These chicken alfredo lasagna rolls wrap shredded chicken and a ricotta and Parmesan filling inside tender noodles, then bake under creamy Alfredo sauce until bubbly. The whole dish takes about 65 minutes, and the rolls can be assembled a day ahead.
Each roll is its own portion, so serving is clean and quick. You get everything good about lasagna without stacking layers or waiting for a tall casserole to set.
Table of Contents
Why This Chicken Alfredo Lasagna Rolls Recipe Works
Rolling the noodles means every bite has the same balance of noodle, filling, and sauce. A pan of layered lasagna can slide apart on the plate, while rolls hold their shape.
A jar of Alfredo sauce and a rotisserie chicken cut the work down to boiling noodles and stirring one bowl. The ricotta mixture is seasoned with garlic powder and Italian seasoning, so nothing tastes flat.
Covering the dish with foil for the first 25 minutes steams the noodles and heats the chicken through. Uncovering it for the last stretch browns the cheese on top.
Ingredients for Chicken Alfredo Lasagna Rolls
- 12 lasagna noodles
- 2 cups cooked chicken, shredded (about 10 oz)
- 1 jar (15 oz) Alfredo sauce
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped, for garnish
Lasagna noodles. Cook them 1 to 2 minutes short of the package time so they stay flexible, then lay them flat on a lightly oiled sheet pan so they do not stick together. Cook a couple of extra in case one tears.
Chicken. Rotisserie chicken is the fastest option and is already seasoned, so the filling needs no added salt. Shred it finely so it spreads evenly.
Ricotta mixture. The egg binds the ricotta, mozzarella, and Parmesan so the filling stays put when the noodles are rolled and sliced.
Alfredo sauce. About 1/2 cup goes between the rolls and the rest goes over the top, which keeps the noodles moist while they bake.
How to Make Chicken Alfredo Lasagna Rolls
1. Cook the noodles. Boil the noodles for 8 to 10 minutes, until pliable but still firm. Drain, rinse with cool water, and lay them flat in a single layer.
2. Heat the oven. Heat the oven to 375 degrees F and grease a 9×13 inch baking dish.
3. Mix the filling. Stir the ricotta, 1/2 cup of the mozzarella, the Parmesan, egg, garlic powder, and Italian seasoning together until smooth.
4. Fill each noodle. Spread about 3 tablespoons of the ricotta mixture over each noodle, top with about 3 tablespoons of chicken, and add a thin drizzle of Alfredo sauce.
5. Roll and arrange. Roll each noodle up from the short end and set it seam side down in the baking dish, packing the rolls snugly side by side.
6. Top and cover. Spoon the remaining Alfredo sauce over the rolls, scatter the remaining mozzarella on top, cover tightly with foil, and bake for 25 minutes.
7. Brown and rest. Remove the foil and bake 5 to 10 minutes more, until the cheese is golden and the center of a roll reads 165 degrees F. Rest 5 minutes and sprinkle with parsley.
How to Serve Chicken Alfredo Lasagna Rolls
Plate two rolls per person and spoon extra warm sauce from the dish over the top. A crisp green side keeps the meal balanced. Garlic bread slices soak up the sauce, air fryer asparagus and air fryer broccoli with Parmesan add color, and fluffy homemade dinner rolls work for a bigger crowd.
How to Store and Reheat Chicken Alfredo Lasagna Rolls
Cool the leftovers within 2 hours, cover, and refrigerate for 3 to 4 days. Reheat covered at 350 degrees F for 15 to 20 minutes, or microwave a portion until it reaches 165 degrees F. Because the Alfredo sauce is cream based, freezing is not recommended.
Tips and Variations for Chicken Alfredo Lasagna Rolls
Assemble ahead. Fill and roll the noodles, cover the dish, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the covered bake time since the dish starts cold.
Keep the noodles flexible. Rinse them in cool water after draining and keep them flat. Noodles that sit stacked and wet fuse together.
Use a gentle hand. Spread the filling thin and leave a small border at the end, because the filling pushes outward when you roll.
Add vegetables. Fold 1 cup of well drained, chopped cooked spinach into the ricotta mixture for color and a little extra body.
Shred the chicken small. Fine shreds roll up tightly. Large chunks poke through the noodle and tear it.
Use a snug dish. Rolls packed side by side stay upright and cook evenly, so pick a dish that fits all 12 with little gap.
Let them rest. Five minutes out of the oven lets the sauce settle so the rolls hold together when lifted.
Check doneness. The FDA safe temperature chart lists 165 degrees F for cooked poultry dishes, so slide a thermometer into the center of a roll before serving.
Frequently Asked Questions About Chicken Alfredo Lasagna Rolls
How many chicken alfredo lasagna rolls does this make?
The recipe makes 12 rolls, which serves 6 people at 2 rolls each. Halve it for a smaller dinner and use an 8×8 inch dish.
Can I make chicken alfredo lasagna rolls ahead of time?
Yes. Assemble the rolls, cover, and refrigerate for up to 24 hours before baking. Add a few minutes to the covered bake time.
How do I keep chicken alfredo lasagna rolls from drying out?
Cover the dish with foil for the first half of baking and make sure sauce goes both between and over the rolls. Uncover only for the final browning.
Do I need to boil the noodles first?
Yes. No boil noodles are too stiff to roll and will crack. Regular noodles cooked just shy of tender roll easily.
Can I use homemade Alfredo sauce?
Yes. You need about 2 cups of sauce, so a batch of homemade sauce works well. Let it cool slightly so it spreads evenly.
Chicken Alfredo Lasagna Rolls
Equipment
- 9×13 inch baking dish
- Large pot
- Mixing bowl
- Aluminum foil
Ingredients
Main Ingredients
- 12 lasagna noodles cooked just shy of tender
- 2 cup cooked chicken shredded, about 10 oz
- 1 can Alfredo sauce 15 oz jar
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 1 large egg beaten
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Boil the noodles. Cook 8 to 10 minutes until pliable, then drain, rinse, and lay flat. Heat the oven. Set the oven to 375 degrees F and grease a 9×13 inch dish.
- Make the filling. Stir the ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic powder, and Italian seasoning until smooth.
- Fill. Spread about 3 tbsp filling on each noodle, add about 3 tbsp chicken, and drizzle on a little Alfredo.
- Roll. Roll up from the short end and place seam side down in the dish.
- Bake covered. Pour the remaining sauce over the rolls, add the remaining mozzarella, cover with foil, and bake 25 minutes.
- Brown. Uncover and bake 5 to 10 minutes until golden and 165 degrees F in the center. Rest 5 minutes and add parsley.
