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Chicken Alfredo Lasagna Rolls

Lasagna rolls stuffed with chicken and alfredo sauce
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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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