Chicken and Broccoli Alfredo Lasagna Rolls
Chicken and broccoli Alfredo lasagna rolls are a creamy baked pasta dish where tender lasagna noodles are filled with a rich mixture of chicken, broccoli, cheese, and Alfredo sauce. The noodles are rolled individually instead of layered, which makes the dish easier to serve and gives each portion a beautiful spiral of filling. This recipe is comforting, creamy, and perfect for family dinners or special occasions.
Preparation Time: 35 minutes
Cooking Time: 40–45 minutes
Total Time: About 1 hour 20 minutes
Servings: 6–8
Ingredients
For the Lasagna Rolls
12 lasagna noodles
2 cups cooked chicken, shredded or diced
2 cups broccoli florets, finely chopped
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Alfredo Sauce
4 tablespoons unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)
For the Topping
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley (optional)
Equipment
Large pot
Colander
Large skillet or saucepan
Mixing bowls
Whisk
Baking dish (9×13 inch)
Spatula or spoon
Aluminum foil
Step 1: Cook the Lasagna Noodles
Fill a large pot with water and add a pinch of salt. Bring the water to a boil over high heat. Add the lasagna noodles and cook them according to the package instructions until they are tender but still slightly firm.
Once cooked, drain the noodles in a colander and rinse them briefly with cool water to stop the cooking process. Lay the noodles flat on parchment paper or a clean towel to prevent sticking.
Step 2: Prepare the Broccoli
Wash the broccoli and chop the florets into very small pieces. This helps them blend well with the filling and ensures even distribution in each roll.
Place the chopped broccoli into a small pot of boiling water and cook for about 2–3 minutes until slightly tender but still bright green. Drain the broccoli and set it aside to cool.
Step 3: Prepare the Alfredo Sauce
In a large saucepan, melt the butter over medium heat. Once melted, add the minced garlic and cook for about 1 minute while stirring constantly until fragrant.
Slowly pour in the heavy cream while stirring. Bring the mixture to a gentle simmer.
Add the grated Parmesan cheese and continue whisking until the cheese melts and the sauce becomes smooth and creamy.
Season the sauce with salt, black pepper, and nutmeg if using. Reduce the heat to low and allow the sauce to thicken slightly for about 3–4 minutes. Remove from heat.
Step 4: Prepare the Filling
In a large mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and egg.
Add the garlic powder, onion powder, salt, and black pepper.
Stir until the mixture is well combined and smooth.
Add the cooked chicken and the chopped broccoli to the bowl. Mix gently until all ingredients are evenly distributed.
Step 5: Prepare the Baking Dish
Preheat the oven to 375°F (190°C).
Spread about one cup of the Alfredo sauce evenly across the bottom of a 9×13 inch baking dish. This prevents the pasta from sticking and adds moisture while baking.
Step 6: Assemble the Lasagna Rolls
Place one cooked lasagna noodle flat on a clean surface.
Spread about 2–3 tablespoons of the chicken and broccoli filling evenly across the noodle from one end to the other.
Carefully roll the noodle from one end to the other to create a spiral shape.
Place the roll seam-side down into the prepared baking dish.
Repeat the process with the remaining noodles and filling until the dish is full.
Step 7: Add the Sauce and Topping
Pour the remaining Alfredo sauce evenly over the lasagna rolls, making sure each roll is well coated.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top.
Step 8: Bake the Dish
Cover the baking dish with aluminum foil to prevent the top from browning too quickly.
Place the dish in the preheated oven and bake for 25 minutes.
After 25 minutes, remove the foil and continue baking for another 15–20 minutes until the cheese on top is melted, bubbly, and lightly golden.
Step 9: Rest Before Serving
Remove the dish from the oven and allow it to rest for about 10 minutes before serving. This resting time helps the sauce thicken slightly and makes the rolls easier to serve.
Step 10: Garnish and Serve
Sprinkle chopped parsley over the top if desired.
Use a spatula to carefully lift each lasagna roll from the baking dish and place it onto plates.
Serving Suggestions
Chicken and broccoli Alfredo lasagna rolls pair well with garlic bread, a fresh green salad, or roasted vegetables. The creamy sauce and cheesy filling make the dish rich, so lighter side dishes balance the meal well.
Storage Instructions
Allow leftovers to cool completely before storing. Place the rolls in an airtight container and refrigerate for up to 3 days.
To reheat, place the rolls in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for about 15–20 minutes. You can also reheat individual portions in the microwave.
Freezing Instructions
This dish freezes well. Assemble the lasagna rolls but do not bake them. Cover the baking dish tightly with plastic wrap and foil, then freeze for up to 2 months.
When ready to cook, thaw the dish overnight in the refrigerator and bake as directed.
Variations
You can substitute turkey or rotisserie chicken for the cooked chicken in this recipe. Spinach can also be added along with the broccoli for additional vegetables.
For a lighter version, use half-and-half instead of heavy cream in the Alfredo sauce and part-skim cheeses. If you prefer a stronger garlic flavor, add an extra clove of garlic to the sauce.
