Description
This dish is a modern, brilliant reimagining of two classic comfort foods: Sicilian-style layered pasta and the internet-famous Tuscan cream chicken. Instead of layering noodles flat in a deep dish with standard meat sauce, individual sheets of pasta are spread with a thick, seasoned ricotta and poultry mixture, rolled up tightly into neat cylinders, and nestled into a baking pan.
Ingredients
Scale
For the Roll-Ups
- 10 lasagna noodles, cooked and drained
- 2 cups cooked shredded chicken
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and black pepper to taste
For the Creamy Sauce
- 2 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 tbsp flour
- 2 cups milk or cream
- 1 cup chicken broth
- 1 cup mozzarella cheese
- 1/2 cup Parmesan cheese
- 1 tsp chili flakes (optional)
- Fresh parsley or basil for garnish
Instructions
1. Prepare the Filling
In a bowl, mix:
- shredded chicken
- ricotta
- mozzarella
- Parmesan
- egg
- garlic powder
- Italian seasoning
- salt and pepper
2. Make the Sauce
In a pan:
- Melt butter and sauté garlic.
- Add sun-dried tomatoes.
- Stir in flour and cook for 1 minute.
- Slowly whisk in milk and broth.
- Add mozzarella and Parmesan.
- Simmer until creamy and smooth.
3. Assemble the Roll-Ups
- Spread filling over each lasagna noodle.
- Roll tightly.
- Place seam-side down in a greased baking dish.
4. Bake
- Pour creamy sauce over the roll-ups.
- Top with extra mozzarella.
- Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.
Notes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 roll-ups
- Calories: 560 kcal
Keywords: Marry me chicken pasta rolls, creamy chicken lasagna rolls, tuscan cream chicken rollups