Chicken Alfredo Lasagna Rolls

These Chicken Alfredo Lasagna Rolls are creamy, cheesy, and so delicious made with homemade Alfredo sauce, cooked chicken, and three different types of cheese. Great make ahead meal and pure comfort food the entire family will love!

We just love all different ways of making lasagna. Check out our meatless Lasagna Roll Ups, low carb Zucchini Lasagna Rolls, and Chocolate Lasagna for dessert!

Chicken Alfredo Lasagna Rolls

We took our popular chicken alfredo recipe and converted it into lasagna rolls! These Chicken Alfredo Lasagna Roll Ups are extra cheesy, creamy, and crazy delicious made with our homemade alfredo sauce, cooked chicken, and three different types of cheese. Guaranteed to please the entire family!

This is a great recipe for using any rotisserie chicken you might have leftover or you can make baked chicken breast and cut it up into small pieces. These rolls can be made and eaten right away or frozen for an even easier weeknight dinner later on.

Chicken Alfredo Lasagna Recipe

These Chicken Alfredo Lasagna Rolls are made with our homemade alfredo sauce, plus chicken, lasagna noodles, and lots of cheese. Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)

• Chicken: Cooked chopped chicken. (Chopped up cooked shrimp would be a delicious substitute if you like seafood.)
• Lasagna noodles: Common dry lasagna noodles are used.
• Ricotta cheese: This has a milky, sweet, and mellow flavor with a creamy texture.
• Egg: Adding egg to the ricotta mixture helps to bind the filling so that it doesn’t ooze out of the rolls when cutting.
• Heavy cream: Heavy whipping cream will give you the creamiest, richest results. (See recipe variations below for lower-calorie options.)
• Butter: We prefer unsalted butter since the cheeses carry plenty of salt, but salted butter is fine if that’s what you have.
• Parmigiano-Reggiano cheese: Freshly grated is a must here, not the kind in the plastic tub.
• Mozzarella cheese: Again, freshly grated for optimal results.
• Garlic: For flavor and aromatics. Use fresh for best results.
• Seasonings: Garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes.
• Parsley: For garnish which adds flavor and a pop of color.

How to Make Chicken Alfredo Lasagna Roll Ups

These Chicken Alfredo Lasagna Roll Ups are easy to make. The process is basically the same as classic lasagna, except the noodles are rolled instead of layered. The end result is 9 perfectly portioned servings. Here’s a brief summary of what to do:
(Don’t miss the video and printable recipe card below for details.)

1. Cook the noodles, al dente. Drain and drizzle with a little olive oil to prevent sticking.
2. Make the Alfredo sauce and spread a little in the bottom of a 9×13 casserole dish.
3. Combine the ingredients for the filling.
4. Spread the mixture onto the length of each noodle.
5. Roll up noodles and transfer to the casserole dish, seam side down.
6. Top with sauce and cheese, then cover and bake.

Tips for Success

• Prevent noodles from tearing: Noodles that stick together have a tendency to tear. To avoid sticking, stir them occasionally while boiling, and then once drained, drape then over a colander or place them in a single layer on a baking sheet, drizzling with a little olive oil. This will help keep them separated.
• Make extra: It’s always a good idea when making lasagna to cook a few extra noodles in case a couple do tear.
• Cook al dente: Cook the noodles al dente according to package directions. The rolls will continue to bake in the oven, so you don’t want to over cook the noodles.
• Don’t skip the salt: salt the boiling water before adding the noodles. It really does add to the flavor of the noodles. And don’t worry, you’re draining off 99% of it.
• Use freshly grated cheese: For both the parmesan and mozzarella, use freshly grated cheese. 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.

Recipe Variations

• Add in a vegetable: Finely chopped cooked broccoli or spinach would be great additions to the filling.
• Replace the heavy cream with half-n-half: Half-n-half is simply equal parts whole milk and heavy cream. It’s sold next to the milk and cream at most grocery stores. This 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 alfredo sauce, but if you’re in a pinch, you can buy it pre-made. You’ll need about 1 3/4 cups.

How to Store Leftovers

• Storing leftovers. Cover any leftovers tightly with foil and refrigerate for 2-3 days.
• To reheat leftovers: If reheating larger portions from the fridge, reheat them in the oven, but for single portions the microwave is just fine.
• Make ahead: 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.
• To freeze: It’s best to freeze chicken alfredo lasagna before baking – just assemble, cover tightly in plastic wrap and again in foil to prevent freezer burn, and pop 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.

Serving Suggestions

Enjoy this chicken alfredo lasagna warm from the oven. I like to serve it with a simple side salad, caesar salad, or 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
• From Scratch Easy Chicken Noodle Soup
• Chicken Stir Fry

I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!

Chicken Alfredo Lasagna Rolls

5 from 18 Ratings

These Chicken Alfredo Lasagna Rolls are creamy, cheesy, and so delicious made with homemade Alfredo sauce, cooked chicken, and three different types of cheese. Great make ahead meal and pure comfort food the entire family will love!

Print Recipe Rate Recipe Pin Recipe

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings: 9 rolls

Cook ModePrevent your screen from going dark

Ingredients

For the Alfredo Sauce

• 1/4 cup butter , cut into large cubes
• 1 1/2 cups heavy cream
• 1 clove garlic , minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian Seasoning
• 1/4 teaspoon Kosher salt (not table salt)
• 1/4 teaspoon pepper
• Pinch of nutmeg
• Pinch of crushed red pepper flakes
• 1 1/2 cups freshly grated Parmigiano-Reggiano cheese

For the Lasagna Rolls

• 9 uncooked/dry lasagna noodles
• 1 cup ricotta cheese
• 1 large egg
• 1 1/2 cups shredded mozzarella , divided
• 2 cups cooked, shredded rotisserie chicken
• fresh chopped parsley , for garnish

Instructions

• Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray; set aside
• 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.)
• In the meantime, make the Alfredo sauce:

  Add the butter and cream to a large nonstick saute pan, over medium-low heat; whisk until butter has melted.
• Add in the minced garlic, garlic powder, Italian seasoning, salt, pepper, the nutmeg and 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 the parmesan cheese just until melted and the sauce is smooth. Take off the heat.
• Make the Filling and Assemble:

  Spread 1/2 cup of the Alfredo sauce on the bottom of the prepared baking dish.
• In a large bowl, stir together the ricotta, egg, and 1 cup of mozzarella until combined. Fold in the chicken and 1/4 cup of the Alfredo sauce until combined.
• 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.
• Arrange rolls, seam side down, in the baking dish. Top with remaining 1 cup of Alfredo sauce, and remaining 1/2 cup mozzarella cheese.
• Cover loosely with foil and bake for about 25 minutes or until cheese has melted and the inside is warmed through.
• Sprinkle with some fresh chopped parsley, serve and enjoy!
• NOTE: for recipe variations, tips, and proper storage, refer to the full article. And don't miss the video for visual instruction.

Video

Nutrition

Calories: 510kcal | Carbohydrates: 24g | Protein: 28g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 448mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1156IU | Vitamin C: 1mg | Calcium: 392mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Main Course

Cuisine: American

Keyword: Chicken Alfredo, lasagna recipe, Lasagna rolls

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