Chicken Alfredo Roll-Ups (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked shredded chicken (rotisserie chicken works well)
02 -
8 lasagna noodles
03 -
2 cups shredded mozzarella cheese
→ Homemade Garlic Alfredo Sauce
04 -
1/4 cup unsalted butter
05 -
2 cups heavy whipping cream (1 pint)
06 -
4 ounces cream cheese
07 -
1/2 teaspoon minced garlic
08 -
1 teaspoon garlic powder
09 -
1 teaspoon Italian seasoning
10 -
1/4 teaspoon salt
11 -
1/4 teaspoon pepper
12 -
1 cup grated parmesan cheese
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick spray and set it aside.
02 -
Boil the lasagna noodles according to package directions until al dente. Drain, rinse with cold water, and place them on paper towels to dry.
03 -
In a medium saucepan over medium heat, add butter, cream, and cream cheese. Whisk until melted. Stir in minced garlic, garlic powder, Italian seasoning, salt, and pepper. Continue whisking until smooth.
04 -
Add the grated parmesan and simmer the sauce for 3–5 minutes, stirring until it thickens slightly. Pour 1 cup of the sauce into the bottom of the prepared baking dish.
05 -
Spread 2 tablespoons of Alfredo sauce over each lasagna noodle. Add 2 tablespoons of shredded chicken and top with 3 tablespoons of mozzarella. Roll up each noodle and place seam-side down in the dish.
06 -
Pour the remaining Alfredo sauce over the roll-ups and sprinkle with the remaining mozzarella. Bake for 25–30 minutes until hot and bubbly.
# Notes:
01 -
Let the lasagna noodles cool slightly before rolling to make them easier to handle.
02 -
You can make the Alfredo sauce ahead and store it in the fridge for up to 3 days.