelloni Ahead

Chicken cannelloni can be prepped ahead and baked fresh before serving:

To make this dish ahead, prepare the cannelloni and stuff as directed. Transfer to baking dishes, wrap well, and refrigerate for up to two days, or freeze (in freezer-safe baking dishes) for up to two months.

Prepare the red bell pepper sauce and refrigerate in an airtight container. Thaw the cannelloni overnight in the refrigerator if frozen. When ready to serve, bring the cannelloni and sauce to room temperature. Top the cannelloni with sauce, and bake as directed.

How To Store and Reheat Leftover Chicken Cannelloni

Cool, wrap, and refrigerate leftover cannelloni for up to three days, or freeze for up to three months. To reheat, bring to room temperature (thaw overnight in the refrigerator first if frozen). Cover and bake in a preheated 350°F oven until hot throughout before serving. You can also reheat, covered, on the stovetop or in the microwave.

More Baked Pasta Recipes You'll Love

There are few dishes more comforting than baked pasta. These stuffed and creamy pasta dishes are soul-satisfying and incredibly delicious:

• Smoked-Pork-Stuffed Pasta Shells
• Smoky Sausage-and-Collard Stuffed Shells
• Creamy Kale and Pasta Bake
• Baked Ziti with Chicken
• Creamy Chicken Alfredo Casserole
• Ravioli Lasagna
• Baked Tortellini Alfredo with Mushrooms
• Chicken-Bacon Ranch Casserole
• Chicken and Broccoli Pasta Bake

Editorial contributions by Katie Rosenhouse.