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Chicken Alfredo Lasagna Roll Ups are the ultimate cozy meal when you want something rich, cheesy, and crowd-pleasing. Each noodle is filled with tender blackened chicken, creamy ricotta and spinach, and a silky homemade alfredo sauce that bubbles up golden as it bakes. This dish is always a hit at family dinners and makes for a comforting main to share with friends. I love how the rolled-up shape turns classic lasagna into fun little bundles that slice and serve easily.
I first tried this when my sister was expecting her first baby and needed easy freezer meals. Now it is a staple at every birthday and holiday in my house.
Ingredients
- Chicken breasts or tenders: the star of the filling use fresh for best texture and flavor
- Shredded mozzarella and colby jack cheese: provide the signature gooey top go for whole block cheese and shred yourself for top melt
- Homemade alfredo sauce: made with butter fresh garlic cream and parmesan brings all the creamy magic use real parmesan for ideal flavor
- Regular boil lasagna sheets: not oven ready for the best rolled texture
- Ricotta: a container of high quality makes a huge difference for creaminess
- Cream cheese: a half block softened binds the mixture for silkiness
- Frozen chopped spinach: squeeze dry to avoid excess water and packs in greens
- Cajun seasoning: gives the chicken a smoky punch make your own for perfect heat balance
- Fresh garlic: in the alfredo deepens the flavor
- Heavy cream: makes the sauce decadent
- Tips Buy fresh chicken and grate your cheese by hand. Squeeze every last drop from the spinach to prevent watery filling.
Step-by-Step Instructions
- Prepare the Chicken:
- Pound chicken breasts to even thickness. Rub with olive oil and coat generously with cajun seasoning. Sear in a hot skillet on medium heat for a few minutes each side then finish on low until just cooked. Rest and dice once cool.
- Make the Alfredo Sauce:
- In the same pan add a knob of butter to the chicken drippings. Stir in minced garlic until deeply fragrant. Slowly pour in heavy cream whisking constantly. Let it gently simmer to thicken and meld flavors. Season with cajun blend salt and pepper. Stir in grated parmesan and keep warm.
- Cook the Pasta:
- Boil lasagna noodles in salted water until just tender. Drain and separate immediately to avoid sticking. Lay flat on parchment or a clean surface.
- Prepare the Filling:
- In a large bowl mix together ricotta cream cheese spinach diced chicken and half the shredded cheese. Add cajun seasoning for extra flavor. Stir well until smooth.
- Assemble the Roll Ups:
- Spread a spoonful of alfredo sauce on the base of your casserole dish. On each noodle spread a generous scoop of filling from end to end. Roll each up gently and place seam side down in the casserole.
- Bake the Lasagna:
- Pour remaining alfredo sauce across the tops of the roll ups making sure to coat each one. Add the rest of the shredded cheese over everything. Bake uncovered in a hot oven until golden brown bubbling and edges are crispy.
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The homemade alfredo is the star and brings the whole dish together. It always reminds me of Sunday dinners with my mom bustling in the kitchen perfume of garlic and butter filling the house. We laugh every time about how many times we went back for extra sauce.
Storage Tips
This lasagna roll up dish is perfect for making ahead. To freeze before baking assemble everything in a disposable foil pan to prevent breakage. Wrap tightly and freeze up to four months. To reheat thaw overnight and bake until hot. Cooked leftovers keep in the fridge for up to four days and reheat well in the microwave.
Ingredient Substitutions
Swap the chicken for turkey or even cooked ground sausage for a flavor twist. Try kale or fresh spinach if you prefer. Gluten free noodles work well but check for boiling instructions. You can use store bought alfredo sauce if you are tight on time but making it from scratch really takes things to the next level.
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Serving Suggestions
Serve these roll ups with a crisp green salad and plenty of crusty garlic bread for dunking. Steamed broccoli or roasted asparagus make a nice side. Leftovers are fantastic for lunch the next day and reheat well.
Cultural Note
Lasagna roll ups are a fun American twist on traditional Italian lasagna. The rolled shape makes portioning easy and holds the creamy filling perfectly. Using blackened cajun chicken adds a Southern flavor profile that is not classic Italian but very welcome for spice lovers.
Common Recipe Questions
- → Can I use store-bought alfredo sauce?
Yes, but homemade sauce with butter, garlic, cream, and parmesan delivers richer flavor and texture.
- → What kind of chicken works best?
Chicken breasts or tenders, seasoned and pan-seared, give the best texture for rolling and flavor absorption.
- → Is it possible to make this ahead of time?
Absolutely. Roll-ups can be assembled and chilled or frozen before baking for convenient meal prep.
- → How do I prevent the noodles from sticking?
After draining, separate noodles immediately and lay them flat on a clean surface to cool before filling.
- → Can the filling be customized?
Yes, you can swap spinach or cheeses and add herbs or use different seasoning blends to suit your tastes.
- → What's the best way to reheat leftovers?
Cover and bake in the oven until warmed through or heat individual portions in the microwave for a quick meal.