Cheesy Chicken and Broccoli Alfredo Roll-Ups combine tender lasagna noodles with a cheesy chicken and broccoli filling, all smothered in a rich garlic Alfredo sauce with bacon, then baked with even more cheese. This hearty and flavorful dish will be a family favorite!
Ingredients & Substitutions
Alfredo Sauce: This sauce is an adaptation of the classic Fettuccine Alfredo, enhanced with garlic and bacon for extra flavor.
Bacon: Thick-cut bacon is preferred, but regular bacon works too—just use a bit more to match the quantity. Pre-cooked bacon can save time, and you can skip it if preferred.
Noodles: Cook 9 lasagna noodles for this recipe.
Broccoli: Fresh steamed broccoli is ideal, but frozen broccoli can be used as well. Opt for pre-chopped frozen broccoli to save time.
Chicken: Rotisserie chicken is a great option, but leftover or canned chicken also works well.
Cheese: The dish features parmesan, ricotta, and mozzarella cheese. You can try other varieties like Monterey Jack for a different flavor.
Preparing Chicken and Broccoli Alfredo Roll-Ups in Advance
Yes! You can prepare this dish in advance. One option is to make the Alfredo sauce ahead of time. After making it, allow it to cool and then store it in an airtight container in the refrigerator for up to 4 days. Another option is to prepare the lasagna noodles with the chicken and broccoli filling. Place the filled roll-ups in the baking dish, cover, and refrigerate overnight. When ready to bake, pour the Alfredo sauce over the roll-ups and top with cheese.
Storing Leftover Roll-Ups
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave before serving.
Ingredients
Alfredo Sauce:
- ¼ cup (½ stick / 60 g) unsalted butter
- 3 teaspoons garlic, minced
- 6 strips thick-cut bacon, cooked and crumbled (about 1 cup)
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper
- 2 cups (480 g) heavy cream
- 1 cup (100 g) parmesan cheese, grated
Roll-Ups:
- 9 lasagna noodles, cooked al dente according to package instructions
- 1½ cups (370 g) ricotta cheese
- 2 cups (280 g) rotisserie chicken, chopped
- 2 cups (180 g) broccoli florets, steamed, drained, chopped
- 2 cups (230 g) mozzarella cheese, shredded, divided
- ½ cup (50 g) parmesan cheese, grated
- Parsley, chopped for garnish
Instructions
Alfredo Sauce:
- Preheat the oven to 400°F (200°C) and spray a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray.
- In a large saucepan over medium heat, melt the butter.
- Add garlic, most of the crumbled bacon (reserving some for topping), salt, pepper, crushed red pepper, and heavy cream. Stir occasionally until it comes to a slow boil.
- Reduce heat and simmer gently until the mixture thickens, about 8 minutes.
- Remove from heat and stir in the parmesan cheese. Set aside.
Roll-Ups:
- Line a work surface with parchment paper.
- Lay out the cooked lasagna noodles on the parchment paper.
- In a large bowl, combine ricotta cheese, chicken, broccoli, 1 cup (113 g) of mozzarella, and parmesan cheese. Mix well.
- Divide the filling evenly among the lasagna noodles, spreading about ½ cup (120 g) of the mixture on each noodle.
- Roll each noodle up tightly from one end and place seam-side down in the prepared baking dish.
- Pour the Alfredo sauce over the roll-ups, covering them completely. Top with the remaining mozzarella cheese and reserved bacon.
- Bake for 30-35 minutes, or until the cheese is melted and bubbly.
- Optionally, broil for 1-2 minutes to brown the cheese. Remove from the oven and let rest for 5 minutes to set.
- Serve garnished with chopped parsley.
Enjoy these Cheesy Chicken and Broccoli Alfredo Roll-Ups for a comforting and delicious meal!
