Love pasta yet watching your carbs? In the mood for lasagna but don't want to make a full pan of it? Love Alfredo Sauce? If you said yes to any of those this easy recipe for Chicken Alfredo Roll Ups are for you!
A lot of people eat pasta often with wild abandon (because yum). While others watch how much pasta they eat.
Either way this easy recipe for Chicken Alfredo Lasagna Roll Ups satisfies a pasta craving and between the cheeses and the chicken give a great protein boost!
Why you love this recipe
- One of these Alfredo Lasagna Rolls satisfies me alongside a side salad (one roll up is just one lasagna noodle). One noodle is approximately 90 calories, .5 fat, 18 carbs, 1 fiber & 3.3 protein.
- This easy dinner recipe is filled with flavors and textures. Wrapped inside of each noodle is a delicious filling made of ricotta and Parmesan cheese, chopped chicken and spinach all nestles in a comforting yet not too heavy, Alfredo sauce.
- Make 4 Chicken Alfredo Lasagna Rolls or 8. The recipe doubles easily, without having to double the Alfredo sauce.
- Not difficult to make
- Easy to customize
- Easy to double
- Loaded with protein
- Cooks quicker vs traditional Lasagna
- Kids love it and don't even notice the spinach
To help make this Lasagna Rolls recipe quick to assemble, I used Naked Truth Chicken, found in Whole Foods Markets. I love that the chicken is non-GMO, is already cooked (grilled and sous vide).
All I need to do is open a a pouch and chop the chicken. It's full of flavor and perfect for pot pies, soup, sandwiches or on its own. Plus I love their commitment to animal welfare.
You can also choose to use leftover or rotisserie chicken. Bakes up great (4 rolls) in a small casserole dish like this one I love.
Ingredients to make Chicken Alfredo Roll Ups
- ricotta
- mozzarella cheese
- Parmesan cheese
- egg
- garlic paste / minced garlic
- chicken
- baby spinach
- parsley
- basil
- scallion
- red pepper flakes (optional)
- lasagna noodles
- butter
- heavy cream
- Salt & pepper
Recipe for these Chicken Alfredo Lasagna Rolls can easily be doubled to make 8 rolls, however I feel the Alfredo Sauce recipe given above is enough for that as well unless you want a lot of sauce.
If you have a little extra sauce from making 4 rolls, simply save it and use over pasta another day.
I hope you try this recipe out and enjoy it with your family. Both of my kids really enjoy this dish.
Variations
- Use red sauce or vodka sauce instead of the Alfredo sauce
- Omit the spinach or swap it for another vegetable that makes sense like diced zucchini, bell peppers, minced carrots, mushrooms, etc. Just watch the water content of the vegetables you choose to prevent the filling from getting watery.
- Make this as spicy as you wish with the addition of red pepper flakes, cayenne pepper or minced jalapenos or red chilies.
- Make the Alfredo extra cheesy by adding additional Parmesan.
Tips
- Do not overcook the lasagna noodles, cook to al dente.
- Add the cheese to your sauce after you turn the heat off. Heating the sauce over too high of heat may break the Parmesan cheese.
- Place filled noodles seam side down into dish.
- Fill and roll noodles on a very lightly greased pastry board or baking sheet
- Dish can be assembled ahead of time and stored in the refrigerator covered tightly. Allow the dish to come to room temperature for 30 minutes or so before placing in the oven. Do not exceed 375 degrees when reheating (you would run the risk of the sauce breaking).
- You can place aluminum foil overtop if you want a longer cooking time (say if you have to run out and pick up the kids). Remove foil, add extra Mozzarella place back in the oven and allow cheese topping to melt. Garnish with red pepper flakes, parsley and/or basil & serve.
Click here to watch me make this recipe on TikTok (Video opens in a new tab).
Recipes you may also enjoy
- The BEST (and Prettiest) Pasta Salad This amazing salad gets rave's at BBQ's and parties!
- Spinach Lasagna Stuffed Chicken Breasts These are a family favorite!
- Cajun Chicken Noodle Casserole This just sings with flavor!
- Cheese Chicken Jalapeno Dip - Easy app dip with a hit of proteins.
- Leftover Turkey Mashed Potato & Stuffing Balls OMG delish!
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Chicken Alfredo Lasagna Roll Ups
Ingredients
Ricotta Filling
- 8 oz ricotta
- 1 cup shredded Mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ TBS garlic paste or 1 teaspoon fresh minced garlic
- 1 egg
- 1 cup diced cooked chicken
- 1 cup rough chopped baby spinach stems removed
- 2 TBS fresh chopped parsley
- ¼ cup fresh basil ribbons
- 1 scallion sliced
- Red pepper flakes optional
- 4 cooked lasagna noodles
Easy Alfredo Sauce Ingredients
- 6 TBS butter
- 1 cup heavy cream
- 1 ½ TBS garlic paste or 2 cloves garlic, minced
- 8 oz wedge of Parmesan cheese, shredded
- 2 TBS chopped fresh parsley
- Salt & pepper
Garnish
- 1 cup or more shredded Mozzarella cheese
- red pepper flakes
- chopped parsley or basil ribbons
Instructions
- In a medium sized bowl, combine your ricotta, mozzarella, Parmesan, garlic paste, egg, diced cooked chicken, spinach, parsley, basil, scallions, salt & pepper. Mix to combine. Set aside.
- Get your salted water boiling for your lasagna noodles and cook to package directions.
- Meanwhile, make your sauce by first melting the butter in a pot, adding in the heavy cream, shredded Parmesan, parsley, salt & pepper. Heating it gently until combined (not bringing it to a boil). Taste and adjust for added seasoning or cheese to your preference.
- Lay cooked noodles out on a baking sheet or cutting board, spoon mixture down the center and fold over, twice to make a roll. Spread some alfredo sauce in your casserole baking dish and tuck rolls on top.
- Once all rolls are in your baking dish top with the rest of the alfredo sauce and bake at 350 for 25-30 minutes, top with extra mozzarella cheese of you like and place back in oven until just melted.
- Garnish with scallions, parsley, red pepper flakes etc. and serve.
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