Chicken Alfredo Roll-ups

Sometimes I find myself with an extra window of time to make dinner, so I like to go the extra mile. This recipe for Chicken Alfredo Roll-ups may be a little extra labor, but it so worth it in the end. The creamy homemade alfredo sauce melts down into the rolled up pasta stuffed with garlicky chicken, parmesan ricotta and fresh spinach.

You are going to want to hang on to this homemade alfredo sauce recipe for other dishes. It is so simple but so velvety. I mention in the recipe that you may want to reserve some of the sauce for using as a breadstick dip, or better yet make extra, its that good. The real key in the black pepper. It is best if you have fresh cracked coarsely ground black pepper, like from a pepper mill. You want to get the sharp pepper throughout the sauce.

I like to use the lasagna noodles with the ribbon edges for these roll-ups. They really let you get it all into a nice bite. The lasagna sheets just don’t have the same length to get the effect of layers like a in a lasagna but in the convenience of a roll-up. I say convenience because this makes it so much easier to serve up. You know how when you make a beautiful lasagna with yummy layers and when you go to serve it up, inevitably, at lease one person’s plate is going slip apart and end up a big pile. Still tastes great, just don’t look great. These roll-ups take care of that issue every time.

This is also a great make-ahead or meal train meal. You can make everything right up to the final bake. Wrap it in plastic wrap and either freeze or refrigerate until ready to bake. If baking from refrigerator add 10 minutes to bake time. If baking from freeze, double the cook time and cover with foil for the first half of cook time.

Now Let’s Get Cookin’!