I found this recipe from pinterest & I was in love with the idea of one of my favorite italian dishes all wound up into a lasagna roll. This dish was very texturally pleasing for me & very flavorful! I had 1 1/2 rolls & was super stuffed. Very filling & savory!
Chicken Alfredo Roll-ups
Recipe altered from Mmm...Cafe by: Amber (Dessert Now, Dinner Later!)
- 2 small chicken breasts
- 1 1/2 cups water
- 1 tsp chicken bouillon
- 1 Tbsp homemade Italian Seasoning Dressing Mix
- 1 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 9 Lasagna Noodles
- 2 1/2 cups Light Alfredo (Recipe slightly altered from Our Best Bites)
- 1 Tbsp butter
- 3 garlic cloves, minced
- 2 Tbsp flour
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 cups fat-free milk
- 4oz Neufchatel Cream Cheese
- 1 cup freshly grated parmesan cheese
- 3 cups mozzarella
- Slow cook chicken breasts with water, bouillon, & italian seasoning in a crockpot on low for 4 hours. Shred chicken & add a little bit of broth to keep moist. Season with oregano, garlic powder & salt. Set aside.
- Heat up a pot of salted water & boil lasagna noodles until al dente. Rinse with cold water. Place a couple of paper towels on a baking sheet & lay the noodles on top of paper towels to absorb excess water. Set aside.
- Make alfredo sauce by melting butter & sautéing garlic for about 30 seconds. Add flour, salt, & pepper, to make a roux. Gradually whisk in milk. Let heat until boiling & thickens slightly. Remove from heat & add cream cheese & grated parmesan. Stir until cheese melts & let stand. Will thicken as it cools slightly.
- Spread a small amount of alfredo sauce in the bottom of a square baking dish. Assemble rolls by spreading a couple tablespoons of alfredo, 1/9 of the chicken, & a sprinkle of mozzarella cheese. Roll lasagna up & place seam side down into prepared dish. Repeat with remaining lasagna rolls. Once all rolls are in the pan, top them with the remaining alfredo sauce & sprinkle with desired amount of mozzarella cheese.
- Bake at 350*F for 30-40 minutes or until sauce bubbles & cheese browns. *Optional: Let stand for 10 minutes before removing from pan. The alfredo is thinner when it's hot, & thickens as it cools slightly, so it might be slightly runny if you remove it immediately from the pan when taken straight from the oven.