Name: These Chicken Alfredo Lasagna Roll-Ups Are What I Make When I Want Cozy and Creamy Without the Fuss
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 10–12 lasagna noodles; 2 ½ cups shredded cooked chicken (like rotisserie); 1 ½ cups ricotta or cottage cheese; 2 cups shredded mozzarella cheese, divided; ½ cup grated Parmesan cheese, divided; 1 tsp garlic powder; 1 tsp Italian seasoning; Salt and pepper, to taste; 3 cups Alfredo sauce (store-bought or homemade); Optional: chopped parsley, for garnish

Jump to Recipe·Print Recipe

You know those nights when you want something warm, creamy, and cheesy—but you also want it to feel a little fun and different? That’s when I pull out this recipe. These roll-ups are like the happy middle ground between lasagna and Alfredo pasta, and somehow they feel way fancier than they actually are. Plus, they’re great for prepping ahead and always a hit when I have friends over.

Why You’ll Love This Recipe

First off, it’s Alfredo and chicken—so we’re already starting strong. But instead of layering everything in a big dish like classic lasagna, you roll up each noodle with filling, and bake them in a creamy sauce. They’re individual, they’re cute, and they’re packed with flavor. Also, it’s a great way to use up rotisserie chicken if you’ve got some hanging out in the fridge.

Ingredients (Here’s a Quick Look)

You’ll need lasagna noodles, shredded cooked chicken, ricotta or cottage cheese, Alfredo sauce (store-bought or homemade), shredded mozzarella, Parmesan, and a few basic seasonings like garlic powder and Italian herbs. Full list of ingredients and measurements is down below in the recipe card.

Directions

Boil the Noodles

Cook your lasagna noodles just until al dente. You want them soft enough to roll but not falling apart. Drain and lay them flat on a parchment-lined baking sheet so they don’t stick together.

Make the Filling

In a mixing bowl, combine shredded chicken, ricotta or cottage cheese, about a cup of shredded mozzarella, a little Parmesan, and season with garlic powder, salt, pepper, and Italian seasoning. Give it a good stir until it’s creamy and well mixed.

Roll Them Up

Spoon the filling onto each noodle and gently roll them up, starting from one end. It’s okay if they look a little rustic—that’s part of the charm.

Pour the Sauce

Spread a little Alfredo sauce on the bottom of your baking dish to keep the noodles from sticking. Place your roll-ups seam side down, then pour more Alfredo sauce over the top. Make sure everything is nicely coated.

Add Cheese and Bake

Sprinkle the remaining mozzarella and Parmesan over the top. Cover the dish with foil and bake at 375°F for about 20 minutes. Uncover and bake another 10 minutes or until everything’s bubbly and golden on top.

Expert Tips and Tricks

Use freshly grated cheese if you can—it melts smoother and gives that luscious, gooey finish. If your Alfredo sauce is super thick, you can thin it out with a splash of milk before pouring it on. And if you’re making these ahead of time, just assemble and refrigerate, then bake when ready.

Recipe Variations and Possible Substitutions

Swap out the chicken for shredded turkey, cooked sausage, or even sautéed mushrooms and spinach if you’re going meatless. Not a fan of ricotta? Cottage cheese or cream cheese work great. And if you want a little spice, stir in some red pepper flakes to the filling.

Serving and Pairing Suggestions

These roll-ups are super rich, so I love serving them with something fresh on the side—like a simple green salad with lemon vinaigrette or some roasted broccoli. Garlic bread is basically a must. And if you’re opening a bottle of wine, go for a crisp white like Pinot Grigio or even a light red like Pinot Noir.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, pop them in the oven at 350°F covered with foil for 15–20 minutes or until warmed through. You can also microwave them, but cover with a damp paper towel so they don’t dry out.

FAQs

Can I use oven-ready lasagna noodles?
I wouldn’t recommend it for this recipe—traditional noodles are sturdier and easier to roll without breaking.

Can I freeze these?
Yes! Assemble, cover tightly, and freeze before baking. When ready, bake from frozen (add about 20 extra minutes) or thaw overnight and bake as directed.

Do I have to use store-bought Alfredo sauce?
Not at all—homemade is great if you have the time. Just be sure it’s creamy enough to coat everything nicely.

Can I make this in a big casserole style instead?
Absolutely! Just layer everything like classic lasagna instead of rolling—it’s just as delicious.

Conclusion

These Chicken Alfredo Lasagna Roll-Ups are the kind of dinner that feels a little special but is still simple enough for a Tuesday night. They’re creamy, cheesy, cozy, and honestly—just plain fun to eat. Once you try them, I think you’ll be hooked too. Let me know if you make them or put your own spin on the filling—I love hearing what you come up with.

These Chicken Alfredo Lasagna Roll-Ups Are What I Make When I Want Cozy and Creamy Without the Fuss

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Chicken Alfredo Lasagna Roll-Ups are a cozy, creamy twist on classic lasagna, perfect for a weeknight dinner or dinner party. Rolled instead of layered, they combine tender lasagna noodles with a cheesy chicken filling and rich Alfredo sauce—all baked to golden, bubbly perfection.

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6–8 servings 1x
Category: Dinner
Method: Baking
Cuisine: Italian-American

Instructions

Boil the Noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente, then drain and lay flat on a parchment-lined baking sheet.
Make the Filling: In a large bowl, combine shredded chicken, ricotta or cottage cheese, 1 cup mozzarella, ¼ cup Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix until creamy.
Roll the Lasagna: Spread a generous spoonful of filling on each noodle and roll tightly from one end.
Assemble the Dish: Spread about 1 cup of Alfredo sauce on the bottom of a greased 9×13-inch baking dish. Place roll-ups seam-side down. Pour the remaining Alfredo sauce evenly over the top.
Add Cheese and Bake: Sprinkle with remaining mozzarella and Parmesan. Cover with foil and bake at 375°F for 20 minutes. Uncover and bake an additional 10–15 minutes until golden and bubbly.
Serve: Garnish with fresh parsley, if desired. Serve warm with salad or garlic bread.