Alfredo chicken lasagna roll ups are a twist on everyone’s favorite comfort food. They are quicker to bake than a classic layered lasagna, easier to serve, and just as yummy to eat!
Lasagna roll ups are one of my favorite ways to serve lasagna because they’re so easy to handle! Having any leftovers makes freezing them for later a breeze. No need to thaw the entire dish, just take out what you need and reheat a serving for one.
This chicken alfredo lasagna is a delicious alternative to the classic recipe giving it a creamier cheesier flavor, thanks to mozzarella and parmesan, which your whole family will love!
Unlike the traditional tomato-based sauce, the thick and rich alfredo sauce in this recipe gives it a completely different flavor profile but there’s no mistaking that signature comforting baked lasagna dish that still comes out golden and delicious!
Chicken lasagna is a great way to use up any leftover rotisserie chicken and it’s also a nice getaway from red meat if you’re looking for something a little lower in saturated fat.
If you like this easy lasagna recipe, you should also try my Ravioli Lasagna! It’s made with frozen or refrigerated ravioli instead of lasagna noodles and comes together so quickly.
Enjoy this chicken alfredo lasagna alongside a basket of bread sticks and a simple caesar salad and dinner is served!
Why You’ll Love This Recipe
- Quicker version. Did you know lasagna roll-ups bake faster than traditionally layered lasagna? In less than 1 hour dinner is on the table. A perfect weeknight dinner idea if you ask me!
- Delicious. Lasagna chicken alfredo is always a hit with a crowd, no matter how much they love a classic lasagna. There’s no denying that cheesy creamy, melty, golden goodness.
- Easy. It looks like it takes way longer than it actually does! There is no layering of anything, simply cook the noodles, pack, and roll.
- Leftovers. They’re individual portions which means you can easily take leftovers for lunch to work, pack them in a lunch box, or reheat as many as you need for dinner the next day.
- Make ahead. Assemble and bake when ready! If you’re not ready, freeze them for months until you are.
Ingredients Needed
Complete list of ingredients and amounts can be found in the recipe card below.
- Uncooked lasagna noodles – Do not buy oven-ready. You need to boil them ahead of time to be able to roll them up.
- Salt – Adding salt to your boiling water will help keep the noodles from sticking together. It’s also a way to add a bit of flavor to the noodles.
- Alfredo sauce – The butter, garlic, and all-purpose flour will create the base (the roux) of the alfredo sauce. The foundation needs to create a thick sauce.
- Milk & Heavy whipping cream – These are the liquids that get added to the roux that will slowly turn take it from a lumpy flour paste to a rich creamy sauce.
- Parmesan – A sharp cheese that adds loads of flavor.
- Salt, pepper & nutmeg – Enhance the sauce with a simple salt and pepper seasoning and the option of nutmeg. Nutmeg is a warming spice that is quite popular in cream-based sauces.
- Shredded chicken – A great time to use up leftover chicken from yesterday’s dinner. You can also go easy on yourself and pick up a rotisserie chicken from the store. Or, of course, you can make your own right now in a Crockpot or see how I boil chicken breasts that are perfect for shredding!
- Mozzarella cheese – A signature gooey cheese that is always a welcome addition to a lasagna dish.
- Parsley – Fresh chopped parsley is always a nice finishing touch, however it is optional.
How to Make Chicken Alfredo Lasagna Roll Ups
- Prep. Add salt to boiling water and cook the noodles according to package directions. Preheat the oven to 375°F/190°F and spray a 9×13 casserole dish and set it aside.
Tip!
Once you’ve drained your noodles, keep them in room temp water. This will help keep the noodles from sticking together.
- Make the roux. Melt butter in a pan over medium heat. Sauté the garlic until fragrant and add the flour. Whisk it together with the melted butter for a minute until it gives off a nutty aroma and looks like a paste. Add the milk and heavy cream and simmer. Add the cheese and seasoning and whisk and cook until cheese has melted and the sauce has thickened.
Tip!
It’s unlikely, but just in case, adding a bit of milk will help thin out the sauce if it is too thick.
- Coat the pan. Spoon a thin layer of sauce onto the bottom of the baking dish. This will act as a non-stick coating and will also help keep the bottom of the rolls from drying out.
- Mix in chicken. In a bowl, mix together 1 cup of the alfredo sauce with the shredded chicken and 1 cup of mozzarella. Season with salt and pepper.
Assembly
- Lay the noodles. Grab a baking sheet and place noodles across the sheet in a single layer (as you would if you were layering a lasagna).
- Spread the sauce. Divide and spread the alfredo chicken mixture onto each noodle.
- Roll noodles. Once a noodle has the filling, roll it up. When you get to the end, lift it up and place it in the baking dish with the seam side down. Do this with all of the rolls.
- Use up the remaining sauce and cheese. Pour the remaining alfredo sauce over top followed by a sprinkling of the remaining mozzarella.
- Bake. Place in the oven to warm through which is about 20 minutes.
- Broil. To get that golden brown cheesy top, place it under the broiler for a few minutes.
Tips & Variations
- A homemade alfredo sauce is always worth the extra step but if you’d like to save time, you can use storebought instead.
- No fresh garlic on hand? Substitute with garlic powder. You’ll need ¾ teaspoon of garlic powder that is equal to 3 cloves of fresh garlic.
- Feel free to add some diced veggies into the sauce to bulk up the filling and get those nutrients in there.
- Add some ricotta cheese into the filling instead of, or along with the mozzarella.
- Grate your parmesan and mozzarella cheese from a block. Freshly grated is always recommended as the packaged shredded stuff comes with added (weird) ingredients.
- It’s important to follow the steps it takes to avoid noodles sticking together. The reason for this is when you try and pull them apart, they will tear.
- This is a good reason to make more noodles than you need, just in case!
Ways to Serve
I always enjoy traditional sides most often served with pasta dishes at Italian restaurants my favorites even when I am at home. Caesar salad and breadsticks are my family’s top picks for sure but below are some other ideas you might enjoy too.
Make some garlic bread or these Texas Roadhouse rolls instead of the breadsticks and opt for a simple green salad instead of the Caesar. If you like a side of veggies with your meal, think about this simple air fryer mushroom dish or blanched green beans.
Finish off your meal with a light and fresh strawberry pie for dessert!
FAQs
Prepare this dish ahead of time by assembling the rolls, covering them with sauce and cheese, and wrapping the baking dish with plastic wrap. Store in the fridge overnight until you’re ready to bake them the next day.
It’s actually better to freeze it before baking, so if you know you’re not ready to bake quite yet, freeze them for up to 2 months. Wrap tightly in plastic wrap and then tin foil to avoid freezer burn. To reheat, thaw in the fridge overnight, remove the foil and the plastic wrap then bake as directed. If baking from frozen, add a little extra bake time.
Any leftovers can be stored in an airtight container for up to 3 days in the fridge.
More Delicious Creamy Pastas
Lemon Ricotta Pasta
Cream Cheese Pasta Sauce
Creamy Garlic Shrimp Pasta
Creamy Mushroom and Spinach Orzo
I hope you love these lasagna roll ups as much as my family and I do. Don’t forget to share this recipe with anyone looking for a new quick and easy dinner idea!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Alfredo Chicken Lasagna Roll Ups
Equipment
- Baking sheet
Ingredients
- 12 (12) uncooked lasagna noodles
- 1 teaspoon (1 teaspoon) salt
- ⅓ cup (75 g) butter
- 3 cloves (3 cloves) garlic
- 1 tablespoon (1 tablespoon) all-purpose flour
- 1 ½ cups (400 ml) milk 2% or whole
- 1 cup (240 ml) heavy whipping cream
- ¾ cup (75 g) parmesan
- ½ teaspoon (½ teaspoon) salt
- ¼ teaspoon (¼ teaspoon) ground black pepper
- ⅛ teaspoon (⅛ teaspoon) ground nutmeg optional
- 3 cups (420 g) cooked shredded chicken
- 2 cups (225 g) shredded mozzarella cheese
- 2 tablespoons (2 tablespoons) chopped fresh parsley for garnish
Instructions
- Cook the noodles according to the package instructions to al dente with 1 teaspoon of salt, drain and keep in a pot with room temp water. This will help the noodles not stick together.
- Preheat the oven to 375°F/190°C, and a spray a 9×13 inch pan with cooking spray and set aside.
- Over medium heat, melt butter in a pan, then sauté the garlic until fragrant (about 1 minute). Add the flour, and cook it for 1 minute. Add the milk, and heavy cream. Allow the mixture to simmer for 2 minutes, then add the parmesan cheese, salt, pepper, and nutmeg if using. Whisk and cook until the cheese is melted and the sauce is thickened. If the sauce thickens too much, add a little bit of milk to loosen it but this is unlikely to happen.
- Spoon a thin layer of sauce onto the bottom of the baking dish (about ½ a cup).
- In a bowl, mix together 1 cup of alfredo sauce with the shredded chicken and 1 cup of mozzarella cheese. Season with salt and pepper.
To Assemble:
- Arrange the noodles in a single layer over a baking sheet.
- Divide the alfredo chicken mixture between the cooked noodles.
- Roll each noodle up, and arrange in the baking dish seam side down.
- Cover with the remaining alfredo sauce, remaining cheese, and bake until warmed through (about 20 minutes). Place under the broiler for a few minutes just to get some color on the cheese.
Notes:
- Once you’ve drained your noodles, keep them in room temp water. This will help keep the noodles from sticking together.
- No fresh garlic on hand? Substitute with garlic powder. You’ll need ¾ teaspoon of garlic powder that is equal to 3 cloves of fresh garlic.
- Feel free to add some diced veggies into the sauce to bulk up the filling and get those nutrients in there.
- Add some ricotta cheese into the filling instead of, or along with the mozzarella.
- Grate your parmesan and mozzarella cheese from a block. Freshly grated is always recommended as the packaged shredded stuff comes with added (weird) ingredients.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Kathleen says
I add chop broccoli, everyone loved it.
Diana says
Sounds delicious!
Debbie says
I cut my lasagna noodles in half after I boil them, I found one whole noodle was to thick…