Chicken Alfredo Lasagna Rolls: A Creamy, Comforting Twist You’ll Want Weekly

I’ll be honest—I first fell in love with Chicken Alfredo Lasagna Rolls on a chilly autumn evening when every meal felt like it needed to wrap me in a blanket. One forkful of rich Alfredo sauce, tender chicken, cheesy goodness, and that pasta rolled just right… Well, let’s say I haven’t looked back. If you’ve ever wanted that cozy, indulgent comfort food without fuss, this recipe is made for you.

Here’s how you can make your very own Chicken Alfredo Lasagna Rolls with ingredients you probably already have. I’ll walk you through each step, share tips from my test kitchen, and show how to adapt this dish to special diets without losing that creamy texture you love.

What Are Chicken Alfredo Lasagna Rolls?

You know traditional lasagna—layered noodles, sauce, cheese, meat. Now imagine that reimagined: instead of layers, you have rolled noodles filled with chicken and cheese, smothered in Alfredo. That’s what I mean by Chicken Alfredo Lasagna Rolls. You get all the creaminess and hearty flavors—but more elegant portion-wise and (for many people) easier to serve.

These rolls typically use ingredients like cooked or shredded chicken, Alfredo sauce (homemade or jarred), multiple cheeses (mozzarella, ricotta, Parmesan), and long pasta sheets—or lasagna noodles—that you boil just right so they roll cleanly. The texture is rich, creamy, and totally satisfying.

Compared to classic lasagna, you use less sauce in between layers, but you get more sauce coating each roll. Compared to chicken Alfredo pasta, you get more structure—something to hold, something to slice, something to share.

Key Ingredients You’ll Need

Before you dive in, here are what I consider the backbone ingredients—plus what to aim for when picking them. Getting them right makes all the difference.

Chicken

• Use shredded rotisserie chicken to save time.
• Or cook your own chicken breast (or thighs if you prefer more flavor).
• Season simply (salt, pepper) if you’ll combine with more flavorful cheeses or herbs later.

Alfredo Sauce

• Homemade version: butter, heavy cream, garlic (fresh or minced), freshly grated Parmesan. Cook gently so it thickens without burning.
• Jarred version works in a pinch—but choose one that tastes creamy and has good Parmesan, maybe even garlic already. You may want to loosen or enrich it a bit.

Cheeses

• Ricotta: creamy texture in the filling.
• Mozzarella: for meltiness and that dreamy stretch.
• Parmesan (or Parmigiano-Reggiano): for sharpness, flavor depth.
• Optional extras: cream cheese for extra richness, or blending cheeses for flavor contrast.

Lasagna Noodles

• Dry noodles that you cook until al dente (just firm enough) so they hold shape when you roll.
• No-boil sheets can work, but might be trickier (more delicate). If you use them, you’ll want more sauce and maybe more baking time.
• Gluten-free noodles if needed (see dietary variations below).

Seasonings & Extras

• Garlic (fresh or powder) for savoriness.
• Italian herbs (oregano, parsley, basil) for familiarity.
• Lemon zest or pepper flakes, if you want a brightness or slight heat to cut through the richness.
• Optional veggies: spinach, mushrooms, or even roasted broccoli add texture and relief to a rich dish.

Step-by-Step Preparation / Cooking Method

Here’s how you’ll assemble everything so that your rolls are creamy, not dry; firm, not mushy; cheesy, not just heavy.

Prepping the Chicken

You’ll want cooked chicken before you start rolling. If using raw, poach or bake, then shred or chop. If using leftover or rotisserie chicken, check for fat or skin—remove or trim so your filling stays light.

Cooking Noodles the Right Way

Bring a large pot of salted water to a rolling boil. Add noodles and cook just until al dente—there’s still bite. Overcooked nets tears and sogginess. Once cooked, drain and rinse under cold water so they don’t stick.

Lay noodles out flat on a surface; consider brushing lightly with oil to prevent sticking. Work quickly while filling so they don’t dry.

Making Alfredo Sauce

Over medium-low heat, melt butter, then gently add cream and garlic. Whisk continuously. Let it simmer till it thickens slightly—enough to coat a spoon. Remove from heat and stir in Parmesan. Taste for salt and pepper. Optionally, add nutmeg or herbs.

Assembling the Rolls

Spread filling (chicken + cheeses + some sauce) along one edge of each noodle, then roll up tightly. Place rolls seam-side down in a baking dish that’s been greased or sprayed.

Once all are in place, pour the remaining Alfredo sauce over them, making sure the sauce seeps between and over the rolls. Top with extra mozzarella or a cheese blend for good browning.

Baking

Cover the dish with foil and bake in a preheated oven—usually around 350-375°F—for about 20-25 minutes if the dish is warm, maybe a little longer if starting from refrigerated. Then remove foil for the final 5-10 minutes to allow cheese to get golden and bubbly.

Let rest a few minutes after taking from oven so the sauce settles and slices stay together when serving.

Dietary Variations & Ingredient Substitutions

You shouldn’t have to miss out just because of diet restrictions. Here are realistic ways to adapt Chicken Alfredo Lasagna Rolls for different needs:

Gluten-Free

• Pick gluten-free lasagna noodles (rice-based or other GF blends) that can handle boiling.
• Be extra gentle when rolling, since GF noodles are more fragile.
• Check the Alfredo sauce and cheeses to ensure they are gluten-free (some may have additives).

Dairy-Free / Lactose-Reduced

• Use dairy-free Alfredo sauce (made with plant-based cream like coconut, oat, or cashew) and dairy-free cheeses (e.g., vegan mozzarella or Parmesan alternative).
• Alternatively, use lactose-reduced dairy products if you can tolerate them.
• Flavor may differ (less sharpness), so add extra herbs or garlic to compensate.

Vegan or Plant-Based

• Use a store-bought “chicken substitute” or well-seasoned tofu or tempeh, shredded.
• Vegan Alfredo sauce + nutritional yeast for cheesiness.
• Use vegan ricotta or blend silken tofu + lemon juice + garlic to mimic texture.
• Use vegan shredded cheese that melts well.

Low-Calorie / Lighter Version

• Replace part of heavy cream with half-and-half or whole milk; reduce butter.
• Use part-skim mozzarella, low-fat ricotta.
• Increase vegetable content (spinach, mushrooms) to stretch volume without extra calories.
• Use fewer rolls per person, paired with salad or steamed veggies to fill the plate.

Halal / Other Cultural Adaptations

• Ensure chicken is halal-certified if required.
• Use halal cheeses (or check for enzyme sources).
• For those avoiding pork or certain emulsifiers, check ingredient labels carefully.

Make-Ahead, Freezing, Storage & Reheating Tips

Being smart about timing can save you hours (or stress) during a busy week.

Make-Ahead

You can assemble the rolls the night before. Keep them in the baking dish, covered with foil, in the fridge. Before baking, let them sit out to come a bit closer to room temperature and maybe add a few extra minutes to bake time.

Freezing

• Unbaked: After assembling, wrap tightly (plastic wrap + foil) to avoid freezer burn. Freeze for up to 2-3 months.
• Baked: Let cool completely, then freeze portions or the whole dish similarly wrapped.

When you bake from frozen, add extra time (usually 10-20 minutes) and keep covered at first. Remove the cover toward the end so the cheese gets bubbly.

Storage & Reheating

• After baking, leftover rolls keep well in the fridge for 3-4 days. Store in an airtight container.
• Reheat in oven at ~350°F, covered, then uncover for the last few minutes to refresh cheese. Microwaving works for single portions—cover so moisture remains.

Serving Suggestions & Pairings

A dish this rich deserves supporting players that balance it out.

• Light salads: Caesar, mixed greens with vinaigrette, or even a simple arugula lemon salad to cut richness.
• Veggie sides: roasted broccoli, garlic sautéed green beans, or steamed asparagus.
• Bread: garlic bread or crusty Italian loaf to sop up sauce.
• Garnishes: fresh parsley, basil, or a sprinkle of red pepper flakes if you like a little heat.
• Wine or drink pairing: a crisp white wine (like Chardonnay or Pinot Grigio), or sparkling water with lemon works wonderfully.

Common Mistakes & Tips for Best Results

Learning from what others often slip up on helps you get perfect rolls the first time.

• Don’t overcook noodles—they’ll fall apart when rolling.
• Be generous with sauce—dry rolls are the #1 complaint.
• Use freshly grated Parmesan; pre-grated doesn’t melt the same.
• Place rolls seam-side down and with enough sauce around them so they stay moist.
• Let the dish rest after baking; slicing too soon can cause the sauce to run everywhere.

There’s something deeply satisfying about pulling a pan of Chicken Alfredo Lasagna Rolls out of the oven—golden edges, bubbling sauce, cheese stretching with each slice. It’s comfort food at its best: creamy, family-friendly, and endlessly adaptable. Go ahead, give it a whirl—tailor it to your tastes, tweak those cheeses, perhaps add veggies or spice—and make this dish your own signature.

FAQ

How long do Chicken Alfredo Lasagna Rolls need to bake?

You’ll bake the rolls covered with foil for about 20-25 minutes to warm through, then uncover for another 5-10 minutes so the cheese turns golden and bubbly. Oven temperatures around 350-375°F work best.

Can I use jarred Alfredo sauce instead of homemade?

Absolutely. Jarred Alfredo sauce saves time, and if you pick a good-quality one, the flavor will still be rich. You can always enhance it with extra garlic, Parmesan, or a pinch of nutmeg to get closer to homemade depth.

Is it possible to prepare the rolls ahead of time?

Yes—one of the great parts of Chicken Alfredo Lasagna Rolls is how meal-prep friendly they are. You can fully assemble them, cover with foil, and refrigerate overnight. When ready, let them come closer to room temperature, then bake; you’ll probably need a few extra minutes in the oven.

Can I freeze lasagna rolls, baked or unbaked?

You can freeze both baked and unbaked rolls. For unbaked, wrap tightly in plastic wrap and foil to prevent freezer burn. For baked, cool first. When reheating from frozen, add extra time, keep covered initially, then uncover toward the end so the cheese gets its texture back.

What’s the best way to reheat leftovers without drying them out?

Reheat in the oven at about 350°F, covered, then uncover near the end to refresh the cheese. If using a microwave for a single roll, add a splash of Alfredo sauce or water, cover lightly, and heat in short bursts so it warms evenly.

Are no-boil lasagna noodles okay to use for these rolls?

Yes, but with some caution. No-boil noodles are more delicate—they often need extra sauce so they stay moist and may require a bit longer baking time. Also, handle gently when rolling, as they can tear more easily.

How can I prevent the rolls from falling apart?

Make sure your noodles are cooked al dente (so they hold their shape), don’t overfill each noodle, and place them seam-side down when arranging in the baking dish. Using enough sauce on the bottom and between rolls helps keep them from drying or coming undone.

Chicken Alfredo Lasagna Rolls

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• Author: Rasha Annan
• Total Time: 55 minutes
• Yield: 6 servings (about 2 rolls each) 1x

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Description

These Chicken Alfredo Lasagna Rolls combine tender shredded chicken, creamy ricotta, gooey mozzarella, and rich Alfredo sauce in rolled lasagna noodles for a comforting, family-friendly dinner that’s easy to make ahead and perfect for weeknights or gatherings.

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Ingredients

Scale 1x2x3x

• 12 lasagna noodles (regular or gluten-free)

• 2 ½ cups cooked, shredded chicken (rotisserie or homemade)

• 2 cups ricotta cheese

• 2 cups shredded mozzarella cheese (plus extra for topping)

• ½ cup grated Parmesan cheese

• 3 cups Alfredo sauce (homemade or jarred)

• 2 cloves garlic, minced

• 2 tbsp fresh parsley, chopped (plus extra for garnish)

• Salt and black pepper, to taste

• Olive oil or cooking spray (for greasing the dish)

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Instructions

• Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.

• Cook lasagna noodles in salted boiling water until al dente. Drain and rinse under cold water to prevent sticking. Lay noodles flat on parchment or a lightly oiled surface.

• In a bowl, mix shredded chicken, ricotta, 1 cup mozzarella, Parmesan, garlic, parsley, salt, and pepper.

• Spread a thin layer of Alfredo sauce on the bottom of the baking dish.

• Spread about ¼ cup of filling evenly over each noodle. Roll up tightly and place seam-side down in the dish.

• Pour remaining Alfredo sauce over the rolls, ensuring full coverage. Top with remaining mozzarella.

• Cover with foil and bake for 20–25 minutes. Remove foil and bake another 5–10 minutes, or until cheese is golden and bubbly.

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

Notes

Use rotisserie chicken to save time.

Add spinach or mushrooms to the filling for extra vegetables.

Freeze unbaked rolls individually for quick future meals.

If using no-boil noodles, add extra sauce and bake a little longer to keep rolls moist.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American

Keywords: Chicken Alfredo Lasagna Rolls, lasagna roll ups, creamy chicken pasta, comfort food, Alfredo chicken recipes, family dinner, baked pasta, weeknight meals