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Chicken Alfredo Lasagna Rolls

Whenever I make lasagna, I always find myself with almost half a box of noodles left over. Rather than letting those extra lasagna sheets go to waste, I decided on something just as comforting as lasagna but with a fun twist—Chicken Alfredo Lasagna Rolls. This recipe is the perfect way to use up those leftover noodles in a delicious way that will have everyone asking for seconds.

Tender chicken breast is seasoned with a blend of spices including paprika & garlic powder, giving it a flavourful kick. Add a squeeze of fresh lemon juice to help keep that chicken tender and juicy.

I like to add some sort of vegetable in these chicken Alfredo lasagna rolls and my preference is mushrooms. Sauté sliced cremini mushrooms in the same pan, adding a bit more seasoning and lemon juice to brighten things up. Cook mushrooms in the same pan to absorb all the savory goodness left in the pan, adding layers of flavour.

This Alfredo sauce is what really brings everything together. I sauté onion, jalapeño, and garlic in butter, then melt in cream cheese for a smooth, rich base. Next, I add heavy cream, spices, and Pecorino Romano for a sharp, salty finish to the sauce.Add a touch of lemon juice to balance out the richness at the very end.

Once the sauce is ready, I cook the lasagna noodles until they’re al dente and lay them flat. I spoon the creamy chicken Alfredo mixture onto each noodle, roll them up, and place them in my favourite baking dish. Then, I top with more sauce, mozzarella, and bake until bubbly. Enjoy your Chicken Alfredo Lasagna Rolls with a good sprinkle of chives and fresh lemon or lime.

Substitutions

If you’re not a fan of mushrooms, feel free to swap them out for another ingredient of your choice! Spinach, beans, corn, or even roasted jalapeños would make great alternatives, adding their own unique flavour and texture while still complementing the creamy Alfredo sauce.

Time
Prep Time: 5 mins Cook Time: 1 hr Total Time: 1 hr 5 mins
Description

Turn your leftover lasagna sheets into something magical. these chicken. These Chicken Alfredo Lasagna Rolls combine the creamy, rich flavors of Alfredo sauce with tender chicken, mushrooms, and melty mozzarella, all wrapped in al dente lasagna noodles.

Ingredient
  • 2 chicken breasts
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried parsley
  • 1 tsp cajun seasoning
  • 1 tbsp lemon juice
  • 2 tbsp avocado oil
  • Salt & pepper (to taste)
  • 8 cremini mushrooms
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1 tbsp lemon juice
  • 1 tbsp avocado oil
  • Salt (to taste)
  • 1/2 yellow onion
  • 1 jalapeño
  • 4 tbsp unsalted butter
  • 4 garlic cloves
  • 1/2 block of cream cheese (125 g)
  • 2 cups heavy whipping cream
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp cajun seasoning
  • Salt & pepper (to taste)
  • 1 tbsp lemon juice
  • 1/2 cup Pecorino Romano
  • 8 Lasagna sheets
  • Mozzarella cheese
  • Chives (garnish)
Instructions
  1. Cut up chicken breast into small bite sized cubes.
  2. Season the chicken with paprika, garlic powder, onion powder, dried parsley, Cajun spice, lemon juice, avocado oil, salt, and pepper. Massage the seasoning into the chicken to ensure it’s evenly coated.
  3. Heat a pan over medium-high heat. Add the seasoned chicken and cook until it takes on some colour and is cooked through. Transfer the cooked chicken to a plate.
  4. In the same pan, on a medium-high heat add the sliced cremini mushrooms and season with a little paprika, and garlic powder. Cook the mushrooms until they take on some colour, about 4-6 minutes. Once cooked, add a squeeze of lemon juice and transfer to a plate.
  5. In the same pan, cook yellow onion and minced jalapeño over medium heat for 2-3 minutes until softened. Add butter and minced garlic to the pan, cooking for another 1-2 minutes until fragrant. Stir in the cream cheese until it melts into the mixture.
  6. Pour in heavy cream, and season with paprika, garlic powder, and Cajun spice. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens slightly. Finish the sauce with grated Pecorino Romano and lemon juice.
  7. Reserve about 1/2 cup of the alfredo sauce then add in the cooked chicken and mushrooms and stir to combine with the sauces.
  8. Preheat your oven to 400°F.
  9. Cook lasagna noodles in boiling water for about 8-10 minutes or until al dente.
  10. In an oven-safe dish, pour some of the reserved Alfredo sauce to coat the bottom.
  11. Take the cooked lasagna sheets and spread a spoonful of the chicken Alfredo mixture on each sheet. Focus the chicken pieces in the center to make rolling easier. Roll up the lasagna sheets place them side by side in the baking dish.
  12. Pour any of the remaining Alfredo sauce over the lasagna rolls. Sprinkle shredded mozzarella cheese on top and cover with foil.
  13. Bake for 12 minutes. Then remove the foil and broil for an additional 2-4 minutes or until the cheese is golden. Top with fresh chives.
Read it online: https://nutrient-matters.com/recipe/chicken-alfredo-lasagna-rolls/