Description
Blackened Chicken Alfredo Lasagna Roll Ups are a delicious twist on classic lasagna, featuring tender blackened chicken, creamy garlic Parmesan Alfredo sauce, and a flavorful filling of ricotta, cream cheese, shredded mozzarella, colby jack, and spinach rolled inside lasagna noodles. Baked until golden and bubbly, this dish makes a comforting and impressive meal.
Ingredients
Scale
Lasagna and Filling
- 12 lasagna noodle sheets
- 3 chicken breasts (thighs, cutlets or tenders work too)
- 1/2 block cream cheese, softened
- 1 15 oz ricotta cheese
- 12 oz frozen chopped spinach (drained well)
- 1 8 oz block mozzarella cheese (shredded, divided)
- 1 8 oz block colby jack cheese (shredded, divided)
- Prepared chicken, diced
Blackened Chicken Seasoning
- 2 tablespoons cajun seasoning
- 2 tablespoons smoked paprika (regular paprika works too)
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Alfredo Sauce
- 4 tablespoons olive oil
- 6 tablespoons butter
- 6-8 large cloves garlic, minced
- 2 cups heavy whipping cream
- 1-2 teaspoons cajun seasoning
- 1 cup grated parmesan cheese
- Salt and pepper to taste
Optional
- Garlic bread or Texas toast for serving
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and grease a 9x13 baking dish to prevent sticking.
- Prepare Blackened Chicken Seasoning: Combine 2 tablespoons cajun seasoning, smoked paprika, cayenne pepper, onion powder, brown sugar, garlic powder, black pepper, salt, dried thyme, and oregano in a bowl to make the blackened seasoning mix.
- Season Chicken: Rub the chicken breasts evenly with the blackened seasoning mixture, ensuring all sides are coated well.
- Cook Chicken: Heat olive oil in a skillet over medium-high heat and cook the seasoned chicken breasts until fully cooked through and nicely blackened on all sides, about 5-7 minutes per side depending on thickness. Remove from heat and allow to rest, then dice the chicken into bite-sized pieces.
- Cook Lasagna Noodles: Boil the lasagna noodles in salted water according to package instructions until al dente, then drain and lay them flat on a clean surface or towels to prevent sticking.
- Make Alfredo Sauce: In a saucepan, melt butter over medium heat, add minced garlic and sauté until fragrant. Pour in heavy cream and bring to a simmer. Stir in 1-2 teaspoons cajun seasoning, grated parmesan cheese, and salt and pepper to taste. Continue cooking until sauce thickens slightly, then remove from heat.
- Prepare Filling Mixture: In a large bowl, combine softened cream cheese, ricotta cheese, drained chopped spinach, diced cooked chicken, and half of the shredded mozzarella and colby jack cheeses. Mix thoroughly until well blended.
- Assemble Roll Ups: Spread a generous layer of the filling mixture evenly over each lasagna noodle sheet. Carefully roll up each sheet tightly from one end to the other.
- Place Roll Ups in Baking Dish: Arrange the rolled noodles seam-side down in the prepared baking dish evenly.
- Top with Sauce and Cheese: Pour the prepared Alfredo sauce evenly over the roll ups, then sprinkle the remaining shredded mozzarella and colby jack cheeses on top to cover the rolls.
- Bake: Bake uncovered in the preheated oven for 35 minutes or until the cheese is melted, bubbly, and golden brown on top.
- Serve: Let the dish cool for a few minutes before serving. Optionally serve with garlic bread or Texas toast for a complete meal.
Notes
- Ensure the spinach is well drained to prevent the filling from becoming watery.
- Use freshly minced garlic for the best flavor in the Alfredo sauce.
- For a milder version, reduce the cayenne pepper in the blackened seasoning.
- Allow the chicken to rest after cooking before dicing to retain juices and tenderness.
- This dish can be made ahead and refrigerated before baking to save time on serving day.
Nutrition
- Serving Size: 1 roll up
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg
