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.
- 8lasagne noodles
- 2cupschicken,(cooked and shredded)
- 2cupsmozzarella cheese,shredded
For Garlic Alfredo Sauce:
- 2cupsheavy whipping cream
- 4ozcream cheese
- 1tspgarlic powder
- 1tspItalian seasoning
- 1cupparmesan cheese,grated
Preheat oven to 350 degrees F. Spray an 9×13 inch pan with cooking spray and set aside.
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.
In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth.
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.
Spread 2 tablespoons of the alfredo sauce over each noodle. Take ⅛th of the shredded chicken and spread evenly over each noodle and top with about 3 tablespoons shredded cheese.
Carefully roll up each lasagne noodle and place seam side down in the prepared pan. Repeat.
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.
- Calories: 1005.60kcal
- Fat: 78.80g
- Saturated Fat: 46.43g
- Trans Fat: 0.36g
- Monounsaturated Fat: 23.02g
- Polyunsaturated Fat: 4.16g
- Carbohydrates: 31.45g
- Fiber: 1.21g
- Sugar: 4.81g
- Protein: 43.55g
- Cholesterol: 278.76mg
- Sodium: 1091.37mg
- Calcium: 880.55mg
- Potassium: 348.22mg
- Iron: 1.58mg
- Vitamin A: 701.37µg
- Vitamin C: 1.39mg
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