Ingredients for Blackened chicken Alfredo lasagna roll ups
- 12 lasagna noodle sheets
- 3 chicken breasts thighs, cutlets or tenders work too
- 4 tablespoons olive oil
- 2 tablespoons cajun seasoning recipe below (but I used store bought Cajun seasoning)
- 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
Cooking Instructions for making Blackened chicken Alfredo lasagna roll ups
Preheat oven to 375 degrees and grease a 9×13 baking dish
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
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.
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.
Drain noodles and separate noodles immediately to prevent from sticking together. Add 1 cup of alfredo sauce into the bottom of a greased 9×13 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.
I served it with garlic bread but any salad would go well with it too.
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