Chicken Alfredo Lasagna Rolls

Creamy Chicken Alfredo Lasagna Rolls are a family favorite when we are craving comfort but want something a little special. These rolls combine tender pasta with a rich cheesy filling and a homemade Alfredo sauce that makes dinner feel like a treat. They are perfect for busy weeknights but impressive enough to serve when you have friends or family over.

My kids devour these lasagna rolls every single time and I learned quickly to always double the batch for leftovers. The creamy sauce with the golden cheesy top makes this a total standout on the table.

Ingredients

• Lasagna noodles: Bring structure to the rolls. Choose a classic wheat noodle for the best texture
• Cooked shredded chicken: Lean and protein packed. I prefer rotisserie chicken for ease and flavor
• Ricotta cheese: Adds creaminess. Pick whole milk ricotta for a richer filling
• Shredded mozzarella cheese: For melty texture. It melts beautifully and browns well on top
• Grated Parmesan cheese: Salty and nutty. Use good quality Parmesan for maximum taste
• Large egg: Binds the filling together. Go for the freshest egg you can find
• Italian seasoning: Brings herby aroma. Use a trusted blend or make your own
• Garlic powder: Savory boost. Fresh garlic is great but powder blends in smoothly
• Salt and pepper: Seasons everything. Freshly ground black pepper makes a difference
• Fresh spinach: Chopped spinach for color and nutrition. I love using baby spinach for its tender leaves
• Unsalted butter: Used for the Alfredo base. Choose butter with sweet cream notes
• Heavy cream: The backbone of the Alfredo sauce. Always use full fat cream
• Grated Parmesan cheese: For sauce depth. Again quality matters
• Garlic: Freshly minced garlic makes the sauce pop
• Nutmeg: Optional but gives a warm subtle flavor
• Mozzarella cheese: For topping. Gooey melty perfection
• Fresh parsley: Adds freshness to finish. Brightens up the richness

Step-by-Step Instructions

Prepare the Alfredo Sauce:

Melt butter gently in a saucepan over medium heat. Add in the freshly minced garlic and cook for one or two minutes until fragrant. Pour in heavy cream and whisk in grated Parmesan, salt, pepper, and a touch of nutmeg if you like. Let this simmer for three to four minutes until thickened and silky

Make the Filling:

In a large bowl stir together shredded chicken, ricotta, mozzarella, Parmesan, the egg, Italian seasoning, garlic powder, salt and pepper. If using spinach fold it in until evenly distributed. This should look creamy and well mixed

Assemble the Rolls:

Lay out the cooked lasagna noodles flat on your work surface. Spread a generous layer of filling from edge to edge on each noodle. Roll tightly and place seam side down in a greased baking dish

Add Sauce and Bake:

Pour all of the Alfredo sauce over the rolls making sure each one is covered. Sprinkle a final layer of mozzarella on top. Cover the dish with foil and bake at 375 degrees Fahrenheit for twenty minutes. For golden cheesy tops remove the foil and bake for another ten minutes

Garnish and Serve:

Let the rolls rest for five minutes after baking. Sprinkle with fresh parsley and serve warm either as individual portions or family style

Save it

Perfect for using up leftover cooked chicken. The Alfredo sauce is my favorite part. It is creamy and velvety and I have found that freshly grated Parmesan really takes it to the next level. My kids always sneak extra spoonfuls over their rolls and every family gathering ends with someone asking for the recipe

Storage Tips

Leftover lasagna rolls keep well in an airtight container for up to three days in the fridge. Layer a bit of parchment between rolls to keep them from sticking. To freeze, arrange in a single layer in a freezer safe dish and cover tightly with foil. Reheat from chilled or thawed, covered at 350 degrees until hot and bubbly

Ingredient Substitutions

Swap cooked turkey for chicken if you have holiday leftovers. For a vegetarian version try sautéed mushrooms or zucchini instead of meat. Cottage cheese makes a lighter but still creamy alternative to ricotta. For a lighter sauce use half and half in place of heavy cream though the result will be a bit less rich

Serving Suggestions

We love these rolls with a crisp green salad and garlicky roasted broccoli. For a bigger meal serve with warm breadsticks or a side of herb butter peas. They are great for potlucks or as a comforting Sunday dinner centerpiece

Cultural and Historical Context

Combining creamy Alfredo with rolled lasagna is a delicious twist on two classic Italian American dishes. Traditional lasagna often uses red sauce and ground meat but rolling up the noodles with blanche filling makes for beautiful single servings. Alfredo sauce is rooted in Roman cuisine and its marriage with pasta in the US has become a staple for cozy nights

Save it

There is something really satisfying about lifting a roll from the dish and seeing those creamy layers swirl together in every bite. For me doubling the recipe and freezing extras is key to having comfort food at my fingertips all month long

Common Questions

→ Can I prepare the lasagna rolls ahead of time?

Yes, assemble the rolls and store covered in the fridge for up to 24 hours before baking. Add sauce and bake when ready.

→ Can I substitute spinach with another vegetable?

Absolutely. Try using sautéed mushrooms, zucchini, or kale for a different flavor and texture profile.

→ What’s the best way to shred cooked chicken?

Use two forks to pull apart warm, cooked chicken breast, or use a hand mixer for faster shredding.

→ Can store-bought Alfredo sauce be used?

Yes, store-bought Alfredo can save time. However, homemade sauce gives a richer, fresher flavor.

→ How do I prevent the rolls from drying out while baking?

Cover the baking dish with foil for the first part of baking to seal in moisture, then uncover for a browned top.