Description
Delicious Alfredo Chicken Lasagna Roll Ups featuring tender shredded chicken, creamy homemade Alfredo sauce, and melted mozzarella cheese, all rolled in tender lasagna noodles and baked to golden perfection. This comforting dish is perfect for a satisfying dinner and ready in under an hour.
Ingredients
Scale
Pasta
- 12 uncooked lasagna noodles
- 1 teaspoon salt (for boiling noodles)
Alfredo Sauce
- ⅓ cup butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 ½ cups milk (2% or whole)
- 1 cup heavy whipping cream
- ¾ cup parmesan cheese, grated
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg (optional)
Filling
- 3 cups cooked shredded chicken
- 2 cups shredded mozzarella cheese, divided
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and transfer the noodles to a pot with room temperature water to prevent sticking.
- Preheat oven and prepare pan: Preheat the oven to 375°F (190°C). Lightly spray a 9x13 inch baking dish with cooking spray and set aside.
- Make Alfredo sauce: In a medium saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and heavy cream. Let the mixture simmer for 2 minutes, then stir in the parmesan cheese, salt, pepper, and nutmeg if using. Continue whisking until the cheese melts and the sauce thickens; if too thick, thin it with a little more milk.
- Prepare baking dish base: Spoon about half a cup of Alfredo sauce evenly over the bottom of the prepared baking dish to prevent sticking and add extra creaminess.
- Assemble filling: In a large bowl, mix 1 cup of the prepared Alfredo sauce with the shredded chicken and 1 cup of mozzarella cheese. Season with salt and pepper to taste.
- Roll the noodles: Lay one lasagna noodle flat, spread a thin layer of the chicken and cheese filling over it, then roll it up tightly. Place the roll seam side down in the prepared baking dish. Repeat with remaining noodles and filling.
- Top and bake: Pour the remaining Alfredo sauce evenly over the lasagna roll ups. Sprinkle the remaining 1 cup mozzarella cheese over the top. Bake in the preheated oven for 25 minutes, or until the cheese on top is melted and golden brown.
- Garnish and serve: Remove from the oven and let the roll ups rest for 5 minutes. Sprinkle chopped fresh parsley on top before serving for a fresh bright touch.
Notes
- Use whole milk or 2% milk for a creamier sauce; skim milk will yield a thinner texture.
- To save time, use pre-cooked rotisserie chicken shredded for the filling.
- If desired, add spinach or mushrooms to the filling for extra vegetables.
- Ensure noodles are fully cooled and separated to avoid tearing during rolling.
- Store leftovers covered in the refrigerator for up to 3 days and reheat covered in the oven.
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
