Food and Recipes Pasta Chicken Cannelloni With Roasted Red Bell Pepper Sauce 5.0 (1) 1 Review A fantastic make-ahead meal for when weeknights are just too busy for anything else. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on October 18, 2023 Rate PRINT Share Close Photo: Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Prep Time: 25 mins Cook Time: 35 mins Total Time: 1 hr Servings: 6 to 8 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. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle 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. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Ingredients 1 (8-oz.) package cannelloni or manicotti shells 4 cups finely chopped cooked chicken 2 (8-oz.) containers chive-and-onion cream cheese 1 (10-oz.) package frozen chopped spinach, thawed and well drained 1 cup (8 oz.) shredded mozzarella cheese 1/2 cup Italian-seasoned breadcrumbs 3/4 tsp. garlic salt 1 tsp. seasoned pepper 2 (7-oz.) jars roasted red bell peppers, drained 1 (16-oz.) jar creamy Alfredo sauce 1 (3-oz.) pkg. shredded parmesan cheese Garnish: chopped fresh basil or parsley Directions Cook cannelloni: Cook pasta according to package directions; drain. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Make pasta filling: Preheat oven to 350°F. Stir together chicken and next 6 ingredients. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Stuff pasta: Cut pasta shells lengthwise through the other side. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Make roasted red bell pepper sauce: Process roasted red bell peppers, Alfredo sauce, and Parmesan cheese in a blender until smooth, stopping to scrape down sides. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Pour evenly over stuffed shells. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Bake cannelloni: Bake, covered, at 350°F for 25 to 30 minutes or until thoroughly heated. Garnish, if desired. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Test Kitchen Note For testing purposes only, we used Bertolli Five Brothers Creamy Alfredo Sauce. Frequently Asked Questions What's the difference between cannelloni and manicotti? The two names are often used interchangeably. In Italy, tubes of pasta are known as cannelloni. Americans refer to this type of pasta as either manicotti, meaning sleeves, or cannelloni. Manicotti shells are sometimes sold with ridges. What can you serve with chicken cannelloni? Serve this rich dish with a light side salad, or garlic bread for mopping up all that delicious sauce. It doesn't need much else. Can I substitute the roasted red peppers? If you aren't a fan of roasted red peppers, swap with roasted or crushed tomatoes, or leave them out entirely. What if I can't find cannelloni or manicotti shells? You can also make cannelloni using softened lasagna sheets. Roll up with filling, and proceed with the recipe as written. Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more