Description
A creamy and comforting pasta dish made with tender chicken, rich Alfredo sauce, and perfectly rolled lasagna noodles that are baked until bubbly and golden.
Ingredients
-
Lasagna noodles – 12 noodles
-
Cooked chicken breast, shredded – 2½ cups (350 g)
-
Ricotta cheese – 1½ cups (360 g)
-
Mozzarella cheese, shredded – 2 cups (200 g)
-
Parmesan cheese, grated – ¾ cup (75 g)
-
Alfredo sauce – 3 cups (720 ml)
-
Garlic, minced – 3 cloves
-
Olive oil – 1 tablespoon
-
Italian seasoning – 1½ teaspoons
-
Salt – 1 teaspoon
-
Black pepper – ½ teaspoon
-
Fresh parsley, chopped – 2 tablespoons
Instructions
-
Cook lasagna noodles in salted boiling water until al dente. Drain and lay flat.
-
In a bowl, mix ricotta, 1½ cups mozzarella, Parmesan, chicken, garlic, seasoning, salt, and pepper.
-
Spread ½ cup Alfredo sauce in a greased baking dish.
-
Spread filling over each noodle, roll tightly, and place seam-side down in the dish.
-
Pour remaining Alfredo sauce over rolls and top with remaining mozzarella.
-
Cover with foil and bake at 375°F (190°C) for 25 minutes.
-
Uncover and bake 10–15 minutes until bubbly and lightly golden.
-
Rest for 5–10 minutes before serving and garnish with parsley.
Notes
-
Rolls can be assembled a day ahead and baked when needed.
-
Add extra Alfredo sauce if you prefer a saucier finish.
-
Let the rolls rest before serving for the best texture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes