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Chicken Alfredo Roll-ups

I found this recipe from pinterest & I was in love with the idea of one of my favorite italian dishes all wound up into a lasagna roll. This dish was very texturally pleasing for me & very flavorful! I had 1 1/2 rolls & was super stuffed. Very filling & savory!

Chicken Alfredo Roll-ups
Chicken Alfredo Roll-ups
Chicken Alfredo Roll-ups

Chicken Alfredo Roll-ups

Ingredients

CHICKEN:

  • 2 small chicken breasts
  • 1 1/2 cups water
  • 1 tsp chicken bouillon
  • 1 Tbsp Italian Seasoning Dressing Mix
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt

ALFREDO:

  • 1 Tbsp butter
  • 3 garlic cloves, minced
  • 2 Tbsp flour
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 2 cups skim milk
  • 4 oz Neufchatel Cream Cheese
  • 1 cup freshly grated parmesan cheese

EXTRAS:

  • 9 Lasagna Noodles
  • 3 cups mozzarella

Instructions

  1. Slow cook chicken breasts with water, bouillon, & italian seasoning in a crockpot on low for 4 hours. Shred chicken & add a little bit of broth to keep moist. Season with oregano, garlic powder & salt. Set aside.
  2. Heat up a pot of salted water & boil lasagna noodles until al dente. Rinse with cold water. Place a couple of paper towels on a baking sheet & lay the noodles on top of paper towels to absorb excess water. Set aside.
  3. Make alfredo sauce by melting butter & sautéing garlic for about 30 seconds. Add flour, salt, & pepper, to make a roux. Gradually whisk in milk. Let heat until boiling & thickens slightly. Remove from heat & add cream cheese & grated parmesan. Stir until cheese melts & let stand. Will thicken as it cools slightly.
  4. Spread a small amount of alfredo sauce in the bottom of a square baking dish. Assemble rolls by spreading a couple tablespoons of alfredo, 1/9 of the chicken, & a sprinkle of mozzarella cheese. Roll lasagna up & place seam side down into prepared dish. Repeat with remaining lasagna rolls. Once all rolls are in the pan, top them with the remaining alfredo sauce & sprinkle with desired amount of mozzarella cheese.
  5. Bake at 350*F for 30-40 minutes or until sauce bubbles & cheese browns.
  6. *Optional: Let stand for 10 minutes before removing from pan. The alfredo is thinner when it's hot, & thickens as it cools slightly, so it might be slightly runny if you remove it immediately from the pan when taken straight from the oven.
author: Amber | Dessert Now Dinner Later /
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Recipe altered from Mmm…Cafe