These Alfredo Chicken Lasagna Rolls are irresistible!
Packed with creamy Alfredo sauce, tender chicken, and melted cheese, they’ll disappear from the table in seconds.
It’s the perfect way to use up leftover lasagna sheets for a seriously impressive dish.
Ingredients
For the chicken:
- 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 and pepper, to taste
For the mushrooms:
- 6-8 cremini mushrooms, sliced
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1 tbsp lemon juice
- 1 tbsp avocado oil
- Salt, to taste
For the Alfredo Sauce:
- 1/2 yellow onion, diced
- 1 small jalapeño, minced
- 4 tbsp unsalted butter
- 4-6 garlic cloves, minced
- 1/2 block cream cheese (125 g)
- 2 cups heavy whipping cream
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp cajun seasoning
- 1 tbsp lemon juice
- 1/4 – 1/2 cup Pecorino Romano cheese
- Salt and pepper, to taste
For the lasagna rolls:
- 8 lasagna sheets, cooked al dente
- Mozzarella cheese (for topping)
- Chives, chopped (for garnish)
Instructions
Step 1: Season chicken breasts with paprika, garlic powder, onion powder, dried parsley, cajun seasoning, lemon juice, salt, and pepper.
Heat avocado oil in a pan and cook the chicken until browned and cooked through. Set aside.
Step 2: In the same pan, sauté the sliced mushrooms with paprika, garlic powder, lemon juice, and salt. Cook until golden and set aside.
Step 3: For the Alfredo sauce, cook the diced onion and minced jalapeño in butter until softened. Add minced garlic and cream cheese, stirring until melted.
Pour in the heavy cream, paprika, garlic powder, cajun seasoning, lemon juice, and Pecorino Romano. Simmer until thickened.
Step 4: Reserve some sauce, then add the cooked chicken and mushrooms back into the pan. Stir to combine.
Step 5: Spread a bit of sauce on each lasagna sheet, focusing the chicken mixture in the center.
Roll up the lasagna sheets and place them side by side in an oven-safe dish. Top with more sauce and mozzarella cheese.
Step 6: Cover with foil and bake at 400°F for 12 minutes. Uncover and broil for 2-4 minutes until golden and bubbly.
Let cool for 5-10 minutes before serving. Garnish with chives.
Frequently Asked Questions (FAQs)
1. Can I use store-bought Alfredo sauce?
Yes, you can substitute homemade Alfredo with store-bought to save time.
2. How do I prevent the lasagna rolls from falling apart?
Make sure to evenly distribute the filling and roll the sheets tightly.
3. Can I make this dish ahead of time?
Yes, assemble the rolls, cover, and refrigerate until ready to bake.
4. Can I freeze the lasagna rolls?
Yes, freeze them after assembling and bake directly from frozen, adding extra baking time.
5. What sides go well with this dish?
Serve with a fresh green salad or garlic bread for a complete meal.
Alfredo Chicken Lasagna Rolls
Ingredients
For the chicken:
- 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 and pepper to taste
For the mushrooms:
- 6-8 cremini mushrooms sliced
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1 tbsp lemon juice
- 1 tbsp avocado oil
- Salt to taste
For the Alfredo Sauce:
- 1/2 yellow onion diced
- 1 small jalapeño minced
- 4 tbsp unsalted butter
- 4-6 garlic cloves minced
- 1/2 block cream cheese (125 g)
- 2 cups heavy whipping cream
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp cajun seasoning
- 1 tbsp lemon juice
- 1/4 – 1/2 cup Pecorino Romano cheese
- Salt and pepper to taste
For the lasagna rolls:
- 8 lasagna sheets cooked al dente
- Mozzarella cheese for topping
- Chopped chives for garnish
Instructions
- Season chicken breasts with paprika, garlic powder, onion powder, dried parsley, cajun seasoning, lemon juice, salt, and pepper.
- Heat avocado oil in a pan and cook the chicken until browned and cooked through. Set aside.
- In the same pan, sauté the sliced mushrooms with paprika, garlic powder, lemon juice, and salt. Cook until golden and set aside.
- For the Alfredo sauce, cook the diced onion and minced jalapeño in butter until softened. Add minced garlic and cream cheese, stirring until melted.
- Pour in the heavy cream, paprika, garlic powder, cajun seasoning, lemon juice, and Pecorino Romano. Simmer until thickened.
- Reserve some sauce, then add the cooked chicken and mushrooms back into the pan. Stir to combine.
- Spread a bit of sauce on each lasagna sheet, focusing the chicken mixture in the center.
- Roll up the lasagna sheets and place them side by side in an oven-safe dish. Top with more sauce and mozzarella cheese.
- Cover with foil and bake at 400°F for 12 minutes. Uncover and broil for 2-4 minutes until golden and bubbly.
- Let cool for 5-10 minutes before serving. Garnish with chives.
