Chicken-Spinach Alfredo Roll-Ups is a comfort food meal you will want to make frequently. A mixture of ricotta, mozzarella and parmesan cheese, egg, baby spinach, and chopped rotisserie chicken are spread on a tender lasagna noodle and then rolled up. They are baked in a homemade alfredo sauce and covered with more cheese.
I made these last week and my husband, who says he doesn’t like alfredo sauce, devoured 2 of them for dinner.
Pasta roll-ups are perfect if you don’t want to make a big pan of lasagna but are craving the meal. The recipe can be adjusted to fix as few or as many as you need.
I have made SAUSAGE SPINACH LASAGNA ROLL-UPS, and we loved them, so I was inspired to try a recipe using chicken. Another recipe we enjoy is SPICY SAUSAGE STUFFED SHELLS. I will be trying this with the chicken also.
HOW TO MAKE CHICKEN-SPINACH ALFREDO ROLL-UPS
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS:
Roll-ups
lasagna noodles
rotisserie chicken breast
ricotta cheese
parmesan cheese
mozzarella cheese
egg
baby spinach
Alfredo Sauce:
butter
heavy whipping cream
minced garlic
Italian seasoning
salt
pepper
freshly grated parmesan cheese
INSTRUCTIONS:
*Cook the lasagna noodles as instructed on package. Lay out flat on a parchment lined baking pan.
*Chop or shred the chicken into very small pieces. (I used my small food processor)
*Stir together, in a medium size bowl, the ricotta, parmesan, and mozzarella cheese, egg, and baby spinach. Fold in the chicken and combine all ingredients well.
*Divide the mixture evenly between the noodles.Spread the mixture over each noodle. Beginning at one end, tightly roll each noodle up.
*Arrange the roll-ups in a baking dish that has been sprayed with no stick cooking spray.
*Prepare the Alfredo Sauce
Place the butter and heavy cream in a large saucepan or skillet. Heat over a low heat for about 2-3 minutes, stirring constantly. Whisk in the garlic, Italian seasoning, salt and pepper. Continue to keep the heat on low. Add the parmesan cheese and stir mixture until the cheese is melted. Remove from the stove.
*Cover the roll-ups with the alfredo sauce. Use a ladle to evenly cover them. Sprinkle each roll-up with mozzarella cheese.
*Bake for about 30 minutes until mixture is bubbly and cheese is melted.
WHY WE LOVE THESE CHICKEN-SPINACH LASAGNA ROLL-UPS
- They are a real comfort food meal and easy to make.
- Making roll-ups as individual servings are easier to store, and you can fix the amount needed.
- They are delicious with the homemade alfredo sauce.
HELPFUL TIPS AND FREQUENTLY ASKED QUESTIONS
- Prepare the roll-ups while the lasagna noodles are still warm. This will make them easier to roll up. You may even want to cook an extra noodle or 2 just in case one tears.
- Shred your parmesan cheese, instead of using packaged, if possible, as it will have better flavor and melt easier.
- Prepare the Alfredo Sauce last as it will continue to thicken as it cools.
- Cover the pan with foil the first 20 minutes of baking. Spray the foil with no stick cooking spray first to avoid sticking to the cheese. Remove foil after 20 minutes and continue baking the final 10-15 minutes.
Can I use purchased alfredo sauce instead of making my own?
YES, They will still be delicious and this is a real time saver.
How do I store the leftovers?
Place the leftovers in an airtight container and refrigerate for up to 3 days total.
Can these be prepared ahead of time?
I would prepare the roll-ups place in the baking dish and cover with Cling Wrap. Refrigerate. Prepare the alfredo sauce and cover the roll-ups when ready to bake.
What should I serve with these?
Serve with a salad and garlic bread for a complete meal.
This post was shared on Sweet Little Bluebird Weekend Potluck.
CHICKEN SPINACH ALFREDO ROLL-UPS
Ingredients
- ROLL-UPS
- 8 lasagna noodles
- 1 1/2 cups rotisserie chicken shredded or chopped small
- 15 oz ricotta cheese
- 1/4 cup parmesan cheese freshly shredded from block
- 3 cups shredded mozzarella cheese divided
- 1 large egg
- 1 cup fresh baby spinach chopped or shredded
- ALFREDO SAUCE
- 1/2 cup butter
- 1 1/2 cups heavy whipping cream
- 2 teaspoons minced garlic (from jar or fresh)
- 1/2 teaspoon Italian Seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 2 cups parmesan cheese (grated from block)
Instructions
- Cook the lasagna noodles as directed on the box. Lay them out flat on a baking sheet lined with parchment paper. Spray a 9x11 or 9x13 inch baking dish with no stick cooking spray.
- Chop or shred the chicken into very small pieces.
- In a medium size mixing bowl, place the ricotta and parmesan cheese, 1 cup of the mozzarella, the egg, and the spinach. Stir the ingredients together to combine well. Fold in the chicken. Make sure the ingredients are well combined.
- Divide the mixture evenly between the noodles. This recipe will fill 8 noodles well or 6 very full. I start with 2 heaping tablespoons on each. Carefully, spread the mixture the length of the noodle. **A mini spatula works well for doing this. **
- Beginning at one end, tightly roll each noodle up. Arrange the roll-ups beside each other in the baking dish.
- Prepare the Alfredo Sauce and preheat oven to 350 degrees F.
- Place the butter and heavy cream in a large saucepan or skillet. Turn heat on low and stirring constantly, allow this to heat about 2 minutes. Do not boil!
- Whisk in the garlic, Italian Seasoning, salt and pepper. Simmer over low heat for 1 minute. Continue to whisk constantly.
- Whisk in the parmesan cheese, continue until it is melted. Remove pan from the heat.
- Using a ladle, spoon the sauce over all of the roll-ups. Sprinkle remaining mozzarella cheese over the roll-ups.
- Spray a sheet of aluminum foil with no stick cooking spray and cover the baking dish. Place in oven and cook for 20 minutes. Remove the foil and continue to cook another 10-15 minutes or until cheese is melted and sauce is slightly bubbling. Serve warm.
Notes
