Description
Delicious and creamy Alfredo Chicken Lasagna Roll Ups made with tender shredded chicken, rich Alfredo sauce, and melted mozzarella cheese, baked to golden perfection. A comforting Italian-inspired dish perfect for family dinners.
Ingredients
Scale
Lasagna and Filling
- 12 uncooked lasagna noodles
- 1 teaspoon salt
- 3 cups cooked shredded chicken
- 2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Alfredo Sauce
- ⅓ cup butter
- 3 cloves garlic
- 1 tablespoon all-purpose flour
- 1½ cups milk (2% or whole)
- 1 cup heavy whipping cream
- ¾ cup parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg (optional)
Instructions
- Cook Noodles: Cook the lasagna noodles according to package instructions with 1 teaspoon of salt until al dente. Drain and keep noodles in a pot with room temperature water to prevent sticking.
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C). Spray a 9x13 inch baking dish with cooking spray and set aside.
- Make Alfredo Sauce: Over medium heat, melt butter in a pan. Sauté minced garlic until fragrant, about 1 minute. Stir in the flour and cook for another minute to form a roux. Gradually whisk in milk and heavy cream, simmering for 2 minutes. Add parmesan cheese, salt, pepper, and nutmeg if using. Continue whisking until cheese melts and sauce thickens. If the sauce becomes too thick, add a little milk to loosen it.
- Assemble Sauce Base: Spoon about ½ cup of Alfredo sauce evenly onto the bottom of the prepared baking dish.
- Mix Filling: In a bowl, combine 1 cup of Alfredo sauce, the shredded chicken, and 1 cup of mozzarella cheese. Season with salt and pepper to taste.
- Roll Noodles: Remove noodles from the water, place them flat on a clean surface, and spread the chicken mixture evenly over each noodle. Roll each noodle tightly into a cylinder shape.
- Arrange and Top: Place the roll ups seam side down in the baking dish on top of the Alfredo sauce base. Spoon remaining Alfredo sauce over the top of the roll ups. Sprinkle with remaining mozzarella cheese.
- Bake: Bake in the preheated oven for 30 minutes or until the cheese on top is melted and golden brown.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh parsley. Let cool for a few minutes before serving.
Notes
- Use freshly grated parmesan for the best flavor.
- If you prefer, substitute cooked rotisserie chicken to save time.
- Adding nutmeg is optional but adds a warm depth to the Alfredo sauce.
- Be careful not to overcook noodles during boiling to avoid tearing while rolling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a lighter option, use half-and-half instead of heavy cream but the sauce will be less rich.
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
