Description
This Alfredo Chicken Lasagna Roll Ups recipe features tender lasagna noodles rolled with a creamy Alfredo sauce, shredded chicken, and melted mozzarella cheese. Baked to perfection with a golden top and garnished with fresh parsley, this comforting Italian-American dish is ready in under an hour, perfect for a family dinner or special occasion.
Ingredients
Scale
Lasagna Roll Ups
- 12 uncooked lasagna noodles
- 1 teaspoon salt (for boiling noodles)
Alfredo Sauce
- ⅓ cup butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 ½ cups milk (2% or whole)
- 1 cup heavy whipping cream
- ¾ cup parmesan cheese, grated
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg (optional)
Filling & Topping
- 3 cups cooked shredded chicken
- 2 cups shredded mozzarella cheese, divided
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Cook Noodles: Cook the lasagna noodles in salted boiling water according to package instructions until al dente. Drain and place the noodles in a pot with room temperature water to prevent sticking.
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Spray a 9x13 inch baking dish lightly with cooking spray and set aside.
- Make Alfredo Sauce: In a pan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the flour and cook for another minute to form a roux. Gradually whisk in the milk and heavy cream. Let the mixture simmer for 2 minutes until it begins to thicken. Add parmesan cheese, salt, pepper, and nutmeg if using. Continue to whisk until the cheese melts and the sauce is thickened. If the sauce thickens too much, add a splash more milk to loosen it.
- Assemble Sauce Layer: Spoon about half a cup of the Alfredo sauce on the bottom of the prepared baking dish, spreading it evenly to prevent sticking.
- Prepare Filling: In a bowl, combine 1 cup of the Alfredo sauce with shredded chicken and 1 cup of mozzarella cheese. Season this mixture with salt and pepper to taste.
- Roll the Lasagna: Lay out each lasagna noodle and spread a layer of the chicken and cheese filling evenly over each noodle. Roll up each noodle tightly and place seam-side down in the baking dish on top of the sauce layer.
- Top and Bake: Pour the remaining Alfredo sauce evenly over the rolled noodles. Sprinkle the remaining mozzarella cheese on top. Bake uncovered in the preheated oven for 25 minutes or until the cheese on top is melted and golden brown.
- Garnish and Serve: Remove the baked roll ups from the oven and sprinkle with chopped fresh parsley for a bright finish. Serve warm.
Notes
- To prevent noodles from sticking while assembling, keep them in water at room temperature.
- Freshly grated parmesan cheese melts more smoothly in Alfredo sauce compared to pre-grated cheese.
- If the Alfredo sauce becomes too thick after standing, gently reheat with a splash of milk before assembling.
- Use cooked chicken from a rotisserie or leftovers to save time.
- You can substitute mozzarella with provolone or fontina for a different cheese flavor.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 roll up
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 593 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 85 mg
