Description
Chicken Alfredo Lasagna Rolls combine tender chicken, creamy Alfredo sauce, and spinach rolled into lasagna noodles for a comforting and elegant Italian-inspired dish. This recipe is perfect for a family dinner, offering a delicious twist on traditional lasagna with individual servings that are easy to serve and enjoy.
Ingredients
Scale
Lasagna and Chicken
- 1 pound lasagna noodles
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Aromatics
- 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
Optional Garnish
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Prepare the noodles: Cook lasagna noodles according to package directions until al dente. Drain, rinse with cold water to stop cooking, and lay flat on a clean surface to cool completely.
- Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add cubed chicken seasoned with salt and pepper. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Sauté aromatics: In the same skillet, add chopped onion and cook until softened, about 3-5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add sauce and spinach: Stir Alfredo sauce and thawed, drained spinach into the skillet with onions and garlic. Allow mixture to simmer gently for a few minutes to combine flavors.
- Combine chicken: Return cooked chicken to the skillet and stir well to incorporate with the sauce and spinach mixture.
- Add cheeses: Remove skillet from heat and stir in half of the shredded mozzarella and half of the grated Parmesan cheese until melted and well combined.
- Assemble rolls: Spread an even layer of the chicken Alfredo mixture onto each lasagna noodle. Carefully roll each noodle tightly to form individual rolls.
- Arrange in baking dish: Place the rolls seam-side down in a greased 9×13 inch baking dish in a single layer.
- Add remaining sauce: Pour the remaining Alfredo sauce over the lasagna rolls evenly.
- Add remaining cheese and garnish: Sprinkle the remaining mozzarella and Parmesan cheese on top of the rolls. Optionally, scatter chopped fresh parsley for garnish.
- Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Rest and serve: Let the lasagna rolls rest for 10 minutes before serving to allow the filling to set and flavors to meld.
Notes
- To prevent noodles from sticking together after cooking, lay them flat separated on a damp kitchen towel or parchment paper.
- If fresh spinach is preferred, use about 5 cups of fresh spinach, sautéed and drained before adding to the sauce.
- For a richer flavor, consider adding a pinch of nutmeg to the Alfredo sauce while simmering.
- Leftover rolls can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- You can substitute rotisserie chicken for a quicker preparation.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
