Chicken Alfredo Roll-Ups: Creamy Baked Pasta Pinwheels

CHICKEN:

• 2 small chicken breasts
• 1 ½ cups water
• 1 tsp chicken bouillon
• 1 Tbsp Italian seasoning dressing mix
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp salt

ALFREDO:

• 1 Tbsp butter
• 3 garlic cloves, minced
• 2 Tbsp all-purpose flour
• 1 tsp salt
• ¼ tsp ground black pepper
• 2 cups skim milk
• 4 oz Neufchatel cream cheese
• 1 cup freshly grated Parmesan cheese

EXTRAS:

• 9 lasagna noodles
• 3 cups mozzarella

• Slow-cook the chicken breasts with water, bouillon, and Italian seasoning on low for 4 hours. Shred the chicken and add a bit of the cooking broth to keep it moist. Season with oregano, garlic powder, and salt, then set aside.
• Bring a pot of salted water to a boil and cook the lasagna noodles until al dente. Rinse with cold water, then lay the noodles on paper towels on a baking sheet to absorb excess moisture. Set aside.
• Make the Alfredo sauce: melt butter and sauté minced garlic for about 30 seconds. Whisk in the flour, salt, and pepper to form a roux. Gradually add the milk while whisking, and heat until the sauce comes to a gentle boil and thickens slightly. Remove from heat, stir in the cream cheese and grated Parmesan until smooth. The sauce will thicken further as it cools a bit.
• Lightly spread a small amount of Alfredo sauce in the bottom of a square baking dish. To assemble each roll: spread a couple tablespoons of Alfredo sauce down a cooked noodle, add about 1/9 of the shredded chicken, and sprinkle with mozzarella. Roll the noodle and place it seam-side down in the dish. Repeat until all noodles are rolled.
• Pour the remaining Alfredo sauce over the top of the rolls and sprinkle with the remaining mozzarella. Bake at 350°F (175°C) for 30–40 minutes, until the sauce is bubbling and the cheese browns.
• Optional: Let the dish stand for 10 minutes before serving. Alfredo sauce is thinner when hot and firms up as it cools slightly, so waiting helps the rolls hold together when you remove them from the pan.