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chicken alfredo lasagna
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5 from 3 votes

Blackened Chicken Alfredo Lasagna Roll Ups

Chicken alfredo lasagna roll ups are made with tender blackened chicken and the most luscious creamy alfredo sauce that's full of fresh garlic and parmesan cheese. The lasagna sheets are filled with a mixture of ricotta, cream cheese, shredded cheese , chicken, and chopped spinach. Then the rolls are smothered in alfredo sauce and covered in a layer of shredded cheese and baked until golden.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Main Course
Servings: 6 servings (12 roll-ups)
Author: Mallory Austin

Ingredients

  • 12 lasagna noodle sheets
  • 3 chicken breasts thighs, cutlets or tenders work too
  • 4 tablespoons olive oil
  • 2 tablespoons cajun seasoning recipe below
  • optional: garlic bread or Texas toast for serving

Alfredo Sauce

  • 6 tablespoons butter
  • 6-8 large cloves garlic, minced
  • 2 cups heavy whipping cream
  • 1-2 teaspoons cajun seasoning
  • 1 cup grated parmesan cheese
  • salt and pepper to taste

Lasagna Filling

  • 1/2 block cream cheese, softened
  • 1 15 oz ricotta cheese
  • 12 oz frozen chopped spinach drained well
  • 2-3 teaspoons cajun seasoning
  • prepared chicken, diced
  • 1 8 oz block mozzarella shredded divided
  • 1 8 oz block colby jack cheese shredded divided

Blackened Cajun Seasoning

  • 2 tablespoons smoked paprika regular paprika works too
  • 1 tablespoon cayenne pepper
  • 1 tablespoon onion powder
  • 2 teaspoons brown sugar
  • 2 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Instructions

  • Preheat oven to 375 degrees and grease a 9x13 baking dish.

Cook the Chicken

  • Prepare your chicken by pounding chicken breasts (if using) to an even 1/4 thickness. Rub chicken with olive oil to coat, season liberally with cajun seasoning.
  • Heat a large skillet to medium heat, add 2 tablespoons of olive oil then add in the chicken. Cook about 3-4 minutes undisturbed, flip just once, then turn heat to low and cook an additional 3 minutes. Set chicken aside on a plate under tented foil, dicing once it's rests for 5-10 minutes.

Make the Alfredo Sauce

  • In the same pan (with brown bits on the bottom) over medium-low heat, add in the butter and allow it to melt. Add in the minced garlic and stir until fragrant, about 1 minute. Slowly whisk in the heavy cream. Allow cream to simmer for about 5 minutes to reduce slightly.
  • Season to taste with about 1 teaspoon cajun seasoning and salt and pepper. Whisk in the parmesan cheese and allow it to melt and thicken, about 3 minutes. Turn off heat while assembling the lasagna rolls.

Prepare Filling

  • Cook the noodles according to the package instructions to al dente. While noodles cook, prepare the filling. In a large bowl, add cream cheese, ricotta, seasonings, spinach, diced chicken, and half the shredded cheese. Mix well until it comes together as a filling mixture.

Assemble & Bake Lasagna Roll Ups

  • Drain noodles and separate noodles immediately to prevent from sticking together. Add 1 cup of alfredo sauce into the bottom of a greased 9x13 casserole pan. Lay out noodles onto a clean surface.
  • Use a scoop to add about 1/2 cup of filling onto the end of each  lasagna sheet. Roll them up taut and place them seam-side down, side by side into the baking dish. Repeat with remaining lasagna rolls until pan is filled (about 10-12 rolls).
  • Pour the warm alfredo sauce evenly over the lasagna rolls, spooning any sauce that falls into the crevices back on top of the lasagna rolls. Spread remaining shredded cheese on top the rolls and bake uncovered for 35 minutes, or until edges are crisp and bubbling and top is turning golden brown.