These chicken lasagna roll-ups are packed with a rich ricotta cheese filling, tender shredded chicken, and a delicious homemade Alfredo sauce (or a good-quality jarred one to save time). Baked to perfection with melty mozzarella and Parmesan cheese, this dish is comfort food at its finest!

Baked pasta rolls in a white dish, topped with melted cheese and sprinkled with chopped herbs. Black forks are visible in the background.


 

If you’re a fan of classic chicken Alfredo and love the comfort of lasagna, then these Chicken Alfredo Lasagna Rolls are going to become your new favorite dish! I take the best of both worlds and roll them into a cheesy, creamy, and easy-to-make meal that’s perfect for family dinners, meal prep, or even special occasions.

If you love the convenience of lasagna rolls you can make them lots of ways. I’ve made standard Lasagna Rolls with ground beef and cottage cheese, and Mini Lasagna Rolls as appetizers for guests.

Ingredients & Substitutions

Main Ingredients:

  • Lasagna Noodles – Cooked until al dente.
  • Chicken – Cooked and shredded (I love using rotisserie chicken to keep things simple!).
  • Ricotta Cheese – Adds creaminess to the filling.
  • Seasoning – Salt, Italian seasoning, onion powder, and garlic powder enhance the flavor of the filling.
  • Alfredo Sauce – Jarred or homemade Alfredo sauce.
  • Mozzarella Cheese – For that gooey, cheesy top layer.
  • Parmesan Cheese – Adds sharpness and depth of flavor.

Substitutions & Variations:

  • I sometimes swap ricotta cheese with cottage cheese for a lighter filling.
  • Using whole wheat lasagna noodles makes this a bit healthier.
  • Try grilled or roasted chicken for more flavor.
  • Adding spinach or mushrooms is a great way to sneak in some extra veggies.
Lasagna topped with melted cheese and garnished with fresh herbs in a white baking dish.

How to Make Chicken Alfredo Lasagna Rolls

Step-by-Step Instructions

1. Cook the Lasagna Noodles. I start by bringing a large pot of salted water to a boil. Then, I add the lasagna noodles and cook them according to the package instructions until they are al dente. After draining, I lay them flat on a piece of parchment paper to prevent sticking.

2. Prepare the Chicken Filling. In a large mixing bowl, I combine the shredded chicken, ricotta cheese, salt, Italian seasoning, onion powder, and garlic powder. I mix everything together until it’s well incorporated and creamy.

3. Assemble the Lasagna Rolls. I lay the lasagna noodles flat and spread about 3 ounces of the chicken mixture evenly over each noodle, leaving about 1/3 of the noodle bare. Then, I drizzle 1-2 tablespoons of Alfredo sauce over the filling.

4. Roll Them Up. Starting from the filled end, I carefully roll each noodle up toward the bare end. This helps keep everything inside without overflowing.

5. Bake to Perfection. I preheat my oven to 350°F. Then, I spread 1/4 cup of Alfredo sauce in the bottom of a casserole dish. I place each lasagna roll-up seam side down in the dish, pour the remaining Alfredo sauce over the rolls, and sprinkle them with shredded mozzarella and Parmesan cheese.

6. Bake and Serve. I cover the dish with aluminum foil and bake for 20 minutes. Then, I remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly. Serve them hot and enjoy every cheesy, creamy bite!

Expert Tips & Tricks

  • Don’t overcook the noodles. Slightly undercooked noodles are easier to work with and won’t break apart when rolling.
  • Use rotisserie chicken. If you want to save yourself time you can use a rotisserie chicken. Just remove the skin and pull the meat off of the bone. Then use two forks to shred the chicken. It eliminates the need to cook the chicken and it means one less pot to wash at the end of the night!
  • Make it ahead. I often assemble the rolls up to a day in advance and store them in the fridge until I’m ready to bake.
  • For extra creaminess, I mix some shredded mozzarella into the chicken filling.
A close-up of a slice of creamy chicken alfredo lasagna roll on a fork, topped with grated cheese and parsley.

Can You Make Chicken Alfredo Lasagna Roll Ups Ahead of Time?

The thing I love most about lasagna roll ups is that you can make a big batch of them ahead of time and then portion them out into individual servings, or keep them together for a family dinner, and put them in the freezer until you are ready to serve them.

I bake my Chicken Alfredo Lasagna Roll Ups and serve them for dinner then put the leftovers in the freezer for another day.

You can also follow the recipe instructions up to the point where they go in the oven and instead put them in an airtight container and store them in the freezer. Then bake according to the instructions when you are ready to eat them (you may need to add a little extra time if you don’t let them thaw in the refrigerator first).

It saves so much time, and I love being able to pull out a single serving to heat up for lunch.

A baking dish filled with cooked lasagna, topped with melted cheese and sprinkled with chopped parsley.

Storage & Reheating

  • Refrigerate: I store leftovers in an airtight container for up to 3 days.
  • Freeze: I freeze baked or unbaked roll-ups for up to 3 months. To prevent freezer burn, I wrap each roll individually in plastic wrap before placing them in a freezer-safe container.
  • Reheat:
    • Oven: I preheat my oven to 325°F, cover the dish with foil, and bake for 15-20 minutes until warmed through.
    • Microwave: I place a single roll on a microwave-safe plate, add a splash of milk or Alfredo sauce, and microwave in 30-second bursts until warm.
    • Air Fryer: For a crispier texture, I place them in an air fryer at 350°F for 5-7 minutes.

These Chicken Alfredo Lasagna Rolls are an easy, cheesy, and comforting meal that’s perfect for any occasion. Whether I’m making them for a cozy family dinner or meal-prepping for the week, they’re always a hit. Try them out today and let me know how they turn out!

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Servings: 10
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Chicken Alfredo Lasagna Rolls

Created By: Kat Jeter & Melinda Machado
These Chicken Alfredo Lasagna Roll Ups are all of the flavors of classic Chicken Alfredo rolled up into lasagna noodles to make easy lasagna rolls. A simple weeknight dinner recipe that the whole family will love.
A fork holding a creamy, cheese-filled pasta roll, garnished with herbs.
Print Recipe
4.58 from 47 votes

Ingredients

Instructions

  • Bring a pot of water to a boil.
  • Add lasagna noodles and cook according to package instructions until al dente.
  • Drain water from the pot and place noodles on a flat surface. (I suggest using a piece of parchment paper).
  • Preheat oven to 350 degrees F.
  • In a large bowl combine shredded chicken, ricotta cheese, salt, onion powder, garlic powder, and Italian seasoning.
  • With the lasagna noodles on a flat surface spread 3 ounces of the chicken mixture on each noodle. Leave 1/3 of the noodle bare.
  • Top the chicken mixture with 1-2 tablespoons of Alfredo sauce.
  • Starting at the end of the noodle roll it up, rolling towards the bare end of the noodle.
  • Add 1/4 cup of Alfredo sauce to the bottom of a casserole dish.
  • Place each lasagna roll up into the casserole dish.
  • Pour the remaining Alfredo sauce over the lasagna roll ups.
  • Top with shredded mozzarella and Parmesan cheese.
  • Cover dish with aluminum foil and bake for 20 minutes.
  • After 20 minutes remove the aluminum foil and continue to bake for 10 minutes or until the cheese is melted and bubbling.
  • Enjoy!

Notes

Note: You can save time by using rotisserie chicken for your shredded chicken.

Nutrition

Calories: 316kcal, Carbohydrates: 21g, Protein: 20g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 59mg, Sodium: 583mg, Potassium: 131mg, Fiber: 1g, Vitamin A: 455IU, Vitamin C: 0.2mg, Calcium: 335mg, Iron: 1.4mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Course: Main
Cuisine: American
Handwritten signature for Kat & Melinda

This post originally appeared on Real Housemoms where we were contributors.