The bubbling, golden-cheesy top of these Creamy Chicken Alfredo Lasagna Roll Ups gets me every time. The smell alone—rich Alfredo mingling with roasted chicken, garlic, and a whisper of Italian herbs—draws my whole family into the kitchen before I even slice the first roll. I’ll be honest: this recipe was born out of pure weeknight chaos. One night, staring at leftover rotisserie chicken and a half-empty jar of Alfredo sauce, I rolled up what I had in lasagna noodles, tossed on some cheese, and popped it in the oven. The result? Absolute magic. It’s the kind of dish that feels like you’ve fussed for hours, but in reality, it’s on the table in about 30 minutes. Creamy Chicken Alfredo Lasagna Roll Ups quickly became our go-to for cozy evenings, “what’s for dinner?” panic moments, or when we want to impress guests with minimal effort.
You know how some recipes just stick with you? This one’s got that comforting nostalgia, but it’s also modern—using shortcuts like rotisserie chicken and jarred Alfredo (though homemade is always welcome). It fits right into busy lives, picky eaters, and anyone who craves that warm, cheesy, Italian-inspired hug in a pan. After making these Creamy Chicken Alfredo Lasagna Roll Ups dozens of times (and tweaking for the ultimate creamy filling-to-noodle ratio), I can tell you: they’re foolproof, flexible, and almost impossible to mess up. Plus, they reheat like a dream, making leftovers something to look forward to. Whether you’re feeding a hungry bunch after soccer practice, looking for a freezer-friendly meal, or just need a little comfort after a long day, this recipe delivers on every front. And yes, it’ll make you the hero of dinner—every single time.
Why You’ll Love This Recipe
Let’s face it—everyone needs a recipe in their back pocket that looks (and tastes) like a big deal, but is secretly easy. Creamy Chicken Alfredo Lasagna Roll Ups are that dish. Here’s what makes them a must-try:
- Quick & Easy: Ready in just about 30 minutes, these roll ups are perfect for busy weeknights or when you want something special without a ton of effort.
- Simple Ingredients: No fancy shopping trips required. Most of the ingredients are pantry or fridge staples. Got rotisserie chicken? You’re halfway there!
- Perfect for Any Occasion: Whether it’s a family dinner, potluck, or cozy Sunday meal, these roll ups fit right in. They look fancy, but are secretly so simple.
- Crowd-Pleaser: Kids, adults, picky eaters, carb-lovers—honestly, I’ve never seen anyone turn these down. The creamy sauce and cheesy top basically guarantee clean plates.
- Unbelievably Delicious: You get the best parts of lasagna (layers, cheese, sauce) in a neat, cheesy bundle. The creamy Alfredo sauce soaks into every bite, while the chicken adds heartiness and the mozzarella gives you that epic cheese pull.
What makes these Creamy Chicken Alfredo Lasagna Roll Ups different? The secret is in the technique—rolling the filling inside tender lasagna noodles, which gives you perfect filling-to-pasta ratio in every bite. And using a mix of cheeses (Parmesan for depth, mozzarella for melt, ricotta for creaminess) makes the texture next-level. I’ve tested these with everything from leftover turkey to sautéed spinach, and they never disappoint. Honestly, this is the kind of comfort food that makes you want to linger at the table just a little longer. It’s not just delicious—it’s the sort of meal that turns an ordinary dinner into a mini celebration. Trust me, you’ll come back to this one again and again!
Ingredients Needed
This recipe uses simple, wholesome ingredients to deliver big flavors and that irresistible creamy-cheesy texture. The best part? Most of what you need is probably already in your kitchen or easy to grab at any store. Here’s what you’ll need for Creamy Chicken Alfredo Lasagna Roll Ups:
- Lasagna noodles (8-10 sheets, regular or oven-ready) – Boiled until al dente (or use oven-ready for extra speed!)
- Cooked chicken (2 cups / 300g, shredded or finely chopped) – Rotisserie chicken is my weeknight hero, but any cooked chicken works. Try turkey for a fun twist.
- Ricotta cheese (1 cup / 240g) – Adds creaminess. You can swap with cottage cheese for a lighter texture.
- Mozzarella cheese (2 cups / 225g, shredded, divided) – For that gooey, stretchy top and creamy filling. I love the low-moisture type for less watery results.
- Parmesan cheese (1/2 cup / 50g, finely grated) – Adds sharp, nutty flavor. Use real Parmigiano-Reggiano if possible for best taste.
- Alfredo sauce (2 cups / 480ml, jarred or homemade) – I reach for Rao’s or Bertolli in a pinch, but homemade Alfredo is divine if you have the time.
- Egg (1 large) – Helps bind the filling and gives it a rich texture.
- Garlic powder (1 teaspoon / 3g) – For extra flavor. Freshly minced garlic works too (2 cloves, finely minced).
- Italian seasoning (1 teaspoon / 2g) – A blend of oregano, basil, thyme, and rosemary adds classic Italian flavor.
- Salt and black pepper – To taste. I always add a pinch of crushed red pepper flakes for a little zing, but that’s totally optional.
- Fresh parsley (2 tablespoons, chopped, for garnish) – Adds color and freshness (skip if you want, but it looks so pretty!).
Ingredient Tips:
- For the chicken: Shred your own or use leftovers—just avoid anything overly saucy or spicy if you want classic Alfredo vibes.
- Cheese choices: Pre-shredded is convenient, but shredding your own mozzarella melts better (less anti-caking agent).
- Alfredo sauce: If you’re dairy-free, there are some good plant-based Alfredo sauces out now. Or, try a mix of cashew cream and nutritional yeast for a homemade vegan version.
- Seasonal swap: In spring, add a handful of baby spinach or chopped asparagus to the filling. In fall, a bit of sautéed mushrooms is delicious.
- Gluten-free: Use gluten-free lasagna noodles (Barilla’s are great!) and check your Alfredo sauce labels.
Honestly, don’t stress if you’re missing an ingredient—these roll ups are super forgiving. The most important thing is balancing creamy filling, savory chicken, and a generous blanket of sauce and cheese. That’s the magic combo!
Equipment Needed
- Large pot – For boiling lasagna noodles. If you’re tight on time, oven-ready noodles save a step.
- Colander – To drain and cool your noodles. I sometimes lay them flat on parchment to keep them from sticking.
- Mixing bowl – For combining the chicken, cheeses, and seasonings.
- Measuring cups and spoons – Accuracy matters for the cheese and sauce, especially if you’re portioning for meal prep.
- 9×13-inch (23x33cm) baking dish – I love using a ceramic or glass pan for even heating and easy cleanup.
- Spatula or spoon – For spreading the filling onto noodles.
- Aluminum foil – To cover the roll ups for the first part of baking (prevents drying out).
- Sharp knife or kitchen shears – For cutting parsley or slicing roll ups when serving.
If you don’t have a classic lasagna pan, any large oven-safe casserole dish works. I’ve even used a rimmed sheet pan in a pinch. For mixing, a simple wooden spoon or even your hands (clean, of course!) get the job done faster. When it comes to cleaning, soak your baking dish right after serving—cheese can really stick. If you’re on a budget, grab supplies at your local dollar store or thrift shop. Honestly, it’s all about making what you have work for you.
Preparation Method
- Preheat & Prep:
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook 8-10 lasagna noodles according to package directions (about 8-10 minutes), stirring occasionally so they don’t stick. Drain and lay noodles flat on a parchment-lined tray or clean kitchen towel. (If they stick, a drizzle of olive oil helps!) - Make the Filling:
In a large mixing bowl, combine 2 cups (300g) shredded cooked chicken, 1 cup (240g) ricotta, 1 cup (112g) mozzarella (reserve the rest for topping), 1/4 cup (25g) Parmesan, 1 large egg, 1 teaspoon (3g) garlic powder, 1 teaspoon (2g) Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until everything is evenly combined. If it looks dry, add a tablespoon or two of Alfredo sauce. - Assemble the Roll Ups:
Spread about 1/4 cup (60ml) Alfredo sauce on the bottom of your 9×13-inch (23x33cm) baking dish. Working with one noodle at a time, spread 2-3 tablespoons of filling all along the noodle, leaving a little space at the end. Gently roll up, starting from the short end, and place seam-side down in the baking dish. Repeat with all noodles and filling. - Top and Finish:
Pour the remaining Alfredo sauce (about 1 1/2 cups / 360ml) evenly over the roll ups. Sprinkle with remaining mozzarella (1 cup / 112g) and the rest of the Parmesan (1/4 cup / 25g). Try to cover the noodles fully—this prevents crunchy edges! - Bake:
Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake another 8-10 minutes, until the cheese is bubbling and golden. For extra color, broil for 1-2 minutes at the end (watch closely!). - Garnish & Serve:
Let the lasagna roll ups cool for 5 minutes before serving. Sprinkle with chopped fresh parsley. Use a spatula to gently lift each roll up onto plates.
Troubleshooting: If your noodles tear, don’t panic—just piece them together as you roll. If the filling oozes out, tuck it back in with a spoon. For a thicker sauce, simmer jarred Alfredo for 5 minutes before assembling. And if the top gets too brown, cover loosely with foil halfway through baking. Don’t sweat the small stuff—these roll ups are incredibly forgiving!
Cooking Tips & Techniques
- Don’t Overcook the Noodles: Cook them just until al dente. Overcooked noodles get mushy and make rolling tricky. If they’re a little undercooked, they’ll finish softening in the oven.
- Cool the Noodles Flat: Lay noodles out separately after boiling. If they stack up, they’ll stick together (been there, done that). A quick drizzle of oil helps prevent sticking.
- Even Filling: Spread the chicken mixture in a thin, even layer. Too much filling makes rolling messy and might cause the noodles to split.
- Cover with Sauce: Make sure every roll up is covered with Alfredo sauce before baking. This keeps them moist and prevents hard edges (dry roll ups are no fun).
- Cheese on Top: Don’t skimp! That golden cheesy crust is everything. I always add a little extra mozzarella—no regrets.
- Let Them Rest: Give the roll ups a few minutes out of the oven before serving. The filling sets up a bit, making them easier to serve and eat.
I’ve learned from experience that prepping everything before you start assembling makes a huge difference. If you’re short on time, prep the filling and noodles a day ahead. And don’t worry about perfection—once the cheese melts and bubbles, nobody will notice a torn noodle or uneven roll. For multitasking, start the noodles while you mix the filling, and preheat the oven as you assemble. Consistency is all about even rolling, enough sauce, and keeping a watchful eye during the last minutes of baking (to avoid burnt cheese!).
If you’re making a double batch, rotate the pans halfway through baking for even browning. And if you ever end up with too much filling, just tuck it around the roll ups or save for a quick stuffed shell lunch. Cooking is about having fun—so if you make a mess, just call it “rustic!”
Variations & Adaptations
The beauty of Creamy Chicken Alfredo Lasagna Roll Ups is how easy they are to personalize. Here are some of my favorite twists and tweaks:
- Vegetarian: Swap the chicken for sautéed spinach and mushrooms, or use roasted vegetables like zucchini, bell peppers, and eggplant. Add extra ricotta for more creaminess.
- Low-Carb: Use thinly sliced zucchini or eggplant strips instead of lasagna noodles. Just grill or roast them first to remove excess moisture.
- Dairy-Free: Use plant-based Alfredo sauce, vegan cheese shreds, and dairy-free ricotta (Kite Hill makes a great one!).
- Spicy Kick: Stir a little crushed red pepper or a pinch of cayenne into the filling for heat lovers. Buffalo sauce instead of Alfredo is a game-changer if you like bold flavors.
- Seafood Lovers: Swap chicken for cooked shrimp or crab meat. It’s a little fancy, but so delicious for special occasions.
- Allergy-Friendly: Gluten-free noodles and nut-free Alfredo keep it safe for most food sensitivities. Always check sauce labels for hidden allergens.
I’ve personally tried a spinach-artichoke version (just fold in a cup of chopped artichoke hearts and thawed, squeezed spinach), and wow—talk about a crowd-pleaser at brunch! The best part? You can mix and match based on what you have or what everyone likes. As long as you keep that creamy filling and plenty of sauce, you can’t go wrong.
Serving & Storage Suggestions
Creamy Chicken Alfredo Lasagna Roll Ups are best served hot and bubbly, straight from the oven. I love plating each roll up with a little extra Alfredo spooned on top and a sprinkle of parsley for color. Pair with a crisp green salad, garlic bread, or a side of roasted vegetables for a full meal. A glass of white wine or sparkling water with lemon is the perfect match.
Storage: Leftovers keep well in the fridge for up to 4 days, tightly covered. For freezer meal prep, assemble the roll ups but don’t bake. Wrap tightly and freeze for up to 2 months. Bake straight from frozen (add 15-20 minutes to the baking time, covered, then finish uncovered).
Reheating: For best results, reheat in a covered baking dish at 350°F (175°C) until hot and bubbly, about 20 minutes. Microwave works in a pinch, but the oven keeps them from drying out. The flavors actually get richer after a day or two in the fridge, making leftovers something to look forward to!
Nutritional Information & Benefits
Each serving of Creamy Chicken Alfredo Lasagna Roll Ups (one roll up, based on 8 servings) contains approximately:
- Calories: 370
- Protein: 22g
- Carbohydrates: 26g
- Fat: 19g
- Fiber: 2g
Made with lean chicken for protein, and a blend of cheeses for calcium, this dish is hearty and satisfying. Using part-skim ricotta and mozzarella helps lighten things up a bit. If you’re gluten-free or watching carbs, using alternate noodles or veggies works beautifully. Contains dairy, gluten, and eggs—always double check if allergies are a concern.
As someone who loves comfort food but tries to stay mindful, I appreciate how these roll ups deliver big flavor and protein, and you can always sneak in extra veggies to boost nutrition. It’s a satisfying, balanced meal that feels like a treat!
Conclusion
Creamy Chicken Alfredo Lasagna Roll Ups are the answer to the “what’s for dinner?” blues. They’re creamy, cheesy, full of comforting Italian flavors, and honestly—just fun to make and eat. Whether you keep it classic or try one of the easy variations, this recipe is sure to become a family favorite. I love how flexible it is, and the way it brings everyone to the table with smiles (and maybe a little competitive cheese pulling!).
If you make these, don’t be afraid to tweak the filling or swap in your favorite add-ins. That’s what makes home cooking so rewarding! I’d love to hear how you make this recipe your own—drop a comment below, share your photos, or pass along your best roll up hacks. Here’s to many cozy, delicious dinners ahead—one roll up at a time!
Frequently Asked Questions
Can I use store-bought rotisserie chicken for the filling?
Absolutely! Rotisserie chicken makes these Creamy Chicken Alfredo Lasagna Roll Ups incredibly quick and easy. Just shred and mix right in.
Can I prepare the roll ups ahead of time?
Yes, you can assemble the roll ups a day in advance and refrigerate. Bake just before serving. If baking from cold, add an extra 5-10 minutes to the bake time.
What’s the best way to freeze these roll ups?
Assemble the roll ups in a freezer-safe dish, cover tightly, and freeze before baking. When ready, bake from frozen, covered, adding about 15-20 extra minutes to the baking time.
Can I use a different sauce instead of Alfredo?
Definitely! Try marinara, pesto cream, or even a spicy buffalo sauce for a fun twist.
How do I prevent the lasagna noodles from sticking together?
After boiling, drain the noodles and lay them flat on parchment or a lightly oiled tray. Don’t stack them, and you’ll have perfect, rollable noodles every time!
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Creamy Chicken Alfredo Lasagna Roll Ups
- Total Time: 30-40 minutes
- Yield: 8 servings 1x
Description
These Creamy Chicken Alfredo Lasagna Roll Ups are a quick, comforting Italian-inspired dinner featuring tender lasagna noodles rolled with a creamy chicken and cheese filling, smothered in Alfredo sauce and baked to golden perfection. Perfect for busy weeknights or cozy gatherings, this dish is easy to make, crowd-pleasing, and reheats beautifully.
Ingredients
- 8–10 lasagna noodles (regular or oven-ready)
- 2 cups cooked chicken, shredded or finely chopped (rotisserie recommended)
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded, divided
- 1/2 cup Parmesan cheese, finely grated, divided
- 2 cups Alfredo sauce (jarred or homemade)
- 1 large egg
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Crushed red pepper flakes, optional
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions (about 8-10 minutes), drain, and lay flat on parchment or a clean towel.
- In a large mixing bowl, combine shredded chicken, ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, garlic powder, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until evenly combined. If dry, add a tablespoon or two of Alfredo sauce.
- Spread about 1/4 cup Alfredo sauce on the bottom of a 9×13-inch baking dish.
- Working with one noodle at a time, spread 2-3 tablespoons of filling along the noodle, leaving a little space at the end. Roll up gently from the short end and place seam-side down in the baking dish. Repeat with all noodles and filling.
- Pour remaining Alfredo sauce (about 1 1/2 cups) evenly over the roll ups. Sprinkle with remaining mozzarella (1 cup) and Parmesan (1/4 cup), covering noodles fully.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake another 8-10 minutes, until cheese is bubbling and golden. Broil for 1-2 minutes at the end for extra color, if desired.
- Let cool for 5 minutes before serving. Garnish with chopped parsley and serve hot.
Notes
For gluten-free, use gluten-free lasagna noodles and check Alfredo sauce labels. Pre-shredded cheese is convenient, but shredding your own melts better. Add spinach, mushrooms, or other veggies for variation. Let roll ups rest before serving for easier slicing. Leftovers reheat well and can be frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 roll up
- Calories: 370
- Sugar: 3
- Sodium: 700
- Fat: 19
- Saturated Fat: 9
- Carbohydrates: 26
- Fiber: 2
- Protein: 22
Keywords: chicken alfredo, lasagna roll ups, easy dinner, creamy pasta, Italian comfort food, rotisserie chicken, weeknight meal, family recipe, cheesy casserole, freezer friendly
