Description
Blackened Chicken Alfredo Lasagna Roll Ups combine tender, spicy blackened chicken with a rich, creamy garlic parmesan Alfredo sauce. Filled with a cheesy mixture of ricotta, cream cheese, mozzarella, colby jack, and spinach, these lasagna sheets are rolled up and baked to golden perfection. Perfect for a comforting and flavorful dinner.
Ingredients
Scale
Lasagna Roll Ups
- 12 lasagna noodle sheets
- 3 chicken breasts (thighs, cutlets or tenders work too)
- 4 tablespoons olive oil
- 2 tablespoons cajun seasoning (see seasoning recipe below)
- 1/2 block cream cheese, softened
- 1 15 oz ricotta cheese
- 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
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
Optional
- garlic bread or Texas toast for serving
Instructions
- Prepare Cajun Seasoning: In a small bowl, mix together smoked paprika, cayenne pepper, onion powder, brown sugar, garlic powder, ground black pepper, salt, dried thyme, and dried oregano to create the Cajun seasoning.
- Season and Cook Chicken: Rub the chicken breasts evenly with 2 tablespoons of the Cajun seasoning and 2 tablespoons olive oil. Heat a skillet over medium heat and cook the chicken until fully cooked and blackened, about 6-8 minutes per side. Remove chicken, let rest, then dice into bite-sized pieces.
- Cook Lasagna Noodles: Boil the lasagna noodles in salted water according to package instructions until al dente. Drain and lay flat on a clean towel to prevent sticking.
- Prepare Cheese and Spinach Filling: In a large bowl, combine softened cream cheese, ricotta cheese, well-drained chopped spinach, 1 cup shredded mozzarella, 1 cup shredded colby jack cheese, diced cooked chicken, and 2-3 teaspoons Cajun seasoning. Mix until well combined.
- Make Alfredo Sauce: In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant. Stir in heavy whipping cream and 1-2 teaspoons Cajun seasoning. Bring to a gentle simmer, then whisk in parmesan cheese until sauce is smooth. Season with salt and pepper to taste. Remove from heat.
- Assemble Roll Ups: Preheat oven to 375 degrees and grease a 9x13 baking dish. Spread an even layer of the cheese and chicken filling onto each lasagna noodle. Roll up each noodle tightly and place seam-side down in the baking dish.
- Top with Alfredo and Cheese: Pour the prepared Alfredo sauce evenly over the roll ups. Sprinkle remaining shredded mozzarella and colby jack cheese on top.
- Bake: Bake in the preheated oven for 35 minutes or until the cheese is melted, bubbly, and golden brown on top.
- Serve: Allow to cool for a few minutes before serving. Serve with optional garlic bread or Texas toast for a complete meal.
Notes
- Ensure the spinach is very well drained to avoid soggy filling.
- Use freshly grated parmesan for the best sauce flavor and texture.
- Adjust the amount of cayenne pepper in the Cajun seasoning to control spiciness.
- Let the roll ups rest for 5 minutes after baking so they hold together when served.
- Substitute chicken thighs if preferred for juicier meat.
- Use no-boil lasagna noodles to save time but increase baking time accordingly.
Nutrition
- Serving Size: 1 roll up
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
