Chicken Alfredo Lasagna Rolls Recipe

Introduction

Chicken Alfredo Lasagna Rolls are a comforting twist on classic lasagna, perfect for cozy nights at home. Tender shredded chicken, creamy ricotta, and rich Alfredo sauce come together in delicious rolled pasta for an easy yet impressive meal.

Ingredients

• 9 lasagna noodles
• 2 cups shredded chicken (tender)
• 1 cup ricotta cheese
• 1.5 cups shredded mozzarella cheese (plus extra for topping)
• 0.5 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• 0.5 teaspoon garlic powder
• 1.5 cups Alfredo sauce
• 2 tablespoons chopped fresh parsley

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente, about 8-10 minutes. Drain the noodles and lay them flat on a parchment-lined tray to prevent sticking while they cool.
2. Step 2: In a large bowl, mix together the shredded chicken, ricotta cheese, 1 cup mozzarella, ¼ cup parmesan, garlic powder, and Italian seasoning until well combined.
3. Step 3: Spread a thin layer of Alfredo sauce over the bottom of a 9×13 inch baking dish to prevent sticking.
4. Step 4: Place one noodle on a clean surface and spread 2-3 tablespoons of the chicken mixture evenly along its length. Roll the noodle tightly and place it seam-side down in the prepared baking dish. Repeat with remaining noodles and filling.
5. Step 5: Pour the remaining Alfredo sauce over the rolled noodles. Sprinkle the top with the remaining mozzarella and parmesan cheeses.
6. Step 6: Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 20-25 minutes, or until the rolls are heated through and bubbly.
7. Step 7: Remove from the oven and let rest for a few minutes. Garnish with chopped fresh parsley before serving.

Tips & Variations

• Use leftover rotisserie chicken to save time and add extra flavor.
• Substitute store-bought Alfredo sauce with homemade for a fresher taste.
• Add sautéed spinach or mushrooms to the filling for added veggies.
• Top with a sprinkle of crushed red pepper flakes if you like a little heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the microwave or oven until warmed through. This dish can also be frozen before baking—simply cover tightly and freeze for up to 1 month; thaw overnight before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use no-boil lasagna noodles for this recipe?

It’s best to use regular lasagna noodles boiled until al dente as they are easier to roll. No-boil noodles may be too stiff to roll properly but can be used if you soak them well until soft.

Can I make this recipe ahead of time?

Yes, you can assemble the rolls a day ahead. Keep the dish covered in the fridge and bake it when ready. This also helps the flavors meld beautifully.

Chicken Alfredo Lasagna Rolls Recipe

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★★★★★

4.7 from 105 reviews

• Author: anna
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

Chicken Alfredo Lasagna Rolls combine tender shredded chicken, creamy ricotta, and rich Alfredo sauce rolled inside lasagna noodles, baked to bubbly perfection. This comforting pasta dish is perfect for cozy weeknight dinners and serves six generously.

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Ingredients

Scale 1x2x3x

Lasagna Roll Ingredients

• 9 lasagna noodles
• 2 cups shredded chicken (tender)
• 1 cup ricotta cheese
• 1.5 cups shredded mozzarella cheese (plus extra for topping)
• 0.5 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• 0.5 teaspoon garlic powder

Sauce and Garnish

• 1.5 cups Alfredo sauce
• 2 tablespoons chopped fresh parsley

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Instructions

1. Cook Noodles: Begin by boiling a large pot of salted water and cooking the lasagna noodles according to the package directions until al dente, usually about 8-10 minutes. Once cooked, carefully drain the noodles and lay them flat on a parchment-lined tray to prevent sticking and allow them to cool while you prepare the filling.
2. Prepare Filling: In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of shredded mozzarella, ¼ cup of grated parmesan, garlic powder, and Italian seasoning. Mix thoroughly until all ingredients are evenly incorporated.
3. Prepare Baking Dish: Spread a thin layer of Alfredo sauce at the bottom of a 9×13 inch baking dish to prevent the rolls from sticking during baking.
4. Assemble Rolls: Lay one lasagna noodle on a clean surface, then spread about 2-3 tablespoons of the chicken and cheese filling evenly along the length of the noodle. Carefully roll the noodle tightly from one end to the other, and place each roll seam-side down into the prepared baking dish.
5. Add Sauce and Toppings: Pour the remaining Alfredo sauce evenly over the assembled lasagna rolls. Sprinkle the remaining mozzarella and parmesan cheese over the top to create a cheesy crust.
6. Bake: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the rolls are heated through and the sauce is bubbling.
7. Garnish and Serve: Once baked, remove the dish from the oven and allow the lasagna rolls to rest for a few minutes. Sprinkle fresh chopped parsley over the top before serving to add a pop of color and freshness.

Notes

• Boil the noodles until just al dente to avoid overcooking during baking.
• Use freshly shredded chicken for best texture and flavor.
• Feel free to substitute Alfredo sauce with homemade or store-bought.
• Covering the dish with foil during baking keeps the rolls moist and prevents cheese from burning.
• This dish can be prepared in advance and refrigerated before baking for convenience.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

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