Go Back
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.
Print Pin

CHICKEN SPINACH ALFREDO ROLL-UPS

 The perfect comfort meal. 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.
Course Pasta/Pizza
Cuisine American, Italian
Keyword Chicken Spinach Alfredo Roll-Ups, Chicken Roll-Ups
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 690kcal
Author pamelashank2015

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

Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used. This was calculated with internet calorie calculator.
NOTES:
Prepare the roll-ups while the lasagna noodles are still warm. This will make them easier to roll up.
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 becomes thicker as it cools. (I didn't do this my first time, so I had to add more cream to thin it out)