Friday, January 20, 2012

Chicken Alfredo Roll-ups




Let’s mix it up a little...Lasagna, rolled up in individual portions, with alfredo sauce instead of tomato sauce. Not to mention the perfect rolls plopped onto your plate...they make for a much prettier show than the normal slop of a lasagna serving! These little babies were amazing! I switched the original recipe up quite a bit, and I would 100% recommend making homemade alfredo sauce. But, if you know me, you know I just CAN’T stand pre-made alfredo. Ew. Ew. EEW. I put my yum-o garlic alfredo sauce at the end of this recipe, just in case you share in my disdain! Oooo...and if you served these Divine Breadsticks with the roll-ups...you would be famous:)

Chicken Alfredo Roll-ups
Printable Version

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Serves 3, 3 roll-ups each
Recipe highly adapted from Artsyfartsymama.blogspot.com

The Best Garlic Alfredo Sauce
Printable Version

½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½  tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Makes 2 ½ cups
Recipe from Momma!

89 comments:

Gloria (The Little Red House with the White Porch) said...

This looks DELICIOUS, Chelsea and Cody! I hope you don't mind my asking: Can you join Pinterest and 'Pin' your delicious recipes???!! Please email me, and I will send you an invite (or you can ever go there yourself to join: www.Pinterest. com) --And did you ever think of putting up a "Followers" box on your right-hand side bar? I became a Follower of your blog(s) by going to the tippee-top 'follower' button and clicking on, but it would be easier for others to follow you if you had the button on your side bar. Well, hope you don't mind my thoughts. Hey, just ask my son, I'm annoying with giving 'unsolicited advice.' :)
Just be grateful to God that I'm not your mother-in-law, right?? ;)
Best,
Gloria
email: gloria(dot)vincent(at)yahoo(dot)com

Chelsea and Cody said...
This comment has been removed by the author.
Chelsea and Cody said...

Gloria- Thanks for your thoughts! I have lots of followers already, but I would love more! I added a "email for followers" link. Go ahead and put your information there, and you will start getting updates emailed to you! There is also a follow button on the upper left hand side of the top bar. As for pinterest, I am actually on there, and I do try and pin my recipes. Feel free to pin them on your board as well. I am obsessed with that site! You are so sweet to follow my blogs, thanks for your comments!

Kelly at My Colorful Cottage said...

I just started following your blog, found out about you via pinterest and can't wait to try some of your delicious looking recipes!

Jennifer said...

I made your chicken alfredo roll-ups for Sunday dinner and they were amazing. I used the recipe for homemade Alfredo....FANTASTIC!!!

I just had some leftovers for lunch and I have to say they are even tastier leftover. My husband spiced his up a bit with red peeper flakes and thought they would be good with a bit of prosciutto as well. This recipe is a keeper at our house!

Masha said...

Just made it and OMG I will never buy a jar of alfredo sauce ever again! THANK YOU!

Angee said...

These were very, very good. Your instructions don't mention when to add the oregano to the sauce so I put it in with the salt and pepper. I also forgot the oregano and garlic salt on the roll ups themselves, but we didn't really miss it. Personally, this will feed more than three. Three lasagna noodles are almost 60 carbs and they are so well stuffed, I could only eat one! We only had a side salad to go with it. One question: I had trouble with my bitter separating out of the homemade sauce; any tips? Thanks again...we loved it and I have lunch for tomorrow!

Angee said...

That should be 'butter,' not 'bitter.' ;-)

Tamika Rybinski said...

This looks awesome, such a great idea! Can't wait to taste it!

Tamika @ www.notimefortea.com

Lima Beann said...

Oh My GOODNESS!!
I made this and the sauce and it was amazing!!! Will def make again!

deniser said...

OMG I made this last night and it was AMAZING! My Honey LOVED it. Thanks for the idea!

SaintsFan said...

Can this be made earlier in the day and baked later?

Unknown said...

I MADE THIS FOR MY FAMILY AND THEY LOVED IT!!!! THE ONLY THING I DID DIFFERENT WAS ADD SPINACH LEAVES!
nOW IM MAKING FOR MOTHER'S DAY DINNER :)

Angie said...

Thanks for posting this absolutely delicious recipe! My family LOVED it and said they want this for dinner again and again! You have a fantastic blog!!!

KellyD said...

Yummy, but crazy high fat.. Sorry to be a realist. How about some ideas on how to cut the fat?

Annette {This Simple Home} said...

Oh this sounds good!! I just pinned it. We do like Alfredo!

girly5509 said...

Are you kidding me??! Best Alfredo recipe EVER!! So easy, so unbelievably good. Rave reviews from this foodie!! Making your own Alfredo sauce is a must. Absolutely perfect!! Thanks for sharing!! :)

pcjnels2 said...

There is an easy Alfrredo sauce using a
1 can of cream of mushroom soup
1/2 cup milk
1/2 cup parmesan cheese

combine the milk and soup and heat then add the parmesan cheese serve over noodles when cheese is melted ! Add ground pepper to test!

rolexrider said...

found this recipe on pinterest today and just had to try it. let me tell you when i was cooking your recipe for the Alfredo sauce i knew it was going to be good. i am VERY picky about alfredo sauce and yours is AWESOME!!! my husband and i made it together and i could not wait til it came out of the oven. it was worth the wait and now we are going to try it a lot of other ways now too. we both agree that it will be with shrimp or chicken also. THANK YOU!! so much. oh my 9 said the sauce was the bomb..

tmfrankl said...

Delicious!! We were all thrilled with the alfredo sauce. I'm happy because I refuse to eat the jar sauces. They just don't do it for me.

Next up, figuring out how to cut some of the fat. Half and half, maybe low fat half and half? We'll see...

EmilyTanna said...

Can you make more sauce and save for later on or does it not keep well?

kelbel915 said...

These were absolutely scrumptious!!! I agree with one of the other comments - it will serve more than 3, unless all of the tiny samples and taste tests I did while prepping these filled me up and made me too full after just 1.5 rolls! I think one or two with a salad and a roll is a PERFECT, very impressive yet easy meal :) Thanks for your awesome and appealing recipes - I'm a new follower but can't wait to try more of them!

Chelsea and Cody said...

Emily-This sauce saves great in the refrigerator for about 1 week. I have also frozen it and thawed it in the refrigerator just before using it! Glad you loved it!

Alexandra Leigh said...

THIS IS AMAZING! Thanks for sharing! You just made my boyfriend and son very happy boys :) And me too!

DolphinChick said...

This looks insanely delicious! I'm also pretty picky about Alfredo and do not understand how people can eat the jarred kind! Aahahaha! But I usually just cook down my heavy cream..add a bit of my pasta water after cooking pasta..just a tbls or 2 of butter ... salt/pepper .. parm ... and a pinch of nutmeg at the end...it's amazing! But I'm excited to try it made with the cream cheese...your dish looks amazing! I'm also definitely trying those yummy looking breadsticks you talked about! Thanks a bunch!

Melanie said...

I made this for dinner tonight and it was a hit! I added a package of frozen spinach (thawed) and a carton of ricotta cheese.
Your alfredo sauce is THE best!

Weckerly Farms said...

I was trying to find your email somewhere, but I couldn't so I will just post here...I made this recipe tonight and it was delicious. Love that alfredo sauce, yum! We are talking about National Pasta Month on our farm blog and was wondering if I could feature this recipe and link to it? You can email me at tessaatweckerlyfarmsdotcom. Thanks!

ShaunaMann said...

Do you use shredded Parmesan or the grated?

lindsay shaffer said...

thank you so much for sharing my husband and I LOVED the homemade sauce i dont like any of the ones from the store!So thank you so much for the AWESOME recipe!

Andi Anderson said...

I truly like to reading your post. Thank you so much for taking the time to share such a nice information.
the greasy chicken

Katie Pederson said...

I made this today - SO GOOD. It's fat free, right? ;)

MaeSade said...

Lovin this meal & sauce. Do you have any suggestions for freezing the sauce? I'd love to be able to make it in bulk and reheat as necessary!

Chelsea and Cody said...

MaeSade...I have frozen the sauce before! I just throw it into a freezer bag and then double it up in another one. When thawing, I place the bag in a bowl of warm water to begin the thaw process, then our the semi-thawed sauce into a saucepan. Stir on low heat constantly until warmed through. I have used it up to a month later and it worked great!

SB said...

THESE ARE OHHH SOOO GOOD!!!!

Jodie said...

This recipe was an absolute hit with my picky eaters! Thanks for sharing.

Leslie said...

I made this tonight and oh my word! It's so good! I think I added a little to much salt but I added more pepper to even it out a little bit. I've always bought jar alfredo because I never knew how to make homemade. This by far is the best tasting alfredo sauce I've ever had!! I will never buy it in the jar again! Thank you for sharing this recipe.

LaDonya Brown said...

This was sooooo delicious....the Alfredo sauce was yummy. My husband loved it as well. Thanks for sharing

Sew Cute By Tiffany said...

So good!!!!! We fight over the left overs!!!!

jeanna said...

Your Alfredo is similar to Olive Garden, and I always make it this way...but when I put it in the oven the butter totally seperated. Does yours too? Letting it cool before I serve it...I hope it's good :)

Aimee said...

These were amazing and I always make my own alfredo sauce, however I use 8 oz of cream cheese. I tried the 2 oz and it never combined with the butter. This might help those who have trouble with the sauce separating. You have to whisk until it's smooth. My son assembled the rolls and we all just devoured them. Thank you!!

Laura Lawson said...

This Alfredo sauce is amazing!!! My cream cheese never combined until I added the cream. Then, the consistency was perfect. The roll ups are baking now, but I couldn't stop tasting that sauce. Yum! I will never buy jarred again :) thanks!

Chelsea and Cody said...

Laura I'm so glad that you loved it! We do too!

cris said...

Don't make it if you don't like the recipe, just move on.

Sara Jones said...

Maybe you could take the time to review the recipe yourself and see what could be substituted to "cut the fat". Some peoples children only want to criticize others work & not put in themselves these days. What is this world coming to?

Jenn Peoples said...

Just what I was wondering!

Jenn Peoples said...

So I'm still wondering.... Grated or shredded park cheese for Alfredo sauce?

Sara Jones said...

This Alfredo is so amazing! Thank you so much for sharing these wonderful recipes! You got a new fan right here :)

Chelsea and Cody said...

Jenn- I use what I have on hand, which is usually just the normal, grated parmesan cheese. Every once in a while I will get fancy and use fresh shredded, and it just adds a little extra flare. Good luck!

Caroline said...

Wanting to sneak a veggie in for my children and add spinach, would you recommend fresh or frozen?

Chelsea and Cody said...

Caroline-What a great idea! I always think fresh is better, but frozen would work great. If you do use frozen, make sure to thaw and drain the vegetable before putting it into the rolls. Also, if you use fresh, I would cook the veggies to al-dente before putting them into the dish to ensure that they are cooked all the way through by the time the rolls are done. Let me know what you do!

Lori Lyon said...

Hi...I made this, but layered it out like reg. lasagna instead of rills. It was a big hit at my house...just perfect. My daughter is turning 14 and wants this for her birthday meal. Since she is having a slumber party and I have lots to do, I was wondering if I used the no boil lasagna noodles if it would work. Just putting it all together and popping it in the oven....any suggestions or remarks?

Chelsea and Cody said...

Lori...I think no boil lasagna noodles would work just fine. I use those in my regular lasagne almost always! It takes one step out of the process, and we all love that! I'll have to try laying this out flat instead of rolling, sounds like an equally fun way to eat it. Happy Birthday to your daughter!

ernisitina quintero said...

I just found your recipe, and all I can say is Ty. Everyone in my house loved it, and have requested it again, and your sauce was out of this world. Ty again.

Emy said...

Just made this last night for our "fancy dinner" for Valentine's Day. Everyone loved it. The only thing I would change is the serving size. I don't know how anyone could eat more than two. ;)

Mari Piñeiro said...

I just made this this morning and its covered in the fridge waiting to be baked for dinner later. The homemade Alfredo sauce is absolutely amazing! I will always make my own from now on. Thanks for sharing the recipe!

Kayleigh Thulin said...

I made this and my family loved it! I think the only thing we want to change in the alfredo sauce is how much butter there it because it was super greasy. Definitely something I'll make again though!

Kayleigh Thulin said...

I made this and my family loved it! I think the only thing we want to change in the alfredo sauce is how much butter there it because it was super greasy. Definitely something I'll make again though!

Jessy said...

Thanks for your research and for sharing this recipe! Can't wait to give it a shot as soon as it warms up here in Central NY! :)

Salad Dressing Brand

Jess said...

This was really yummy! My family all really liked it too. This recipe was enough to feed 5 of us, including 2 teenage boys. Thanks for sharing!

Robert Smith said...

Angee,

You had your heat too high when you made your Alfredo. You could also try a couple tablespoons of corn starch mixed with a couple of tablespoons of water.

Robert Smith said...

Angee,

You had your heat too high when you made your Alfredo. You could also try a couple tablespoons of corn starch mixed with a couple of tablespoons of water.

karen lai said...

I tried this recently with some girlfriends, and it was AMAZING!! I'm writing a post with links to recipes I've tried lately, and will definitely be linking to this one.

Thanks for sharing!

Karen

http://preciselythosethings.wordpress.com

Molly Miller said...

This recipe is a keeper for sure! I made this for the guys working on our house last night, and they LOVED it!! One even asked for the recipe so his wife could make it! BTW, I definitely recommend making the alfredo from scratch, I think that made all the difference! I will never buy alfredo from the store again :) Thanks so much for this recipe, YUM!

Rija said...

This recipe was a hit! I can't wait to try the alfredo sauce with other pasta!

Shauntae Clifton said...

Delicious!!!!! I will never buy alfredo sauce again. Absolutely, Amazing, Delicious and easy. Thank you fof sharing.

heidi said...

Hi can you make this ahead of time (like when the kids are napping) and bake when you are ready to eat dinner?

heidi said...

Also, do you have to warm up the alfredo sauce before cooking it if its been in the fridge before?

Chelsea and Cody said...

Heidi-Great questions! I often make this while my kids are napping, or even in the morning and store it in the fridge all day. Remove it about 30 minutes prior to cooking to bring it to room temperature. Don't fuss too much though, they turn out great either way. If I am using the sauce as a leftover, I put it in/on the roll ups cold, it will heat in the oven!

Patty Baker said...

I did everything right to the T but the sauce came out a little to thick, any comments on how I should thin it a little without losing flavor?

thepinningpirate said...

Holy CRAP! Best recipe ever!!! I shared it on my cooking blog for the world to see. Keep the amazing recipes coming!!

http://thepinningpirate.blogspot.com/2013/06/chicken-alfredo-roll-ups.html

taty678 said...

Maybe a little milk

taty678 said...

I just tried this alfredo sauce recipe n its so goooood! Ill have to try the roll ups soon but for today its chicken alfredo

Anon Fornow said...

Wow! I had saved this recipe a while back and decided to make it tonight. So delish! My family loved it!! It was actually fun to make the rolls. Thanks for the fabulous recipe! (I served with broccoli)

Blitz said...

This sauce recipe has been known for over 20 years, I have this EXACT recipe in my Kraft cookbook , which is 30 years old. This is by no means an original way to make this sauce. That being said , I did try these roll ups, and they are quite delicious. If you want to reduce the fat , just google " Philadelphia fettacini sauce" , there are many variations posted to save fat and calories.

tabbie1121 said...

Just made for dinner. Was well received by all...didn't do the homemade sauce though. Might try adding in some broccoli next time.

Mzinfiniti23 said...

I made this recipe for dinner and it was well received by my picky family. Used store bought alfredo sauce. This recipe was yummy! Will make again. Thanks for posting this.

Mama Mare said...

Use 1/3 fat cream cheese (brick), half and half instead of heavy cream, and sub half of the butter for olive oil. I make a light(er) version of my homemade Alfredo sauce, which is similar to the one posted here.

Mama Mare said...

Use 1/3 fat cream cheese (brick), half and half instead of heavy cream, and sub half of the butter for olive oil. I make a light(er) version of my homemade Alfredo sauce, which is similar to the one posted here.

Mama Mare said...

Use 1/3 fat cream cheese (brick), half and half instead of heavy cream, and sub half of the butter for olive oil. I make a light(er) version of my homemade Alfredo sauce, which is similar to the one posted here.

AHOP said...

I cook breakfast and dinner for some of the nicest, most big-hearted police officers you'd ever want to meet and this, I believe, might just be their next dinner meal - with a big salad and garlic bread. Looks delicious!!! I know they will love it!!!

Jill in iowa said...

Just put this in the oven. Smells fantastic and the sauce is amazing! One way to lighten the sauce is to substitute evaporated milk for the heavy cream. You won't notice a difference, and it decreases the fat significantly. This works well in quiches, too.

You Choose said...

I hate ready-made alfredo sauce too. It tastes like metal, somehow. Homemade is definitely the way to go!

Juli Smith, said...

Made these tonight - YUM! First alfredo sauce I've liked in a loooong time. Only used half the amount of garlic powder though - plenty garlicky for us. :) Used half and half light cream cheese, and 2% mozzarella cheese. Also, used 15 lasagna noodles, and the recipe stretched out nicely! About 300 calories a roll-up. A nice treat every now and then, without doing too much damage to the calorie count. :) Next time, plan to add some veggies tot he roll-ups, i.e sauteed spinach, mushrooms, etc. to kick up the nutrition without adding a lot of calories. THANKS for the recipe!

Kari Magnussen said...

I used all the same ingredients but instead of rollups layered it like a lasagna. It was really good this way and easier then trying to do rollups, my husband keeps asking me to make it again!

achil faizy said...

Someone asked me this question over the weekend and I must have really raised an eyebrow or something, because the person went on to Do You Know About Yacon Syrup? say she really just wanted to have the BEST wedding possible and how do you go about getting it?Someone asked me this question over the weekend and I must have really raised an eyebrow or something, because the person went on to say she really just wanted to have the BEST wedding possible and how do you go about getting it?

aleena rose said...

Inconceivable points. Sound arguments. Keep going the truly amazing work.
Inconceivable points. Sound arguments. Keep going the truly amazing work.

ccollard009 said...

Definitely agree with the comment of doubling the Alfredo sauce. Luckily I saw that and thought I should do that since I love Alfredo sauce and if there's extra I can put it to use another day. Well after doubling the sauce I ran out of it when all was said and done. Also my roll ups didn't fit in a 9x9 pan.. I ended up using two dishes because I had an extra noodle (in case one broke while cooking) and I think I was adding a lot of chicken to my roll ups. This was also very time consuming but in the end it was totally worth it.

Leslie Torrance said...

Made this tonight and it was fantastic! Minor changes: I did not put oregano in the alfredo sauce but did use the half and half and a dash of nutmeg. I also mixed all the chicken filing ingredients, with a half cup of sauce and only one cup of cheese, in the standing mixer and then spread it on the noodles, to make the assembly go a bit faster. Put more cheese on top and a bit of dried oregano for color. Only ended up needing 2 cups of mozz this way instead of 3. This was so delicious and it looked just like the picture!

youssef kabbaj said...

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