Chicken Alfredo Lasagna Rolls: Prepare to experience lasagna like never before! Forget the messy slices and uneven portions; we’re rolling into a new era of Italian comfort food. Imagine tender chicken, creamy Alfredo sauce, and perfectly cooked lasagna noodles, all rolled into individual servings of pure deliciousness. This isn’t just dinner; it’s an experience.
Lasagna, in its traditional form, has a rich history dating back to ancient Rome, evolving over centuries into the layered masterpiece we know and love. While the classic Bolognese version holds a special place in our hearts, these Chicken Alfredo Lasagna Rolls offer a delightful twist, combining the familiar comfort of lasagna with the rich, decadent flavors of Alfredo.
Why do people adore lasagna? It’s the ultimate comfort food! The combination of pasta, cheese, and sauce is simply irresistible. These rolls take that love to the next level. They’re incredibly easy to serve, perfect for portion control, and offer a delightful textural contrast – the soft noodles, the creamy sauce, and the savory chicken all come together in perfect harmony. Plus, they’re a fantastic make-ahead meal, making busy weeknights a breeze. Get ready to fall in love with this innovative and delicious take on a classic!
Ingredients:
- For the Alfredo Sauce:
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 4 cups heavy cream
- 1 cup grated Parmesan cheese, plus more for topping
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Pinch of nutmeg (optional)
- For the Chicken Filling:
- 1.5 pounds boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- For the Lasagna Rolls:
- 12 lasagna noodles
- Cooking spray
Preparing the Alfredo Sauce:
Okay, let’s start with the heart of this dish – the creamy, dreamy Alfredo sauce. This is where the magic happens, so pay close attention!
- Melt the Butter: In a large saucepan or Dutch oven over medium heat, melt the butter. Make sure it doesn’t brown; we want it just melted and glistening.
- Sauté the Garlic: Add the minced garlic to the melted butter and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter. The aroma should be heavenly!
- Add the Heavy Cream: Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally. This will allow the sauce to thicken slightly. We’re aiming for a velvety texture here.
- Incorporate the Parmesan Cheese: Remove the saucepan from the heat and stir in the grated Parmesan cheese until it’s completely melted and the sauce is smooth. The cheese will add richness and that signature Alfredo flavor.
- Season to Perfection: Season the sauce with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust the seasonings as needed. Remember, you can always add more, but you can’t take it away! Set the Alfredo sauce aside. Keep it warm if possible, or gently reheat it before assembling the lasagna rolls.
Making the Chicken Filling:
Now, let’s move on to the chicken filling. This is where we add protein and some extra flavor to our lasagna rolls. Feel free to adjust the seasonings to your liking!
- Prepare the Chicken: If you haven’t already, cook the chicken breasts using your preferred method (baking, poaching, or grilling). Once cooked, shred the chicken using two forks. Set aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper and sauté for about 5-7 minutes, or until softened. The vegetables should be tender and slightly translucent.
- Combine with Chicken and Seasonings: Add the shredded chicken, chopped parsley, Italian seasoning, garlic powder, salt, and pepper to the skillet. Stir well to combine all the ingredients. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Add the Cheeses: Remove the skillet from the heat and stir in the ricotta cheese and mozzarella cheese. Mix until everything is well combined and the cheeses are evenly distributed throughout the chicken mixture. This will create a creamy and flavorful filling.
Cooking the Lasagna Noodles:
Next up, we need to cook the lasagna noodles. This step is crucial for ensuring that the lasagna rolls are tender and easy to roll.
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package directions, usually about 8-10 minutes, or until al dente. Be careful not to overcook the noodles, as they will become too soft and difficult to roll.
- Prevent Sticking: Once the noodles are cooked, drain them immediately and rinse them with cold water to stop the cooking process and prevent them from sticking together.
- Lay Flat: Lay the cooked lasagna noodles flat on a clean surface, such as a baking sheet lined with parchment paper or a clean kitchen towel. This will prevent them from sticking together while you prepare the lasagna rolls.
Assembling the Lasagna Rolls:
Alright, the moment we’ve been waiting for – assembling the lasagna rolls! This is where all our hard work comes together to create a beautiful and delicious dish.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Baking Dish: Lightly grease a 9×13 inch baking dish with cooking spray.
- Spread Alfredo Sauce: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish. This will prevent the lasagna rolls from sticking and add extra flavor.
- Fill the Noodles: Take one lasagna noodle and spread about 1/3 cup of the chicken filling evenly over the noodle. Be generous with the filling!
- Roll the Noodles: Carefully roll up the noodle, starting from one end and working your way to the other. The roll should be snug but not too tight.
- Place in Baking Dish: Place the rolled lasagna noodle, seam-side down, in the prepared baking dish. Repeat steps 4-6 with the remaining lasagna noodles and chicken filling.
- Top with Sauce and Cheese: Pour the remaining Alfredo sauce evenly over the lasagna rolls. Sprinkle generously with grated Parmesan cheese.
Baking the Lasagna Rolls:
Almost there! Now it’s time to bake the lasagna rolls until they’re bubbly, golden brown, and irresistibly delicious.
- Cover with Foil: Cover the baking dish with aluminum foil. This will prevent the lasagna rolls from drying out during baking.
- Bake: Bake in the preheated oven for 25 minutes.
- Remove Foil: Remove the aluminum foil and bake for another 10-15 minutes, or until the lasagna rolls are golden brown and the sauce is bubbly. Keep a close eye on them to prevent burning.
- Let Rest: Remove the baking dish from the oven and let the lasagna rolls rest for about 10 minutes before serving. This will allow the sauce to thicken slightly and make it easier to serve.
Serving Suggestions:
These Chicken Alfredo Lasagna Rolls are delicious on their own, but here are a few serving suggestions to take them to the next level:
- Garnish: Garnish with fresh parsley or basil for a pop of color and freshness.
- Side Salad: Serve with a side salad with a light vinaigrette dressing to balance the richness of the lasagna rolls.
- Garlic Bread: Pair with garlic bread or breadsticks for dipping in the creamy Alfredo sauce.
- Vegetables: Serve with steamed or roasted vegetables, such as broccoli, asparagus, or green beans.
Enjoy your homemade Chicken Alfredo Lasagna Rolls! I hope you love them as much as I do.
Conclusion:
So, there you have it! These Chicken Alfredo Lasagna Rolls are more than just a meal; they’re an experience. I truly believe this recipe is a must-try for anyone looking to elevate their weeknight dinner or impress guests with a dish that’s both comforting and sophisticated. The creamy Alfredo sauce, the tender chicken, and the perfectly cooked lasagna noodles all come together in a symphony of flavors that will leave you wanting more.
But why is this recipe a must-try, you ask? Well, beyond the incredible taste, it’s also surprisingly easy to make. Yes, there are a few steps involved, but each one is straightforward and manageable, even for beginner cooks. Plus, the presentation is stunning! These lasagna rolls look absolutely gorgeous on a plate, making them perfect for special occasions or simply when you want to treat yourself. Forget about the messy, layered lasagna – these rolls are elegant, portion-controlled, and oh-so-delicious.
And the versatility! Oh, the possibilities are endless! While I’ve shared my favorite version with chicken, feel free to experiment with other proteins. Shrimp would be fantastic, or you could even go vegetarian and add some sautéed spinach and mushrooms. For a spicier kick, add a pinch of red pepper flakes to the Alfredo sauce or use a spicy Italian sausage instead of chicken. You could also try different cheeses – a blend of mozzarella and provolone would be amazing, or even a sprinkle of Parmesan on top before baking for an extra cheesy crust.
Serving suggestions? I love to serve these Chicken Alfredo Lasagna Rolls with a simple side salad dressed with a light vinaigrette. The freshness of the salad cuts through the richness of the Alfredo sauce, creating a perfectly balanced meal. Garlic bread is also a classic pairing, perfect for soaking up any extra sauce on your plate. For a more substantial meal, you could add a side of roasted vegetables, such as asparagus or broccoli.
Don’t be afraid to get creative and make this recipe your own! That’s the beauty of cooking – it’s all about experimenting and finding what you love.
I’m so confident that you’ll love these Chicken Alfredo Lasagna Rolls that I urge you to give them a try. Seriously, clear your schedule, gather your ingredients, and get ready to embark on a culinary adventure. I promise you won’t be disappointed.
And once you’ve made them, I’d absolutely love to hear about your experience! Did you make any variations? Did you serve them with anything special? What did your family and friends think? Share your photos and stories in the comments below. I’m always eager to learn from my readers and see how you’ve put your own spin on my recipes.
This Chicken Alfredo Lasagna Rolls recipe is a guaranteed crowd-pleaser, and I can’t wait for you to experience the joy of making and sharing it. Happy cooking!
Chicken Alfredo Lasagna Rolls: A Delicious & Easy Recipe
Tender lasagna noodles filled with a savory chicken and cheese mixture, smothered in a rich Alfredo sauce, and baked to golden perfection.
Ingredients
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 4 cups heavy cream
- 1 cup grated Parmesan cheese, plus more for topping
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Pinch of nutmeg (optional)
- 1.5 pounds boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 12 lasagna noodles
- Cooking spray
Instructions
- In a large saucepan or Dutch oven over medium heat, melt the butter.
- Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally.
- Remove the saucepan from the heat and stir in the grated Parmesan cheese until it’s completely melted and the sauce is smooth.
- Season with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust the seasonings as needed. Set the Alfredo sauce aside.
- If you haven’t already, cook the chicken breasts using your preferred method (baking, poaching, or grilling). Once cooked, shred the chicken using two forks. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper and sauté for about 5-7 minutes, or until softened.
- Add the shredded chicken, chopped parsley, Italian seasoning, garlic powder, salt, and pepper to the skillet. Stir well to combine all the ingredients. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Remove the skillet from the heat and stir in the ricotta cheese and mozzarella cheese. Mix until everything is well combined and the cheeses are evenly distributed throughout the chicken mixture.
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package directions, usually about 8-10 minutes, or until al dente.
- Once the noodles are cooked, drain them immediately and rinse them with cold water to stop the cooking process and prevent them from sticking together.
- Lay the cooked lasagna noodles flat on a clean surface, such as a baking sheet lined with parchment paper or a clean kitchen towel.
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish with cooking spray.
- Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
- Take one lasagna noodle and spread about 1/3 cup of the chicken filling evenly over the noodle.
- Carefully roll up the noodle, starting from one end and working your way to the other. The roll should be snug but not too tight.
- Place the rolled lasagna noodle, seam-side down, in the prepared baking dish. Repeat steps 4-6 with the remaining lasagna noodles and chicken filling.
- Pour the remaining Alfredo sauce evenly over the lasagna rolls. Sprinkle generously with grated Parmesan cheese.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 25 minutes.
- Remove the aluminum foil and bake for another 10-15 minutes, or until the lasagna rolls are golden brown and the sauce is bubbly.
- Remove the baking dish from the oven and let the lasagna rolls rest for about 10 minutes before serving.
- Garnish with fresh parsley or basil. Serve with a side salad, garlic bread, or steamed/roasted vegetables.
Notes
- Be careful not to burn the garlic when sautéing, as this will make the sauce bitter.
- Don’t overcook the lasagna noodles, as they will become too soft and difficult to roll.
- Feel free to adjust the seasonings in the chicken filling to your liking.
- For a richer flavor, use freshly grated Parmesan cheese.
- The lasagna rolls can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking from cold.
