Name: Creamy Chicken, Spinach, and Artichoke Cannelloni Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: Non-stick cooking spray; 12 flat no-boil lasagna noodles (such as Barilla); 1 container (5-ounce) fresh baby spinach (packed); Salt and freshly ground black pepper (to taste); 2 large boneless skinless chicken breast halves (cooked and diced, approximately 2 cups); 1 box (10-ounce) frozen artichoke hearts (thawed, patted dry and coarsely chopped, approximately 1 cup); 1 package (8-ounce) cream cheese (room temperature); 3 scallions (minced, approximately 1/4 cup); 4 cloves garlic (minced); 1 1/2 cups shredded Mozzarella cheese (divided); 1 cup freshly grated Parmesan cheese (divided); 4 tablespoons butter; 4 tablespoons all-purpose flour; 3 1/2 cups milk (whole or 2%); 1 pinch ground nutmeg; Salt and freshly ground black pepper (to taste)

Jump to Recipe· 4.2 from 31 reviews

If you’re anything like me, you know there’s nothing quite like a cozy, comfort-filled meal that feels special but isn’t hard to make. This Creamy Chicken, Spinach, and Artichoke Cannelloni Recipe perfectly blends tender chicken, fresh spinach, and tangy artichokes wrapped in delicate pasta tubes swimming in a luscious, cheesy sauce. It’s the kind of dish that invites everyone to the table with warmth and promises seconds before you even sit down. Whether it’s a family dinner or an impress-your-friends occasion, this recipe brings big flavors with a soft, creamy texture that melts in your mouth.

Ingredients You’ll Need

A clear glass bowl on a white marbled surface holds six separate layers of ingredients arranged in a circle. Starting from the top left, there are small cubed cooked chicken pieces in a light beige color with visible black pepper specks. To the right, a pile of shredded pale yellow cheese sits next to a mound of white cream cheese. Below that, there is fine grated parmesan cheese in white. Next to it, chopped light green artichoke hearts are visible. Near the bottom left, there is a dark green layer of cooked spinach, and in the center, a small pile of finely minced garlic mingles with light green chopped scallions. The ingredients are neat and not mixed. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a vital role in creating a multi-layered, satisfying dish. From the fresh vibrancy of spinach to the rich creaminess of cheeses and sauce, each element builds on the next to deliver that comforting balance of taste, texture, and color.

Non-stick cooking spray: To keep your baking dish pristine and avoid sticking, ensuring easy serving.

12 flat no-boil lasagna noodles: Convenient and perfect for rolling without the fuss of boiling—make sure to soak them until flexible.
5-ounce fresh baby spinach: Adds a bright green pop and earthy freshness; be sure to squeeze out excess moisture after microwaving.
Salt and freshly ground black pepper: Simple seasonings that enhance every ingredient’s natural flavor.

2 large boneless skinless chicken breasts: Cooked and diced, these bring hearty protein and a tender bite.
10-ounce frozen artichoke hearts: Thawed and chopped, artichokes introduce a lovely tang and texture contrast.
8-ounce cream cheese (room temperature): Creates that ultra creamy base crucial for the filling.

3 scallions, minced: For a mild oniony kick that brightens the filling.
4 cloves garlic, minced: Garlic is a must for depth and aroma.
1 1/2 cups shredded Mozzarella cheese: Divided to melt beautifully inside and on top.

1 cup freshly grated Parmesan cheese: Also divided; Parmesan adds sharp umami and a golden finish.
4 tablespoons butter: For the roux base of your sauce, lending richness.
4 tablespoons all-purpose flour: Helps thicken the sauce into that perfect velvety consistency.

3 1/2 cups milk (whole or 2%): Slowly stirred in for that creamy bechamel foundation.
Pinch of ground nutmeg: Just a hint warms the sauce and enhances the cheeses.

How to Make Creamy Chicken, Spinach, and Artichoke Cannelloni Recipe

Creamy Chicken, Spinach, and Artichoke Cannelloni Recipe - Recipe Image

Step 1: Prep Your Space and Pasta

First things first: preheat your oven to 375 degrees and lightly grease a 13 x 9-inch baking dish using non-stick spray. This will make sure everything bakes evenly and nothing sticks. Then soak your no-boil lasagna noodles in hot tap water until they’re soft and bendable—this makes rolling them so much easier and keeps their texture perfect after baking.

Step 2: Cook and Season the Spinach

Place your fresh baby spinach in a microwave-safe bowl, add a splash of water, cover, and microwave on high for 2 to 2 1/2 minutes until it’s wilted. Drain well, cool it down, then squeeze out any extra moisture. Season lightly with salt and freshly ground black pepper. This step keeps the spinach flavorful but not watery, which is key for your filling’s consistency.

Step 3: Mix the Savory Filling

In a large bowl, combine the cooked diced chicken, chopped artichoke hearts, seasoned spinach, cream cheese, minced scallions, and garlic. Then add 3/4 cup shredded Mozzarella and 1/2 cup Parmesan cheese. Season with salt and pepper to taste and mix everything gently but thoroughly. This is where all the creamy, savory magic starts to come alive in your Creamy Chicken, Spinach, and Artichoke Cannelloni Recipe.

Step 4: Prepare the Bechamel Sauce

In a saucepan over medium-high heat, melt the butter and whisk in the flour. Cook for just 2 minutes to remove that raw flour taste, but don’t let it brown. Gradually whisk in the milk, bringing it slowly to a boil before lowering heat to simmer until thickened. Season with salt, pepper, a pinch of nutmeg, and stir in 1/4 cup grated Parmesan. This silky white sauce is your dish’s creamy foundation.

Step 5: Assemble Your Cannelloni

Start by spreading 1 cup of the bechamel sauce on the bottom of your prepared baking dish—this keeps the pasta moist. Lay out each softened noodle and place an even spoonful of the chicken-spinach-artichoke filling on one short end. Carefully roll up each noodle and arrange them seam-side down in your sauced baking dish in a single row. Pour the remaining sauce evenly over the rolls and sprinkle on the leftover Mozzarella and Parmesan cheeses.

Step 6: Bake to Perfection

Cover your dish loosely with aluminum foil and bake in the preheated oven for 25 to 30 minutes. Then remove the foil and bake for another 25 to 30 minutes until the top is golden brown and bubbling beautifully. The scent wafting from your kitchen will already have everyone eager to dig in!

How to Serve Creamy Chicken, Spinach, and Artichoke Cannelloni Recipe

Garnishes

A sprinkle of freshly chopped parsley or basil leaves can bring a fresh herbal pop that contrasts wonderfully with the rich cheese sauce. For a little more zing, a drizzle of good-quality extra virgin olive oil or a squeeze of lemon juice brightens the creamy flavors elegantly.

Side Dishes

This dish shines as a hearty main, but pairing it with a crisp side salad featuring tangy vinaigrette or some roasted seasonal vegetables ramps up the freshness and variety on your plate. Garlic bread is an unbeatable companion here too, perfect for soaking up every last bit of sauce.

Creative Ways to Present

For a special occasion, serve the cannelloni in individual ramekins or smaller baking dishes, making each portion feel like a personal indulgence. You can also top with a handful of toasted pine nuts or a dusting of smoked paprika to add a bit of texture and unexpected flavor twists that wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover cannelloni keeps beautifully in an airtight container in the refrigerator for up to 3 days. Just cover tightly to keep the sauce from drying out and maintain all those creamy textures.

Freezing

This Creamy Chicken, Spinach, and Artichoke Cannelloni Recipe freezes well either before or after baking. Wrap the dish tightly with foil and a layer of plastic wrap to prevent freezer burn, and it will last up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, cover your dish with foil again and bake at 350 degrees until warmed through, about 20 to 30 minutes. This keeps the cannelloni moist and the sauce rich without drying it out in the microwave.

FAQs

Can I use fresh artichokes instead of frozen?

Absolutely! Fresh artichokes will bring a wonderful bright flavor, but they require more prep time — trimming and boiling to tenderize first. If you want to keep things simple, frozen artichoke hearts are perfectly delicious and convenient.

Is there a substitute for cream cheese in the filling?

You can use ricotta cheese for a lighter texture or mascarpone for an even richer creaminess. Just remember that cream cheese gives this recipe its signature tang and firmness, so adjust seasoning accordingly.

Can I prepare this cannelloni gluten-free?

Yes! Just swap the no-boil lasagna noodles for gluten-free pasta sheets or tubes. Be sure to check cook times and handle the noodles gently since gluten-free pasta can be more delicate.

How spicy is this recipe?

This dish is mild and creamy with no heat from spices. However, if you enjoy a little kick, a pinch of crushed red pepper flakes added to the filling can spice things up nicely without overpowering the flavors.

What wine pairs well with Creamy Chicken, Spinach, and Artichoke Cannelloni Recipe?

A crisp, unoaked Chardonnay or a light Pinot Grigio complements the creamy cheese sauce and delicate chicken beautifully. These wines have enough acidity to cut through the richness and enhance the herbs.

Final Thoughts

There is something so comforting and satisfying about this Creamy Chicken, Spinach, and Artichoke Cannelloni Recipe that I find myself returning to it time and again whenever I want to treat myself or delight guests with minimal fuss. It’s creamy, cheesy, and full of wonderful fresh ingredients that come together in perfect harmony. Give it a try—you might just find your new favorite meal that turns any night into a special occasion.