Chicken Alfredo Lasagna Rolls Recipe

Introduction

Chicken Alfredo Lasagna Rolls offer a creamy, comforting twist on traditional lasagna, featuring tender shredded chicken and rich Alfredo sauce wrapped in pasta. This easy-to-make dish combines cheesy goodness with flavorful herbs, perfect for a cozy family dinner.

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 until al dente according to package instructions. Drain them carefully and lay the noodles flat on a clean towel to cool.
2. Step 2: In a medium bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix well to create the filling.
3. Step 3: Spread a thin layer of Alfredo sauce on the bottom of a baking dish to prevent sticking. Place one lasagna noodle on a flat surface and spread about 1/4 cup of the filling evenly over it. Roll the noodle tightly and place it seam-side down in the baking dish. Repeat with remaining noodles and filling.
4. Step 4: Pour the remaining Alfredo sauce evenly over the rolled noodles. Sprinkle the remaining mozzarella cheese on top to create a golden, bubbly crust.
5. Step 5: Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the sauce is bubbly and the cheese is lightly browned.
6. Step 6: Let the rolls cool slightly before garnishing with fresh parsley. Serve warm and enjoy.

Tips & Variations

• For extra flavor, add sautéed spinach or mushrooms to the filling mixture.
• Use homemade Alfredo sauce for a richer taste or substitute with a store-bought version for convenience.
• Swapping chicken with cooked turkey or cooked sausage offers a different twist on the filling.
• To make it lighter, try using part-skim ricotta and mozzarella cheeses.

Storage

Store any leftover lasagna rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1-2 minutes. This dish can also be frozen before baking; just thaw overnight in the refrigerator before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Chicken Alfredo Lasagna Rolls ahead of time?

Yes, you can assemble the rolls ahead of time and refrigerate them for up to 24 hours before baking. Just cover the dish tightly with foil and bake as directed when ready.

What can I substitute for Alfredo sauce?

If you don’t have Alfredo sauce on hand, you can use a creamy béchamel sauce or a combination of heavy cream, butter, and Parmesan cheese cooked until thickened as a tasty alternative.

Chicken Alfredo Lasagna Rolls Recipe

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Chicken Alfredo Lasagna Rolls combine tender shredded chicken, creamy ricotta, rich Alfredo sauce, and gooey cheeses rolled inside tender lasagna noodles. Baked to bubbly perfection and garnished with fresh parsley, this comforting Italian-American dish is a flavorful twist on traditional lasagna that’s perfect for an indulgent family dinner.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Lasagna Rolls

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

Instructions

1. Prepare the Noodles: Boil the lasagna noodles in salted water until they are al dente, about 8-10 minutes. Drain the noodles carefully and lay them flat on a clean kitchen towel to prevent sticking and to cool.
2. Mix the Filling: In a large mixing bowl, combine shredded cooked chicken, ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Stir well until all ingredients are thoroughly mixed.
3. Assemble the Rolls: Preheat your oven to 375°F (190°C). Spread a thin layer of Alfredo sauce evenly on the bottom of a baking dish to prevent sticking. Lay one lasagna noodle flat, then spread about 1/4 cup of the chicken and cheese filling evenly over the noodle. Roll the noodle tightly and place it seam-side down in the prepared baking dish. Repeat with remaining noodles and filling.
4. Top with Sauce and Cheese: Pour the remaining Alfredo sauce evenly over the assembled rolls. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly on top of the rolls for a cheesy crust.
5. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil, then bake for an additional 15-20 minutes until the sauce is bubbly and the cheese is melted and golden.
6. Garnish and Serve: Allow the rolls to cool slightly for 5-10 minutes after baking. Garnish with freshly chopped parsley for added color and freshness. Serve warm and enjoy your delicious Chicken Alfredo Lasagna Rolls!

Notes

• Cook noodles al dente to prevent them from becoming too soft during rolling and baking.
• Use fresh shredded chicken from a rotisserie or cooked breasts for convenience and flavor.
• You can prepare the filling a day ahead and refrigerate to save time.
• Covering the lasagna rolls while baking keeps them moist; remove the foil towards the end to brown the cheese.
• For a lighter version, use part-skim ricotta and reduced-fat mozzarella.

Keywords: Chicken Alfredo, Lasagna Rolls, Italian, Comfort Food, Baked Pasta, Creamy Chicken Pasta