I’ve made this Chicken Alfredo Lasagna Roll-Ups more times than I can count, and they always disappear first at family dinners. Think of them as tidy, individual lasagna dinners—rich Alfredo, tender shredded chicken, creamy ricotta, and a golden mozzarella top—all rolled into neat portions that reheat beautifully and feel just a little fancier than plain pasta night.

I also tested a few shortcut versions (rotisserie chicken + jarred Alfredo) so you can have this on the table without fuss. If you like the flavors of a traditional layered lasagna but want faster assembly, this is the recipe for weeknights and easy entertaining. For a slightly different take on the same flavor profile, see my notes on the classic chicken Alfredo lasagna.

Why you’ll love this dish

These roll-ups hit several sweet spots: they’re simple to assemble, portion-controlled, and crowd-pleasing. Each roll-up is like a mini casserole—easy to serve, easy to reheat, and less messy than cutting a full lasagna. They’re perfect for:

Weeknight dinners when you want comfort food without a long bake.
Potlucks or dinner parties where plated portions make serving fast.
Meal prep: they freeze well and thaw into full-flavored dinners.

“Creamy, cheesy, and just the right amount of indulgent—these roll-ups became my go-to for busy nights.” — a satisfied home cook

I also like this format when I want to mix up my usual lasagna routine; it’s the same great flavor with a neater presentation. If you want an extra cheesy spin, try a recipe variation inspired by other cheesy chicken lasagnas like this cheesy chicken lasagna.

The cooking process explained

Overview: You’ll cook the noodles, mix a creamy chicken-ricotta filling, spread it along each noodle, and roll them up into a sauced baking dish. The dish bakes covered to heat through, then uncovered to brown the top. Total hands-on time is mostly assembly; the oven does the finishing work.

What to expect while cooking:

Boil noodles al dente so they’re pliable for rolling.
Mix the filling until smooth—egg binds and cheeses add richness.
Arrange roll-ups seam-side down so they hold together.
Bake covered first to steam and meld flavors, then uncover to bubble and brown.

Gather these items

Key ingredients

12 lasagna noodles
2 cups cooked chicken, shredded (rotisserie works great)
2 cups ricotta cheese
2 cups mozzarella cheese, shredded (reserve 1 cup for the filling and 1 cup for topping)
1 cup Parmesan cheese, grated
2 cups Alfredo sauce (store-bought or homemade)
1 egg
Salt and pepper to taste
Fresh parsley for garnish (optional)

Notes and substitutions:

Swap ricotta for part cottage cheese (drained) if you prefer a slightly tangier filling.
Use pesto-swirl Alfredo for a basil-forward twist.
For lower sodium, choose a low-salt Alfredo sauce and reduce added salt.

Directions to follow

Preheat the oven to 375°F (190°C).
Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a sheet or counter to cool slightly.
In a large bowl, combine shredded chicken, ricotta, 1 cup shredded mozzarella, Parmesan, egg, and a pinch of salt and pepper. Stir until evenly mixed.
Spread a thin layer of Alfredo sauce across the bottom of a 9×13-inch baking dish.
Take one lasagna noodle and spread 2–3 tablespoons of the chicken mixture lengthwise, leaving a little edge at both ends. Roll it up tightly from one end to the other.
Place each roll-up seam-side down in the baking dish in neat rows.
When all roll-ups are arranged, pour the remaining Alfredo sauce over them. Sprinkle the remaining 1 cup of mozzarella evenly on top.
Cover the dish with foil and bake for 25 minutes to heat through and let flavors meld.
Remove the foil and bake another 10–15 minutes until the cheese is bubbly and lightly golden.
Let rest for 5 minutes, garnish with chopped fresh parsley, and serve.

Best ways to enjoy it

Serving suggestions

Plate one or two roll-ups per person alongside a crisp green salad (arugula with lemon vinaigrette cuts the richness nicely).
Roasted vegetables—broccoli, asparagus, or Brussels sprouts—make a colorful, textured side.
Serve with garlic bread or a warm baguette to mop up extra Alfredo.
For a restaurant-style finish, drizzle a little extra Parmesan and a grind of black pepper on top before serving.

Storage and reheating tips

Keep leftovers fresh

Refrigerate: Store cooled roll-ups in an airtight container for up to 3–4 days.
Reheat: Cover with foil and bake at 350°F (175°C) for 15–20 minutes, or microwave individual portions for 1–2 minutes until heated through.
Freeze: Assemble roll-ups in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Bake from frozen at 375°F covered for 35–45 minutes, then uncover and bake 10–15 minutes more until bubbly.

Food safety note: Cool cooked food to room temperature no longer than two hours before refrigerating. Reheat to an internal temperature of 165°F (74°C) for safety.

Helpful cooking tips

Prevent soggy noodles: Don’t overcook the lasagna noodles; al dente keeps them pliable and prevents falling apart.
Make ahead: Assemble the roll-ups and refrigerate (covered) for up to 24 hours before baking. This helps flavors meld and saves time on dinner day.
Even filling distribution: Use an ice cream scoop or tablespoon to portion filling consistently along each noodle.
Cheese texture: Freshly grated Parmesan melts better and has a brighter flavor than pre-grated.
Shortcut: Use shredded rotisserie chicken and a good-quality jarred Alfredo to cut prep time in half.

For more cheesy, make-ahead lasagna ideas, I sometimes borrow techniques from other baked lasagna recipes like the cheesy lasagna chicken preparations that use similar assembly shortcuts.

Flavor swaps

Creative twists

Spinach and artichoke: Fold chopped cooked spinach and chopped artichoke hearts into the chicken mix for a more veggie-forward roll-up.
Buffalo chicken: Mix in 1/3 cup buffalo sauce with the chicken filling and top with blue cheese crumbles after baking.
Vegetarian: Replace chicken with a mixture of sautéed mushrooms, spinach, and diced roasted peppers.
Lighter option: Use whole-wheat lasagna noodles, low-fat ricotta, and a light Alfredo or béchamel.
Herb-forward: Add chopped basil, parsley, or a teaspoon of lemon zest to brighten the filling.

Helpful answers

Q: Can I assemble these ahead of time and bake later? A: Yes. Assemble the roll-ups and refrigerate covered for up to 24 hours before baking. If frozen, bake from frozen as outlined in the storage section (longer bake time).

Q: What can I use instead of Alfredo sauce? A: A simple béchamel (butter, flour, milk) or even a light garlic-cream sauce works. Tomato-based sauces change the profile entirely but can be used if you prefer a red-sauce roll-up.

Q: How many roll-ups does this recipe make and what’s a typical serving? A: With 12 noodles, you’ll get 12 roll-ups. Usually 2 per person is a hearty portion, so this serves about 4–6 depending on appetite.

Q: Can I make these ahead and freeze for meal prep? A: Absolutely. Freeze assembled roll-ups in a freezer-safe dish for up to 2 months. Bake from frozen at 375°F (190°C) covered for about 35–45 minutes, then uncover and bake until bubbly.

Q: Any tips for shredding chicken quickly? A: Use two forks to pull apart warm cooked chicken, or pulse cooled chicken in a food processor for a couple of quick one-second pulses—don’t over-process.

Conclusion

If you want a comfort-food dinner that looks composed on the plate and travels well to potlucks, these Chicken Alfredo Lasagna Roll-Ups are a reliable choice. For an alternate take and step-by-step photos from another trusted home-cook source, check the Cookie Rookie Chicken Alfredo Lasagna Roll Ups Recipe. For more variations and notes on assembly from a long-running recipe blog, see the Belly Full Chicken Alfredo Lasagna Rolls.