Chicken Cannelloni Recipe: Cheesy Ricotta Filling With Crispy Baked Top

Mastering chicken cannelloni with a crispy baked top and cheesy ricotta filling is the kind of Italian comfort dish that elevates weeknight dinners to restaurant-worthy status.

I developed this recipe during my apprenticeship under Master Chef Chen, where precision in layering flavors and textures became second nature—especially when working with delicate pasta and rich fillings.

The secret lies in balancing tender chicken, creamy ricotta, and perfectly seasoned herbs, all encased in buttery pasta sheets that bake to a golden, shatteringly crisp finish.

This recipe bridges tradition and convenience by offering two paths: handmade pasta sheets for an authentic experience or store-bought noodles for a foolproof shortcut that still delivers professional results.

The filling requires just 20 minutes of prep, while the baking process transforms everything into a bubbling, cheesy masterpiece with a caramelized crust that holds up to every forkful.

What sets this apart is the crispy top—a technique I perfected during my time at The Smoky Pig, where we transformed simple ingredients into dishes that demand seconds.

By the time you pull this dish from the oven, you’ll have layers of tender chicken, velvety ricotta, and crispy pasta sheets all enveloped in a rich marinara or béchamel sauce.

The aroma alone will have everyone gathered at your table, and the first bite reveals why this dish has been a staple in Italian homes for generations. Whether you’re hosting a dinner party or simply craving a comforting meal, this recipe delivers restaurant-quality results without the fuss.

Serve with a side salad or garlic bread to soak up every last drop of that luscious sauce. The beauty of this dish is its versatility—it works as a main course for any occasion, from family dinners to special gatherings. Let’s get started on creating your own perfect cannelloni.

Ingredients for chicken cannelloni

These 15 ingredients transform into restaurant-style cannelloni with a crispy, golden crust and velvety ricotta filling.

The chicken needs to be tender, so boneless, skinless breasts work best—cut them into tiny pieces so they cook fast and stay juicy. For the ricotta, whole-milk is key—it’s creamier and won’t turn grainy when baked. I grab mine from Whole Foods or the deli section at Trader Joe’s, where it’s pre-drained and ready to use. The pasta sheets? Store-bought is fine—I use Barilla egg noodles because they hold up during baking. If you’re feeling ambitious, homemade pasta sheets are worth the effort, but even a beginner can nail this with store-bought ones.

No fresh basil? Dried oregano at half the amount works in a pinch, but fresh is ideal. The Parmigiano-Reggiano must be freshly grated—pre-grated tastes like sawdust. Short on time? Jarred marinara from Muir Glen is my go-to, but if you’re making it fresh, San Marzano tomatoes make all the difference. The breadcrumbs? Panko gives that perfect crunch—don’t skimp on the butter mixed in for that crispy top. And if you’re out of nutmeg, a pinch of cinnamon can add warmth, though it won’t be the same.

This dish tastes even better the next day—make a double batch and freeze half. The filling keeps for 2 days in the fridge, so prep ahead. For the crispy topping, toast the breadcrumbs with butter until golden before baking—this is what makes the difference between good and restaurant-worthy. Once assembled, cover with foil and bake, then unwrap to crisp everything up. Leftovers reheat beautifully—just cover with foil and warm in the oven.

Step-by-step instructions for chicken cannelloni

Here’s how to assemble these rich, crisp-topped cannelloni with perfect texture every time.

Heat the 0.25 cup extra-virgin olive oil in a large skillet over medium-high heat. Add the 1.5 lb diced chicken breast and cook for 5-6 minutes until the chicken is fully cooked through and no longer pink in the center. You’ll know it’s done when the edges are golden and the pieces pull apart easily.

While the chicken cooks, combine the 15 oz ricotta cheese, 1 whole egg, 0.5 cup freshly grated parmesan cheese, 0.25 cup finely chopped fresh basil leaves, 4 minced garlic cloves, 1.5 tsp salt, 0.5 tsp freshly ground black pepper, and 0.25 tsp ground nutmeg in a large mixing bowl. Stir gently until just combined – don’t overmix or the filling will become dense. Once the chicken is cooked, transfer it to the bowl and fold it into the ricotta mixture. Let the filling cool completely before assembling the cannelloni.

Bring a large pot of salted water to a rolling boil. Add the 12 oz egg noodles and cook according to package instructions until they are 1 minute shy of al dente – you want them to finish cooking in the oven. This is crucial for maintaining their texture. Drain the noodles well and rinse them briefly under cold water to stop the cooking process. Spread them on a baking sheet and let them cool slightly before assembling.

While the noodles cook, preheat your oven to 375°F. This temperature ensures the cannelloni bakes through while maintaining that crispy breadcrumb topping we’re after. Here’s the thing – if you bake at too high a temperature, the breadcrumbs will burn before the filling cooks through.

Spread 1 cup marinara sauce evenly on the bottom of a 9×13-inch baking dish. This sauce will prevent the noodles from sticking to the bottom and adds moisture to the filling. Working quickly, place a spoonful of the ricotta filling at one end of each noodle sheet. Fold the noodle over the filling, then fold the sides in toward the center. Place the filled noodles seam-side down in the baking dish, slightly overlapping them.

Pour the remaining 1.5 cups marinara sauce over the assembled cannelloni. The sauce should cover the noodles completely but not so much that it makes a mess when you add the breadcrumb topping. Here’s where it gets fun – sprinkle the 0.5 cup breadcrumbs evenly over the top, then dot with the 2 tbsp butter cut into small pieces. The butter will melt and create that golden, crispy crust we’re after.

Transfer the baking dish to the preheated 375°F oven and bake for 25-30 minutes until the breadcrumb topping is deep golden brown and the filling is bubbling. You’ll know it’s ready when the edges are crispy and the cheese filling has set slightly. If you’re worried about the breadcrumbs browning too quickly, tent the dish with foil for the last 10 minutes of baking.

Let the cannelloni rest for 5-10 minutes before serving. This resting time allows the filling to set slightly and makes it easier to slice. Serve with additional marinara sauce on the side if desired. Each bite should deliver that perfect combination of crispy breadcrumb topping, creamy ricotta filling, and tangy marinara sauce – exactly what you’d expect from a classic cannelloni.

Make-ahead tips for this recipe

Filling Prep Ahead

The ricotta filling keeps beautifully in the fridge for 2 days or freezes for 3 months—perfect for busy weeknights. I like to make this first, then store it in a glass airtight container with plastic wrap pressed directly on the surface to prevent a skin from forming.

When ready to assemble, just thaw overnight in the fridge and fold in any cooked chicken you’ve prepped separately. 💫

Assembled Cannelloni Storage

Assembled but unbaked cannelloni stay fresh in the fridge for 1 day if tightly covered with plastic wrap. For longer storage, bake them fully, then cool completely before transferring to an airtight container.

They reheat beautifully—just cover with foil and warm at 350°F for 15-20 minutes. I often make a double batch and freeze half for lazy Sundays.

Freezing Fully Baked

Fully baked cannelloni freeze exceptionally well for up to 2 months. Let them cool completely, wrap tightly in plastic wrap, then place in a freezer bag with all air squeezed out.

To reheat, thaw overnight in the fridge, then warm at 350°F for 20-25 minutes covered with foil. The crispy topping might soften slightly, but the filling stays creamy and delicious. 🥶

Make-Ahead Assembly

For the ultimate time-saver, assemble the cannelloni completely (including sauce and breadcrumb topping) up to 12 hours ahead. Cover tightly with plastic wrap and refrigerate. When ready to bake, add 5-10 extra minutes to your baking time since it’ll start cold.

I do this when hosting—just pop it in the oven while I finish other dishes. The flavors meld beautifully overnight.

Breadcrumbs Prep

Toast your breadcrumbs with butter ahead of time and store them in a small jar at room temperature for up to 1 week. This prepped topping is a game-changer—just sprinkle it on before baking.

I keep a jar of these in my pantry for quick pasta dishes. The extra step ensures that crispy, golden finish without last-minute stress. 🍞

Sauce Shortcut

Make your marinara sauce in advance and freeze it in 1-cup portions. Thaw just before assembling the cannelloni. I always have a batch ready in my freezer—it’s the secret to stress-free weeknight cooking.

For extra flavor, add a pinch of red pepper flakes to the sauce before freezing. It reheats perfectly and keeps everything tasting fresh. 🍅

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