Chicken Alfredo Lasagna Rolls

Made of seasoned chicken in a rich Alfredo sauce, rolled in lasagna noodles and baked together, my chicken alfredo lasagna rolls is guaranteed to be one of your favorite pasta dishes.

Normally, people like to keep it simple when ordering Italian food. They will typically only order the basic dishes like spaghetti, lasagna or chicken alfredo. However, I took two of those favorites to another level and prepared my popular chicken alfredo lasagna rolls.

I made this recipe because I was undecided on whether I wanted lasagna, or chicken Alfredo. Fortunately, I was able to overcome that dilemma. I am a connoisseur of Italian food, so I am always searching for different ways to prepare one of my favorite foods.

What are Chicken Alfredo Lasagna Rolls

These rolls are made of seasoned chicken in a rich sauce, then rolled in lasagna noodles and baked together. They are delicious and flavorful. Not to mention, the short cook time.

How to prepare chicken alfredo lasagna rolls

Simplicity is one of the things I love most about this recipe. It requires very little prep work, and only takes about 20 minutes to cook. Simple steps include:

If you prepare this recipe, please tag me on IG, and use the hashtag #yelskitchen.

Chicken Alfredo Lasagna Rolls

Lasagna rolls stuffed with chicken and alfredo sauce

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Ingredients

  

• 10 lasagna noodles
• 2 boneless, skinless chicken breast
• 4 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 3 cups heavy cream
• 1/2 cup pasta water
• 8 oz cream cheese
• 1 tbsp chicken bouillon I use Better Than Bouillon
• 2 cups fresh spinach, chopped
• 3 garlic cloves minced, or diced
• juice from one lemon
• paprika
• salt & pepper
• garlic powder
• 2 tbsp vegetable or canola oil
• 1 cup freshly grated or shredded parmesan cheese
• 2 cups shredded mozzarella

Instructions

 

• Preheat oven to 375.
• Cook lasagna noodles according to package.
• Pat chicken dry with a paper towel on each side to remove excess water. Using a meat mallet or skillet, hit chicken breasts until flattened. Season chicken on both sides with salt, pepper, garlic powder and paprika.
• Heat butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 2 minutes. Stir in flour and mix until creamy and smooth.
• Stir in heavy cream. Add cream cheese. Simmer until cream cheese is melted, about 5 minutes. Stir until thoroughly mixed.
• Add pasta water, tbsp of chicken bouillon, juice from lemon and parmesan cheese. Stir thoroughly until cheese is melted. A whisk can be used as well. Let simmer for 10 minutes.
• Heat 2 tbsp of vegetable or canola oil in a skillet over medium-high heat. Cook chicken breasts on both sides until chicken reaches an internal temp of 165, about 5 – 7 minutes on each side. Remove chicken and let rest on plate or cutting board. Once rested for about 2 minutes, cut chicken into small pieces.
• Add spinach to sauce and stir until spinach is wilted. Remove from heat.
• Spread a generous amount of aflredo sauce in bottom of baking dish. Assemble lasagna rolls by placing a noodle on a plate or cutting sheeting, and spreading a small amount, about 1/3 cup, of alfredo sauce on noodle. Top with a few pieces of chicken, and a few pinch of mozzarella. Roll up noodles carefully and place seam down in baking dish. Repeat until all noodles are assembled.
• Top with remaining alfredo sauce and mozzarella cheese. Bake in preheated oven uncovered for 10 minutes. Serve warm.

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