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Delicious Chicken Alfredo Lasagna Roll served with herbs and cheese.
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Chicken Alfredo Lasagna Roll

A creamy, cheesy pasta bake featuring tender lasagna noodles rolled with rotisserie chicken and smothered in homemade Alfredo sauce.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Main
Cuisine: Italian
Keyword: Comfort Food, Pasta
Servings: 4 servings

Equipment

  • Large Pot
  • Medium Saucepan
  • Mixing Bowl
  • Baking Dish

Ingredients

Pasta

  • 9 to 10 pieces Lasagna Noodles Uncooked

Sauce

  • 2 to 3 tablespoons Butter
  • 1 clove Garlic Chopped
  • 1.5 cups Cream
  • 1.5 cups Parmigiano-Reggiano Cheese Grated

Seasonings

  • to taste Salt
  • to taste Pepper
  • 1 pinch Red Pepper Flakes
  • 1 pinch Nutmeg
  • 0.5 teaspoon Italian Seasoning
  • 0.5 teaspoon Garlic Powder

Filling

  • 1 piece Egg
  • 2 cups Shredded Rotisserie Chicken
  • 1 cup Ricotta Cheese
  • 1.5 cups Mozzarella Cheese Grated

Garnish

  • to taste Parsley Chopped

Instructions

  • 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!

Notes

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.