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delicious pasta with chicken

Chicken Alfredo Lasagna Rolls

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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • 1 Large pot
  • 1 Medium saucepan
  • 1 9x13 inch baking dish
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Spoon
  • 1 Spatula
  • 1 cheese grater

Ingredients
  

  • 8 lasagna noodles
  • 2 cups cooked chicken shredded
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 2 cups Alfredo sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cook the lasagna noodles in a large pot of salted boiling water until al dente, about 8 minutes, then drain.
  • In a mixing bowl, combine shredded chicken, ricotta cheese, 1/2 cup mozzarella cheese, garlic powder, Italian seasoning, salt, and black pepper.
  • Lay each noodle flat and spread a portion of the chicken mixture evenly over each.
  • Roll up each noodle tightly and place seam side down in a greased 9x13 inch baking dish.
  • In a medium saucepan, heat olive oil over medium heat and add Alfredo sauce, stirring until warmed through.
  • Pour the Alfredo sauce evenly over the lasagna rolls in the baking dish.
  • Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top.
  • Cover the dish with foil and bake for 20 minutes.
  • Remove the foil and bake for an additional 5 minutes, or until the cheese is golden and bubbly.
  • Let the rolls rest for 5 minutes before serving.
  • Garnish with chopped fresh parsley before serving.

Notes

Make sure to not overcook the lasagna noodles as they will continue to cook in the oven. For a richer flavor, you can add sautéed mushrooms or spinach to the chicken mixture. If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the Alfredo sauce.
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