Description
Chicken Alfredo Lasagna Rolls are pure comfort! Creamy Alfredo, tender chicken, and savory cheese wrapped in lasagna noodles. A comforting, easy dinner.
Ingredients
Scale
- For the Rolls:
- 9–12 lasagna noodles (regular, not no-boil)
- 2 cups cooked chicken, shredded or diced
- 1 (15-ounce) container whole milk ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- 1 large egg
- For the Creamy Alfredo Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 2 cloves garlic, minced
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 2 tablespoons fresh parsley, chopped
- Extra Parmesan cheese, for sprinkling
Instructions
- Prep the Pasta & Chicken:: First things first, get those lasagna noodles boiling! Follow the package directions, but aim for al dente – you don’t want mushy noodles, especially since they’ll bake more. I always add a generous pinch of salt to the water; it really flavors the pasta from the inside out. Once they’re cooked, drain them and lay them flat on parchment paper or a clean kitchen towel to cool a bit. This is where I always forget to separate them quickly, and they try to stick together, oops! Meanwhile, shred or dice your cooked chicken. If you’re using rotisserie, now’s the time to get it ready.
- Whip Up the Alfredo:: In a saucepan over medium heat, melt your butter. Once it’s shimmering, add the minced garlic and let it get fragrant for about a minute – don’t let it burn! Stir in the flour and cook for another minute, creating a beautiful roux. Slowly, slowly, whisk in the heavy cream. This is where the magic happens! Keep whisking until it thickens, then stir in the Parmesan, nutmeg, salt, and pepper. Taste it! Adjust the seasonings until it sings. This sauce is honestly the heart of these Chicken Alfredo Lasagna Rolls, so make it perfect.
- Assemble the Ricotta Filling:: In a medium bowl, combine the ricotta cheese, half of the mozzarella, the egg, and a bit of salt and pepper. Give it a good stir until everything is nicely incorporated. This mixture is what gives the rolls that lovely creamy texture and holds all that savory chicken goodness. It should smell fresh and cheesy, a promise of deliciousness to come! Don’t overmix, just combine until smooth.
- Roll ‘Em Up:: Preheat your oven to 375°F (190°C). Grab one of your cooled lasagna noodles. Spread a thin, even layer of the ricotta mixture over the entire noodle. Then, sprinkle a portion of your shredded chicken over the ricotta. Start from one short end and carefully, but firmly, roll the noodle up into a tight spiral. Honestly, my first few were a bit lopsided, but practice makes perfect! Place the seam-side down in a 9×13 inch baking dish that you’ve lightly greased or sprayed.
- Sauce & Bake:: Once all your Chicken Alfredo Lasagna Rolls are nestled in the baking dish, pour that glorious Alfredo sauce evenly over the top. Make sure every roll gets a generous blanket of creamy goodness. Sprinkle the remaining mozzarella cheese over the sauced rolls. This is where you really start to see the dish come together, envisioning that bubbly, golden crust. I sometimes get a little messy here, but hey, that’s part of the fun!
- Golden Finish & Serve:: Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. If you want a little extra color, pop it under the broiler for a minute or two – but watch it like a hawk, cheese burns fast! Once out of the oven, let it rest for 5-10 minutes. This helps the sauce settle and prevents a messy serving. Garnish with fresh parsley and an extra sprinkle of Parmesan. The aroma filling your kitchen will be pure bliss!