Chicken Alfredo Lasagna Rolls Recipe

Introduction

Chicken Alfredo Lasagna Rolls offer a delightful twist on classic lasagna, combining creamy Alfredo sauce, tender chicken, and three cheeses all rolled into perfect portions. This recipe is both comforting and elegant, perfect for a family dinner or special occasion.

Ingredients

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 3 cups Alfredo sauce
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions

1. Step 1: Boil the lasagna noodles in salted water until al dente, about 8 to 10 minutes. Drain carefully and lay them flat on a clean towel to prevent sticking.
2. Step 2: In a large bowl, mix together the shredded chicken, ricotta, 1 cup of mozzarella, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper until well combined.
3. Step 3: Spread a thin layer of Alfredo sauce on the bottom of a baking dish to prevent sticking. Take each noodle and spread about 1/4 cup of the chicken and cheese filling evenly over it, then roll up the noodle carefully and place it seam-side down in the dish.
4. Step 4: Once all rolls are assembled in the dish, pour the remaining Alfredo sauce evenly over the top and sprinkle with the remaining 1 cup of shredded mozzarella cheese.
5. Step 5: Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 to 20 minutes, until the sauce is bubbly and the cheese is golden.
6. Step 6: Remove from the oven and let the rolls cool slightly before garnishing with fresh parsley. Serve warm and enjoy.

Tips & Variations

• Use rotisserie chicken to save time without sacrificing flavor.
• For a richer sauce, add a splash of heavy cream to the Alfredo before assembling.
• Swap out Italian seasoning for fresh basil and oregano for a fresher taste.
• Try adding sautéed spinach or mushrooms into the filling for extra veggies.

Storage

Store leftover lasagna rolls covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave individual portions, but oven reheating keeps the texture best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the rolls in advance?

Yes, you can assemble the rolls a day ahead, cover the dish tightly, and refrigerate. Bake them the next day, adding a few extra minutes to the baking time if needed.

What can I use instead of Alfredo sauce?

If you prefer, you can substitute Alfredo sauce with a béchamel sauce or even a creamy tomato sauce for a different twist on flavor.

Chicken Alfredo Lasagna Rolls Recipe

Print Recipe

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5 from 90 reviews

This Chicken Alfredo Lasagna Rolls recipe combines tender shredded chicken, creamy ricotta, and rich Alfredo sauce rolled in lasagna noodles for a delightful twist on traditional lasagna. Baked until bubbly and topped with melted mozzarella and fresh parsley, this dish is perfect for a comforting family meal.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Lasagna Rolls

• 12 lasagna noodles

Filling

• 2 cups cooked chicken, shredded
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Topping

• 3 cups Alfredo sauce
• 1 cup shredded mozzarella cheese

Garnish

• Fresh parsley (for garnish)

Instructions

1. Prepare the Noodles: Boil the lasagna noodles in salted water until they are al dente. Drain them carefully and lay the noodles flat on a clean kitchen towel to prevent sticking and prepare them for rolling.
2. Mix the Filling: In a large bowl, combine the shredded cooked chicken, ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Assemble the Rolls: Spread a thin layer of Alfredo sauce on the bottom of a baking dish to prevent sticking. Take one lasagna noodle and spread about 1/4 cup of the chicken and cheese filling evenly over the noodle. Roll up the noodle tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles and filling.
4. Top with Sauce and Cheese: Pour the remaining Alfredo sauce evenly over the assembled lasagna rolls. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top for a golden, bubbly finish.
5. Bake: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil to keep the rolls moist, and bake for 25 minutes. Then uncover and bake for an additional 15 to 20 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
6. Garnish and Serve: Remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley and serve warm for a delicious and comforting meal.

Notes

• Use no-boil lasagna noodles if you want to skip the boiling step, but increase baking time slightly.
• Leftover cooked chicken from a previous meal works perfectly in this recipe.
• For a lighter version, use reduced-fat ricotta and mozzarella cheeses.
• Fresh garlic can be substituted for garlic powder for a stronger garlic flavor.
• Let the dish rest a few minutes after baking to allow it to set and make slicing easier.

Keywords: chicken alfredo, lasagna rolls, creamy chicken pasta, baked pasta, Italian comfort food