Name: Chicken Alfredo Lasagna Roll Ups recipe
Ingredients: 1 pound boneless, skinless chicken breasts: This is the protein powerhouse of our dish. Opt for chicken breasts that are roughly the same size for even cooking. You can also use chicken thighs if you prefer a richer flavor, just be sure to trim any excess fat.; 1 tablespoon olive oil: For sautéing the chicken. Olive oil adds a subtle fruity note and helps prevent sticking. You can substitute with another neutral cooking oil like canola or vegetable oil if needed.; 1 teaspoon Italian seasoning: This blend of herbs, typically including oregano, basil, rosemary, thyme, and marjoram, provides that classic Italian flavor profile we’re looking for.; ½ teaspoon garlic powder: Garlic powder adds a savory depth and aroma to the chicken. Fresh garlic can also be used, but garlic powder is a convenient pantry staple.; ½ teaspoon salt: Essential for seasoning the chicken and enhancing its natural flavors. Use kosher salt or sea salt for best results.; ¼ teaspoon black pepper: Adds a touch of spice and complexity. Freshly ground black pepper is always preferred for its superior flavor.; 2 cups Alfredo sauce: The heart of our creamy lasagna roll ups! You can use your favorite store-bought Alfredo sauce for convenience. Look for a high-quality brand that’s thick and flavorful. Alternatively, if you’re feeling ambitious, you can absolutely make your own homemade Alfredo sauce. A classic Alfredo consists of butter, heavy cream, Parmesan cheese, and garlic. Homemade Alfredo takes this dish to another level of deliciousness, but store-bought works perfectly well for a weeknight meal.; ½ cup ricotta cheese: Ricotta cheese adds a creamy texture and a subtle tang that complements the Alfredo sauce beautifully. Use whole milk ricotta for the richest flavor and texture.; ¼ cup grated Parmesan cheese: Parmesan cheese is a must for any Alfredo-based dish. It adds a salty, nutty, and umami-rich flavor. Use freshly grated Parmesan for the best melting and flavor. Pre-grated Parmesan often contains cellulose and doesn’t melt as smoothly.; 2 tablespoons chopped fresh parsley: Parsley adds a touch of freshness and brightens up the richness of the Alfredo sauce. Flat-leaf parsley (Italian parsley) is preferred for its stronger flavor.; 9 lasagna noodles: You’ll need lasagna noodles for the “roll up” part! Use regular lasagna noodles, not the no-boil variety. We’ll be par-boiling them to make them pliable enough to roll.; 1 ½ cups shredded mozzarella cheese: Mozzarella is the quintessential melting cheese for lasagna. It provides that gooey, cheesy pull we all crave. Use part-skim or whole milk mozzarella, depending on your preference. Freshly shredded mozzarella melts better than pre-shredded, which often contains anti-caking agents.; ¼ cup grated Parmesan cheese: We’ll use more Parmesan for topping the roll ups before baking.; Optional: Fresh parsley, for garnish: For a final touch of freshness and visual appeal, sprinkle chopped fresh parsley over the finished lasagna roll ups before serving.

Ingredients

Scale

For the Chicken:

- 1 pound boneless, skinless chicken breasts: This is the protein powerhouse of our dish. Opt for chicken breasts that are roughly the same size for even cooking. You can also use chicken thighs if you prefer a richer flavor, just be sure to trim any excess fat.

- 1 tablespoon olive oil: For sautéing the chicken. Olive oil adds a subtle fruity note and helps prevent sticking. You can substitute with another neutral cooking oil like canola or vegetable oil if needed.

- 1 teaspoon Italian seasoning: This blend of herbs, typically including oregano, basil, rosemary, thyme, and marjoram, provides that classic Italian flavor profile we’re looking for.

- ½ teaspoon garlic powder: Garlic powder adds a savory depth and aroma to the chicken. Fresh garlic can also be used, but garlic powder is a convenient pantry staple.

- ½ teaspoon salt: Essential for seasoning the chicken and enhancing its natural flavors. Use kosher salt or sea salt for best results.

- ¼ teaspoon black pepper: Adds a touch of spice and complexity. Freshly ground black pepper is always preferred for its superior flavor.

For the Creamy Alfredo Sauce:

- 2 cups Alfredo sauce: The heart of our creamy lasagna roll ups! You can use your favorite store-bought Alfredo sauce for convenience. Look for a high-quality brand that’s thick and flavorful. Alternatively, if you’re feeling ambitious, you can absolutely make your own homemade Alfredo sauce. A classic Alfredo consists of butter, heavy cream, Parmesan cheese, and garlic. Homemade Alfredo takes this dish to another level of deliciousness, but store-bought works perfectly well for a weeknight meal.

- ½ cup ricotta cheese: Ricotta cheese adds a creamy texture and a subtle tang that complements the Alfredo sauce beautifully. Use whole milk ricotta for the richest flavor and texture.

- ¼ cup grated Parmesan cheese: Parmesan cheese is a must for any Alfredo-based dish. It adds a salty, nutty, and umami-rich flavor. Use freshly grated Parmesan for the best melting and flavor. Pre-grated Parmesan often contains cellulose and doesn’t melt as smoothly.

- 2 tablespoons chopped fresh parsley: Parsley adds a touch of freshness and brightens up the richness of the Alfredo sauce. Flat-leaf parsley (Italian parsley) is preferred for its stronger flavor.

For the Lasagna Roll Ups:

- 9 lasagna noodles: You’ll need lasagna noodles for the “roll up” part! Use regular lasagna noodles, not the no-boil variety. We’ll be par-boiling them to make them pliable enough to roll.

- 1 ½ cups shredded mozzarella cheese: Mozzarella is the quintessential melting cheese for lasagna. It provides that gooey, cheesy pull we all crave. Use part-skim or whole milk mozzarella, depending on your preference. Freshly shredded mozzarella melts better than pre-shredded, which often contains anti-caking agents.

- ¼ cup grated Parmesan cheese: We’ll use more Parmesan for topping the roll ups before baking.

- Optional: Fresh parsley, for garnish: For a final touch of freshness and visual appeal, sprinkle chopped fresh parsley over the finished lasagna roll ups before serving.

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Instructions

1. Prepare the Chicken: Begin by heating the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts to the skillet. Season the chicken with Italian seasoning, garlic powder, salt, and pepper. Cook the chicken for about 5-7 minutes per side, or until it is cooked through and no longer pink inside. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). This is crucial for food safety. Once cooked, remove the chicken from the skillet and let it cool slightly.

1. Shred the Chicken: Once the chicken is cool enough to handle, shred it using two forks. You can also dice it into small pieces if you prefer a chunkier texture in your roll ups. Set the shredded chicken aside.

1. Cook the Lasagna Noodles: While the chicken is cooking and cooling, prepare the lasagna noodles. Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook according to package directions, but for 2-3 minutes less than the recommended time. We want the noodles to be par-cooked – still slightly firm but pliable enough to roll. This prevents them from becoming mushy during baking. Drain the noodles immediately and rinse them under cold water to stop the cooking process and prevent sticking. Lay the noodles out in a single layer on a clean kitchen towel or parchment paper to prevent them from sticking together while you prepare the filling.

1. Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little olive oil. This will prevent the lasagna roll ups from sticking to the bottom of the dish.

1. Combine Alfredo Mixture: In a medium bowl, combine the Alfredo sauce, ricotta cheese, grated Parmesan cheese, and chopped fresh parsley. Stir until well combined and creamy. This is the luscious base for our roll up filling.

1. Assemble the Lasagna Roll Ups: Now it’s time to assemble the magic! Take one par-cooked lasagna noodle and spread about ¼ cup of the Alfredo mixture evenly over the noodle, leaving a little space at one end for sealing. Sprinkle about ¼ cup of shredded mozzarella cheese over the Alfredo sauce. Top with a generous portion of the shredded chicken. Starting at one end of the noodle, carefully roll it up tightly like a jelly roll. Place the rolled-up lasagna, seam-down, in the prepared baking dish. Repeat this process with the remaining lasagna noodles, Alfredo mixture, mozzarella cheese, and shredded chicken. Arrange the roll ups snugly in the baking dish.

1. Top and Bake: Once all the roll ups are assembled in the baking dish, pour the remaining Alfredo mixture evenly over the top of the roll ups, ensuring they are nicely coated. Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese evenly over the top.

1. Bake to Golden Perfection: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue to bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown, and the sauce is heated through and simmering. The internal temperature of the roll ups should reach 165°F (74°C).

1. Rest and Serve: Once baked, remove the lasagna roll ups from the oven and let them rest for about 5-10 minutes before serving. This allows the cheese to set slightly and the flavors to meld together beautifully. Garnish with fresh parsley, if desired, and serve hot.

Nutrition

Serving Size: one normal portion
Calories: 450-550
Sugar: 5-7g
Sodium: 700-900mg
Fat: 25-30g
Saturated Fat: 15-20g
Carbohydrates: 30-35g
Fiber: 2-3g
Protein: 30-35g
Cholesterol: 150-180mg