Cooklist AI

Creamy Chicken Alfredo Roll-ups

Name: Creamy Chicken Alfredo Roll-ups
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Pinch of nutmeg; 2 cups shredded mozzarella; 2 cups cooked, shredded rotisserie chicken; 1 1/2 cups heavy cream; 1/2 teaspoon Italian seasoning; 1/4 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/4 cup unsalted butter; Pinch of red pepper flakes; 9 uncooked dry lasagna noodles; 1 cup ricotta cheese; 1 large egg; Cooking spray; 1 1/2 cups freshly grated Parmigiano-Reggiano cheese; 1/4 teaspoon black pepper; 1 clove garlic, minced; Fresh chopped parsley, for garnish

Experience a delightful twist on comforting Chicken Alfredo with Creamy Chicken Alfredo Roll-ups. Enjoy perfectly cooked lasagna noodles filled with a luscious homemade Alfredo sauce, tender shredded chicken, and a scrumptious blend of cheeses. A make-ahead meal that promises to impress family and f...



45 min

TOTAL TIME

710

CALORIES

$3.30

PER SERVING

Ingredients

17 INGREDIENTS

9 SERVINGS

1 pinch ground nutmeg

2 cups shredded mozzarella

2 cups cooked shredded rotisserie chicken

1 1/2 cups heavy cream

1/2 tsp italian seasoning

1/4 tsp kosher salt

1/2 tsp garlic powder

1/4 cup unsalted butter

1 pinch red pepper flakes

9 dry lasagna noodles

1 cup ricotta cheese

1 large egg

cooking spray

1 1/2 cups parmigiano-reggiano cheese

Directions

11 STEPS

20 min

PREP TIME

25 min

COOK TIME

45 min

TOTAL TIME

Preheat oven to 350°F (175°C). Coat a 9x13-inch baking dish with cooking spray; set aside.

Bring a large pot of salted water to a boil. Add the 9 uncooked dry lasagna noodles and cook until al dente according to package directions. Drain and drizzle with a bit of olive oil to prevent sticking. Drape the lasagna noodles over the colander or lay them flat on a baking sheet.

To make the Alfredo sauce, add 1/4 cup unsalted butter and 1 1/2 cups heavy cream to a large nonstick sauté pan over medium-low heat. Whisk until the butter has melted.

Stir in 1 minced garlic clove, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, a pinch of nutmeg, and a pinch of red pepper flakes. Whisk until smooth and combined.

Bring the sauce to a gentle simmer without boiling. Cook for 3-4 minutes, whisking constantly, until the sauce starts to thicken. Add 1 1/2 cups grated Parmigiano-Reggiano cheese and stir until the sauce is smooth and the cheese has melted. Remove the Alfredo sauce from heat.

Spread 1/2 cup of the Alfredo sauce on the bottom of the prepared baking dish.

In a large bowl, combine 1 cup ricotta cheese, 1 large egg, and 1 1/2 cups shredded mozzarella. Fold in 2 cups cooked shredded chicken and 1/4 cup Alfredo sauce.

Spread 1/9 of the chicken mixture (about 1/3 cup each) onto the length of each lasagna noodle and roll up jelly-roll style. Arrange the roll-ups seam side down in the baking dish.

Top the roll-ups with the remaining 1 cup of Alfredo sauce and 1/2 cup mozzarella cheese.

Cover the baking dish loosely with foil and bake for 25 minutes, or until the cheese has melted and the dish is warmed through.

Garnish the cooked roll-ups with fresh chopped parsley, serve, and enjoy!

Health Info

Macros

13g

CARBS

55g

FAT

43g

PROTEIN

Contains these allergens