Cheesy Chicken Alfredo Lasagna Rolls – Creamy, Comforting & Family-Friendly!

A Cozy Twist on Classic Lasagna

There’s something undeniably comforting about lasagna—but let’s be honest, layering noodles, sauce, and cheese into a deep dish can feel like a weekend project. That’s why I fell in love with lasagna rolls. They’re everything you love about lasagna—creamy, cheesy, satisfying—but in a format that’s easier to assemble, portion, and serve.

These Cheesy Chicken Alfredo Lasagna Rolls are my go-to when I want something hearty but manageable. Rolled up with tender chicken, creamy ricotta, and rich Alfredo sauce, they bake into golden spirals of comfort that are perfect for weeknight dinners or feeding a crowd.

In this guide, you’ll learn how to make the filling, whip up a silky Alfredo sauce, roll and bake like a pro, and customize the dish to suit your taste. Whether you’re meal prepping or hosting, this recipe delivers big flavor with minimal fuss.

What Are Chicken Alfredo Lasagna Rolls?

Chicken Alfredo Lasagna Rolls are a clever mash-up of two beloved dishes: creamy chicken Alfredo and classic lasagna. Instead of layering everything in a pan, you spread a rich filling onto cooked lasagna noodles, roll them up like pinwheels, and nestle them into a baking dish with Alfredo sauce.

Each roll is packed with shredded chicken, a blend of cheeses, and herbs, then topped with more sauce and baked until bubbly. The result? Individual portions that are easy to serve and even easier to love.

Unlike traditional lasagna, these rolls are less messy, more customizable, and perfect for freezing or prepping ahead. They also bake faster and reheat beautifully.

Bold tip: Use rotisserie chicken for speed and flavor. It’s already seasoned, tender, and saves you a step—especially helpful on busy nights.

The Chicken Filling

The filling is the soul of these lasagna rolls—creamy, savory, and packed with flavor. You want chicken that’s tender and easy to shred. Rotisserie chicken is ideal, but you can also use baked chicken breasts, poached thighs, or even leftover grilled chicken.

Once shredded, mix the chicken with:

• Ricotta cheese for creaminess
• Mozzarella for melt
• Parmesan for depth and saltiness
• A touch of garlic powder, Italian seasoning, or black pepper for flavor

Optional add-ins:

• Chopped spinach (fresh or thawed frozen) for color and nutrients
• Crispy bacon bits for smoky richness
• Minced garlic or fresh herbs like parsley or basil for brightness

The mixture should be thick but spreadable—not too wet, or it’ll ooze out during rolling.

Bold tip: Use freshly grated cheese whenever possible. Pre-shredded cheese contains anti-caking agents that can affect melt and texture. Fresh Parmesan and mozzarella will give you that luscious, gooey finish.

Homemade Alfredo Sauce vs Store-Bought

Alfredo sauce is the creamy crown that ties this dish together. A homemade version is simple and luxurious:

• Butter
• Heavy cream
• Minced garlic
• Freshly grated Parmesan

Simmer gently until smooth and thickened—about 5–7 minutes. Add a pinch of nutmeg or red pepper flakes for warmth and kick, or a sprinkle of Italian seasoning for herbal depth.

Store-bought Alfredo is convenient, but can be overly salty or thin. If using jarred sauce, consider adding a bit of extra Parmesan or cream to boost richness.

Bold tip: Always simmer Alfredo sauce gently—don’t boil. High heat can cause the cream to separate and turn grainy. Low and slow is the key to velvety perfection.

Assembling the Rolls

Start by boiling lasagna noodles in salted water until just tender—al dente is best so they hold their shape. Drain and lay them flat on parchment or a lightly oiled surface to prevent sticking.

Spread a generous spoonful of chicken filling across each noodle, leaving a small border at the edges. Roll tightly from one end to the other, like a jelly roll.

In a greased baking dish, spread a thin layer of Alfredo sauce on the bottom. Place each roll seam-side down to keep them intact. Once all rolls are nestled in, pour remaining sauce over the top and sprinkle with mozzarella or Parmesan.

Bold tip: Cook a few extra noodles—some may tear during boiling or rolling. Having backups ensures you don’t lose a roll to a rip.

Baking Tips for Perfect Texture

Preheat your oven to 375°F (190°C). Cover the dish with foil and bake for 25–30 minutes, until the sauce is bubbling and the rolls are heated through.

For a golden top, remove the foil during the last 10 minutes and sprinkle with extra cheese. You’ll get that irresistible browned finish without drying out the filling.

Signs it’s ready:

• Bubbling edges
• Golden cheese on top
• Soft but intact rolls

Let the dish rest for 5–10 minutes before serving. This helps the sauce thicken slightly and makes the rolls easier to plate.

Bold tip: Garnish with fresh parsley or basil just before serving. It adds color, freshness, and a restaurant-worthy finish that elevates the whole dish.