Ultimate Chicken Alfredo Lasagna Rolls
These Chicken Alfredo Lasagna Rolls elevate a classic combination into an elegant and easy-to-make dish. Tender chicken and creamy Alfredo sauce are rolled up in lasagna noodles and baked to golden perfection, creating a comforting and satisfying meal that's perfect for any occasion.
Equipment
- 9x13 inch baking dish
- Large pot
- Colander
- Large skillet
- Spoon
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Oven
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 cups Alfredo sauce for topping
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- ½ tsp salt
- ¼ tsp black pepper
- 9 lasagna noodles
- 1 cup shredded mozzarella cheese
- Fresh parsley, for garnish optional
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Cook the lasagna noodles according to package directions until al dente. Be careful not to overcook them, as they need to be pliable enough to roll. Drain and rinse with cold water to prevent sticking. Lay them flat on a clean surface or parchment paper.
- Cook your chicken breasts by baking, boiling, or using rotisserie chicken. Once cooked, shred the chicken into bite-sized pieces.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Stir in the jarred Alfredo sauce, ricotta cheese, Parmesan cheese, parsley, salt, and pepper. Heat through, stirring occasionally, until everything is well combined and warmed.
- Add the shredded chicken to the Alfredo sauce mixture and stir until evenly coated. Taste and adjust seasonings as needed.
- Spread about 1/2 cup of the chicken Alfredo mixture evenly over each lasagna noodle.
- Carefully roll each noodle up tightly, starting from one end.
- Place the lasagna rolls seam-side down in the prepared baking dish.
- Pour the remaining 2 cups of Alfredo sauce evenly over the lasagna rolls.
- Sprinkle generously with shredded mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the lasagna rolls cool for a few minutes before serving. Garnish with fresh parsley, if desired.
Notes
Don't overcook the noodles; aim for al dente. Dry the noodles after cooking and rinsing. Use a good quality Alfredo sauce. Don't overfill the rolls. Always place the lasagna rolls seam-side down in the baking dish. Assemble the rolls up to 24 hours in advance and store them, covered, in the refrigerator. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Add a pinch of red pepper flakes to the Alfredo sauce for a little heat. Sauté spinach, mushrooms, or zucchini and add them to the chicken Alfredo filling. Try using a combination of mozzarella, provolone, and Parmesan cheese. Substitute the chicken with cooked vegetables like broccoli, cauliflower, or bell peppers. Add sun-dried tomatoes for extra flavor.