creamy Chicken Alfredo Lasagna Roll-Ups

Jalapeño-kicked Alfredo sauce, spiced chicken, and mushrooms rolled in lasagna sheets—baked until golden and bubbly.

Quick Info
Prep Time: 25 mins | Cook Time: 30 mins | Servings: 6

Ingredients

For the Chicken

• Chicken breasts, cubed (1.5 lbs)
• Spices: 1 tsp each paprika, garlic powder, onion powder, dried parsley, Cajun seasoning
• Lemon juice: 1 tbsp
• Avocado oil: 1 tbsp
• Salt & pepper to taste

Mushroom Layer

• Cremini mushrooms, sliced (8 oz)
• Spices: 1 tsp paprika, 1 tsp garlic powder
• Lemon juice: 1 tbsp
• Avocado oil: 1 tbsp
• Salt to taste

Alfredo Sauce

• Yellow onion, diced (½ cup)
• Jalapeño, minced (1, seeds removed for less heat)
• Butter: 1 tbsp
• Garlic, minced (3 cloves)
• Cream cheese: 1 block (125g)
• Heavy cream: 2 cups
• Spices: 1 tsp each paprika, garlic powder, Cajun seasoning
• Pecorino Romano: 1 cup, grated
• Lemon juice: 1 tbsp
• Salt & pepper to taste

Assembly

• Lasagna sheets: 12, cooked al dente
• Mozzarella cheese: 1.5 cups, shredded
• Chives, chopped (garnish)

Why You’ll Love This

• Rich and creamy with a spicy kick (thanks to jalapeño).
• Elegant twist on classic lasagna—perfect for dinner parties.
• Make-ahead friendly: Assemble ahead, bake when ready.

Step-by-Step Instructions

Cook the Chicken & Mushrooms

1. Toss chicken with spices, lemon juice, oil, salt, and pepper. Cook in a pan over medium-high heat until browned (5-6 mins). Set aside.
2. In the same pan, sauté mushrooms with spices until tender (4-6 mins). Add lemon juice, then set aside.

Make the Alfredo Sauce

1. Sauté onion and jalapeño (2-3 mins). Add butter and garlic, cook 1 minute.
2. Stir in cream cheese until melted. Pour in heavy cream and spices, simmer 3-4 mins.
3. Remove from heat, stir in Pecorino and lemon juice. Reserve ½ cup sauce for the dish base.

Assemble & Bake

1. Prep: Preheat oven to 400°F (200°C). Spread reserved sauce in a baking dish.
2. Fill & Roll: Lay out cooked lasagna sheets. Spread chicken-mushroom Alfredo mixture evenly, roll tightly, and place seam-side down in the dish.
3. Top & Bake: Pour remaining sauce over rolls, sprinkle with mozzarella. Cover with foil, bake 12 mins. Uncover, broil 2-4 mins until golden. Garnish with chives.

Pro Tips

• No-stick noodles: Toss cooked lasagna sheets with a bit of oil to prevent clumping.
• Extra creamy: Add ¼ cup grated Parmesan to the Alfredo sauce.
• Shortcut: Use rotisserie chicken and store-bought Alfredo sauce (add jalapeño and spices for flavor).

Nutrition (Per Roll-Up)

Calories: 520 | Protein: 32g | Carbs: 35g | Fat: 28g