Lasagna-Style Chicken Carbonara Rolls

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 462.9
  • Total Fat: 29.7 g
  • Cholesterol: 186.6 mg
  • Sodium: 497.7 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 22.8 g

View full nutritional breakdown of Lasagna-Style Chicken Carbonara Rolls calories by ingredient

Number of Servings: 14


    8 ounces pancetta, diced
    1 tablespoon olive oil
    1 Spanish onion, small diced
    5 garlic cloves, minced
    1 1/2 cup sherry wine
    3 cups heavy cream
    2 egg yolks
    2 cups Parmesan cheese, grated, divided
    2 cups mozzarella, shredded
    1 rotisserie chicken, shredded
    1 cup frozen peas
    cup Italian parsley, chopped
    1 pound fresh pasta, rolled into thin sheets
    Sea salt and pepper to taste
    1/2 cup chicken stock
    2 tablespoons extra-virgin olive oil


preheat oven to 375


Cook pancetta in a medium sauce pan over high until fat has rendered,
and pancetta is almost crispy. Remove pancetta from pan, set aside. Add
onions and garlic, sauteing until softened, 3-4 minutes. Deglaze pan with
wine, and allow alcohol to cook off, 1-2 minutes. Add cream and simmer
for 8-10 minutes, or until mixture thickens slightly. Remove pot from heat
and drop egg yolks into cream, one at a time, while continuously
whisking. Return pancetta to pan, add 1 cup of Parmesan cheese,
shredded chicken, peas, and parsley. Season with salt and pepper to
taste. Toss remaining Parmesan, mozzarella and black pepper in a
separate bowl, set aside.
Place a layer of fresh pasta length-wise across a cutting board or counter.
Place 2-3 tablespoons of chicken mixture on one end and roll pasta.
Repeat until all the rolls are ready. Place in a 9X13 baking dish, add stock
and oil and cover with aluminum foil and bake for 15 minutes. Remove
foil, sprinkle remaining cheese over the last layer of pasta and bake until
cheese begins to brown, 10 minutes.

Serving Size: Makes 8 to 10 servings