What's Cooking: Easy to make Chicken Alfredo Roll-ups!

Chicken Alfredo Roll-ups
Chicken Alfredo Roll-ups

Pasta and Alfredo Sauce, add some chicken and cheese – you made easy Chicken Alfredo Roll-ups! These are pretty for the eye, tasty on the first bite and it looks like you spent hours in the kitchen. Lorraine Cochrane, Fleetwood, shares her recipe for Chicken Alfredo Roll-ups that you can make with jar sauce or a recipe is included for some good homemade sauce you can whip up in your own kitchen.

Chicken Alfredo Roll-Ups

9 lasagna noodles

2 ½ cups Alfredo sauce (optional homemade recipe below)

2 cups cooked, shredded chicken



Garlic salt

3 cups shredded Mozzarella

Spray an 8x8 pan with non-stick spray6 and pour ½ cup Alfredo sauce. Boil 8-10 cups water in a large pan and cook lasagna noodles until al denta. 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 tablespoons Alfredo sauce over each noodle. 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 tablespoons 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.

Please 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.


½ cup butter

2 oz. Cream cheese

2 cups heavy cream (or substitute half and half)

2 teaspoons garlic powder

½ teaspoons fresh minced garlic

Salt and freshly ground black pepper

½ teaspoon dried oregano

2/3-cup Parmesan cheese

In a medium saucepan, melt the butter over medium heat. Add fresh garlic and cook for 1 minute. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream. Season with 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.

Linda Yuengel lives in Fleetwood.