Description
Blackened Chicken Alfredo Lasagna Roll Ups combine tender blackened chicken with a creamy garlic parmesan alfredo sauce, layered with ricotta, cream cheese, shredded mozzarella, colby jack cheese, and drained chopped spinach. Rolled up in lasagna noodles and baked to golden perfection, these roll-ups are a flavorful twist on traditional lasagna, perfect for a comforting dinner.
Ingredients
Scale
Blackened Chicken
- 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
Alfredo Sauce and Filling
- 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
- 1/2 block cream cheese, softened
- 1 15 oz ricotta cheese
- 12 oz frozen chopped spinach (drained well)
- 2-3 teaspoons cajun seasoning
- prepared chicken, diced
- 1 8 oz block mozzarella, shredded (divided)
- 1 8 oz block colby jack cheese, shredded (divided)
- 12 lasagna noodle sheets
Optional for serving
- garlic bread or Texas toast
Instructions
- Preheat Oven and Prepare Dish. Preheat your oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Cook and Blacken Chicken. Coat the chicken breasts evenly with 2 tablespoons of the Cajun seasoning. Heat olive oil in a skillet over medium-high heat and cook chicken until browned and cooked through (about 5-7 minutes per side). Remove from heat and let cool before dicing into small pieces.
- Cook Lasagna Noodles. Boil the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a sheet to prevent sticking.
- Make Alfredo Sauce. In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1-2 minutes). Pour in the heavy cream and add 1 to 2 teaspoons of Cajun seasoning, salt, and pepper. Simmer gently, then stir in parmesan cheese until sauce thickens slightly. Remove from heat.
- Prepare Cheese and Spinach Filling. In a large bowl, combine softened cream cheese, ricotta cheese, drained chopped spinach, diced blackened chicken, 1-2 teaspoons of Cajun seasoning, and half of the shredded mozzarella and colby jack cheese. Mix well to create a creamy filling.
- Assemble Roll Ups. Lay out each cooked lasagna noodle. Spread an even layer of the cheese and chicken filling over each noodle. Carefully roll up each sheet and place seam side down in the prepared baking dish.
- Top with Sauce and Cheese. Pour the prepared alfredo sauce evenly over the roll-ups. Sprinkle the remaining shredded mozzarella and colby jack cheese over the top.
- Bake. Place the baking dish in the preheated oven and bake for 35 minutes or until the cheese is melted, bubbly, and golden brown.
- Serve. Remove from oven and let rest for a few minutes before serving. Optionally serve with garlic bread or Texas toast for a complete meal.
Notes
- Ensure the spinach is well drained to avoid watery filling.
- Adjust the amount of Cajun seasoning to your preferred spice level.
- Use fresh garlic for the best flavor in the alfredo sauce.
- Chicken thighs can be substituted for breasts for extra juiciness.
- Leftover roll-ups can be refrigerated for up to 3 days and reheated covered to preserve moisture.
Nutrition
- Serving Size: 1 roll-up
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 125 mg
