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CHICKEN CANNELLONI WITH TOMATO AND BECHAMEL SAUCE

By Delicious Recipes!Posted on
CHICKEN CANNELLONI WITH TOMATO AND BECHAMEL SAUCE

CHICKEN CANNELLONI WITH TOMATO AND BECHAMEL SAUCE

This flavorful chicken cannelloni recipe is made with tender chicken breast or deboned thighs combined with creamy mortadella, baked in a luscious tomato and béchamel sauce. Perfect for prepping in advance and baking just before serving, it’s a comforting meal ideal for family dinners.

🕒 Prep Time: 30 min

🍳 Cook Time: 30 min
🍽️ Yields: 4 servings

Ingredients

Cannelloni:

  • 15 cannelloni tubes
  • 30 g grated Parmesan cheese

Chicken Filling:

  • 500 g boneless chicken (breast or thighs, can be minced or finely chopped)
  • 1 onion, finely chopped
  • 50 g mortadella, finely chopped or minced
  • 1 tbsp béchamel sauce
  • 1 tbsp cooking cream (or crème fraîche)
  • 1 tbsp olive oil
  • Salt, pepper, nutmeg, to taste

Tomato Sauce:

  • 1½ cans (600 g total) peeled tomatoes, blended
  • 4 garlic cloves, sliced
  • 15 grinds chili flakes
  • 8 fresh basil leaves (or ¼ bunch parsley), chopped
  • 2 tbsp olive oil
  • Pinch of sugar (optional)
  • Salt, to taste
  • 2 tbsp cooking cream

Béchamel Sauce:

  • 35 g butter
  • 1 heaping tbsp all-purpose flour
  • 220 ml hot milk
  • Salt, pepper, pinch of nutmeg

Instructions

1. Make the Tomato Sauce

  • Heat olive oil in a pan. Sauté garlic and chili flakes briefly until fragrant.
  • Add blended tomatoes and simmer for 10 minutes. Season with salt and add sugar if needed to reduce acidity.
  • Remove from heat and stir in chopped basil or parsley.

2. Prepare the Béchamel Sauce

  • Melt butter in a saucepan. Stir in flour and cook briefly to form a roux.
  • Gradually whisk in hot milk, stirring continuously until thickened.
  • Season with salt, pepper, and nutmeg.

3. Prepare the Chicken Filling

  • Heat olive oil in a pan. Sauté onion until softened.
  • Add chicken (minced or finely chopped) and cook until no longer pink, stirring frequently.
  • Season with salt, pepper, and nutmeg.
  • If using whole pieces of chicken, pulse in a food processor with mortadella until finely chopped. If using minced chicken, stir in chopped mortadella.
  • Add 1 tablespoon béchamel sauce and 1 tablespoon cooking cream to bind the filling. Mix well and adjust seasoning.

4. Prepare the Pasta

  • Bring a large pot of salted water to a boil. Reduce heat and add cannelloni tubes in batches without crowding.
  • Cook for 5 minutes until partially cooked (al dente).
  • Drain carefully on a clean kitchen towel to prevent sticking.

5. Assemble and Bake

  • Preheat oven to 200°C (390°F).
  • Spread a thin layer of combined tomato and béchamel sauce in the bottom of a baking dish that fits all cannelloni tubes.
  • Carefully fill each cannelloni with chicken filling using a teaspoon and lay them horizontally in the dish.
  • Pour remaining tomato and béchamel sauce evenly over the cannelloni.
  • Sprinkle grated Parmesan on top.
  • Bake for 20-30 minutes until bubbly and golden.

6. Serve

  • Serve hot as a comforting main course.

💡 Tips

  • Prepare sauces and filling ahead of time to save effort before baking.
  • Adjust cream amounts in filling and sauce to achieve your desired richness.
  • Avoid overcrowding pasta during boiling to maintain shape and texture.
  • Nutmeg adds a warm, subtle spice that complements chicken well.

🎉 Perfect For

  • Family dinners and meal prepping
  • Italian-inspired home cooking
  • Mild, comforting pasta dishes

📝 Final Thoughts

Chicken cannelloni with a creamy mortadella filling and luscious sauces is a versatile, crowd-pleasing meal. Easy to prepare ahead and bake fresh, it balances hearty protein with rich textures and vibrant tomato flavors for a satisfying dinner.