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