Cheesy Chicken Alfredo Lasagna Rolls are a fun twist on classic lasagna, filled with creamy Alfredo sauce, tender chicken, and plenty of melty cheese all rolled up into individual servings. The mix of tender pasta, rich sauce, and gooey cheese makes every bite comforting and delicious.
I love making these because they feel special but are actually pretty simple to put together. I usually cook up extra chicken and have the rolls ready in no time on busy nights. The creamy Alfredo sauce adds a nice change from traditional tomato-based lasagna, making it feel a little lighter but still filling.
One of my favorite ways to serve these cheesy rolls is with a simple green salad and some garlic bread on the side. It’s a great meal to share with family or friends because everyone gets their own cheesy roll, and it’s easy to pass around the table. Plus, leftovers taste just as good reheated!
Key Ingredients & Substitutions
Lasagna noodles: Use no-boil noodles if you want to skip boiling, just keep an eye on baking time. Regular noodles work best for rolling without breaking.
Cooked chicken: Rotisserie chicken is a great shortcut here. You can also use leftover grilled or baked chicken for extra flavor.
Alfredo sauce: Store-bought Alfredo sauce is super convenient, but homemade sauce with butter, cream, and Parmesan gives a richer taste. For a lighter option, use a low-fat version.
Ricotta cheese: Ricotta adds creaminess and helps bind the filling. Cottage cheese works as a lighter substitute if you prefer.
Mozzarella and Parmesan: Mozzarella gives that stretchy melt, while Parmesan adds sharp flavor. Feel free to swap mozzarella for provolone or fontina, and Parmesan for Pecorino Romano.
How Can I Roll Lasagna Noodles Without Breaking Them?
Rolling cooked lasagna noodles can feel tricky because they tend to break or stick. Here’s how to make it easier:
- Cook noodles just until al dente—not too soft, or they’ll tear.
- Drain and lay noodles flat on a clean, lightly oiled surface or towel to cool and prevent sticking.
- Work gently, spreading filling evenly but not too thickly to avoid over-stretching.
- Start rolling from one short edge slowly and firmly, keeping the roll tight but not squished.
- Place rolled noodles seam-side down in the baking dish to keep them intact while baking.
Using fresh, well-cooked noodles and handling them carefully makes rolling smooth and keeps the filling inside perfectly!
Equipment You’ll Need
- Large pot – I like this for boiling the noodles quickly and evenly.
- Colander – makes draining cooked noodles easy and mess-free.
- Mixing bowls – handy for combining the filling ingredients.
- 9×13 inch baking dish – perfect size for baking all the rolls in one layer.
- Spoon or spatula – helps spread sauce and fill the noodles smoothly.
- Oven – necessary to bake until bubbly and golden.
Flavor Variations & Add-Ins
- Swap cooked chicken for cooked shrimp or ham for a different protein twist.
- Add sautéed spinach or mushrooms to the filling for extra veggies and flavor.
- Use a blend of mozzarella and provolone for a richer, meltier cheese topping.
- Sprinkle red pepper flakes or Italian seasoning in the filling for a little extra spice or herbs.
Cheesy Chicken Alfredo Lasagna Rolls
Ingredients You’ll Need:
- 9 lasagna noodles
- 2 cups cooked chicken, shredded
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: breadsticks or garlic bread for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes for baking. So, in just under an hour, you’ll have a warm, cheesy, and delicious meal ready to enjoy.
Step-by-Step Instructions:
1. Cook the Lasagna Noodles:
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until they are al dente—tender but still firm. Drain the noodles carefully and lay them flat on a baking sheet or clean kitchen towels to cool without sticking.
2. Make the Filling:
In a large bowl, mix together the shredded cooked chicken, ricotta cheese, 1 cup of Alfredo sauce, minced garlic, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, chopped parsley, salt, and pepper. Stir until all ingredients are well combined and creamy.
3. Assemble the Rolls:
Preheat your oven to 375°F (190°C). Spread a thin layer of the remaining Alfredo sauce on the bottom of a 9×13 inch baking dish. Take one lasagna noodle and spoon about 1/3 cup of the chicken mixture evenly onto it. Spread the filling smoothly, then roll the noodle up gently from one end to the other. Place each roll seam-side down in the baking dish. Repeat until all noodles and filling are used.
4. Bake and Serve:
Pour the remaining Alfredo sauce evenly over the lasagna rolls. Sprinkle the top with the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Bake in the preheated oven for 25-30 minutes, or until the sauce bubbles and the cheese is melted and golden. Let the rolls rest for a few minutes before garnishing with extra chopped parsley. Serve warm with garlic bread or a fresh green salad if you like.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before shredding. Thaw overnight in the fridge or use the defrost setting on your microwave for quicker results.
Can I Prepare the Rolls Ahead of Time?
Absolutely! Assemble the rolls and cover the baking dish with foil, then refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftover lasagna rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute Alfredo Sauce?
You can use homemade Alfredo sauce for a richer flavor or a store-bought version for convenience. If you want a lighter option, try a low-fat or cauliflower-based Alfredo sauce.
