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chicken alfredo lasagna roll ups recipe
Ben Carraoli

Chicken Alfredo Lasagna Roll Ups Recipe

This creamy and comforting Chicken Alfredo Lasagna Roll Ups recipe is perfect for cozy nights or weekend dinners. It's made with tender lasagna noodles, shredded chicken, and rich Alfredo sauce, all rolled up and baked to perfection. If you love lasagna but want something easier to serve, this twist is ideal for you!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Calories: 380
Ingredients Method

Ingredients
  

  • 9 lasagna noodles – Cook until al dente; don’t overboil or they’ll tear during rolling.
  • 1 tbsp olive oil – Adds richness and prevents chicken from drying while reheating.
  • 1 lb cooked chicken shredded – Use rotisserie chicken for extra flavor and ease.
  • 1 15 oz jar Alfredo sauce – Go for high-quality or homemade for best creaminess.
  • 1/2 cup ricotta cheese – Gives a creamy slightly tangy layer to the filling.
  • 1/4 cup grated Parmesan cheese – Freshly grated for sharper richer flavor.
  • 1/4 cup chopped fresh parsley – Adds freshness and color to balance the richness.
  • 1/2 tsp garlic powder – Enhances the sauce with a subtle savory touch.
  • 1/4 tsp salt – Light seasoning especially helpful if using low-sodium Alfredo.
  • 1/4 tsp black pepper – Balances the creaminess with a bit of depth.
  • 1 cup shredded mozzarella cheese – Melts beautifully and gives a golden finish.

Method
 

  1. Fill a large pot with salted water and bring it to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a clean surface or parchment paper to prevent sticking. Avoid overcooking as soft noodles may tear during rolling.
  2. While the noodles are cooling, heat the olive oil in a skillet over medium heat. Add the shredded cooked chicken just to warm it up—about 2–3 minutes. In a separate mixing bowl, combine the Alfredo sauce, ricotta cheese, Parmesan, chopped parsley, garlic powder, salt, and black pepper. Mix until everything is smooth and evenly blended.
  3. Take each noodle and spread about 2 tablespoons of the Alfredo mixture across its surface. Spoon a small amount of chicken over the sauce. Gently roll the noodle from one end to the other, keeping the filling inside. Repeat with all noodles until all are filled and rolled.
  4. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Place each roll seam-side down into the dish. Pour the remaining Alfredo sauce evenly over all the roll ups. Sprinkle the shredded mozzarella cheese on top. Bake uncovered for 20–25 minutes or until the cheese is melted, bubbly, and lightly golden on top.
  5. Once out of the oven, let the roll ups rest for about 5 minutes before serving. Garnish with extra parsley if desired. Pair it with garlic bread or a fresh green salad for a complete meal. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.