Blackened Chicken Alfredo Lasagna (Print-Friendly Version)

Blackened chicken, alfredo sauce, and cheese-filled pasta rolls baked until savory, creamy, and golden.

# What You'll Need:

→ Chicken

01 - 600 g boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - 2 teaspoons cajun seasoning
04 - Sea salt and black pepper, to taste

→ Alfredo Sauce

05 - 60 g unsalted butter
06 - 4 cloves fresh garlic, finely minced
07 - 400 ml heavy cream
08 - 100 g parmesan cheese, finely grated
09 - 1 teaspoon cajun seasoning
10 - Sea salt and freshly cracked black pepper, to taste

→ Lasagna Roll Up Filling

11 - 250 g ricotta cheese
12 - 115 g cream cheese, softened
13 - 100 g frozen spinach, thawed and well drained
14 - 80 g shredded mozzarella cheese
15 - 80 g shredded colby jack cheese
16 - Reserved cooked blackened chicken, diced
17 - 1 teaspoon cajun seasoning
18 - Sea salt and black pepper, to taste

→ Lasagna Assembly

19 - 10–12 lasagna sheets (for boiling, not oven-ready)
20 - Butter, for greasing the baking dish

→ Topping

21 - Remaining Alfredo sauce
22 - 80 g shredded mozzarella cheese
23 - 80 g shredded colby jack cheese

# How to Make It:

01 - Pound chicken breasts to 0.5 cm even thickness. Coat with olive oil and season all sides generously with cajun seasoning, salt, and pepper. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, then arrange chicken in a single layer. Sear for 3–4 minutes without moving, flip once, reduce heat to low, and continue cooking for 3 minutes, until cooked through. Transfer to a plate, tent with foil, and rest 5–10 minutes before dicing.
02 - In the same pan used for the chicken, reduce heat to medium-low. Melt butter, then add minced garlic; stir until fragrant, about 1 minute. Whisk in heavy cream gradually and bring to a gentle simmer. Cook for 5 minutes to slightly reduce, whisking occasionally. Season with cajun seasoning, salt, and pepper. Stir in parmesan cheese until melted and the sauce thickens, about 3 minutes. Remove from heat.
03 - Boil lasagna sheets in a large pot of salted water according to package directions until al dente. Meanwhile, in a large bowl, combine ricotta, softened cream cheese, well-drained spinach, half the mozzarella and colby jack cheese, diced blackened chicken, cajun seasoning, salt, and pepper. Mix until a cohesive filling forms.
04 - Drain lasagna sheets and separate immediately to prevent sticking. Grease a 23 x 33 cm casserole dish with butter; spread 240 ml of Alfredo sauce evenly on the bottom. Place noodles flat on a clean surface. Evenly scoop about 60 ml (1/2 cup) of filling onto the end of each noodle, then roll up tightly. Arrange rolls seam-side down in the prepared dish.
05 - Pour remaining Alfredo sauce evenly over the rolls, ensuring all are well coated. Sprinkle remaining mozzarella and colby jack cheese over the top. Bake uncovered at 190°C (375°F) for 35 minutes, until bubbling and golden on top.
06 - Allow to rest for 10 minutes before serving hot, garnished with fresh herbs if desired.

# Additional Tips:

01 - Remove as much moisture as possible from thawed spinach to prevent a watery filling.
02 - Rolls can be assembled ahead of time and refrigerated or frozen prior to baking.
03 - Resting after baking allows the filling to set for cleaner slices.
04 - For best results, use freshly grated cheese for melting and flavor.

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