Creamy Chicken Roulade with Spinach and Mushrooms in Alfredo Sauce Recipe

If you’re craving something that feels fancy but is surprisingly easy to pull off at home, you’re going to love this Creamy Chicken Roulade with Spinach and Mushrooms in Alfredo Sauce Recipe. I absolutely love how the chicken turns out juicy and tender, and that silky Alfredo sauce with mushrooms and spinach? Totally next-level comfort food. Stick around—I’ll share all my tips and tricks so you can serve up a meal that’ll impress without stress.

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Ingredients You’ll Need

The magic in this Creamy Chicken Roulade with Spinach and Mushrooms in Alfredo Sauce Recipe lies in simple ingredients that come together perfectly. Fresh spinach, earthy mushrooms, and tender chicken make a great savory base, paired with the richness of homemade Alfredo sauce.

• Chicken breasts: Choose fresh, boneless, skinless breasts for easy rolling and even cooking.
• Brown mushrooms: Finely chopped to blend smoothly in the filling—adds wonderful umami.
• Onions: They soften nicely when cooked and bring a subtle sweetness.
• Baby spinach: Adds freshness and color—and it’s mild enough not to overpower.
• Vegetable oil: For cooking and frying; can swap for olive oil if you prefer.
• Eggs: Help the breadcrumbs stick and give a crispy coating when fried or baked.
• Panko breadcrumbs: Give a light, crunchy crust that’s irresistible.
• Butter and cream cheese: Key to that creamy and luscious Alfredo sauce texture.
• Parmesan cheese: The salty, nutty backbone of the sauce’s flavor.
• Garlic powder and Italiano seasoning: Seasonings that make every bite aromatic and flavorful.
• Milk: To thin out the sauce and keep it light but creamy.
• Parsley: Freshly chopped to add a pop of color and mild peppery flavor in the sauce.

Variations

This recipe is pretty flexible—I’ve played around with different fillings and cooking methods depending on what’s in my fridge. You can make it your own and still get great results.

• Mushroom Swap: I sometimes use cremini or shiitake instead of brown mushrooms for an earthier flavor that my family adores.
• Cheese Roll-In: Adding a slice of mozzarella or provolone inside the roulade ups the gooey, melty factor.
• Herb Twist: Fresh thyme or rosemary in the filling really brightens the flavors.
• Cooking Method: Air frying works best when you want less oil but still crave that crunchy crust.
• Make It Gluten-Free: Swap panko breadcrumbs for gluten-free breadcrumbs or crushed nuts.

How to Make Creamy Chicken Roulade with Spinach and Mushrooms in Alfredo Sauce Recipe

Step 1: Sauté Your Flavorful Filling

Heat a tablespoon of vegetable oil in a skillet over medium-high heat and add the finely chopped onions and mushrooms. I like to cook them just until they soften and the aroma fills the kitchen—about 2-3 minutes. Let them cool before using them as filling so they don’t wilt the spinach or make the chicken soggy.

Step 2: Prepare and Flatten the Chicken Breasts

Season your chicken breasts on both sides with salt, black pepper, and Italiano seasoning. Then, place each breast between two sheets of plastic wrap and gently flatten them to about 1/4-inch thickness using a rolling pin. Be gentle; you want even thickness without tearing. This step is key—uniform thickness means even cooking and easier rolling.

Step 3: Assemble the Roulades

Lay a flattened chicken breast on fresh plastic wrap. Spread a third of the baby spinach across the surface, then add a third of the mushroom-onion mixture evenly on top, leaving a little border around the edges so the filling doesn’t spill out. Roll the chicken up tightly into a log shape, then wrap the whole thing tightly in plastic wrap. Twisting the ends like a candy wrapper and securing with clips or ties really helps the roulade keep its shape while resting.

Step 4: Chill the Rolls

Pop the wrapped chicken roulades in the fridge for at least 30 minutes. This resting step helps the filling set and makes them easier to handle when breading later.

Step 5: Make the Creamy Alfredo Sauce

While your roulades chill, melt the butter in a saucepan over medium heat. Add chopped parsley and the reserved mushroom-onion mixture, cooking until fragrant (about 2 minutes). Stir in cream cheese and garlic powder, then gradually whisk in milk. Finish with Parmesan and black pepper, stirring until silky smooth and slightly thickened. This sauce is the star—rich but balanced, with herbs and umami flavor that tie everything together.

Step 6: Bread the Chicken Rolls

Remove the roulades from the fridge, unwrap carefully, then dip each one in beaten eggs and coat thoroughly with panko breadcrumbs. If you like extra crunch, double-dip by repeating the egg and breadcrumb step.

Step 7: Cook Your Roulades

You can fry, air fry, or bake these beautiful rolls. For frying, heat oil to 325°F and cook about 5 minutes per side, aiming for a golden crust and an internal temp of 166°F. Air fry at 350°F for 25 minutes, turning halfway. Baking at 375°F for 25 minutes with a light spray of oil also works great. I usually choose baking for a hands-off approach that still delivers a crispy outside and succulent inside.

Step 8: Slice and Serve with Alfredo Sauce

Let your cooked roulades rest on a wire rack for about 5 minutes before slicing to keep all that juicy goodness inside. Then, pour over that velvety Alfredo sauce and prepare for endless compliments!

How to Serve Creamy Chicken Roulade with Spinach and Mushrooms in Alfredo Sauce Recipe

Garnishes

I like to sprinkle fresh chopped parsley or a little extra grated Parmesan on top before serving. Not only does it add a pop of color, but it also brings fresh aroma that cuts through the richness beautifully.

Side Dishes

My go-to sides? Garlic butter steamed green beans or a crisp Caesar salad. Sometimes I serve creamy mashed potatoes or buttery linguine to soak up all that amazing Alfredo sauce.

Creative Ways to Present

For special occasions, I slice the roulades into medallions and arrange them stacked or fanned out on the plate. Drizzling the sauce artistically and adding microgreens or edible flowers gives a restaurant-worthy look right at home.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to three days. The roulades hold up really well, and the flavors mellow beautifully overnight.

Freezing

This recipe freezes wonderfully. I wrap the uncooked roulades tightly in plastic wrap and foil, then freeze for up to a month. When ready, thaw overnight in the fridge and cook as usual. The filling stays moist, and you get fresh-tasting chicken every time.

Reheating

Reheat leftovers gently in the oven at 350°F to keep the crust crispy—or microwave briefly covered and then finish with a quick broil for crispness. Reheat the Alfredo sauce separately on low heat, stirring often, so it stays smooth and creamy.

FAQs

Final Thoughts

This Creamy Chicken Roulade with Spinach and Mushrooms in Alfredo Sauce Recipe has quickly become my go-to for dinner parties and cozy family meals. It hits that sweet spot between impressive and approachable, and you really get to flex your kitchen skills without feeling overwhelmed. I hope you enjoy making it as much as I do—and trust me, once your family tastes it, they’ll be asking for seconds every time!

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