If you’re looking for a comforting, crowd-pleasing dinner that combines the richness of Alfredo with the structure of lasagna, these Chicken Alfredo Lasagna Rolls are the answer.
Rolled up with tender chicken, creamy ricotta, and three cheeses, then baked in a luscious Alfredo sauce—this dish is decadent without being fussy.
Each roll is like an individual serving of lasagna: easy to portion, great for leftovers, and always satisfying.
Why You’ll Love This Recipe
Rich, creamy Alfredo sauce coats every bite
Perfect for feeding a crowd or meal prepping
Easier to assemble than layered lasagna
Made with pantry-friendly ingredients
Family-friendly and freezer-friendly
What You’ll Need (Ingredient Highlights)
Lasagna noodles – cooked al dente and laid flat for rolling
Cooked chicken – shredded or chopped, from rotisserie or leftovers
Ricotta cheese – creamy base for the filling
Mozzarella cheese – gooey, melty top layer
Parmesan cheese – adds salty sharpness to the filling and sauce
Egg – helps bind the cheese filling
Alfredo sauce – store-bought or homemade for ultimate creaminess
Garlic powder + Italian seasoning – for that herby, comforting flavor
Fresh parsley – for garnish and color
Pro Tips Before You Start
Boil noodles just until tender, not mushy—they’ll finish cooking in the oven
Let noodles cool slightly before handling to prevent tearing
Shred the chicken finely so it rolls smoothly with the filling
Use a nonstick or greased baking dish for easy cleanup
Let it rest before serving—this helps everything hold together
How to Make Chicken Alfredo Lasagna Rolls
Step 1: Cook the Noodles
Boil the lasagna noodles in salted water until al dente.
Drain and lay them flat on parchment or a clean towel to cool slightly.
Step 2: Prepare the Filling
In a bowl, mix ricotta, 1 cup mozzarella, ½ cup parmesan, egg, garlic powder, Italian seasoning, salt, pepper, and shredded chicken.
Stir until evenly combined.
Step 3: Assemble the Rolls
Spread about 2 tablespoons of filling on each noodle.
Roll tightly from one end to the other. Set aside.
Step 4: Prep the Baking Dish
Preheat the oven to 375°F (190°C).
Spread about ¾ cup of Alfredo sauce on the bottom of a 9×13-inch baking dish.
Step 5: Arrange and Top
Place the lasagna rolls seam-side down into the dish.
Pour remaining Alfredo sauce over the rolls, then sprinkle with remaining mozzarella and parmesan cheese.
Step 6: Bake
Cover with foil and bake for 20 minutes.
Remove foil and bake another 10–15 minutes, or until cheese is melted and bubbly.
Step 7: Rest and Garnish
Let cool for 5–10 minutes.
Garnish with chopped fresh parsley and serve warm.
What to Serve It With
Garlic bread or focaccia
Caesar salad or arugula with lemon vinaigrette
Roasted broccoli or asparagus
A crisp glass of Pinot Grigio or sparkling water with lemon
Extra parmesan and red pepper flakes on the side
Variations / Substitutions
Swap chicken for shredded turkey or cooked sausage
Add spinach or sautéed mushrooms to the filling
Use cottage cheese in place of ricotta for a lighter version
Try a pesto Alfredo for a herbal, nutty twist
Make it spicy with a pinch of red chili flakes
Storage & Leftovers
Store leftovers in the fridge up to 4 days in an airtight container
Reheat in oven at 350°F or microwave with a splash of Alfredo sauce
Freeze baked or unbaked rolls for up to 2 months
For best results, thaw in the fridge overnight before reheating
Always reheat covered to maintain moisture
FAQs
Can I use oven-ready lasagna noodles?
It’s not recommended—they don’t roll well and may not cook evenly in this recipe.
Can I make this ahead of time?
Yes! Assemble and refrigerate up to 24 hours before baking.
Add 5–10 extra minutes if baking straight from cold.
What’s the best Alfredo sauce to use?
Homemade is always great, but a high-quality jarred Alfredo works well.
Add a splash of milk if it’s too thick.
Can I make this dish vegetarian?
Definitely. Skip the chicken and add sautéed spinach, mushrooms, or zucchini to the filling.
Is this dish freezer-friendly?
Yes—wrap tightly in foil and freeze either before or after baking.
Thaw and bake or reheat as needed.
How many servings does it make?
This recipe yields about 8 rolls—perfect for 4 people or 2 meals for two!
Final Thoughts
These Chicken Alfredo Lasagna Rolls are creamy, cheesy, and full of comforting flavor.
They’re the perfect solution for when you want lasagna vibes without the layering, and they hold up beautifully for meal prep, leftovers, or feeding guests.
Pair with a fresh salad and warm bread, and you’ve got yourself a cozy dinner that always gets rave reviews.
Full Recipe Card (Ingredients + Instructions)
Ingredients
8–10 lasagna noodles, cooked
2 cups cooked shredded chicken
1 cup ricotta cheese
1½ cups shredded mozzarella cheese (divided)
¾ cup grated parmesan cheese (divided)
1 egg
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
2 cups Alfredo sauce
2 tbsp chopped fresh parsley (for garnish)
Instructions
Preheat oven to 375°F. Cook lasagna noodles and lay flat to cool.
In a bowl, mix ricotta, 1 cup mozzarella, ½ cup parmesan, egg, garlic powder, seasoning, salt, pepper, and chicken.
Spread filling on each noodle and roll tightly.
Spread ¾ cup Alfredo sauce in a 9×13″ dish. Add rolls seam-side down.
Top with remaining Alfredo, ½ cup mozzarella, and ¼ cup parmesan.
Cover with foil, bake 20 mins. Uncover and bake 10–15 mins more.
Rest 5 mins. Garnish with parsley and serve warm.
