Chicken Alfredo Lasagna Rolls: Creamy, Comforting, and Perfect for Family Dinners

There’s something deeply satisfying about creamy pasta baked to golden perfection, especially when you add a little twist. The first time I made chicken alfredo lasagna rolls, it was one of those nights when I wanted comfort food but didn’t have the energy for a full layered lasagna. The result? An elegant, portion-sized version that felt every bit as indulgent—but much easier to serve. If you’ve ever wished lasagna could be a little tidier on your plate, these rolls will quickly become your new favorite weeknight dinner.

These chicken alfredo lasagna rolls combine everything you love about classic Italian comfort food: tender pasta, creamy Alfredo sauce, juicy shredded chicken, and melted cheese bubbling on top. Each roll feels like its own mini lasagna, but lighter, prettier, and ready to impress even on busy nights.

What Are Chicken Alfredo Lasagna Rolls?

Think of chicken alfredo lasagna rolls as lasagna’s modern, individual cousin. Instead of stacking noodles and layers of sauce, you spread the filling onto each noodle, roll it up, and bake everything in creamy Alfredo sauce. This version keeps the classic flavors of chicken, garlic, Parmesan, and mozzarella but adds a fun, family-style twist.

They’re a perfect fit for potlucks, dinner parties, or meal prep. Each roll holds its shape, making serving clean and effortless. Plus, the presentation—golden cheese on top, creamy sauce bubbling underneath—makes it feel restaurant-worthy without being complicated.

Chicken Alfredo Lasagna Rolls

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• Author: Maha Al-Sayed
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

These Chicken Alfredo Lasagna Rolls combine tender pasta, creamy Alfredo sauce, juicy shredded chicken, and melted cheese baked to perfection. Perfectly portioned, creamy, and satisfying, this dish is ideal for family dinners or make-ahead meals.

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Ingredients

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• 9 lasagna noodles, cooked al dente

• 2 cups cooked, shredded chicken

• 2 cups Alfredo sauce (homemade or store-bought)

• 1 cup ricotta cheese

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 teaspoon garlic powder

• ½ teaspoon Italian seasoning

• Salt and freshly ground black pepper, to taste

• 1 tablespoon chopped parsley (for garnish)

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Instructions

• Preheat the oven to 350°F (175°C) and grease a medium baking dish.

• Cook lasagna noodles until al dente, drain, and lay them flat on parchment paper to cool.

• In a large bowl, combine shredded chicken, ricotta, ½ cup mozzarella, garlic powder, Italian seasoning, salt, and pepper.

• Spread about 2 tablespoons of filling on each noodle, leaving a small edge at the end.

• Roll each noodle gently and place seam-side down in the baking dish.

• Pour half of the Alfredo sauce on the bottom before arranging the rolls.

• Top the rolls with the remaining Alfredo sauce, then sprinkle with mozzarella and Parmesan.

• Cover with foil and bake for 20 minutes.

• Remove foil and broil for 2–3 minutes until golden and bubbly.

• Let rest for 5 minutes before serving. Garnish with parsley.

Notes

Use rotisserie chicken for convenience and added flavor.

For extra creaminess, mix a little Alfredo sauce into the filling before rolling.

You can prepare the rolls ahead of time and refrigerate or freeze them for later.

Reheat leftovers with a splash of milk or sauce to keep them moist.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baked
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 roll
• Calories: 480
• Sugar: 3 g
• Sodium: 710 mg
• Fat: 27 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 95 mg

Key Ingredients & Flavor Building Blocks

The Core Ingredients

To make the best chicken alfredo lasagna rolls, you’ll need:

• 9 lasagna noodles, cooked al dente
• 2 cups cooked, shredded chicken (rotisserie works great)
• 2 cups Alfredo sauce (homemade or store-bought)
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1 tablespoon chopped parsley (for garnish)

Flavor Tips

Using freshly grated Parmesan instead of pre-packaged cheese gives the sauce a rich, nutty flavor. If you want a little extra kick, sprinkle in crushed red pepper flakes or a dash of nutmeg. For a creamier filling, mix a spoonful of Alfredo sauce into your chicken and ricotta mixture before rolling—it makes each bite melt-in-your-mouth soft.

Step-by-Step Cooking Method

Preparing the Noodles and Filling

Start by boiling your lasagna noodles until just tender—don’t overcook them or they’ll tear during rolling. Lay them flat on parchment paper to cool.
In a large bowl, mix shredded chicken, ricotta cheese, ½ cup mozzarella, garlic powder, Italian seasoning, and a pinch of salt and pepper. Stir until combined and creamy.

Assembling the Rolls

Spread about 2 tablespoons of filling evenly over each noodle, leaving a small edge at the end. Roll tightly but gently, placing each roll seam-side down in a greased baking dish. Pour half of your Alfredo sauce over the bottom before arranging the rolls—this prevents sticking and ensures a creamy base.

Baking to Perfection

Pour the remaining Alfredo sauce over the top of the rolls, then sprinkle with mozzarella and Parmesan. Cover with foil and bake at 350°F for 20 minutes. Remove the foil and broil for 2–3 minutes until the top turns golden and bubbly.
Let the dish rest for 5 minutes before serving—it helps the sauce thicken slightly and cling to every bite.

Tips & Troubleshooting

If your noodles tear, don’t worry—just overlap the pieces slightly when rolling, and the cheese will seal them together during baking. For extra moisture, add a tablespoon of milk to the sauce before baking, especially if using pre-made Alfredo.

Want perfectly even rolls? Use a measuring cup to portion your filling so each noodle gets the same amount. And if you’re short on time, rotisserie chicken is your best friend—it’s juicy, flavorful, and saves you from cooking meat separately.

Dietary Variations & Adaptations

One of the great things about chicken alfredo lasagna rolls is how flexible they are. With a few smart swaps, you can easily adapt this dish to fit almost any diet.

Gluten-Free

Use gluten-free lasagna noodles and check your Alfredo sauce for gluten-free certification. The texture stays remarkably close to the classic version.

Low-Calorie or Lightened-Up

Swap full-fat cheeses for part-skim versions and use a lighter Alfredo sauce made from milk and a bit of cornstarch instead of heavy cream. You can even mix in steamed cauliflower puree for creaminess without extra calories.

Vegetarian

Skip the chicken and load up on veggies like sautéed spinach, mushrooms, or roasted red peppers. The texture and flavor still deliver that same cozy satisfaction.

Halal or Kosher

Use certified chicken and ensure your cheeses meet dietary guidelines. Homemade Alfredo sauce is ideal here since you can control the ingredients completely.

Dairy-Free or Vegan

Try a plant-based Alfredo made from cashews or coconut milk. Use dairy-free mozzarella and nutritional yeast for a cheesy, savory flavor without any dairy.

Make-Ahead, Storage & Reheating

These rolls are perfect for meal prep. You can assemble them a day ahead and refrigerate them, covered, until ready to bake. If freezing, wrap the unbaked rolls tightly in foil or freezer-safe containers. They’ll last up to two months—just thaw overnight in the fridge before baking.

Leftovers keep well for up to four days. To reheat, place in the oven at 325°F until warmed through or microwave in short bursts with a splash of milk to keep the sauce creamy.

Serving Suggestions & Pairings

Pair your chicken alfredo lasagna rolls with a crisp green salad, roasted broccoli, or classic garlic bread. For drinks, a chilled glass of sparkling water with lemon or a light-bodied white wine like Pinot Grigio balances the richness beautifully.

To serve, top each roll with a little extra Alfredo sauce and fresh parsley for color. You’ll notice how each roll stays intact—easy to plate, beautiful to present, and satisfying from the first forkful to the last.

There’s something timeless about creamy pasta dishes, and chicken alfredo lasagna rolls take that comfort to a whole new level. With tender noodles, rich sauce, and perfectly portioned servings, this dish transforms ordinary ingredients into a cozy, crowd-pleasing meal you’ll want to make again and again.

FAQ

Can I use no-boil noodles for chicken alfredo lasagna rolls?

Yes, you can, but it’s best to slightly soften no-boil noodles in warm water before assembling. This makes them easier to roll and helps them cook evenly in the Alfredo sauce.

Can I make chicken alfredo lasagna rolls ahead of time?

Absolutely! You can assemble the rolls a day in advance and refrigerate them until baking. If freezing, wrap them tightly in foil—just thaw overnight before baking.

What’s the best way to reheat leftover chicken alfredo lasagna rolls?

Reheat in the oven at 325°F until warm and bubbly, or in the microwave with a spoonful of milk or Alfredo sauce to keep the filling creamy and moist.

Can I use rotisserie chicken instead of cooking it from scratch?

Definitely. Rotisserie chicken saves time and adds extra flavor. Just remove the skin and shred the meat before mixing it with the filling.

How do I keep the rolls from falling apart while baking?

Make sure the noodles are cooked al dente and rolled tightly. Place them seam-side down in the pan and pour enough Alfredo sauce on top to keep them moist during baking.