Name: Chicken Alfredo Lasagna Roll
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 9 to 10 pieces Lasagna Noodles (Uncooked); 2 to 3 tablespoons Butter; 1 clove Garlic (Chopped); 1.5 cups Cream; 1.5 cups Parmigiano-Reggiano Cheese (Grated); to taste Salt; to taste Pepper; 1 pinch Red Pepper Flakes; 1 pinch Nutmeg; 0.5 teaspoon Italian Seasoning; 0.5 teaspoon Garlic Powder; 1 piece Egg; 2 cups Shredded Rotisserie Chicken; 1 cup Ricotta Cheese; 1.5 cups Mozzarella Cheese (Grated); to taste Parsley (Chopped)

Jump to Recipe

Who can resist the comforting embrace of a creamy, cheesy pasta bake? If you’re searching for a dish that will steal the show at any dinner table, look no further than Chicken Alfredo Lasagna Roll. This dish unites velvety Alfredo sauce, juicy rotisserie chicken, and gooey cheeses all rolled up into tender lasagna noodles—a twist that’s as fun to make as it is to eat!

Did you know the tradition of rolling lasagna began as a clever way for nonnas to use up leftover fillings? This recipe takes that legacy and turns it into a weeknight hero. Not only is it quicker than building a classic lasagna layer by layer, but it also promises individual portions bursting with flavor. If you’ve already loved my Spinach Artichoke Lasagna, you’ll adore this fun, creamy update. Get ready to wow your family—this is comfort food done right!

What is Chicken Alfredo Lasagna Roll?

Chicken Alfredo Lasagna Roll sounds like something you’d find in a fancy Italian bistro, right? But don’t let the name intimidate you! Instead of stacking layers, each lasagna noodle is hand-rolled with cheesy chicken filling and smothered in Alfredo sauce. It’s the ultimate mashup—think of it as lasagna gone rogue, with an irresistible, creamy twist. Why do we do it? Because, as the saying goes, the way to a man’s heart is through his stomach (and a roll of cheesy pasta never hurts!). The only question left is: Are you ready to give your dinner routine some serious Italian flair? Let’s roll!

Why You’ll Love This

Chicken Alfredo Lasagna Roll is a game-changer for pasta lovers. The standout highlight? That luscious, homemade Alfredo sauce that wraps every bite in velvety richness, paired with the juicy tenderness of rotisserie chicken. Making it at home means big flavor without the restaurant bill—plus, you can personalize the fillings and toppings! The golden mozzarella crown, pops of Parmigiano-Reggiano, and fresh parsley create a feast for the eyes and taste buds. If you enjoyed my classic Chicken Parmesan Bake, this recipe brings the same deliciousness with a playful, roll-up twist. Gather your favorite ingredients, get the whole family involved, and give this crowd-pleaser a try tonight!

How to Make

Quick Overview

Chicken Alfredo Lasagna Roll is the ultimate weeknight dinner savior. With a prep time of about 25 minutes and bake time of just 30, you can have this creamy, cheesy dish on the table with hardly any fuss. Its simple steps—just cook, fill, roll, and bake—make it a satisfying choice, even for beginners. The best part? Each roll is drenched in rich Alfredo sauce and bubbling cheese, making this meal irresistibly good.

Chicken Alfredo lasagna rolls topped with melted cheese and parsley in a white baking dish

Ingredients

9 to 10 uncooked lasagna noodles
2 to 3 tablespoons butter
1 garlic clove, chopped
1.5 cups cream
1.5 cups Parmigiano-Reggiano cheese, grated
Salt and pepper to taste
1 pinch red pepper flakes
1 pinch nutmeg
0.5 teaspoon Italian seasoning
0.5 teaspoon garlic powder
1 egg
2 cups shredded rotisserie chicken
1 cup ricotta cheese
1.5 cups grated mozzarella cheese
Parsley, chopped for garnishing

Step-by-Step

Boil Lasagna Noodles
Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, according to package instructions. Drain and lay flat on a towel to prevent sticking.
Prepare the Alfredo Sauce
In a medium saucepan, melt the butter over medium heat. Add the chopped garlic and sauté for 1 minute. Stir in the cream, then add Parmigiano-Reggiano, salt, pepper, red pepper flakes, nutmeg, Italian seasoning, and garlic powder. Simmer, stirring, until the sauce becomes smooth and slightly thickened. Remove from heat.
Make the Chicken Filling
In a large bowl, mix the shredded rotisserie chicken, ricotta cheese, half of the mozzarella, one egg, a handful of parsley, salt, and pepper until combined.
Assemble the Rolls
Lay cooked noodles flat. Spread a layer of the chicken filling evenly over each noodle. Carefully roll up each noodle and place seam-side down in a greased baking dish.
Top with Sauce and Cheese
Pour the creamy Alfredo sauce over the rolls, ensuring each is covered. Sprinkle the remaining mozzarella and extra Parmigiano-Reggiano on top.
Bake
Preheat oven to 375°F (190°C). Cover baking dish with foil and bake for 20 minutes. Remove foil and bake for another 10-12 minutes, until golden and bubbling.
Garnish and Serve
Remove from oven. Let cool slightly, then sprinkle with more fresh parsley. Serve warm and enjoy!

What to Serve Chicken Alfredo Lasagna Roll With

Round out your meal with a crisp Caesar or garden salad dressed in a light vinaigrette—its tang cuts through the richness of the pasta perfectly. Pair these rolls with garlicky roasted green beans or steamed broccoli for a fresh, colorful side. For a bit of indulgence, some buttery garlic bread or focaccia helps mop up all that heavenly sauce. And don’t forget a chilled glass of Chardonnay or sparkling water with lemon for a refreshing finish!

Top Tips for Perfecting

Use no-boil noodles if you’re in a hurry, but make sure to cover them well with sauce to avoid dry edges.
Swap in leftover turkey or even sautéed mushrooms for the chicken if you want a meatless variation.
Avoid overfilling the noodles; a thin layer makes rolling easier and neater.
For a lighter sauce, substitute half the cream with milk, but keep the cheese for flavor.
Let the rolls cool briefly before serving—they’ll hold together better and won’t burn your mouth!

Storing and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover the rolls with foil and bake at 350°F (175°C) for about 15 minutes, or microwave individual portions until heated through. If you want to freeze them, allow the rolls to cool completely, wrap each roll individually in plastic wrap, and freeze in a single layer. When ready to eat, thaw overnight in the fridge and reheat as above. Always check that the center is hot before serving.

FAQs

Can I make Chicken Alfredo Lasagna Roll ahead of time?
Absolutely! Assemble the rolls and keep them covered in the fridge for up to 24 hours. Simply bake when ready.

Is it possible to freeze the unbaked rolls?
Yes, assemble everything, then freeze before baking. Thaw in the fridge overnight and bake as directed.

Can I use store-bought Alfredo sauce?
Of course! While homemade Alfredo has unbeatable flavor, a good jarred sauce will save time in a pinch.

What if I don’t have rotisserie chicken?
Poached, roasted, or even leftover grilled chicken all work beautifully. Just shred or chop it finely.

Can I make this gluten-free?
Swap standard lasagna noodles for your favorite gluten-free brand—the results are just as delicious!

Conclusion

Chicken Alfredo Lasagna Roll brings comfort food to a whole new level with creamy sauce, tender chicken, and cheesy goodness in every bite. It’s simple enough for busy weeknights and impressive enough for guests, bringing everyone together over the dinner table. With easy steps, make-ahead options, and kid-friendly flavors, this recipe is sure to become a new favorite in your home. Don’t forget to explore my other pasta bakes for even more dinner inspiration—then get rolling and enjoy every creamy, cheesy forkful!