Description

Blackened Chicken Alfredo Lasagna Roll Ups feature tender blackened chicken combined with a creamy, garlic-infused Alfredo sauce loaded with parmesan cheese. The lasagna sheets are filled with a rich blend of ricotta, cream cheese, shredded mozzarella and Colby Jack cheeses, chopped spinach, and seasoned chicken. Rolled up and smothered in the luscious Alfredo sauce, these roll-ups bake to a golden, cheesy perfection, making for an irresistible comforting meal.

Ingredients

Scale

Chicken and Seasoning

3 chicken breasts (thighs, cutlets or tenders work too)
4 tablespoons olive oil
2 tablespoons cajun seasoning (recipe below)

Cajun Seasoning

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

Lasagna and Filling

12 lasagna noodle sheets
1 15 oz ricotta cheese
1/2 block cream cheese, softened
12 oz frozen chopped spinach (drained well)
Prepared chicken, diced
1 8 oz block mozzarella (shredded, divided)
1 8 oz block Colby Jack cheese (shredded, divided)
2-3 teaspoons 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

Optional Serving

Garlic bread or Texas toast for serving

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Instructions

Preheat oven: Set your oven to 375 degrees Fahrenheit. Grease a 9x13 inch baking dish thoroughly to prevent sticking.
Prepare Cajun seasoning: In a bowl, mix smoked paprika, cayenne pepper, onion powder, brown sugar, garlic powder, black pepper, salt, dried thyme, and dried oregano to create the cajun seasoning blend.
Cook chicken: Rub the chicken breasts with olive oil and 2 tablespoons cajun seasoning. Heat a skillet over medium-high heat and cook the chicken until well-blackened and cooked through, about 6-7 minutes per side. Remove from heat and dice into bite-size pieces.
Cook lasagna noodles: Boil lasagna noodles according to package instructions until al dente. Drain and lay flat to cool, preventing sticking by brushing lightly with olive oil if needed.
Make Alfredo sauce: In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Stir in heavy cream and 1-2 teaspoons cajun seasoning. Bring to a gentle simmer and whisk in grated parmesan cheese until melted and smooth. Season with salt and pepper to taste. Remove from heat.
Prepare filling: In a large bowl, combine ricotta cheese, softened cream cheese, drained chopped spinach, diced chicken, 2-3 teaspoons cajun seasoning, and half of the shredded mozzarella and Colby Jack cheeses. Mix thoroughly to combine.
Assemble roll ups: Lay one lasagna noodle flat, spread an even layer of the filling mixture over it, then carefully roll it up. Repeat with remaining noodles and filling.
Arrange in baking dish: Place each roll up seam side down into the greased baking dish. Pour the Alfredo sauce evenly over the roll ups and sprinkle the remaining shredded mozzarella and Colby Jack cheeses on top.
Bake: Place the baking dish in the preheated oven and bake uncovered for 35 minutes until bubbly and golden on top.
Serve: Let the roll ups cool slightly before serving. Pair with garlic bread or Texas toast if desired for a complete meal.

Notes

Ensure the chopped spinach is well drained to prevent excess moisture in the filling.
Adjust the amount of cayenne pepper in the cajun seasoning to control the spice level according to your preference.
Use fresh garlic in the Alfredo sauce for the best flavor.
Let the roll ups rest for 5-10 minutes after baking to help the sauce thicken and prevent burns.
Substitute gluten-free lasagna noodles to make this recipe gluten free if needed.

Nutrition

Serving Size: 1 roll up
Calories: 580 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 40 g
Saturated Fat: 20 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 140 mg