Chicken Alfredo Lasagna Rolls

Serves 1
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Directions

  1. 1Season cubed chicken breast with paprika, garlic powder, onion powder, dried parsley, cajun seasoning, lemon juice, avocado oil, salt, and pepper; massage well.
  2. 2Cook the seasoned chicken in a heated pan until browned and fully cooked through.
  3. 3Add sliced cremini mushrooms to the same pan, season with the same blend of seasonings and lemon juice, and sauté until golden.
  4. 4Cook down finely chopped yellow onion and minced jalapeño in the pan.
  5. 5Add butter, minced garlic, and cream cheese to the pan.
  6. 6Pour in heavy cream and season with paprika, garlic powder, and cajun seasoning; simmer until thickened.
  7. 7Whisk in pecorino romano, reserve a portion of the sauce, and stir the cooked chicken and mushrooms back into the remaining sauce.
  8. 8Spread a layer of reserved sauce in an oven-safe dish.
  9. 9Spoon the chicken alfredo mixture onto individual al dente lasagna sheets and roll them up, focusing chicken chunks in the middle.
  10. 10Place rolls in the baking dish, top with remaining sauce and shredded mozzarella cheese, and cover with foil.
  11. 11Bake in the oven for 12 minutes, then broil for 2 to 4 minutes until golden and bubbly.
  12. 12Garnish with chopped chives.

Ingredients

  • 1 lb chicken breast, cubed
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 tbsp cajun seasoning
  • 1 tbsp lemon juice
  • 1 tbsp avocado oil
  • salt (optional)
  • pepper (optional)
  • 8 oz cremini mushrooms, sliced
  • 1/2 yellow onion, finely chopped
  • 1 jalapeño, minced
  • 3 tbsp butter
  • 1 tbsp garlic, minced
  • 4 oz cream cheese
  • 1 cup heavy cream
  • 1/2 cup pecorino romano
  • 9 lasagna sheets, al dente
  • 1 cup mozzarella cheese
  • chives, chopped (optional)

Tips

  • Keep chicken chunks in the middle of the lasagna sheet when rolling to make it easier.
  • If using shredded chicken instead of cubed, it may be easier to roll.

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