Creamy Cannelloni with Chicken & Almonds

This is the kind of pasta dish you make when you want to impress someone, yourself included.

Oven-ready cannelloni tubes get packed with a filling of diced chicken, ricotta, spinach, toasted almonds, Parmesan, and a whisper of nutmeg. The sauce is a from-scratch béchamel enriched with half-and-half and melted Swiss cheese that goes thick, glossy, and absolutely irresistible.

Chopped fresh tomatoes scattered between the tubes add a bright pop of acidity against all that richness. Cover, bake, and let the oven do the heavy lifting.

Chef Tips

• Squeeze every last drop of water from the thawed spinach or the filling will be soggy. Wring it out in a clean kitchen towel.
• Use oven-ready (no-boil) cannelloni shells and make sure they’re fully submerged in sauce so they soften properly during baking.
• Toast the slivered almonds in a dry skillet until just golden. They burn fast, so keep them moving.
• Let the casserole rest 10 minutes after baking so the sauce thickens up and the tubes hold their shape when you plate.

Variations

• Swap chicken for crab meat for an elegant seafood version.
• Use manicotti shells if you can’t find cannelloni tubes.
• Replace Swiss with Gruyère for a deeper, more complex flavor in the sauce.