Chicken Cannelloni with Alfredo Sauce

    (134)
    1 hour 45 minutes

    This is a very rich and delicious pasta dish, and well worth it for the alfredo sauce alone. Not hard to make and great for a dinner party.


    117 people made this

    Ingredients
    Serves: 8 

    • 3 skinless, boneless chicken breast fillets
    • 1/2 cup (125ml) distilled white vinegar
    • 1 cup (250ml) olive oil
    • 1 clove crushed garlic
    • 400g cannelloni pasta
    • 6 tablespoons butter
    • 2 cups thickened cream
    • 1/4 teaspoon ground nutmeg
    • 1 teaspoon ground black pepper
    • 1 1/2 cups grated Parmesan cheese
    • 1 teaspoon salt
    • 500g ricotta cheese
    • 1 egg
    • 1 tablespoon chopped fresh oregano
    • 1 tablespoon chopped fresh marjoram
    • 1 tablespoon chopped fresh basil
    • 1 cup shredded mozzarella cheese

    Directions
    Preparation:30min  ›  Cook:45min  ›  Extra time:30min marinating  ›  Ready in:1hour45min 

    1. In a large resealable plastic bag marinate chicken with vinegar, olive oil and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.
    2. Cook pasta in a large pot of boiling water until al dente. Drain and set aside.
    3. Meanwhile, melt butter in a small saucepan over medium-high heat. Add cream, salt, nutmeg and ground black pepper and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese and stir until the cheese melts. Set alfredo sauce aside.
    4. In a large bowl, mix together ricotta cheese, egg, oregano, marjoram and basil. Mix in shredded cooked chicken.
    5. Stuff cooked cannelloni shells with chicken and ricotta mixture. Cover the bottom of a 20x30cm baking dish with half of the alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup grated mozzarella cheese. Cover with aluminium foil.
    6. Bake at 180C oven for 45 minutes. Let stand 10 minutes before serving.
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    Reviews and Ratings
    Global Ratings:
    (134)

    Reviews in English (103)

    by
    79

    I read the comments on this recipe and I'm glad I did'nt listen to all. Made this with the ingredients the recipe called for except the egg. I think you can look at the ingredients in a recipe and know if it's going to be too rich,bland,spicy,. It all appealed to me. After reading the comments I knew that even though it didn't say to pour the marinate off the chicken thats what I did. I didn't add any extra oil to cook the chicken. Some said this was dry, so I left the egg out and added a little less chicken. If there is anything I want rich tasting, it would be alfredo sauce. Not hard to make and my family LOVED THIS DISH. Do double the sauce it is so good you will want your manicotti drowning in it. A real keeper...Thanks for sharing.........  -  10 Mar 2008  (Review from Allrecipes USA and Canada)

    by
    53

    This is an excellent recipe just for the Alfredo sauce alone. However, the sauce was missing one thing: fresh garlic. What I do is add 4-5 cloves of slightly crushed garlic to the melted butter, and I let them saute' VERY gently for about 4 minutes, then remove them. It is absolutely divine.  -  25 Mar 2007  (Review from Allrecipes USA and Canada)

    by
    34

    My husband is not a big alfredo OR chicken fan but he said this was excellent. A tad too salty for me but otherwise excellent.  -  06 May 2001  (Review from Allrecipes USA and Canada)

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