Recipe: Creamy Chicken Alfredo Lasagna Roll-Ups
Sometimes cooking for two just doesn’t feel all that decadent. You bake a couple of chicken breasts or grill a piece of fish, and although it’s delicious, it lacks that luxuriousness that something that you might cook for a crowd has, like a cheesy lasagna or a slow-cooked chunk of meat. Well, these creamy chicken Alfredo lasagna roll-ups solve this problem.
Bulked up with chicken and spinach and enhanced with both creamy Alfredo sauce and melty mozzarella, this is a rich and indulgent dinner. It’s a quick and easy recipe that makes lasagna possible for two people without a giant baking dish’s worth of leftovers — and on a weeknight, at that.
While a classic layered lasagna is the centerpiece of many meals, it’s too fussy for a weeknight. Lasagna roll-ups are significantly quicker to assemble and you can make as few or as many as you want.
Using already-cooked, shredded chicken — whether it’s from a rotisserie bird you picked up at the grocery store or it’s simply leftover from another meal — quickens assembly. Jarred Alfredo sauce, however, gets a hard pass. Instead, this recipe spends an extra few minutes whipping up a creamy sauce from scratch. It’s as simple as melting some butter in a saucepan, adding a little garlic and cream, and letting it thicken for a few minutes before adding in the cheese and lemon. This stuff is seriously good on the roll-ups, but any pasta would happily benefit from it as well.
Creamy Chicken Alfredo Lasagna Roll-Ups
dry lasagna noodles
- 2 tablespoons
unsalted butter, plus more for coating the baking dish
- 1 clove
- 1/2 cup
- 1/4 cup
grated Parmesan cheese
- 1 teaspoon
Freshly ground black pepper
- 1/2 cup
cooked shredded chicken
- 1/2 cup
loosely packed baby spinach leaves
- 3/4 cup
shredded mozzarella cheese
Arrange a rack in the middle of the oven and heat to 350°F. Lightly coat a 9x9-inch baking dish with butter; set aside.
Bring a large pot of salted water to a boil. Add the lasagna and cook according to package directions until al dente. Transfer to a clean towel and lay on a flat surface to dry and cool.
Meanwhile, make the sauce: Melt the 2 tablespoons butter in a small saucepan over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the cream, bring to a simmer, and cook, stirring frequently, until the sauce thickens slightly, about 5 minutes. Remove from the heat and add the Parmesan, lemon juice, a big pinch of salt, and a few grinds of pepper. Whisk until smooth and set aside.
Combine the chicken, spinach, 1/2 cup of the mozzarella, and 1 tablespoon of the sauce in a large bowl. Divide the mixture among the lasagna noodles and spread into an even layer. Starting from a short end, roll up the noodles into a tight roll. Place the roll-ups seam-side down, side by side and touching in the baking dish.
Pour the remaining sauce over the roll-ups, and sprinkle the remaining 1/4 cup mozzarella over the top. Bake until heated through and the sauce is bubbling, 15 to 20 minutes.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Food styling by Ayda Robana