Steam rises as I slide these Chicken Alfredo Lasagna Roll Ups into the oven. The edges turn golden, the sauce bubbles around the seams, and a rich buttery scent fills the kitchen. After three full rounds of testing, I learned to underboil the lasagna noodles by a minute so they hold their shape without snapping when rolled. This version gives you tender chicken, a glossy sauce, and just enough bite in every roll—all in one hearty dish.
Why You’ll Love Chicken Alfredo Lasagna Roll Ups
- Every bite holds creamy Alfredo swirled with tender chicken.
- Individually rolled for neat serving and easy portion control.
- Prep ahead and freeze for quick weeknight dinners.
- Roots in Italian-American comfort with a modern twist.
A Little Background
The first time I tackled these roll ups it was on a rainy Sunday afternoon—my kitchen counter littered with sauce drips and noodle scraps. In that early batch I discovered chilling my mixed filling for 10 minutes made it easier to spread without sliding off the noodles. That tweak has stuck ever since.
Key Ingredients for Chicken Alfredo Lasagna Roll Ups
- Boneless, Skinless Chicken Breasts: provides lean protein—shred finely for easy rolling.
- Marinara-Style Alfredo Sauce: the jarred 15-ounce size adds rich texture; choose one with real cream.
- Ricotta Cheese: gives silkiness; whole-milk ricotta holds moisture best.
- Lasagna Noodles: standard 12-ounce package; boil until just al dente to avoid overcooking.
- Shredded Mozzarella Cheese: 1 cup divided; go for low-moisture for gooey pulls.
How to Make Chicken Alfredo Lasagna Roll Ups
- Preheat the oven to 350°F. Lightly grease a rimmed baking sheet and a 9×13-inch baking dish.
- Pat 3 chicken breasts dry and rub with 2 tablespoons olive oil, 1 tablespoon Italian seasoning, salt, and pepper. Arrange on the sheet.
- Bake chicken for 20–25 minutes until the center reads 165°F on an instant-read thermometer.
- While chicken cools for 5 minutes, cook 12 ounces of lasagna noodles according to package instructions until just al dente. Drain and lay flat on a lightly oiled work surface.
- In a large bowl, stir together 1 (15-ounce) jar Alfredo sauce, 1 cup ricotta, shredded chicken, ¼ cup grated Parmesan, and ½ cup mozzarella until glossy and uniform.
- Spoon about ⅓ cup of the mixture onto one end of each noodle. Spread into a 1-inch band, then roll pasta tightly and place seam-side down in the prepared baking dish.
- Pour remaining Alfredo sauce evenly over the rolls, then sprinkle with the rest of the mozzarella and ¼ cup Parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and continue baking 10 minutes more, until sauce is bubbling and tops are lightly golden.
- Let rest 5 minutes, then scatter chopped fresh parsley before serving.
Pro Tips & Troubleshooting
- During one bake I noticed uneven browning—loosely tent the dish with foil to ensure the tops brown without over-crisping.
- If your sauce seems thin, simmer 2–3 minutes on the stove to reduce and concentrate flavors.
- Stir in a pinch of ground nutmeg to the Alfredo for a cozy autumnal twist.
- To double the batch, use two 9×13 dishes and extend covered bake time by 5–7 minutes.
Storage & Make-Ahead Guide
Allow roll ups to cool no more than 2 hours before storing. Refrigerate in an airtight container for up to 4 days. For freezing, I wrap each roll in parchment then foil—this keeps them from sticking—and freeze up to 2 months. When reheating, thaw overnight in the fridge, then bake at 325°F for 15–20 minutes until internal temperature reaches 165°F. Always discard leftovers left at room temperature beyond 2 hours for food safety.
Serving Suggestions
Pair these roll ups with a crisp arugula salad dressed in lemon vinaigrette or a side of roasted garlic green beans. For a heartier spread, serve alongside garlic bread or tender sautéed mushrooms.
Frequently Asked Questions
- Can I use homemade Alfredo sauce for Chicken Alfredo Lasagna Roll Ups? Yes—just ensure it’s thickened enough to hold on the noodles without running through the dish.
- How do I prevent runny sauce in lasagna roll ups? Drain excess moisture from ricotta and reduce your Alfredo sauce on the stove for a couple of minutes.
- Can I freeze Chicken Alfredo Lasagna Roll Ups? Absolutely. Freeze individually wrapped rolls in foil for up to 2 months; thaw overnight before reheating.
- How long to bake Chicken Alfredo Lasagna Roll Ups? Bake covered for 20 minutes, then uncover and bake another 10 minutes at 350°F until bubbling.
- What is the best cheese for lasagna roll ups? Low-moisture mozzarella melts evenly; a bit of Parmesan adds a nutty tang.
- Can I make Chicken Alfredo Lasagna Roll Ups ahead? Yes—assemble and cover, then refrigerate for up to 24 hours. Add the extra bake time if going in cold.
Final Thoughts
These Chicken Alfredo Lasagna Roll Ups quickly became my go-to for gatherings—each spiral a bite of creamy comfort. Whether you’re pulling one from the freezer for a busy weeknight or baking a full tray for friends, they never disappoint. Give them a try, and let me know how your kitchen fills with that fragrant, cheesy bliss!
More Recipes You’ll Love
- Creamy Alfredo Pasta – mirrors the luscious sauce you love in roll ups
- Spinach Ricotta Stuffed Shells – same stuffed pasta concept with a green twist
- Chicken Parmesan Pasta Bake – melty cheese and crispy crumbs channel the same cozy vibes
- Seafood Fettuccine Alfredo – a briny spin on creamy Alfredo for seafood lovers
Chicken Alfredo Lasagna Roll Ups
Ingredients
Method
- Preheat the oven to 350°F. Rub chicken with olive oil, Italian seasoning, salt, and pepper. Place on a baking sheet and bake for 20–25 minutes until internal temperature reaches 165°F. Let rest 5 minutes, then shred.
- Cook lasagna noodles according to package directions until just al dente, about 8–9 minutes. Drain and lay flat on a lightly oiled surface.
- In a bowl, combine 1 cup Alfredo sauce, shredded chicken, ricotta, ⅛ cup Parmesan, and 1 cup mozzarella. Chill 5 minutes to firm up.
- Spread ⅓ cup of filling onto each noodle, roll up, and place seam-side down in a greased 9×13-inch dish.
- Pour remaining Alfredo sauce over rolls. Sprinkle with remaining mozzarella and Parmesan. Cover and bake 20 minutes, uncover and bake 10 minutes more until bubbly. Let rest before serving.