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Prepare to be delighted by the exquisite flavors of our Chicken Alfredo Lasagna Rolls. This unique twist on traditional lasagna features tender lasagna noodles rolled around a creamy ricotta and chicken filling, all smothered in a luscious homemade Alfredo sauce. With layers of cheesy goodness and aromatic herbs, this dish is sure to become a favorite at your dinner table. Perfect for family meals or special occasions, these lasagna rolls are a true culinary indulgence that will leave your taste buds craving more.
In our household, Chicken Alfredo Lasagna Rolls are a cherished favorite that never fails to impress. I vividly recall the first time I made them for my family. As they gathered around the dinner table, the tantalizing aroma of creamy Alfredo sauce filled the air, heightening their anticipation. With each bite, they were transported to a culinary paradise, savoring the perfect blend of flavors and textures. Since then, these lasagna rolls have become a staple in our home, often requested for birthday celebrations, holiday dinners, and cozy Sunday suppers. It’s a dish that brings us together, creating lasting memories and moments of pure culinary delight.
Why This Chicken Alfredo Lasagna Rolls Recipe Will Win Your Heart:
- Homemade Alfredo sauce made with butter, cream, garlic, and a blend of aromatic spices, creating a velvety-smooth sauce that’s bursting with flavor.
- Tender lasagna noodles rolled around a decadent filling of ricotta cheese, shredded chicken, and mozzarella, providing layers of creamy richness in every bite.
- Simple yet elegant, this dish offers a delightful twist on traditional lasagna, making it perfect for special occasions or weeknight dinners alike.
- Versatile and customizable, you can easily adjust the filling to suit your taste preferences, adding in additional herbs, vegetables, or protein options.
- With easy-to-follow instructions and basic pantry ingredients, this recipe is accessible to cooks of all skill levels, ensuring delicious results every time.
Ingredients:
For the Alfredo Sauce:
- 56 grams (1/4 cup) butter, cubed
- 355 milliliters (1 1/2 cups) heavy cream
- 1 clove garlic, minced
- 2.5 milliliters (1/2 teaspoon) garlic powder
- 2.5 milliliters (1/2 teaspoon) Italian seasoning
- 1.25 milliliters (1/4 teaspoon) Kosher salt
- 1.25 milliliters (1/4 teaspoon) pepper
- Pinch of nutmeg
- Pinch of crushed red pepper flakes
- 170 grams (1 1/2 cups) freshly grated Parmigiano-Reggiano cheese
For the Lasagna Rolls:
- 9 uncooked lasagna noodles
- 240 grams (1 cup) ricotta cheese
- 1 large egg
- 170 grams (1 1/2 cups) shredded mozzarella cheese, divided
- 454 grams (2 cups) cooked, shredded rotisserie chicken
- Fresh chopped parsley, for garnish
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large pot of salted boiling water, cook the lasagna noodles until al dente according to package instructions. Drain and drizzle with olive oil to prevent sticking.
- In a saucepan, melt the butter over medium-low heat. Stir in the heavy cream, minced garlic, garlic powder, Italian seasoning, salt, pepper, nutmeg, and crushed red pepper flakes. Bring to a gentle simmer and cook for 3-4 minutes, whisking constantly, until slightly thickened.
- Stir in the grated Parmigiano-Reggiano cheese until melted and the sauce is smooth. Remove from heat and set aside.
- In a large bowl, combine the ricotta cheese, egg, and 1 cup of shredded mozzarella cheese. Fold in the cooked, shredded chicken and 1/4 cup of the prepared Alfredo sauce until well combined.
- Spread 1/2 cup of the Alfredo sauce onto the bottom of the prepared baking dish.
- Lay out the cooked lasagna noodles on a flat surface. Spread about 1/3 cup of the chicken and cheese mixture evenly along each noodle. Roll up the noodles tightly and place them seam side down in the baking dish.
- Pour the remaining Alfredo sauce over the top of the lasagna rolls, spreading it out evenly. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top.
- Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh chopped parsley before serving.
Notes:
- For a vegetarian option, you can omit the chicken and add in your favorite vegetables such as spinach, mushrooms, or roasted red peppers.
- Leftover lasagna rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Feel free to customize the Alfredo sauce by adding additional herbs or spices to suit your taste preferences.
Chicken Alfredo Lasagna Rolls
This unique twist on traditional lasagna features tender lasagna noodles rolled around a creamy ricotta and chicken filling, all smothered in a luscious homemade Alfredo sauce. With layers of cheesy goodness and aromatic herbs, this dish is sure to become a favorite at your dinner table
Ingredients
- For the Alfredo Sauce:
- 56 grams 1/4 cup butter, cubed
- 355 milliliters 1 1/2 cups heavy cream
- 1 clove garlic minced
- 2.5 milliliters 1/2 teaspoon garlic powder
- 2.5 milliliters 1/2 teaspoon Italian seasoning
- 1.25 milliliters 1/4 teaspoon Kosher salt
- 1.25 milliliters 1/4 teaspoon pepper
- Pinch of nutmeg
- Pinch of crushed red pepper flakes
- 170 grams 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- For the Lasagna Rolls:
- 9 uncooked lasagna noodles
- 240 grams 1 cup ricotta cheese
- 1 large egg
- 170 grams 1 1/2 cups shredded mozzarella cheese, divided
- 454 grams 2 cups cooked, shredded rotisserie chicken
- Fresh chopped parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- In a large pot of salted boiling water, cook the lasagna noodles until al dente according to package instructions. Drain and drizzle with olive oil to prevent sticking.
- In a saucepan, melt the butter over medium-low heat. Stir in the heavy cream, minced garlic, garlic powder, Italian seasoning, salt, pepper, nutmeg, and crushed red pepper flakes. Bring to a gentle simmer and cook for 3-4 minutes, whisking constantly, until slightly thickened.
- Stir in the grated Parmigiano-Reggiano cheese until melted and the sauce is smooth. Remove from heat and set aside.
- In a large bowl, combine the ricotta cheese, egg, and 1 cup of shredded mozzarella cheese. Fold in the cooked, shredded chicken and 1/4 cup of the prepared Alfredo sauce until well combined.
- Spread 1/2 cup of the Alfredo sauce onto the bottom of the prepared baking dish.
- Lay out the cooked lasagna noodles on a flat surface. Spread about 1/3 cup of the chicken and cheese mixture evenly along each noodle. Roll up the noodles tightly and place them seam side down in the baking dish.
- Pour the remaining Alfredo sauce over the top of the lasagna rolls, spreading it out evenly. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top.
- Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh chopped parsley before serving.
