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Chicken Alfredo Lasagna Rolls: A Creamy Dreamy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 38 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Description

Chicken Alfredo Lasagna Rolls combine tender chicken, creamy Alfredo sauce, and spinach rolled inside lasagna noodles, baked to perfection with melted mozzarella and Parmesan cheese. This comforting Italian-American dish is perfect for a family dinner, offering a rich and creamy texture with a delightful cheesy topping.

Ingredients

Pasta

  • 1 pound lasagna noodles
  • 1 tablespoon olive oil

Chicken and Vegetables

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Sauces and Cheeses

  • 1 (24 ounce) jar Alfredo sauce
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup chopped fresh parsley (optional)

Instructions

  1. Cook the noodles: Prepare the lasagna noodles according to the package directions until al dente. Drain them, rinse with cold water to stop cooking, and lay flat on a tray or parchment to cool and prevent sticking.
  2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, salt, and pepper. Cook the chicken for 5-7 minutes until browned and thoroughly cooked. Remove the chicken from the skillet and set it aside.
  3. Sauté onions and garlic: In the same skillet, add chopped onion and cook for 3-5 minutes until softened. Then add minced garlic and cook for an additional minute until fragrant.
  4. Add Alfredo sauce and spinach: Stir the jar of Alfredo sauce and the thawed, squeezed dry spinach into the skillet. Let the mixture simmer for a few minutes to blend flavors.
  5. Combine chicken with sauce: Return the cooked chicken to the skillet and stir it into the Alfredo and spinach mixture to combine all ingredients evenly.
  6. Add cheeses to mixture: Remove the skillet from heat and stir in half of the shredded mozzarella and half of the grated Parmesan cheese, mixing until incorporated.
  7. Assemble the rolls: Spread a generous amount of the chicken Alfredo mixture evenly onto each cooled lasagna noodle. Carefully roll up each noodle tightly to contain the filling.
  8. Arrange in baking dish: Place the rolled noodles seam side down in a greased 9×13 inch baking dish to keep them from unraveling during baking.
  9. Add remaining sauce: Pour any remaining Alfredo sauce over the arranged lasagna rolls evenly.
  10. Top with cheese and parsley: Sprinkle the remaining mozzarella and Parmesan cheese over the rolls. Optionally, garnish with chopped fresh parsley for added flavor and color.
  11. Bake: Preheat the oven to 375°F (190°C). Bake the lasagna rolls for 20-25 minutes, until the cheese on top is melted and bubbly, and the dish is heated through.
  12. Rest before serving: Allow the lasagna rolls to rest for 10 minutes out of the oven to set slightly for easier serving.

Notes

  • Use fresh lasagna noodles for easier rolling or regular dry noodles cooked until al dente.
  • Make sure to squeeze out excess moisture from the thawed spinach to prevent the filling from becoming watery.
  • Optional parsley adds a fresh, vibrant touch but can be omitted if unavailable.
  • Leftover rolls can be refrigerated and reheated gently in the oven.
  • For a lighter version, use reduced-fat cheeses and Alfredo sauce alternatives.

Find it online: https://slsrecipes.com/chicken-alfredo-lasagna-rolls-a-creamy-dreamy-recipe/