Chicken Alfredo Lasagna Rolls: A Creamy, Cheesy Twist on Classic Comfort Food 🍗🧄🧀
If you’re looking to shake up your dinner routine with something that’s both comforting and impressive, Chicken Alfredo Lasagna Rolls are just the dish. Creamy, cheesy, and packed with savory chicken, these rolled-up lasagna noodles are everything you love about traditional lasagna—with a rich Alfredo-style upgrade.
They’re easy enough for a weeknight meal and fancy enough to serve guests. Plus, they’re individually portioned, freezer-friendly, and perfect for meal prep. Whether you’re feeding a family or stocking your freezer for busy nights, these lasagna rolls will not disappoint.
🍴 Why You’ll Love This Recipe
✅ Creamy Alfredo flavor in every bite
🧀 Cheesy and satisfying with a gooey, golden top
👩🍳 Individually rolled for perfect portions
🧊 Freezer-friendly and great for make-ahead meals
🐓 Great way to use leftover chicken or rotisserie meat
📝 Ingredients
For the Filling:
2 cups cooked, shredded chicken (rotisserie works well)
1 (15 oz) container ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 egg
1 tsp garlic powder
1 tsp Italian seasoning
Salt & black pepper to taste
For the Alfredo Sauce:
3 tbsp butter
3 cloves garlic, minced
2 tbsp all-purpose flour
1 ½ cups milk
1 cup heavy cream
1 cup grated Parmesan cheese
Salt & pepper to taste
Optional: pinch of nutmeg for added depth
Other:
8–10 lasagna noodles, cooked and drained
Chopped parsley for garnish (optional)
👩🍳 Instructions
1. Cook the Noodles
Boil the lasagna noodles according to package directions. Drain and lay them flat on parchment paper or a lightly greased baking sheet to prevent sticking.
2. Make the Alfredo Sauce
In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant (about 1 minute). Stir in flour and cook for another minute to form a roux. Gradually whisk in milk and cream. Simmer until thickened, then stir in Parmesan cheese, salt, pepper, and nutmeg. Set aside.
3. Prepare the Filling
In a bowl, mix together shredded chicken, ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper until fully combined.
4. Assemble the Rolls
Spread a thin layer of Alfredo sauce in the bottom of a 9×13-inch baking dish.
Spoon about 1/4 cup of the chicken mixture onto each lasagna noodle. Roll tightly from one end to the other and place seam-side down in the baking dish.
5. Top and Bake
Pour the remaining Alfredo sauce evenly over the lasagna rolls. Sprinkle with the remaining mozzarella cheese.
Cover with foil and bake at 375°F (190°C) for 20 minutes, then uncover and bake an additional 10 minutes until bubbly and golden on top.
6. Serve & Enjoy
Garnish with chopped parsley and serve warm with a side salad or garlic bread.
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