
How To Make Chicken Alfredo Roll-Ups
Creamy chicken alfredo but in a rolled up form! The meat is rolled in lasagna pasta with mozzarella and then drenched in a rich cream cheese sauce.
Serves:
Ingredients
- 8lasagne noodles
- 2cupschicken,(cooked and shredded)
- 2cupsmozzarella cheese,shredded
For Garlic Alfredo Sauce:
- ¼cupbutter
- 2cupsheavy whipping cream
- 4ozcream cheese
- ½tspgarlic,minced
- 1tspgarlic powder
- 1tspItalian seasoning
- ¼tspsalt
- ¼tsppepper
- 1cupparmesan cheese,grated
Instructions
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Preheat oven to 350 degrees F. Spray an 9×13 inch pan with cooking spray and set aside.
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Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
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In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
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Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth.
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Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3 to 5 minutes or until it starts to thicken. Line the bottom of the 9×13-inch pan with 1 cup of the alfredo sauce.
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Spread 2 tablespoons of the alfredo sauce over each noodle. Take â…›th of the shredded chicken and spread evenly over each noodle and top with about 3 tablespoons shredded cheese.
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Carefully roll up each lasagne noodle and place seam side down in the prepared pan. Repeat.
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Once they are all in the pan, pour the remaining alfredo sauce over the top and top with remaining cheese. Bake at 350 degrees F for about 30 minutes until heated through and cheese is bubbly.
Nutrition
- Calories:Â 1005.60kcal
- Fat:Â 78.80g
- Saturated Fat:Â 46.43g
- Trans Fat:Â 0.36g
- Monounsaturated Fat:Â 23.02g
- Polyunsaturated Fat:Â 4.16g
- Carbohydrates:Â 31.45g
- Fiber:Â 1.21g
- Sugar:Â 4.81g
- Protein:Â 43.55g
- Cholesterol:Â 278.76mg
- Sodium:Â 1091.37mg
- Calcium:Â 880.55mg
- Potassium:Â 348.22mg
- Iron:Â 1.58mg
- Vitamin A: 701.37µg
- Vitamin C:Â 1.39mg
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