Chicken Alfredo Lasagna Roll Ups

Ingredients

• For the Roll Ups
• 10-12 lasagna noodles
• 2 cups of cooked chicken (rotisserie or leftover; I premade my chicken earlier in the week and seasoned with salt, pepper, garlic powder, onion powder, and paprika)
• 1 block Boursin cheese
• 1 cup of ricotta cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp garlic & herb seasoning
• Parsley (to taste)
• For the Alfredo Sauce
• 1 stick butter
• 1 tbsp minced garlic
• 2 cups of heavy whipping cream
• 1¼ cups freshly grated Parmesan cheese
• 1 tsp of salt
• 1 tsp black pepper
• Toppings
• 2 cups shredded mozzarella
• Parsley

Instructions

1. Cook the noodles according to package directions until al dente. Drain and lay flat on parchment paper or foil so they don't stick.
2. In a bowl, combine Boursin cheese, ricotta, egg, garlic powder, black pepper, garlic & herb seasoning, and parsley. Mix until fully combined.
3. n a skillet or saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, and black pepper until smooth and creamy.
4. Spread 1/2 cup Alfredo sauce into the bottom of a greased 9x13 baking dish. Spoon the cheese mixture onto each lasagna noodle, followed by a spoon of chicken, then roll tightly. Place seam-side down in the dish.
5. Pour remaining Alfredo sauce over the roll ups. Sprinkle with mozzarella cheese.
6. Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake another 3 minutes on low broil until bubbly and golden.
7. Garnish with parsley and let rest 5 minutes before serving.