Chicken Basil & Mascarpone Cannelloni Recipe

If using leftover roast or poached chicken, shred the meat into bite-sized pieces. Warm chicken slightly in a skillet with 1 tbs olive oil over medium heat for 2–3 minutes to remove chill; let cool slightly.

In a mixing bowl combine mascarpone, 1 cup grated Parmesan, minced garlic (2 tsp), lemon zest (1 tsp), salt (1 tsp), black pepper (1/2 tsp) and the sliced basil. Fold in the shredded chicken until evenly coated and mixture is spreadable but not runny. Adjust seasoning to taste.

If using oven-ready lasagna sheets, separate sheets and have a lightly damp towel ready to prevent drying. If using dried cannelloni tubes and the package requires pre-boiling, bring 4 cups water to a boil with 1 tbs salt in a wide pot, add sheets or tubes and cook until just pliable (usually 2–4 minutes for fresh sheets). Drain carefully and lay out on a lightly oiled baking sheet; brush edges with melted butter to keep flexible.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (or equivalent) baking dish with butter or oil.

Fill a piping bag or steady spoon with the chicken-mascarpone filling. For each pasta sheet or tube, pipe or spoon about 3 heaping tablespoons (roughly 2–3 oz) of filling along one edge and roll to enclose, or if using tubes, fill each tube fully. Arrange filled cannelloni seam-side down in the prepared baking dish in a single layer, leaving a little space between pieces.

In a medium saucepan, melt 4 tbs butter over medium heat. Add minced garlic (2 tsp) and cook 30 seconds until fragrant but not brown.

Whisk in 3 tbs flour and cook for 1 minute to form a roux, stirring continuously. Slowly whisk in 2 cups whole milk and 1 cup heavy cream, bringing mixture to a gentle simmer; cook 3–4 minutes until slightly thickened.

Remove from heat and whisk in 1 cup grated Parmesan until melted and smooth. Season with 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp freshly grated nutmeg if using. Taste and adjust seasoning. If sauce is too thick, whisk in up to 2–4 tbs additional milk to reach pourable consistency.

Pour enough alfredo sauce over the arranged cannelloni to cover the bottoms and come about halfway up the sides (about 1.5–2 cups). Reserve about 1/2–1 cup of sauce for serving or extra topping.

Sprinkle the assembled, sauced cannelloni evenly with shredded mozzarella (1 cup) and the reserved 1/4 cup Parmesan. Optionally sprinkle red pepper flakes for heat.

Cover the baking dish loosely with aluminum foil (shiny side toward food) and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10–12 minutes until cheese is golden and sauce is bubbling.

Remove from oven and let rest 5 minutes to set. Garnish with fresh basil leaves and an extra sprinkle of grated Parmesan before serving. Serve warm with any remaining alfredo sauce on the side if desired.