Description
Chicken Alfredo Lasagna Rolls combine tender chicken, creamy Alfredo sauce, and spinach wrapped in lasagna noodles for a rich and comforting Italian-inspired meal. This dish features a luscious, cheesy filling rolled into noodles, baked to perfection with a golden bubbly cheese topping—perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 1 pound lasagna noodles
Chicken and Vegetables
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
Sauces and Cheese
- 1 (24 ounce) jar Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Cook Noodles: Cook lasagna noodles according to package directions until al dente. Drain, rinse with cold water, and lay flat to cool.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken, salt, and pepper; cook until browned and cooked through, approximately 5-7 minutes. Remove chicken and set aside.
- Sauté Aromatics: Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic and cook for an additional 1 minute.
- Add Sauce and Spinach: Stir in Alfredo sauce and thawed, squeezed spinach. Let the mixture simmer for a few minutes to combine flavors.
- Combine Chicken: Return the cooked chicken to the skillet and stir thoroughly to combine with the sauce and spinach mixture.
- Add Cheese to Mixture: Remove the skillet from heat and stir in half of the mozzarella and half of the Parmesan cheese until well mixed.
- Assemble Rolls: Spread the chicken Alfredo mixture evenly over each lasagna noodle. Roll each noodle up tightly to enclose the filling.
- Prepare Baking Dish: Grease a 9×13 inch baking dish and place the lasagna rolls seam-side down in the dish.
- Add Remaining Sauce: Pour the remaining Alfredo sauce over the top of the rolls to keep them moist and flavorful.
- Top with Cheese and Herbs: Sprinkle remaining mozzarella, Parmesan cheese, and chopped parsley (if using) over the rolls.
- Bake: Preheat oven to 375°F (190°C). Bake the rolls for 20-25 minutes until the cheese is melted, bubbly, and slightly golden.
- Rest and Serve: Let the lasagna rolls rest for 10 minutes after baking to set before serving.
Notes
- Be sure to cook lasagna noodles al dente so they hold their shape when rolled.
- Spinach should be thoroughly squeezed to avoid excess liquid in the rolls.
- Leftover rolls can be refrigerated and reheated thoroughly before serving.
- For added flavor, sprinkle some red pepper flakes into the sauce if desired.
- Make sure to roll the noodles tightly to prevent filling from spilling out during baking.
