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Chicken Alfredo Lasagna Rolls
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Chicken Alfredo Lasagna Rolls

1 hServes 4Nutri-Score C€€
from @nutrientmatters15 imports5 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (boneless, skinless)Meat600 g
  • paprika (ground)Spices4 g
  • garlic powderSpices6 g
  • onion powderSpices4 g
  • dried parsleySpices3 g
  • Cajun spiceSpices6 g
  • lemon juice (freshly squeezed)Produce45 ml
  • avocado oilPantry30 ml
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • cremini mushrooms (sliced)Produce250 g
  • yellow onion (finely chopped)Produce1 piece
  • jalapeño (minced)Produce1 piece
  • butterDairy40 g
  • garlic (minced)Produce3 pieces
  • cream cheese (softened)Dairy100 g
  • heavy creamDairy400 ml
  • Pecorino Romano (finely grated)Dairy60 g
  • lasagna sheets (cooked al dente)Grains8 pieces
  • mozzarella (shredded)Dairy200 g

per serving

Nutrition

923kcal

Carbs
65 g
Proteins
48 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Sauté pan
  • Baking dish
  • Stockpot
  • Oven

step by step

Method

  1. Season the chicken

    • Season the chicken breast with paprika, garlic powder, onion powder, dried parsley, Cajun spice, lemon juice, avocado oil, salt and pepper.
    • Massage the seasoning into the chicken until evenly coated.
    Step 1

  2. Cook the chicken

    • Cook the chicken in a heated pan until it takes on color and is cooked all the way through.
    • Transfer the chicken to a plate and slice it.
    Step 2

  3. Sauté the mushrooms

    • Add the sliced cremini mushrooms to the same pan with the same seasonings used for the chicken.
    • Pour in lemon juice and cook until the mushrooms are golden.
    • Transfer the mushrooms to a plate.
    Step 3

  4. Start the Alfredo sauce

    • Cook down the yellow onion and minced jalapeño in the pan.
    • Add the butter, minced garlic and cream cheese and stir until melted.
    Step 4

  5. Simmer the sauce

    • Pour in the heavy cream and add paprika, garlic powder and Cajun spice.
    • Let it simmer until thickened.
    Step 5

  6. Finish the sauce

    • Finish with lemon juice and grated Pecorino Romano.
    • Reserve some of the sauce, then add the chicken and mushrooms back into the pan.
    Step 6

  7. Roll the lasagna

    • Pour some of the Alfredo sauce into an oven-safe dish.
    • Spoon the chicken Alfredo mixture onto the al dente lasagna sheets, keeping the chicken chunks in the middle so they are easier to roll.
    • Roll up the sheets and lay them side by side in the baking dish.
    Step 7

  8. Top and bake

    • Spread a little more sauce on top of the rolls.
    • Top with shredded mozzarella, cover with foil and bake for about 12 minutes.
    • Remove the foil and bake for 2 to 4 minutes until golden and bubbly on top.
    Step 8
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