“Chicken Alfredo Stuffed Lasagna Rolls”

Creamy Chicken Alfredo Lasagna Rolls

These comforting, cheese-packed lasagna rolls are filled with tender shredded chicken, creamy ricotta, and melty mozzarella, all blanketed in a silky homemade Alfredo sauce.

Ingredients

For the Filling and Sauce

Parmigiano Reggiano – 1 ½ cups
Salt and black pepper – to taste
Red pepper flakes – a pinch
Nutmeg – a pinch
Italian seasoning – ½ tsp
Garlic powder – ½ tsp
Fresh garlic, minced – 1 clove
Heavy cream – 1 ½ cups
Butter – 2–3 tbsp
Egg – 1
Shredded rotisserie chicken – 2 cups
Mozzarella cheese, shredded – 1 ½ cups
Ricotta cheese – 1 cup
Fresh parsley – for garnish

For the Noodles

Uncooked lasagna noodles – 9–10

Instructions

Step 1: Preheat

Heat the oven to 350°F (175°C) and lightly coat a 9×13-inch baking dish with oil or nonstick spray.

Step 2: Cook the Noodles

Boil the lasagna noodles in salted water with a bit of oil until they’re just tender. Drain them, rinse with cold water or coat with a little olive oil to keep them from sticking, and lay them flat on wax paper or a baking sheet.

Step 3: Make the Alfredo Sauce

Melt the butter in a nonstick pan over low heat. Stir in the heavy cream, then add Italian seasoning, garlic powder, minced garlic, salt, pepper, nutmeg, and red pepper flakes. Let it simmer for about 5 minutes, stirring until it thickens. Add 1 ½ cups of Parmigiano Reggiano and stir until smooth. Reserve ½ cup of this sauce for the bottom of the baking dish.

Step 4: Prep the Dish

Spread the ½ cup of reserved Alfredo sauce across the bottom of the baking dish.

Step 5: Make the Filling

In a mixing bowl, combine the ricotta, egg, shredded chicken, and half of the remaining Alfredo sauce. Stir until well incorporated. Keep the last portion of sauce for topping the rolls.

Step 6: Assemble

Evenly spread the chicken-ricotta mixture over each noodle, leaving a small edge uncovered. Roll each one up snugly and arrange them seam-side down in the baking dish.