Blackened Chicken Alfredo Lasagna Roll Ups

🌶️ Cajun Chicken Alfredo Lasagna Roll Ups

Creamy Cajun Alfredo, cheesy spinach-chicken filling, and perfectly rolled lasagna noodles baked to bubbly golden perfection.

---

🛒 Ingredients

Lasagna & Chicken:

• ▢ 12 lasagna noodles

• ▢ 3 chicken breasts (or thighs, tenders, or cutlets)

• ▢ 4 tbsp olive oil, divided

• ▢ 2 tbsp Cajun seasoning (recipe below or store-bought)

• ▢ Optional: garlic bread or Texas toast, for serving

Alfredo Sauce:

• ▢ 6 tbsp butter

• ▢ 6–8 cloves garlic, minced

• ▢ 2 cups heavy whipping cream

• ▢ 1–2 tsp Cajun seasoning

• ▢ 1 cup grated parmesan cheese

• ▢ Salt & black pepper, to taste

Lasagna Filling:

• ▢ ½ block cream cheese, softened

• ▢ 1 (15 oz) container ricotta cheese

• ▢ 12 oz frozen chopped spinach, thawed and well-drained

• ▢ 2–3 tsp Cajun seasoning

• ▢ Prepared chicken, diced

• ▢ 1 (8 oz) block mozzarella, shredded (divided)

• ▢ 1 (8 oz) block Colby Jack, shredded (divided)

Homemade Blackened Cajun Seasoning (makes ~⅓ cup):

• ▢ 2 tbsp smoked paprika (regular works too)

• ▢ 1 tbsp cayenne pepper

• ▢ 1 tbsp onion powder

• ▢ 2 tsp brown sugar

• ▢ 2 tsp garlic powder

• ▢ 1 tsp ground black pepper

• ▢ 1 tsp salt

• ▢ ½ tsp dried thyme

• ▢ ½ tsp dried oregano

---

👨‍🍳 Instructions

1. Preheat & Prep

• Preheat oven to 375°F.

• Grease a 9x13" casserole dish and set aside.

---

2. Cook the Chicken

• Pound chicken to an even ¼-inch thickness if needed.

• Rub with 2 tbsp olive oil and season liberally with Cajun seasoning.

• Heat skillet over medium; add remaining 2 tbsp olive oil and cook chicken for 3–4 minutes per side, turning heat to low after flipping.

• Rest under foil for 5–10 minutes, then dice.

---

3. Make the Alfredo Sauce

• In the same skillet with leftover bits, melt butter over medium-low heat.

• Add garlic and cook until fragrant (~1 min).

• Slowly whisk in the heavy cream; let it simmer for 5 minutes to slightly reduce.

• Season with Cajun seasoning, salt, and pepper.

• Stir in parmesan until melted and creamy (~3 minutes).

• Turn off heat and set aside.

---

4. Cook Noodles & Make Filling

• Cook lasagna noodles to al dente per package directions.

• While noodles cook, mix the filling:
  In a large bowl, combine:

  • Cream cheese

  • Ricotta

  • Spinach

  • Diced chicken

  • Cajun seasoning

  • Half of the mozzarella & Colby Jack
    Stir until evenly combined.

---

5. Assemble Roll Ups

• Drain noodles and lay them flat on a clean surface.

• Spread 1 cup of Alfredo into the bottom of the prepared dish.

• Add about ½ cup of filling to the end of each noodle and roll tightly.

• Place seam-side down into the baking dish. Repeat with all noodles (10–12 rolls).

---

6. Top & Bake

• Pour remaining warm Alfredo sauce evenly over the rolls.

• Spoon any sauce from the pan’s edges over the top.

• Sprinkle remaining mozzarella and Colby Jack on top.

• Bake uncovered for 35 minutes, or until bubbly and golden at the edges.

---

📝 Notes

• Spinach Tip: Use a clean towel or paper towels to squeeze out as much liquid as possible from thawed spinach to avoid soggy filling.

• Cheese Swap: Feel free to use pepper jack, provolone, or fontina if desired!

• Make Ahead: Assemble and refrigerate the night before, then bake the next day (add 5–10 mins to bake time).

• Serving Suggestion: Garlic bread or a crisp green salad balances the rich flavor beautifully.