Chicken Alfredo Lasagna Rolls
Chicken Alfredo Lasagna Rolls are lasagna noodles filled with a creamy ricotta and chicken mixture, rolled up and baked in homemade Alfredo sauce until golden and bubbly. Ready in under 45 minutes with simple ingredients. The ultimate cosy weeknight dinner that feels special enough for guests.
Anything creamy, garlicky and cheesy and I’m already sold. These Chicken Alfredo Lasagna Rolls tick every single box. They’re honestly one of the easiest things I make when I want something that feels a little bit special without spending hours in the kitchen. The secret is rotisserie chicken. No cooking, no fuss, just shred and go. It cuts the prep time significantly and honestly, the flavor is just as good.
What I also love about this format is how easy it is to serve. Each roll is its own little portion, which makes it perfect when you have guests over. No awkward scooping, no collapsing layers. Everyone gets a neat, saucy lasagna roll and it feels more put-together than it actually is.
If you’re a fan of creamy, cheesy pasta dishes like me, you’ll also want to try my Creamy Mushroom Alfredo Pasta. It’s the same comfort food energy, ready even faster.
WHY YOU’LL LOVE THIS
- That homemade Alfredo sauce – butter, garlic, heavy cream, and parmesan. Rich, silky, and so much better than anything from a jar
- Individual portions – lasagna rolls are easier to serve than traditional lasagna and look beautiful on the plate
- The filling – cream cheese, ricotta, chicken, and mozzarella. Creamy, hearty, and holds together perfectly
- Pure comfort food – it’s dinner that makes everyone at the table go quiet in the best possible way
WHAT ARE CHICKEN ALFREDO LASAGNA ROLLS?
Lasagna noodles cooked al dente, spread with a creamy garlic and herb filling, topped with shredded chicken and mozzarella, rolled up tightly, and baked in homemade Alfredo sauce with more mozzarella on top. They come out of the oven bubbly, golden, and absolutely irresistible.
It’s essentially all the best parts of lasagna. The creamy filling, rich sauce and melted cheese but in individual rolls that are easier to assemble, easier to serve, and somehow even more satisfying than a traditional slice. My version uses rotisserie chicken which saves a lot of time, adds great flavor and protein.
FOOD SCIENCE NOTES
The egg doesn’t just bind the filling together, it also helps the ricotta set as the lasagna bakes, so the layers stay creamy instead of watery. Without it, the filling can turn a little loose.
HOW TO MAKE IT
Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.
Step 1: Cook the noodles
Boil lasagna noodles in well-salted water until just al dente or pull them out one minute early. Drain and lay them flat on a lightly oiled cutting board to prevent sticking. Don’t pile them on top of each other.
Step 2: Make the filling
In a large bowl, mix cream cheese, ricotta, egg, minced garlic, parsley, black pepper, and salt until smooth and well combined.
Step 3: Make the Alfredo sauce
Melt butter in a pan over medium heat. Add garlic and cook for 30 seconds. Pour in heavy cream and bring to a gentle simmer. Whisk in parmesan until smooth, then add Italian seasoning, salt, and pepper. Cook for 3–5 minutes until slightly thickened. Taste and adjust seasoning.
Step 4: Assemble the rolls
Spread the filling evenly over each lasagna noodle, all the way to the edges. Add a layer of shredded chicken and a sprinkle of mozzarella. Roll up tightly and place seam-side down.
Step 5: Prepare the baking dish
Spread half the Alfredo sauce over the bottom of the baking dish – this stops the rolls from sticking and keeps the bottoms moist.
Step 6: Arrange and top
Place the rolls seam-side down in the dish. Pour the remaining Alfredo sauce over the top and sprinkle generously with mozzarella.
Step 7: Bake
Bake at 190°C (375°F) for 20 minutes until bubbly and lightly golden on top. Let rest for a few minutes before serving – this helps everything settle and makes them much easier to plate.
STORING AND REHEATING
This chicken Alfredo lasagna rolls keeps well in the fridge for up to 3 days in an airtight container. Reheat in the oven at 180°C covered with foil for 15 minutes. I don’t recommend freezing this dish.
NOTES FROM MY KITCHEN
These chicken Alfredo lasagna rolls are my idea of a perfect cozy dinner. Not a quick weeknight meal… this one deserves a relaxed weekend evening when you actually have time to enjoy the process. Put some music on, pour a glass of wine, take your time with it. It’s worth it.
The mozzarella inside the rolls is non-negotiable. I tested these without it and the filling was good but the rolls were harder to keep together when serving. The mozzarella acts almost like glue, it melts into the filling and holds everything in place. Don’t skip it.
And please, please undercook the noodles slightly. I learned this the hard way – perfectly cooked noodles going into the oven means slightly too mushy coming out. Pull them one minute early and you’ll get that perfect tender bite in the finished dish.
One more important thing is to let them rest after baking. I know it’s hard when the whole kitchen smells like Alfredo sauce and melted cheese, but five minutes makes a real difference for how cleanly they plate.
Other chicken recipes you’ll enjoy…
Chicken Alfredo Lasagna Rolls
Chicken Alfredo Lasagna Rolls are lasagna noodles filled with a creamy ricotta and chicken mixture, rolled up and baked in homemade Alfredo sauce until golden and bubbly. Ready in under 45 minutes with simple ingredients. The ultimate cosy weeknight dinner that feels special enough for guests.
4
servings25
minutes35
minutes820
kcal1
hourKeep the screen of your device on
INGREDIENTS
8 lasagna noodles
- Filling:
200 g (7 oz) cream cheese, softened
1 cup (250 g) ricotta cheese
1 egg
2 garlic cloves, minced
2 tbsp fresh parsley, finely chopped
1 tsp black pepper
1/2 tsp salt
- Alfredo sauce:
1/2 cup (115 g) butter
2 garlic cloves, minced
1 1/2 cups (360ml) heavy cream
1/2 cup (40 g) freshly grated parmesan cheese
1 tsp Italian seasonings
pinch salt
1/2 tsp black pepper
- Assembly:
2 cups (300g) shredded rotisserie chicken
2 cups (220g) shredded mozzarella cheese
DIRECTIONS
- Cook the noodles: Boil lasagna noodles in salted water until al dente. Drain and lay them flat on an oiled cutting board to prevent sticking.
- Make the filling: In a bowl, mix cream cheese, ricotta, egg, garlic, parsley, black pepper, and salt until smooth.
- Assemble the lasagna rolls: Spread filling evenly over each lasagna noodle. Top with shredded chicken and mozzarella. Roll up tightly.
- Make the Alfredo sauce: Melt butter in a pan over medium heat. Add garlic and cook for 30 seconds. Pour in heavy cream and bring to a gentle simmer. Whisk in parmesan cheese until smooth. Cook for 3–5 minutes, until slightly thickened. Season with Italian seasoning and pepper. Taste and adjust salt as needed.
- Prepare the baking dish: Spread half of prepared Alfredo sauce on the bottom of a baking dish.
- Arrange and top: Place filled lasagna rolls seam-side down in the dish. Pour remaining Alfredo sauce over the top. Sprinkle with mozzarella.
- Bake: Bake at 375°F (190°C) for 20 minutes, until bubbly and lightly golden.
- Serve: Let rest for a few minutes before serving.
Recipe Video
Notes
- This chicken Alfredo lasagna rolls keeps well in the fridge for up to 3 days in an airtight container. Reheat in the oven at 180°C covered with foil for 15 minutes. I don’t recommend freezing this dish.
- Nutrition is estimated and may vary depending on ingredients used. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition Facts
- Total number of serves: 4
- Calories: 820kcal
- Fat: 52g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 42g
Did you make it?
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