Description
Creamy chicken alfredo lasagna rolls made with tender noodles, shredded chicken, ricotta, and homemade alfredo sauce, baked until cheesy and golden for the ultimate comfort food dinner.
Ingredients
Scale
- 12 lasagna noodles
- 2 cups cooked shredded chicken
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Fresh parsley, chopped
- 1/4 cup butter
- 1 1/2 cups heavy cream
- 1 clove garlic, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch nutmeg
- Pinch red pepper flakes
- 1 1/2 cups grated Parmigiano-Reggiano
Instructions
- Preheat oven to 375°F and grease a baking dish.
- Cook lasagna noodles until al dente and lay flat to cool.
- Melt butter with heavy cream over medium-low heat.
- Add garlic, seasonings, salt, pepper, nutmeg, and red pepper flakes.
- Simmer gently, then stir in Parmesan cheese until smooth.
- In a bowl, mix ricotta, egg, 1 cup mozzarella, chicken, and a small amount of alfredo sauce.
- Spread filling onto noodles and roll tightly.
- Place rolls seam-side down in baking dish.
- Pour remaining alfredo sauce over rolls.
- Top with remaining mozzarella cheese.
- Cover with foil and bake 25 minutes.
- Uncover and bake 5 to 10 minutes until bubbly and golden.
- Garnish with parsley and serve.
Notes
Cook noodles just until al dente and keep heat low when making alfredo sauce to prevent curdling.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 roll
- Calories: 405
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg
Keywords: chicken alfredo lasagna rolls, creamy lasagna rolls, chicken alfredo pasta bake