Chicken Alfredo Lasagna Rolls – Creamy, Comforting, and Easy to Make
If you love creamy Alfredo sauce and cozy pasta bakes, these Chicken Alfredo Lasagna Rolls will hit the spot. They pack all the flavors of a classic chicken Alfredo into neat, individual rolls that are easy to serve and great for meal prep. The sauce is rich and garlicky, the chicken is tender, and the melted cheese ties it all together.
These rolls feel special enough for company but are simple enough for a weeknight. It’s the kind of dish that turns a quiet evening into something warm and memorable.
Chicken Alfredo Lasagna Rolls - Creamy, Comforting, and Easy to Make
Ingredients
Method
- Cook the noodles. Boil lasagna noodles in salted water until just shy of al dente. They should be pliable but not mushy.Drain, rinse with cool water, and lay flat on a lightly oiled baking sheet to prevent sticking.
- Make the Alfredo. In a saucepan, melt butter over medium heat. Add minced garlic and cook 30–60 seconds until fragrant. Whisk in flour and cook 1 minute.Slowly whisk in half-and-half. Simmer, whisking, until slightly thickened, 3–5 minutes. Off the heat, stir in Parmesan and nutmeg.Season with salt and pepper.
- Prep the filling. In a bowl, combine chicken, 1 cup mozzarella, ricotta, 1/2 cup Parmesan, egg, parsley, and garlic powder. Season with salt and pepper. Mix until evenly combined.
- Preheat and prep dish. Heat oven to 375°F (190°C).Lightly grease a 9x13-inch baking dish. Spread about 1/2 cup Alfredo sauce across the bottom to create a thin layer.
- Assemble the rolls. Spread 2–3 tablespoons of filling evenly over each noodle, leaving a small border at the edges. Roll each noodle up from the short end.Place seam-side down in the prepared baking dish.
- Sauce and cheese. Spoon the remaining Alfredo sauce over the rolls. Sprinkle with the remaining 1 cup mozzarella and a little extra Parmesan.
- Bake. Cover loosely with foil and bake 15 minutes. Remove foil and bake another 10–12 minutes, until the cheese is melted and bubbling and the centers are hot.
- Rest and serve. Let the rolls rest 5–10 minutes so they set slightly.Garnish with parsley and serve warm.
What Makes This Recipe So Good
- Portion-friendly. Rolled noodles make it easy to serve and store, with no messy slicing.
- Creamy and comforting. A homemade Alfredo sauce gives you rich flavor without being oily or heavy.
- Family-approved. Familiar flavors—chicken, Parmesan, mozzarella—are an easy win for picky eaters.
- Great use of leftovers. Rotisserie chicken or leftover grilled chicken works perfectly here.
- Customizable. Add spinach, broccoli, or mushrooms to sneak in extra veggies and texture.
Ingredients
- 12 lasagna noodles, regular or no-boil (regular preferred for rolling)
- 2 1/2 cups cooked chicken, shredded or finely chopped
- 2 cups mozzarella cheese, shredded, divided
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese, freshly grated, plus extra for topping
- 1 large egg, lightly beaten
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried), plus more for garnish
- 1 teaspoon garlic powder (for the filling)
- Salt and black pepper, to taste
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups half-and-half (or 1 cup heavy cream + 1 cup milk)
- 3/4 cup Parmesan cheese, freshly grated
- 1/4 teaspoon nutmeg (optional but lovely)
- Salt and black pepper, to taste
To Finish:
- Olive oil or nonstick spray, for the baking dish
Step-by-Step Instructions
- Cook the noodles. Boil lasagna noodles in salted water until just shy of al dente. They should be pliable but not mushy.Drain, rinse with cool water, and lay flat on a lightly oiled baking sheet to prevent sticking.
- Make the Alfredo. In a saucepan, melt butter over medium heat. Add minced garlic and cook 30–60 seconds until fragrant. Whisk in flour and cook 1 minute.Slowly whisk in half-and-half. Simmer, whisking, until slightly thickened, 3–5 minutes. Off the heat, stir in Parmesan and nutmeg.
Season with salt and pepper.
- Prep the filling. In a bowl, combine chicken, 1 cup mozzarella, ricotta, 1/2 cup Parmesan, egg, parsley, and garlic powder. Season with salt and pepper. Mix until evenly combined.
- Preheat and prep dish. Heat oven to 375°F (190°C).Lightly grease a 9×13-inch baking dish. Spread about 1/2 cup Alfredo sauce across the bottom to create a thin layer.
- Assemble the rolls. Spread 2–3 tablespoons of filling evenly over each noodle, leaving a small border at the edges. Roll each noodle up from the short end.Place seam-side down in the prepared baking dish.
- Sauce and cheese. Spoon the remaining Alfredo sauce over the rolls. Sprinkle with the remaining 1 cup mozzarella and a little extra Parmesan.
- Bake. Cover loosely with foil and bake 15 minutes. Remove foil and bake another 10–12 minutes, until the cheese is melted and bubbling and the centers are hot.
- Rest and serve. Let the rolls rest 5–10 minutes so they set slightly.Garnish with parsley and serve warm.
How to Store
- Refrigerate: Cool completely. Store in an airtight container for up to 4 days.
- Freeze: Wrap individual rolls tightly in plastic, then foil, and freeze up to 2 months. For best texture, freeze before baking.Thaw overnight in the fridge.
- Reheat: Microwave individual rolls 1–2 minutes until hot, or bake at 350°F (175°C) covered with foil for 15–20 minutes. Add a splash of milk or broth if they seem dry.
Health Benefits
- Protein-rich. Chicken and cheeses provide high-quality protein that helps with satiety and muscle maintenance.
- Calcium boost. Parmesan, mozzarella, and ricotta offer calcium for bone health.
- Portion control. Individual rolls help you serve a reasonable portion without overdoing it.
- Room for veggies. Adding spinach, broccoli, or mushrooms increases fiber and vitamins without sacrificing taste.
Pitfalls to Watch Out For
- Overcooked noodles. If your noodles get too soft, they’ll tear when rolling. Cook just to pliable.
- Runny sauce. If the Alfredo is too thin, the rolls can get watery.Let the sauce thicken slightly on the stove.
- Overfilling. Too much filling makes rolls burst. Keep the layer even and moderate.
- Salty sauce. Parmesan is naturally salty. Taste as you go and season lightly.
- Dry leftovers. Reheat with a splash of milk or extra sauce to keep the rolls creamy.
Recipe Variations
- Spinach Alfredo Rolls: Stir 1 cup thawed, squeezed-dry spinach into the filling.
- Broccoli Chicken Rolls: Add 1 cup finely chopped, lightly steamed broccoli for texture and color.
- Mushroom Alfredo: Sauté 8 ounces sliced mushrooms in butter until browned and add to the filling or sauce.
- Bacon and Chicken: Fold in 1/2 cup crispy crumbled bacon for a smoky twist.
- Lightened-Up: Use part-skim ricotta, reduced-fat mozzarella, and half milk/half chicken broth in the sauce.Season well to keep flavor.
- Gluten-Free: Use gluten-free lasagna noodles and swap flour for a gluten-free blend or cornstarch slurry in the Alfredo.
- Pesto Alfredo: Stir 2–3 tablespoons basil pesto into the Alfredo for an herby upgrade.
FAQ
Can I use store-bought Alfredo sauce?
Yes. Use 2 to 2 1/2 cups of your favorite jarred Alfredo. Warm it slightly and taste for seasoning.
A squeeze of lemon or extra Parmesan can brighten the flavor.
What chicken works best?
Rotisserie chicken is convenient and flavorful. Poached, grilled, or leftover roast chicken also works. Just shred or chop it finely so it spreads easily.
Do I have to use ricotta?
No.
You can swap with cottage cheese (blend for a smoother texture) or a mix of cream cheese and a splash of milk. Adjust salt since these swaps can be tangier.
How do I keep the rolls from sticking?
Lay cooked noodles on a lightly oiled sheet and keep them slightly spaced. Add a thin layer of sauce to the baking dish before placing the rolls.
Can I make this ahead?
Yes.
Assemble up to 24 hours ahead, cover, and refrigerate. Bake covered for an extra 5–10 minutes since it’ll be cold going into the oven.
Why is my sauce grainy?
Graininess often comes from pre-shredded Parmesan or overheating. Use freshly grated Parmesan and melt it off the heat, stirring gently.
What sides go well with these rolls?
A crisp green salad, roasted asparagus, steamed broccoli, or garlicky green beans balance the richness.
Garlic bread is great if you want extra comfort.
Wrapping Up
Chicken Alfredo Lasagna Rolls bring creamy comfort in a tidy package that’s easy to assemble, serve, and store. With a few pantry staples and a simple homemade sauce, you get a meal that feels special without the fuss. Keep it classic, or load it up with veggies and fresh herbs.
Either way, it’s a reliable crowd-pleaser you’ll come back to again and again.
