Description

Blackened Chicken Alfredo Lasagna Roll Ups combine tender, spicy blackened chicken with a creamy garlic parmesan alfredo sauce, ricotta, cream cheese, and spinach, all rolled up in tender lasagna noodles and baked to golden perfection. This dish is a decadent twist on classic lasagna, offering rich flavors and a comforting texture perfect for dinner.

Ingredients

Scale

Lasagna and Chicken

12 lasagna noodle sheets
3 chicken breasts (thighs, cutlets or tenders work too)
4 tablespoons olive oil
2 tablespoons cajun seasoning (recipe below)

Alfredo Sauce

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

Filling

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)

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

Optional

Garlic bread or Texas toast for serving

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Instructions

Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and grease a 9x13-inch baking dish to prepare for baking the roll-ups.
Prepare Cajun Seasoning: In a small bowl, combine smoked paprika, cayenne pepper, onion powder, brown sugar, garlic powder, black pepper, salt, dried thyme, and dried oregano to make the cajun seasoning blend.
Cook Chicken: Season the chicken breasts evenly with 2 tablespoons of the cajun seasoning. Heat olive oil in a skillet over medium-high heat and cook the chicken until fully cooked and blackened, about 6-7 minutes per side depending on thickness. Remove from heat and dice into small pieces.
Cook Lasagna Noodles: Boil the lasagna noodles in salted water until al dente according to package instructions. 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 but not browned. Stir in heavy cream and bring to a gentle simmer. Add 1-2 teaspoons cajun seasoning, softened cream cheese, and grated parmesan cheese. Whisk continuously until smooth and creamy. Season with salt and pepper to taste, then remove from heat.
Prepare Filling: In a mixing bowl, combine ricotta cheese, drained chopped spinach, diced blackened chicken, 1/2 of the shredded mozzarella, 1/2 of the shredded colby jack, and 2-3 teaspoons cajun seasoning. Mix until well incorporated.
Assemble Roll Ups: Spread about 2-3 tablespoons of the filling mixture evenly over each lasagna noodle. Carefully roll up the noodles and place them seam side down in the prepared baking dish.
Top and Bake: Pour the alfredo sauce evenly over the lasagna roll ups. Sprinkle the remaining mozzarella and colby jack cheese on top. Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 10 minutes until the cheese is melted and golden brown.
Serve: Let the roll ups rest for 5 minutes before serving. Optionally, serve with garlic bread or Texas toast to complete the meal.

Notes

Ensure the spinach is well-drained to avoid watery filling.
Adjust cajun seasoning to your spice preference; use less if you prefer milder heat.
You can substitute chicken thighs for a juicier filling.
Allow roll ups to rest after baking to help them set and make slicing easier.
Use fresh grated parmesan for best flavor in the alfredo sauce.

Nutrition

Serving Size: 1 roll up
Calories: 550 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 38 g
Saturated Fat: 20 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 130 mg