Description
Blackened Chicken Alfredo Lasagna Roll Ups combine tender, spiced chicken with a rich, creamy Alfredo sauce loaded with garlic and Parmesan. Filled with a blend of ricotta, cream cheese, mozzarella, Colby Jack, and spinach wrapped in lasagna noodles, these roll ups are baked to golden perfection, making a comforting and flavorful meal perfect for dinner.
Ingredients
Scale
Lasagna and Chicken
- 12 lasagna noodle sheets
- 3 chicken breasts (thighs, cutlets or tenders work too)
- 4 tablespoons olive oil
- 2 tablespoons Cajun seasoning (see seasoning recipe below)
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
- 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
Filling
- 1/2 block cream cheese, softened
- 1 15 oz container ricotta cheese
- 12 oz frozen chopped spinach, drained well
- 2-3 teaspoons Cajun seasoning
- Prepared chicken, diced
- 1 8 oz block mozzarella cheese, shredded (divided)
- 1 8 oz block Colby Jack cheese, shredded (divided)
Optional for Serving
- Garlic bread or Texas toast
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish to prevent sticking.
- Cook and Blacken Chicken: Coat the chicken breasts with olive oil and 2 tablespoons of Cajun seasoning. Heat a skillet over medium-high heat and cook the chicken until fully cooked and blackened on the outside, then dice into pieces.
- Prepare the Alfredo Sauce: In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Stir in the heavy cream and 1-2 teaspoons of Cajun seasoning, then simmer gently. Gradually mix in the grated Parmesan cheese, seasoning with salt and pepper to taste. Keep warm.
- Cook Lasagna Noodles: Boil the lasagna noodles according to package directions until al dente. Drain and lay flat on a clean surface to cool slightly.
- Mix the Filling: In a large bowl, combine the softened cream cheese, ricotta cheese, drained chopped spinach, diced blackened chicken, 1/2 of the shredded mozzarella, 1/2 of the shredded Colby Jack cheese, and 2-3 teaspoons of Cajun seasoning. Mix well until evenly incorporated.
- Assemble Roll Ups: Spread a generous amount of the cheese and chicken filling onto each lasagna noodle sheet, then roll up carefully to enclose the filling.
- Arrange and Top: Place each roll-up seam side down into the prepared baking dish. Pour the Alfredo sauce evenly over the roll ups. Sprinkle the remaining shredded mozzarella and Colby Jack cheese evenly on top.
- Bake: Bake in the oven at 375 degrees Fahrenheit for 35 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Serve: Remove from the oven and let the roll ups rest for a few minutes before serving. Optionally serve with garlic bread or Texas toast.
Notes
- Ensure the spinach is thoroughly drained to avoid excess moisture in the filling.
- Cajun seasoning can be adjusted to taste depending on desired heat level.
- Lasagna noodles should be cooked al dente to prevent roll ups from becoming mushy.
- Using a mix of mozzarella and Colby Jack cheeses gives a balanced flavor and meltiness.
- Allow the roll ups to rest after baking so the filling sets and slices more cleanly.
- For extra garlic flavor, consider brushing garlic butter on toast served alongside.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 150 mg
