Chicken Alfredo Lasagna Rolls Recipe

Introduction

Chicken Alfredo Lasagna Rolls are a creamy, comforting twist on traditional lasagna. These individual rolls combine tender noodles with a savory chicken and cheese filling, all baked in rich Alfredo sauce for a delicious meal the whole family will enjoy.

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. Drain and carefully lay them flat on a clean towel to prevent sticking.
2. Step 2: In a large bowl, mix the shredded chicken, ricotta cheese, 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 over the bottom of a baking dish to prevent sticking.
4. Step 4: Place one noodle on a flat surface, spread about 1/4 cup of the filling evenly over it, then carefully roll it up. Place the roll seam-side down in the prepared baking dish. Repeat with remaining noodles and filling.
5. Step 5: Pour the remaining Alfredo sauce evenly over the rolls, then sprinkle with the remaining shredded mozzarella cheese.
6. Step 6: Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the sauce is bubbly and the cheese is melted and golden.
7. Step 7: Allow the rolls to cool slightly before garnishing with fresh parsley. Serve warm and enjoy.

Tips & Variations

• Use fresh lasagna noodles if available for a softer texture and easier rolling.
• For extra flavor, add sautéed spinach or mushrooms to the chicken and cheese mixture.
• Substitute the Alfredo sauce with a homemade béchamel for a lighter option.
• Make ahead and refrigerate before baking for convenient meal prep.

Storage

Store leftover lasagna rolls in an airtight container 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. They can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese in this recipe?

Yes, you can swap the mozzarella for provolone or fontina, and the Parmesan for asiago for different flavor profiles. Just keep the cheese quantities similar for best results.

Do I have to cook the chicken before using it?

Yes, cooked chicken is essential for the filling. You can use leftover rotisserie chicken, grilled chicken, or quickly sautéed chicken breasts shredded once cooled.

Chicken Alfredo Lasagna Rolls Recipe

Print Recipe

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4.5 from 108 reviews

Chicken Alfredo Lasagna Rolls are a delightful twist on traditional lasagna, featuring tender lasagna noodles rolled with a creamy chicken and cheese filling, smothered in rich Alfredo sauce, and baked to bubbly perfection. This comforting Italian-inspired dish is perfect for family dinners or special occasions.

• Author: Marco
• 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

Ingredients

Scale 1x2x3x

Lasagna and Filling

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

Sauce and Garnish

• 3 cups Alfredo sauce
• Fresh parsley (for garnish)

Instructions

1. Prepare the Noodles: Boil the lasagna noodles in salted water until they are al dente, which usually takes about 8 to 10 minutes. Drain the noodles carefully and lay them flat on a clean towel to prevent sticking and to cool for easier handling.
2. Mix the Filling: In a large mixing bowl, combine the shredded cooked chicken, ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Stir well to blend all ingredients uniformly into a creamy, flavorful filling.
3. Assemble the Rolls: Spread a thin layer of Alfredo sauce on the bottom of a baking dish to prevent sticking and add moisture. Take each noodle and spread approximately 1/4 cup of the chicken and cheese filling evenly over it. Roll the noodle carefully, then place it seam-side down in the prepared baking dish. Repeat until all noodles are rolled and placed.
4. Top with Sauce and Cheese: Pour the remaining Alfredo sauce evenly over the rolled noodles. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top to create a cheesy crust when baked.
5. Bake: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil to keep moisture in and bake for 25 minutes. Then remove the foil and bake for an additional 15 to 20 minutes until the cheese is bubbly and golden brown.
6. Garnish and Serve: Remove the dish from the oven and allow the lasagna rolls to cool slightly for about 5 minutes. Garnish with freshly chopped parsley before serving to add a fresh, vibrant touch.

Notes

• Use freshly shredded cooked chicken for better texture and flavor.
• Alfredo sauce can be homemade or store-bought for convenience.
• For a spicier version, add a pinch of red pepper flakes to the filling mixture.
• To make ahead, assemble the rolls and refrigerate them for up to 24 hours before baking.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

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