Cheesy Chicken Alfredo Lasagna Rolls – Creamy, Comforting & Family-Friendly!
These Cheesy Chicken Alfredo Lasagna Rolls are a delicious twist on classic lasagna! Tender lasagna noodles are filled with shredded chicken, creamy ricotta, and gooey mozzarella, then rolled up and smothered in rich homemade Alfredo sauce. Baked until bubbly and golden, they’re perfect for weeknight dinners, meal prep, or feeding a crowd. Easy to assemble, freezer-friendly, and packed with flavor—this recipe is a must-save for comfort food lovers!
Equipment
- Large pot (for boiling noodles)
- Mixing bowls
- 9x13-inch baking dish
- Saucepan (for Alfredo sauce)
- Foil
- Cheese grater
- Spoon or spatula
Ingredients
For the Rolls:
- 12 lasagna noodles
- 2 cups shredded rotisserie chicken
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt & pepper to taste
- Optional: 1 cup chopped spinach or cooked bacon bits
For the Alfredo Sauce (or use 2 cups store-bought):
- 4 tbsp butter
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 cup freshly grated Parmesan
- Pinch of nutmeg (optional)
- Salt & pepper to taste
Garnish:
- Fresh parsley or basil
- Extra Parmesan
Instructions
- Boil the noodles: Cook lasagna noodles in salted water until al dente. Drain and lay flat on parchment paper.
- Make the filling: In a bowl, mix shredded chicken, ricotta, 1 cup mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Add optional spinach or bacon if desired.
- Prepare Alfredo sauce: In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant. Stir in cream and simmer gently. Add Parmesan and whisk until smooth. Season with salt, pepper, and nutmeg.
- Assemble rolls: Spread filling evenly over each noodle. Roll tightly and place seam-side down in a greased baking dish with a thin layer of Alfredo sauce on the bottom.
- Top and bake: Pour remaining Alfredo sauce over rolls. Sprinkle with remaining mozzarella. Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake 5–10 more minutes until golden and bubbly.
- Rest and serve: Let sit for 5–10 minutes. Garnish with herbs and extra Parmesan. Serve with garlic bread or salad.
Notes
- Use freshly grated cheese for best melt and flavor.
- Rotisserie chicken saves time and adds depth.
- Cook extra noodles in case of tearing.
- Rolls can be assembled ahead and refrigerated or frozen.
- For a twist, try buffalo chicken filling with ranch drizzle.
- Serve with marinara on the side for a tangy contrast.