Chicken Alfredo Lasagna Rolls: The Lazy Person’s Gourmet Upgrade

I never thought I’d say this about a lasagna, but I made a tiny mistake. I accidentally cooked the chicken with the garlic instead of seasoning it separately, and—wow—the aroma was wild. It hit me mid-morning how often we forget the power of a good chicken rub. This dish isn’t about perfect layering; it’s about that buttery, cheesy smell drifting through the kitchen in the afternoon, the kind that makes your neighbor peek over the fence. Right now, I’m obsessed with anything that takes comfort food and makes it feel a little fancy—like I slipped into a different vibe without much fuss. I mean, chicken, cheese, pasta. But the way the garlic and creamy sauce mingle when you bake these rolls—something about that scent sinks right in. I think I might be onto something here for a quick weekend dinner, or whenever you need a little something special.

Cheesy Garlic Chicken Lasagna Rolls

These lasagna rolls are assembled by rolling cooked pasta with seasoned chicken, cheese, and garlic-infused sauce, then baked until bubbly and golden on top. The dish features a creamy, cheesy interior with a crispy, browned exterior, showcasing the harmonious blend of tender pasta and flavorful fillings in a compact form.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 580

Ingredients Equipment Method

Ingredients

  

• 12 oz lasagna noodles uncooked
• 2 cups cooked shredded chicken seasoned or plain
• 1 cup mozzarella cheese shredded
• 0.5 cup Parmesan cheese grated
• 4 cloves garlic minced
• 1 cup cream sauce prepared or homemade
• 2 tbsp olive oil
• to taste salt and pepper

Equipment

• Large pot
• Skillet
• Blender or food processor
• Baking Dish
• Cooking spoon
• Knife

Method

 

1. Cook the lasagna noodles in boiling salted water until al dente, about 8-10 minutes. Drain and lay flat on a lightly oiled surface to prevent sticking.
   12 oz lasagna noodles
2. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds, until golden brown edges appear. Add shredded chicken and stir to combine, cooking for another 2-3 minutes.
   4 cloves garlic, 2 tbsp olive oil, 2 cups cooked shredded chicken
3. In a blender or food processor, combine cooked garlic, chicken mixture, cream sauce, and half of the shredded mozzarella. Blend until smooth and creamy, seasoning with salt and pepper to taste. The mixture should be thick but pourable.
   1 cup mozzarella cheese, 0.5 cup Parmesan cheese, 1 cup cream sauce
4. Preheat the oven to 375°F (190°C). Spread a thin layer of the garlic chicken sauce on the bottom of a baking dish.
5. Lay a lasagna noodle flat, spread a spoonful of the chicken garlic filling over it, then roll tightly to form a log. Place the rolled noodle seam side down in the baking dish. Repeat with remaining noodles and filling.
6. Pour the remaining sauce evenly over the assembled rolls. Top with the remaining mozzarella and grated Parmesan cheese. Bake uncovered for 25-30 minutes, until bubbling and the cheese is golden brown.

This isn’t your average lasagna. It’s a bit more laid-back, a little less serious, but just as comforting. No fuss, just good carbs and cheesy goodness. Sometimes, I think the best recipes are the ones that catch you off guard, make you smile before you even take the first bite. That’s how I feel about these rolls. Who knew laziness could be this tasty?