Chicken Bacon Garlic Alfredo Roll Ups

Main Dishes, Recipe

Maggie Rasp

Butler County Dairy Princess


  • 8 lasagna noodles

  • 2 cups shredded and cooked chicken

  • 1 pound bacon, cooked and crumbled

  • 2 cups MOZARELLA CHEESE , shredded

  • Garlic Alfredo Sauce:

  • 1/2 cup BUTTER


  • 1 4-ounce CREAM CHEESE

  • 1/2 teaspoon minced garlic

  • 1 teaspoon garlic powder

  • 1 teaspoon Italian seasoning

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 cup PARMESAN CHEESE, grated


Preheat the oven to 350 degrees. Spray a 9 x 13-inch pan with cooking spray and set aside. Cook the lasagna noodles according to package directions. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water. In a medium saucepan, add butter, heavy whipping cream and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Line the bottom of the pan with 1 cup of the sauce. Spread 2 tablespoons of the sauce over each noodle. Take ⅛ of the chicken and bacon and spread evenly over each noodle and top with about 3 tablespoons of shredded Mozzarella cheese. Carefully roll up each lasagna noodle and place the seam side down in the pan. Once all are in the pan, pour the remaining sauce over the noodles and top with remaining mozzarella cheese. Bake for about 30 minutes until it is heated through and the cheese is bubbly.