Craving Comfort Food?
Picture this: warm, gooey layers of Chicken Alfredo Lasagna Rolls, oozing with cheese and drizzled in a creamy Alfredo sauce. Isn’t it enough to make your taste buds dance? This dish is a joyous marriage of classic lasagna and the comforting vibes of Alfredo, all wrapped up in tidy rolls of pasta. Perfect for a cozy dinner or impressing company with minimal effort!
Why Make This Recipe
Here’s the lowdown on why you’ll love these lasagna rolls:
- Easy Cleanup: One pan, folks! Less time scrubbing dishes means more time on the couch with Netflix.
- Family-Friendly: Kids love anything that resembles a burrito, right? They won’t even notice they’re getting their protein and veggies.
- Quick Prep: You can whip this up faster than your family can say, “What’s for dinner?” #Winning
Ingredients
You don’t need fancy stuff — just these basics!
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups heavy cream
- 1 cup grated Parmesan cheese, plus more for topping
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Pinch of nutmeg (optional)
- 1.5 pounds boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 12 lasagna noodles
- 2 cups shredded mozzarella cheese
- Fresh basil leaves, for garnish (optional)
Directions
Let’s dive into making these delectable rolls! Just follow these steps:
Prepare the Alfredo Sauce:
- Melt butter in a large saucepan over medium heat.
- Add garlic and sauté for 1-2 minutes until fragrant.
- Whisk in flour and cook for 1-2 minutes, stirring constantly.
- Gradually pour in the heavy cream, whisking to avoid lumps.
- Simmer for about 5-7 minutes until it thickens slightly.
- Remove from heat and stir in Parmesan until melted. Season with salt, pepper, and nutmeg (if using). Cover to keep warm.
Prepare the Chicken Filling:
- Cook chicken, shred it, and set aside.
- Heat olive oil in a skillet. Add onion and red bell pepper; sauté for 5-7 minutes.
- In a large bowl, mix shredded chicken, sautéed veggies, parsley, Italian seasoning, garlic powder, salt, pepper, ricotta, Parmesan, and mozzarella. Taste and adjust seasonings.
Cook the Lasagna Noodles:
- Boil salted water; cook noodles according to package (about 8-10 minutes).
- Drain and rinse with cold water. Lay flat on a clean surface.
Assemble the Lasagna Rolls:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish and spread a thin layer of Alfredo sauce on the bottom.
- Spread about 1/2 cup of chicken filling over each noodle and roll them up.
- Place seam-side down in the prepared baking dish. Repeat until all noodles are filled.
- Pour remaining Alfredo sauce over the rolls and sprinkle with mozzarella and Parmesan.
Bake the Lasagna Rolls:
- Cover with foil and bake for 20 minutes.
- Remove foil; bake another 15-20 minutes until cheese is bubbly and golden.
- Let rest for 5-10 minutes before serving. Garnish with basil if desired.
How to Make Chicken Alfredo Lasagna Rolls: A Delicious & Easy Recipe (Overview)
Ready for the breakdown? You’re layering flavors and textures here. Start by whipping up that creamy Alfredo sauce, then get your chicken filling nice and delish. Cook the noodles until they’re just right, assemble those tasty rolls, and let the oven do its magic. Pro tip: Don’t skip toasting the garlic — it makes all the difference!
How to Serve Chicken Alfredo Lasagna Rolls: A Delicious & Easy Recipe
Imagine serving these rolls on a beautiful plate, garnished with fresh basil and a sprinkle of Parmesan. Add a side salad for a pop of color, maybe some crusty garlic bread on the side. The aroma of melted cheese and spices wafts around, promising that first bite will be pure bliss. 🍽️
How to Store Chicken Alfredo Lasagna Rolls: A Delicious & Easy Recipe
These lasagna rolls are a great make-ahead dish! They can last in the fridge for 3-4 days. Just cover them tightly! If you want to freeze them, they’ll stay fresh for about 3 months. For reheating, pop them in the oven until warmed through.
Tips to Make Chicken Alfredo Lasagna Rolls: A Delicious & Easy Recipe
- Don’t overcrowd the filling: A little is good, but too much makes rolling tricky.
- Mix up the cheeses: Use whatever you have on hand — mozzarella and ricotta work great, but feel free to get adventurous!
- Make it your own: Add more veggies or spices to cater to your taste buds.
Variation
Want to shake things up a bit? Swap the chicken for sautéed spinach and mushrooms for a vegetarian twist, or use zucchini noodles instead of lasagna for a low-carb option. Who doesn’t love options? 😏
FAQs
Can I make this dish ahead of time?
Absolutely! You can prepare the rolls a day in advance and bake them right before you’re ready to serve.
How do I freeze Chicken Alfredo Lasagna Rolls?
Assemble the rolls and freeze before baking. Just pop them right into the oven when you’re ready; they’ll need a few extra minutes to cook!
What can I substitute for heavy cream?
You can try half-and-half or whole milk, but keep in mind that the sauce might not be as rich and creamy.
📌 Pin this recipe for your next cozy dinner night!
Chicken Alfredo Lasagna Rolls
Ingredients
Method
- Melt butter in a large saucepan over medium heat.
- Add garlic and sauté for 1-2 minutes until fragrant.
- Whisk in flour and cook for 1-2 minutes, stirring constantly.
- Gradually pour in the heavy cream, whisking to avoid lumps.
- Simmer for about 5-7 minutes until it thickens slightly.
- Remove from heat and stir in Parmesan until melted. Season with salt, pepper, and nutmeg (if using). Cover to keep warm.
- Cook chicken, shred it, and set aside.
- Heat olive oil in a skillet. Add onion and red bell pepper; sauté for 5-7 minutes.
- In a large bowl, mix shredded chicken, sautéed veggies, parsley, Italian seasoning, garlic powder, salt, pepper, ricotta, Parmesan, and mozzarella. Taste and adjust seasonings.
- Boil salted water; cook noodles according to package (about 8-10 minutes).
- Drain and rinse with cold water. Lay flat on a clean surface.
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish and spread a thin layer of Alfredo sauce on the bottom.
- Spread about 1/2 cup of chicken filling over each noodle and roll them up.
- Place seam-side down in the prepared baking dish. Repeat until all noodles are filled.
- Pour remaining Alfredo sauce over the rolls and sprinkle with mozzarella and Parmesan.
- Cover with foil and bake for 20 minutes.
- Remove foil; bake another 15-20 minutes until cheese is bubbly and golden.
- Let rest for 5-10 minutes before serving. Garnish with basil if desired.