I enjoy making Chicken Alfredo Lasagna Roll-Ups because they offer the perfect blend of creamy Alfredo sauce, tender chicken, and cheesy goodness all rolled into pasta sheets. Each roll is packed with rich flavor, and the dish bakes up beautifully with a golden, bubbling top. It’s a satisfying and comforting meal I love serving for both casual dinners and special occasions.
Why I’ll Love This Recipe
I like how easy it is to use pre-cooked shredded chicken to speed up the prep.
The roll-up style makes it more elegant than a traditional casserole but just as easy to assemble.
It’s a creamy, cheesy dish that always satisfies when I’m craving comfort food.
I can make it ahead of time and pop it in the oven when ready to serve.
It’s a great way to use leftover chicken in a totally new and delicious way.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
10 to 12 lasagna noodles (regular or oven-ready)
2 cups cooked, shredded chicken
1 ½ cups ricotta cheese
1 jar (15 ounces) Alfredo sauce
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
½ teaspoon Italian seasoning
½ teaspoon garlic salt
Cooking spray or olive oil (for greasing the baking dish)
Directions
I start by preheating the oven to 375°F (190°C) and greasing a 9×13-inch baking dish with cooking spray or a little olive oil.
I cook the lasagna noodles according to the package directions until al dente, then drain them and lay them flat on parchment paper or foil to keep them from sticking.
In a large bowl, I mix the ricotta cheese, ½ cup Parmesan, 1 cup of mozzarella, shredded chicken, Italian seasoning, garlic salt, and half of the Alfredo sauce until everything is well combined.
I spoon the filling evenly onto each noodle and carefully roll them up. Then I place the roll-ups seam-side down in the prepared baking dish.
I pour the remaining Alfredo sauce over the top and sprinkle the remaining 1 cup of mozzarella cheese over everything.
I bake uncovered for 20 to 25 minutes, or until the cheese is melted and bubbling. If I want a lightly golden top, I broil it for 1 to 2 minutes at the end.
After removing the dish from the oven, I let it sit for about 5 minutes so the rolls can set before serving.
Servings and timing
This recipe makes 10 to 12 roll-ups, which serves about 4 to 6 people, depending on appetite.
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes
Variations
I sometimes add chopped spinach or cooked broccoli into the filling to add a bit of green.
I’ve used cottage cheese in place of ricotta for a lighter twist and it works well.
I like switching up the shredded cheese blend by using Monterey Jack or provolone for a slightly different flavor.
A pinch of red pepper flakes adds a little heat if I want something with more kick.
Storage / reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I place a portion in an oven-safe dish, cover with foil, and warm at 350°F (175°C) for 15–20 minutes. The microwave works too—I just heat in 30-second intervals until warmed through.
To freeze, I assemble the roll-ups in a baking dish, cover tightly with foil, and freeze for up to 3 months. When I’m ready to cook, I thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
FAQs
Can I use oven-ready noodles?
Yes, I can use oven-ready noodles, but I prefer to soften them first in warm water to make them easier to roll.
What kind of chicken should I use?
I usually use rotisserie chicken for convenience, but any cooked and shredded chicken breast or thigh meat works well.
Can I make this ahead of time?
Absolutely. I often assemble the dish earlier in the day, refrigerate it, and then bake it just before serving. It saves me time in the evening.
Can I use homemade Alfredo sauce?
Yes, and I do when I have time. Homemade Alfredo adds an extra layer of flavor, though store-bought works perfectly for a quicker meal.
What goes well with this dish?
I like to serve it with a simple green salad or steamed vegetables to balance the richness, and sometimes I’ll add garlic bread on the side.
Conclusion
Chicken Alfredo Lasagna Roll-Ups is one of those dishes I keep coming back to. It’s creamy, hearty, and packed with flavor, but also easy to prepare. Whether I’m feeding family or friends, this recipe always gets compliments—and the leftovers are just as good the next day.
Chicken Alfredo Lasagna Roll-Ups combine tender pasta, creamy Alfredo sauce, and savory shredded chicken into a rich, cheesy baked dish that’s both comforting and elegant—perfect for weeknight dinners or special occasions.
Total Time:35–40 minutes
Yield:4–6 servings (10–12 roll-ups)
Ingredients
10 to 12 lasagna noodles (regular or oven-ready)
2 cups cooked, shredded chicken
1½ cups ricotta cheese
1 jar (15 ounces) Alfredo sauce
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
½ teaspoon Italian seasoning
½ teaspoon garlic salt
Cooking spray or olive oil, for greasing the baking dish
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or olive oil.
Cook lasagna noodles according to package directions until al dente. Drain and lay flat on parchment or foil to prevent sticking.
In a large bowl, combine ricotta, Parmesan, 1 cup mozzarella, shredded chicken, Italian seasoning, garlic salt, and half of the Alfredo sauce.
Spoon the filling evenly onto each noodle and roll up carefully. Place roll-ups seam-side down in the baking dish.
Pour remaining Alfredo sauce over the roll-ups and top with remaining 1 cup mozzarella.
Bake uncovered for 20–25 minutes, or until cheese is melted and bubbling. Broil for 1–2 minutes if a golden top is desired.
Let rest for 5 minutes before serving to allow the rolls to set.
Notes
Add chopped spinach or broccoli to the filling for extra veggies.
Substitute cottage cheese for ricotta if desired.
Use different shredded cheeses like Monterey Jack or provolone for variation.
Freeze unbaked roll-ups for up to 3 months; thaw before baking.
