Description
Chicken Alfredo Lasagna Rollups combine tender lasagna noodles with a creamy garlic Alfredo sauce, shredded chicken, and a delightful blend of mozzarella, Parmesan, and ricotta cheeses. This baked pasta dish is perfect for a comforting weeknight dinner, offering rich flavors and a cheesy, bubbly finish.
Ingredients
Scale
Lasagna Noodles
- 8 lasagna noodles
Sauce and Cheese Mixture
- 15 ounce jar garlic alfredo sauce (divided use)
- 3 cups shredded mozzarella cheese (divided use)
- 1 cup grated Parmesan cheese (freshly grated or from a green bottle)
- 1 cup ricotta cheese
Seasonings and Additions
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups shredded cooked chicken (rotisserie chicken recommended)
- 1 Tablespoon chopped fresh parsley (optional, or dried parsley)
- Olive oil (for drizzling over noodles after cooking)
Instructions
- Preheat Oven: Preheat the oven to 375° F to ensure it reaches the right temperature for baking your rollups evenly.
- Cook Noodles: Cook the 8 lasagna noodles according to the package instructions but reduce the time by about 2 minutes so the noodles remain firm enough to roll without breaking.
- Prevent Sticking: Drain the noodles and drizzle a little olive oil over them to prevent sticking while you prepare the filling.
- Prepare Baking Dish: Spread ¼ cup of garlic alfredo sauce evenly over the bottom of a 9×13-inch baking dish. This will keep the rollups moist and flavorful during baking.
- Mix Filling: In a bowl, combine ¾ cup garlic alfredo sauce, 2 cups shredded mozzarella, 1 cup grated Parmesan, 1 cup ricotta cheese, Italian seasoning, garlic powder, kosher salt, and black pepper. Mix thoroughly.
- Add Chicken: Fold 2 cups shredded cooked chicken into the cheese and sauce mixture until everything is well incorporated.
- Assemble Rollups: Lay one cooked lasagna noodle flat on a clean surface. Spoon about ½ cup of the chicken and cheese mixture onto the noodle and spread evenly.
- Roll Noodles: Carefully roll up the noodle tightly and place it seam side down in the prepared baking dish. Repeat this process with all noodles and filling.
- Add Sauce and Cheese: Pour the remaining garlic alfredo sauce evenly over the rollups. Sprinkle the remaining 1 cup shredded mozzarella cheese on top.
- Cover and Bake: Cover the dish with aluminum foil and bake for 20 minutes to allow the flavors to meld and the rollups to heat through.
- Bake Uncovered: Remove the foil and bake an additional 10 minutes until the cheese on top is hot, bubbly, and starting to brown.
- Optional Broil: For a golden brown top, you may broil the dish for 1-2 minutes. Watch carefully to avoid burning as broiling can quickly char the cheese.
- Garnish and Serve: Sprinkle with fresh or dried parsley just before serving for a fresh color and added flavor.
Notes
- Cooking the noodles slightly under al dente is key to prevent soggy rollups after baking.
- If rotisserie chicken is not available, cooked shredded chicken from another source works well.
- Using freshly grated Parmesan yields better flavor but pre-grated Parmesan from the store is a convenient option.
- Broiling is optional and should be done cautiously to prevent burning; monitoring closely is essential.
- Leftover rollups can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: Chicken Alfredo, Lasagna Rollups, Baked Pasta, Comfort Food, Italian Dinner
