Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish. While the oven heats, mince your garlic cloves, chop the fresh parsley for garnish, and measure out all your ingredients. Cut the chicken breasts into ½-inch cubes and set aside. Sauté the spinach in a separate skillet over medium heat until wilted, then transfer to a fine-mesh strainer and squeeze out excess moisture thoroughly—this prevents the filling from becoming watery and soggy.

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Season the cubed chicken generously with 2½ tablespoons of cajun seasoning, tossing to coat evenly. Add the chicken to the hot oil and cook for 3-4 minutes without stirring—this allows a flavorful blackened crust to form. Stir and cook for another 3 minutes until the chicken is cooked through. Transfer to a plate and let rest for 5-10 minutes to retain its juices; I find this step crucial for keeping the chicken tender inside the rolls.

Melt 6 tablespoons of butter in a saucepan over medium heat, then add the minced garlic and sauté for about 1 minute until fragrant. Pour in the 2¼ cups of heavy cream and bring to a gentle simmer, stirring occasionally for about 5 minutes to thicken slightly. Add 2½ teaspoons of cajun seasoning along with salt and pepper to taste, then stir in 1¼ cups of parmesan cheese until completely melted and smooth, about 3 minutes. The sauce should be creamy and coat the back of a spoon; I prefer making my Alfredo in this order so the garlic infuses the cream before adding cheese, which ensures better flavor distribution.

Bring a large pot of salted water to a boil and cook the lasagna noodles until just al dente according to package directions—usually 8-10 minutes. While the noodles cook, prepare the filling by combining the softened cream cheese, ricotta cheese, 3 teaspoons of cajun seasoning, and the sautéed spinach from Step 1 in a large bowl. Stir in the rested blackened chicken from Step 2, then fold in half of the combined mozzarella and colby jack cheese (4 oz of each). Drain the cooked noodles and lay them flat on a clean kitchen towel to prevent sticking.

Spread 1 cup of the cajun Alfredo sauce from Step 3 evenly across the bottom of the prepared baking dish. Lay out one cooked noodle on a clean work surface and place approximately ½ cup of the filling mixture from Step 4 along the center of the noodle. Roll the noodle tightly from one end to the other, then place it seam-side down in the baking dish. Repeat with the remaining 11 noodles and filling until the dish is filled with 12 tightly packed roll-ups arranged in rows.

Pour the remaining cajun Alfredo sauce from Step 3 evenly over all the roll-ups, ensuring each one is covered. Sprinkle the reserved 4 oz each of mozzarella and colby jack cheese (8 oz total) over the top, distributing it evenly for even browning. Bake in the preheated 375°F oven for 35 minutes until the cheese is melted and bubbly with light golden-brown spots on top. Remove from the oven and let rest for 5 minutes before serving, then garnish with the fresh chopped parsley.