Description
A delicious and creamy Alfredo Chicken Lasagna Roll Ups recipe featuring tender lasagna noodles filled with shredded chicken, rich Alfredo sauce, and melted mozzarella cheese, baked to golden perfection. This comforting dish is perfect for a satisfying dinner that’s ready in under one hour.
Ingredients
Scale
Lasagna Noodles
- 12 uncooked lasagna noodles
- 1 teaspoon salt (for boiling noodles)
Alfredo Sauce
- ⅓ cup butter
- 3 cloves garlic
- 1 tablespoon all-purpose flour
- 1 ½ 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)
Filling
- 3 cups cooked shredded chicken
- 2 cups shredded mozzarella cheese
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Noodles: Cook the lasagna noodles according to package instructions in salted boiling water until al dente. Drain and keep the noodles in a pot with room temperature water to prevent sticking.
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Spray a 9x13 inch baking dish with cooking spray and set aside.
- Make Alfredo Sauce: In a pan over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and heavy cream. Let the mixture simmer for 2 minutes, then add parmesan cheese, salt, pepper, and nutmeg if using. Continue whisking until the cheese melts and the sauce thickens. If the sauce becomes too thick, add a splash of milk to loosen it.
- Assemble Sauce Base: Spoon about ½ cup of the Alfredo sauce onto the bottom of the prepared baking dish and spread evenly.
- Prepare Filling: In a mixing bowl, combine 1 cup of Alfredo sauce with the shredded chicken and 1 cup of shredded mozzarella cheese. Season with salt and pepper to taste.
- Roll the Lasagna: Lay each lasagna noodle flat, spread a portion of the chicken and cheese filling evenly over it, then roll it up tightly. Place each roll seam side down inside the baking dish.
- Top and Bake: Pour the remaining Alfredo sauce over the rolled noodles and sprinkle with the remaining mozzarella cheese. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and the tops turn golden brown.
- Garnish and Serve: Remove from the oven, let the dish rest for a few minutes, then garnish with chopped fresh parsley before serving.
Notes
- This dish is best served fresh but can be refrigerated for up to 2 days; reheat covered in the oven to maintain moisture.
- Use freshly grated parmesan for a richer flavor in the Alfredo sauce.
- For a lighter version, substitute heavy cream with additional milk and reduce the cheese slightly.
- Adding a pinch of nutmeg enhances the flavor but is optional.
- Make sure not to overcook the noodles to prevent them from tearing while rolling.
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
