Chicken Alfredo Lasagna Roll Ups
Tender shredded chicken and creamy Alfredo sauce rolled in lasagna noodles then baked until bubbly and golden.
Ingredients
For the Chicken
- 3 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- salt and pepper to taste
For Assembly
- 12 ounces lasagna noodles about 9 noodles
- 15 ounces Alfredo sauce divided
- 1 cup ricotta cheese
- 0.25 cup grated Parmesan cheese divided
- 1.5 cups shredded mozzarella cheese divided
- fresh parsley chopped, for garnish
Instructions
For the Chicken
- Preheat the oven to 350°F. Rub chicken with olive oil, Italian seasoning, salt, and pepper. Place on a baking sheet and bake for 20–25 minutes until internal temperature reaches 165°F. Let rest 5 minutes, then shred.
For Assembly
- Cook lasagna noodles according to package directions until just al dente, about 8–9 minutes. Drain and lay flat on a lightly oiled surface.
- In a bowl, combine 1 cup Alfredo sauce, shredded chicken, ricotta, ⅛ cup Parmesan, and 1 cup mozzarella. Chill 5 minutes to firm up.
- Spread ⅓ cup of filling onto each noodle, roll up, and place seam-side down in a greased 9×13-inch dish.
- Pour remaining Alfredo sauce over rolls. Sprinkle with remaining mozzarella and Parmesan. Cover and bake 20 minutes, uncover and bake 10 minutes more until bubbly. Let rest before serving.
Notes
Wrap leftover roll ups individually in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Ensure chicken reaches an internal temperature of 165°F for safe shredding and serving.