Chicken Alfredo Roll Ups
Let's mix it up a little...Lasagna, rolled up in individual portions, with alfredo sauce instead of tomato sauce. Not to mention the perfect rolls plopped onto your plate...they make for a much prettier show than the normal slop of a lasagna serving! These little babies were amazing! I switched the original recipe up quite a bit, and I would 100% recommend making homemade alfredo sauce.
Let's mix it up a little...Lasagna, rolled up in individual portions, with alfredo sauce instead of tomato sauce. Not to mention the perfect rolls plopped onto your plate...they make for a much prettier show than the normal slop of a lasagna serving! These little babies were amazing! I switched the original recipe up quite a bit, and I would 100% recommend making homemade alfredo sauce.
- Carbohydrate 119.124209583333 g
- Cholesterol 457.025333333333 mg
- Fat 142.96686875 g
- Fiber 3.74224999984105 g
- Protein 116.157585 g
- Saturated Fat 61.1437435 g
- Serving Size 1 1 Serving (647g)
- Sodium 6431.526625 mg
- Sugar 115.381959583492 g
- Trans Fat 8.43105875 g
- Calories 2242 calories
Step-by-step
- Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan.
- Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
- Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other.
- Then, lay out each noodle individually and blot dry with a paper towel.
- Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!)
- Sprinkle oregano and garlic salt on top of sauce.
- Take 1/9 of the shredded chicken and spread it out evenly over each noodle.
- Add approx. 3 Tbs. cheese.
- To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
- Place the roll-ups in the pan, one by one, seam-side down so they don't come undone.
- Once they are all in the pan, pour the remaining alfredo sauce over the top.
- Top with remaining cheese.
- Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.
Fresh Versus Preserved Components
Prepared alfredo sauces rely on stabilizers to maintain emulsion during shipping, whereas scratch-made versions depend entirely on dairy fat and starch interaction for thickness. Using cooked shredded chicken requires temperature monitoring to prevent the poultry from drying out inside the pasta envelope during the final bake. Water content varies significantly between pre-shredded cheese bags, which contain anti-caking cellulose, and blocks grated by hand. Hand-grated fresh mozzarella melts more uniformly, creating a cohesive blanket over the individual portions rather than a grainy crust.Structural Integrity and Substitutions
Boiling lasagna noodles to a strict aldente texture prevents tearing when handling individual strips. Rinsing cooked pasta in cold water halts residual thermal carryover immediately, stopping the starch from overcooking on the surface. Exchanging the poultry for roasted vegetables alters the internal moisture balance significantly; softer vegetables require prior extraction of excess liquid to maintain structural stability inside the roll. Placing each piece seam-side down in the 8x8 pan guarantees the filling remains sealed during thermal expansion.
