Chicken Alfredo Roll-Ups

A different twist on Chicken Alfredo that is also perfect for using up leftovers.

Chicken Alfredo Roll-Ups

2 – 3 medium-sized chicken breasts – Season to taste and bake until done. Cool. Shred with a fork. You will need about 2 ½ cups.

4 sheets of pasta (6” x 8”) – we like to use Olivieri™ Lasagna Sheets
9 regular lasagna noodles – Use the kind that need to be cooked and follow manufacturer’s directions.

3 cups shredded cheese – your choice – we use a mix of Mozzarella and Cheddar – Reserve ½ cup to spread on top of pasta.

2 cups fresh spinach leaves (optional)

2 ½ cups Alfredo sauce – your own recipe or a commercial brand. We have used Olivieri™ Alfredo Sauce.

Preheat the oven to 350°F.

Oil an 8” x 8” baking pan (sides and bottom). Spread ½ cup of Alfredo sauce on the bottom.

Divide chicken, spinach and cheese into equal parts – one dish of each for each piece of pasta that will be used.

Spread each piece of pasta with 2 – 3 tablespoons of Alfredo sauce. Be sure to take the sauce right to the edges of the pasta. Next layer is the shredded chicken – spread evenly all over the pasta. Lay a layer of spinach leaves next, and the last layer is the shredded cheese. Roll up the pasta from the short side, creating a pinwheel look, and place in the baking pan. Leave a small space between each Roll-up. Repeat until finished.

Spoon the remaining Alfredo sauce over and between the rolled up pasta. Bake for 20 minutes. Remove from the oven and spread reserved cheese over the Roll-ups. Return to the oven and bake for another 15 to 20 minutes. The cheese will have melted has browned.

Serve with a salad and garlic bread.

– Excess shredded chicken can be frozen for use in other dishes.
– Shredded ham can be used in place of chicken or turkey.
– Use pulled pork or beef in place of poultry or ham and replace the Alfredo sauce with a Marinara Sauce.

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