Chicken Alfredo rolls are a delightful fusion of Italian-inspired flavors wrapped in a cozy, oven-baked form, perfect for a sumptuous dinner. Imagine tender chicken breasts, seasoned and cooked to perfection, then sliced into thin strips. These strips are the star of the dish, lying on a bed of creamy, homemade Alfredo sauce, rich with the flavors of garlic, Parmesan cheese, and a hint of nutmeg.
The Alfredo-covered chicken is then carefully rolled inside fresh lasagna sheets, ensuring each roll is evenly filled and snug. These rolls are arranged side by side in a baking dish, like little bundles of joy waiting to be cooked. Before they go into the oven, an extra layer of Alfredo sauce is lavishly spread over the rolls, ensuring they are completely coated and ready to absorb all the flavors during baking.
As a final touch, a generous sprinkle of grated mozzarella and Parmesan cheese is added on top, creating a golden, bubbling crust when baked. The rolls are cooked until they reach a golden-brown hue, with the cheese melted and slightly crisped at the edges, and the sauce bubbling around the sides.
Serving these Chicken Alfredo rolls is a feast for the senses. The aroma of baked cheese and creamy sauce fills the air, while the rolls, sliced into portions, reveal the layers of chicken and pasta, all enveloped in the velvety Alfredo sauce. Each bite offers a harmonious blend of tender chicken, creamy sauce, and soft, yet slightly firm pasta, with the melted cheese providing a delightful stretch and richness.
This dish pairs wonderfully with a side of steamed vegetables or a crisp green salad, adding a fresh contrast to the rich, creamy rolls. It’s a comforting, hearty meal that brings the essence of a classic Italian restaurant into the home kitchen, perfect for a cozy family dinner or a special occasion.
INGREDIENTS
- 9 lasagna noodles
- 14.5 oz jar Garlic Alfredo Sauce
- 1 lb cooked shredded chicken
- 1/2 tsp oregano
- 1 tsp garlic salt
- 2 c. shredded mozzarella cheese
INSTRUCTIONS
- Spray an 8×8 inch pan with non-stick spray. Pour 1/2 c. Alfredo sauce on bottom of pan.
- Cook lasagna noodles until they are al dente. Don’t overcook them as you will be baking them also. Drain and rinse the noodles with cold water so they don’t stick together.
- While they are cooking mix together the 1 c. Alfredo, 1 c. mozzarella cheese, chicken, garlic salt and oregano.
- Lay out the noodles and blot the water off of them with a paper towel. Spread 1/9 of chicken mixture on noodle. Roll up the lasagna noodle. Place the roll-ups, seam side down in the pan. Repeat with all of the noodles.
- Once they are all in the pan pour the rest of the Alfredo sauce over them. Top with the remaining cheese. Bake at 350 degrees for 30 minutes.