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.
Ingredients
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)
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