Name: Chicken Alfredo Lasagna Rolls
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 9 pieces lasagna noodles (Cooked until al dente); 2 cups cooked shredded chicken (Rotisserie chicken works great); 1 cup Alfredo sauce (Store-bought or homemade); 1 cup ricotta cheese (Use room-temperature); 1 cup shredded mozzarella cheese (Plus more for topping if desired); 1/2 cup grated Parmesan cheese (For topping); 1 piece egg (Helps bind the filling); 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; to taste Salt and pepper; to taste Fresh parsley for garnish

I still remember the first time I rolled up a lasagna noodle stuffed with creamy chicken Alfredo — the crisped cheese on top, the rich, saucy interior, and how every bite felt like a little oven-warmed hug. This Chicken Alfredo Lasagna Rolls recipe turns classic lasagna into neat individual servings that are faster to assemble and perfect for family dinners, potlucks, or when you want something comforting without the fuss of a layered pan. If you like a creamy, cheesy dinner that feels a bit elevated but is genuinely simple, this is one to keep in your rotation. For a slightly different texture and flavor profile, compare it with a similar chicken Alfredo lasagna I love to reference for inspiration: similar chicken alfredo lasagna recipe.

Why you’ll love this dish

These lasagna rolls hit a sweet spot: all the flavors of chicken Alfredo plus the convenience of single-serving rolls. They’re kid-approved, great for portion control, and rehearse very well — making them ideal for meal prep or a cozy weekend dinner.

“Creamy, cheesy, and so easy to make — the family couldn’t stop asking for seconds.” — a quick review from a weeknight test run

Reasons to try it:

Fast assembly: no long layering, just spread and roll.
Uses leftover or rotisserie chicken, which saves time and money.
Elegant enough for company yet cozy enough for a lazy night in.
Easily adaptable for low-carb or vegetarian swaps.

Step-by-step overview

Before you start, here’s what to expect: boil noodles, mix a creamy chicken filling, spread it on each noodle, roll, arrange seam-side down in a dish, top with extra Alfredo and cheeses, then bake until bubbly and golden. Total hands-on time is about 20–30 minutes depending on how fast you work; baking is roughly 35 minutes.

What you’ll need

Key ingredients (serves about 3–4, using 9 noodles):

9 lasagna noodles
2 cups cooked shredded chicken (rotisserie chicken works great)
1 cup Alfredo sauce (store-bought or homemade)
1 cup ricotta cheese
1 cup shredded mozzarella cheese (plus more for topping if you like extra stretch)
1/2 cup grated Parmesan cheese
1 egg (helps bind the filling)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish

Ingredient notes and substitutions:

Swap the Alfredo for a lighter white sauce or use half Alfredo and half plain Greek yogurt to cut richness.
For a vegetarian version, replace chicken with sautéed mushrooms and spinach.
If you prefer a bit more tang, stir in a tablespoon of lemon juice or a pinch of nutmeg to the filling.
Want a cheesier casserole feel? Use a blend of Italian five-cheese in place of mozzarella and Parmesan.
For ideas on cheesier takes and inspiration, check this cheesy chicken lasagna for reference.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Lightly grease a medium baking dish.
Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a sheet of foil or a lightly oiled baking sheet so they don’t stick.
In a large bowl, combine the shredded chicken, ricotta, 1/2 cup Alfredo sauce, the egg, garlic powder, Italian seasoning, salt, and pepper. Mix until evenly combined.
Spread roughly 2–3 tablespoons of the chicken mixture along the length of each noodle, leaving a small margin at the edges. Don’t overfill — you want clean rolls.
Tightly roll each noodle from one end to the other and place seam-side down in the prepared baking dish. Fit the rolls snugly but without crowding.
Pour the remaining Alfredo sauce evenly over the top of the rolls so each one gets saucy coverage.
Sprinkle the shredded mozzarella and grated Parmesan over the sauced rolls.
Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until cheese is bubbly and golden brown.
Let the rolls rest 5 minutes, garnish with chopped fresh parsley, and serve.

Quick assembly tip: while noodles are boiling, mix the filling and shred the chicken so you can move from pot to pan efficiently.

Best ways to enjoy it

Serve a few rolls per person with bright, contrasting sides:

A crisp Caesar or mixed green salad with lemon vinaigrette cuts through the richness.
Roasted broccoli, green beans, or asparagus add color and texture.
Garlic bread or a warm baguette is great if you want more sauce-sopping potential.
For wine pairing, a Chardonnay with light oak or an unoaked Pinot Grigio complements the creaminess.

Plating idea: place two rolls on a warmed plate, spoon a little extra Alfredo around them, sprinkle chopped parsley and extra Parmesan, and add a wedge of lemon for brightness.

Storage and reheating tips

Storage:

Refrigerate leftovers in an airtight container for up to 3–4 days.
To freeze: place cooled rolls in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze up to 2 months.

Reheating:

Oven: Reheat covered at 350°F (175°C) for 15–20 minutes, or until warmed through.
Microwave: Cover loosely and heat in 1-minute intervals until hot; texture will be slightly softer.
From frozen: Thaw overnight in the fridge, then bake covered at 350°F for about 25–30 minutes, remove foil and bake an additional 10 minutes.

Food safety: ensure reheated internal temperature reaches 165°F (74°C) for safety when reheating leftovers.

Pro chef tips

Don’t overcook the noodles — al dente prevents mushy rolls after baking.
Use room-temperature ricotta; it mixes smoother and creates a silkier filling.
Lightly oil your work surface or brush noodles with a tiny amount of olive oil to prevent sticking while you assemble.
If your Alfredo sauce is thin, reduce it on the stove for a few minutes to thicken so the rolls aren’t watery.
Make-ahead: assemble the rolls, cover, and refrigerate for up to 24 hours before baking — perfect for entertaining.

For other lasagna approach ideas and to compare assembly styles, see this handy guide on cheesy lasagna variations.

Creative twists

Buffalo Chicken Alfredo Rolls: fold in 2–3 tablespoons of buffalo sauce to the filling and top with blue cheese crumbles after baking.
Spinach-Artichoke: add sautéed spinach and chopped artichoke hearts to the chicken mixture for a rich, shepherded flavor.
Low-carb: substitute cooked lasagna sheets with blanched, thin slices of zucchini or use no-boil low-carb noodles.
Mexican-inspired: swap Alfredo for a light enchilada sauce, add chopped green chiles and cilantro, and top with pepper jack instead of mozzarella.

Helpful answers

Q: How long does this take from start to finish?

A: Expect about 20–30 minutes of active prep and 35 minutes of baking — roughly one hour total.

Q: Can I use leftover rotisserie chicken?

A: Absolutely. Rotisserie chicken is ideal here — it’s flavorful and saves time.

Q: Is it safe to freeze the assembled rolls before baking?

A: Yes. Assemble rolls in the baking dish, wrap tightly, and freeze up to 2 months. Thaw in the fridge overnight before baking and add a few extra minutes to the bake time if still cold.

Q: Can I make the Alfredo sauce from scratch?

A: Yes. A simple homemade Alfredo uses butter, heavy cream, garlic, and Parmesan heated until thickened — more control over salt and creaminess.

Q: How many rolls per person?

A: Plan on 2–3 rolls per adult depending on appetite and sides.

Conclusion

If you’re after a comforting, slightly elevated weeknight dinner that’s easy to assemble and makes great leftovers, these Chicken Alfredo Lasagna Rolls are a winner. For more inspiration or versions of this idea, check out the original takes on this dish at Belly Full’s Chicken Alfredo Lasagna Rolls recipe and another useful variation at The Cookie Rookie’s Chicken Alfredo Lasagna Roll Ups. Enjoy — and don’t be surprised if this becomes your go-to comfort meal.