Chicken Alfredo Roll-ups
Delicious homemade alfredo with garlic chicken, parmesan ricotta and spinach rolled-up up in pasta
Ingredients
- 18 Lasagna Noodles
- 2 lb Chicken Thighs boneless, skinless
- 4 Garlic Cloves
- 1 qt Chicken Broth
- 16 oz Ricotta Cheese
- 1 tsp Italian Seasoning see recipe below
- 1 cup Parmesan Cheese shredded
- 2 cups Mozzarella Cheese shredded, divided
- 1 tsp Parsley
For the Alfredo
- 4 tbsp Butter
- 1 tsp Garlic Powder
- 4 tbsp Flour
- 2 cups Chicken Broth
- 1 cup Heavy Cream
- 2 tsp Black Pepper
- 2 cup Parmesan Cheese shredded
Instructions
- Preheat oven to 400deg. Start water boiling for noodles
- In a saute pan over medium-high heat, add chicken broth, chicken and garlic. Let cook for 20 minutes.
- In a saucepan over medium-high heat, add butter, and garlic powder. Once melted, whisk in flour. Cook for 2 minutes, then whisk in chicken broth. Cook for 2 minutes, then whisk in heavy cream and black pepper. Add parmesan, whisk and cook until fully melted. Remove from heat.
- In a bowl, combine ricotta cheese, Italian seasoning and 1 cup of mozzarella.
- Add noodles to boiling water and cook for 5 minutes LESS than package directs (they need to be pliable but not fully cooked). Drain in colander and rinse with cool water.
- Build roll-ups starting with smear of ricotta, layer of spinach, portion of chicken and sprinkle of parmesan cheese. Roll up and layer into baking dish (2 9x9 pans work best). Repeat with remaining noodles. (See photo in post)
- Pour alfredo sauce evenly over rolls. Sprinkle with remaining mozzarella and parsley. Place in oven for 20 minutes. Let cool for 5 minutes before serving.
- **The Alfredo makes a great breadstick dip, so reserve some if serving with breadsticks.
Notes
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