These Chicken Alfredo Lasagna Rolls are creamy, cheesy, and so delicious, made with homemade Alfredo sauce, cooked chicken, and three different types of cheese. It’s one of my favorite make-ahead meals that’s pure comfort food the entire family loves!

Easy Chicken Alfredo Lasagna Rolls

I’m a huge fan of chicken Alfredo, so I decided to switch it up by converting it into lasagna rolls for a delicious twist. These Chicken Alfredo Lasagna Roll Ups are extra cheesy, creamy, and crazy delicious, made with homemade Alfredo sauce, cooked chicken, and three different types of cheese. Guaranteed to please the entire family!

I love being able to use up leftover rotisserie chicken and turn it into another fabulous meal, but if you don’t have leftovers, you can make baked chicken breast and cut it into small pieces. One of my favorite things about these rolls is that they can be made and eaten right away or frozen for an even easier weeknight dinner later on.

Helpful Tips

• Make extra. It’s always a good idea when making lasagna to cook a few extra noodles in case a couple tear.
• Don’t skip the salt. Salt the boiling water before adding the noodles. It really does add to the flavor. And don’t worry, you’re draining off 99% of it.
• Use freshly grated cheese. For both the Parmesan and mozzarella. Pre-packaged shredded or grated cheeses don’t melt properly or have as much flavor because they’re made with anti-caking agents and preservatives.

How to Make Chicken Alfredo Lasagna Roll Ups Step by Step

Get the oven going and prepare a baking dish: Preheat oven to 350°F. Coat a 9×13-inch baking dish with cooking spray; set aside.

Cook the noodles: Bring a large pot of water to boil; throw in a good pinch of salt and add your lasagna noodles. Cook until al dente according to package directions. (After draining, drizzle with a bit of olive oil to prevent sticking and drape them over the colander or lay them flat on a baking sheet.)

Make the Alfredo sauce: Add ¼ cup butter and 1½ cups cream to a large nonstick sauté pan, over medium-low heat; whisk until butter has melted.

Add 1 clove minced garlic, ½ tsp garlic powder, ½ tsp Italian seasoning, ¼ tsp salt, ¼ tsp pepper, a pinch of nutmeg, and a pinch of crushed red pepper flakes; whisk until combined and smooth.

Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.

Stir in 1½ cups Parmesan cheese just until melted and the sauce is smooth. Take off the heat.

Make the filling: In a large bowl, stir together 1 cup ricotta, an egg, and 1 cup of mozzarella until combined. Fold in 2 cups of chicken and ¼ cup of the Alfredo sauce until combined.

Assemble: Spread 1/9th of the mixture (about 1/3 cup each) onto the length of each lasagna noodle and roll up in a jelly-roll fashion.

Spread ½ cup of the Alfredo sauce on the bottom of the prepared baking dish.

Arrange rolls, seam side down, in the baking dish. Top with remaining 1 cup of Alfredo sauce, and remaining ½ cup mozzarella cheese.

Cover loosely with foil and bake for about 25 minutes or until cheese has melted and the inside is warmed through.

Serve: Sprinkle with some fresh chopped parsley, serve, and enjoy!

Recipe Variations

• Add a vegetable: Finely chopped cooked broccoli or spinach would make a great addition to the filling.
• Replace the heavy cream with half and half: Half and half is equal parts whole milk and heavy cream, so it will cut back on the calories, but keep in mind the sauce won’t thicken up as much.
• Use cottage cheese instead of ricotta: Even though cottage cheese and ricotta have different textures, they’re both creamy and their flavor is extremely similar.
• Buy store-bought Alfredo sauce: Nothing jarred will even come close to the flavor of our homemade, but if you’re in a pinch, buy it pre-made. You’ll need about 1¾ cups.
• Swap the chicken: Chopped up cooked shrimp would be a delicious substitute if you like seafood.

How to Store

Cover any leftovers tightly with foil and refrigerate for 2-3 days.

If reheating larger portions from the fridge, reheat them in the oven, but for single portions the microwave is just fine.

To make this dish the night before serving, just assemble, cover tightly, and place in the fridge. Bring to room temperature before baking (preferred) or if baking straight from the fridge, tack on an additional 10-15 minutes to the cook time.

It’s best to freeze chicken Alfredo lasagna before baking—assemble, cover tightly in plastic wrap and again in foil to prevent freezer burn, and pop it in the freezer. It will keep in the freezer for 2 months. Thaw overnight in the refrigerator. To bake, remove the plastic wrap and re-cover with the foil to prevent drying out, and then bake according to the written directions, but tack on an additional 15-20 minutes or until warmed through.

What to Serve with Chicken Alfredo Lasagna Rolls

Enjoy this chicken Alfredo lasagna warm from the oven. I like to serve it with a simple side salad or Caesar salad. For a veggie side, I like roasted broccoli. If you don’t mind extra carbs, you can’t go wrong with garlic bread or cheddar bay biscuits.

More Easy Chicken Recipes

• Chicken Alfredo Bake
• Chicken Tetrazzini
• Honey Garlic Chicken
• Easy Chicken Noodle Soup
• Chicken Stir Fry