Chicken Alfredo Lasagna Roll Ups Recipe Easy 30-Minute Dinner

Name: Chicken Alfredo Lasagna Roll Ups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 8 lasagna noodles (regular or oven-ready, about 8 ounces); 2 cups cooked chicken breast, shredded (about 10 ounces; rotisserie chicken works great); 1 cup ricotta cheese (about 8 ounces); 1 cup mozzarella cheese, shredded (about 4 ounces); 1/4 cup grated parmesan cheese (about 1 ounce); 1 large egg; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; Salt & pepper to taste; 1 1/2 cups Alfredo sauce (homemade or store-bought); 1/2 cup mozzarella cheese, shredded (for topping); 2 tablespoons grated parmesan cheese (for topping, optional); Chopped fresh parsley for garnish (optional)

By:

Mala

August 10, 2025

chicken alfredo lasagna roll ups - featured image

Jump to Recipe·Print Recipe

Steam rising from a bubbling casserole dish, gooey cheese stretching as you pull up a roll… that’s what comes to mind every time I make these chicken alfredo lasagna roll ups. Honestly, I stumbled on this recipe during a frantic weeknight when I had leftover roast chicken and a half-empty jar of Alfredo sauce. You know those days when you open the fridge and hope dinner just jumps out at you? Well, this is the dish that saved me (and my family) from another night of microwaved leftovers.

Chicken Alfredo Lasagna Roll Ups have quickly become a favorite in my house. I remember the first time I rolled up the noodles, thinking, “Is this going to work?” Not only did it work, but my kids asked for seconds—and my husband couldn’t stop raving about the creamy, cheesy goodness. I’ve tested and tweaked this recipe more times than I can count, making it as foolproof and flavorful as possible.

What I love most about chicken alfredo lasagna roll ups is how they bring together all the comfort of classic lasagna with a fun, stress-free twist. They’re perfect for busy families, picky eaters, or anyone craving a cozy, indulgent meal without spending hours in the kitchen. Plus, the leftovers (if there are any) are even better the next day. If you’re looking for a recipe that blends convenience, flavor, and a little bit of nostalgia, chicken alfredo lasagna roll ups are about to become your new go-to weeknight dinner.

Why You’ll Love This Recipe

After making chicken alfredo lasagna roll ups dozens of times, I’ve picked up a few tricks and shortcuts that turn this dish from good to downright irresistible. Whether you’re a busy parent, a college student, or someone who just wants a comforting meal, these roll ups have your name all over them.

Quick & Easy: This recipe comes together in about 30 minutes, making it a true weeknight lifesaver. Perfect for when you need something homemade but don’t have hours to spare.
Simple Ingredients: No fancy grocery runs required—you’ll likely find everything you need right in your kitchen or pantry. Even the Alfredo sauce can be store-bought or homemade, depending on your mood.
Perfect for Any Occasion: These roll ups are a hit at family dinners, potlucks, or even casual get-togethers. They’re elegant enough for guests, yet easy enough for a Tuesday night.
Crowd-Pleaser: Kids love the cheesy, creamy filling, and adults appreciate the savory chicken and tender pasta. I’ve never seen leftovers last long at my house!
Unbelievably Delicious: The combination of tender chicken, rich Alfredo sauce, and perfectly cooked noodles is pure comfort food. The golden, bubbly cheese on top seals the deal.

What sets my chicken alfredo lasagna roll ups apart is the attention to texture and flavor balance—each roll is filled with juicy chicken, creamy ricotta, and a hint of garlic. I always blend a little Italian seasoning into the filling for an extra pop of flavor. The method of rolling, instead of layering, means the sauce and cheese get into every bite. This dish isn’t just another lasagna—it’s my tried-and-true version that I’m genuinely proud to share.

Honestly, this recipe is more than just dinner—it’s a little bit of happiness wrapped up in pasta. It’s the kind of meal that makes you want to savor every bite, and maybe sneak back for seconds. If you’re looking for something cozy, satisfying, and just a little bit special, chicken alfredo lasagna roll ups are the answer.

Ingredients Needed

This recipe uses familiar, wholesome ingredients that combine to create bold flavor and a satisfying texture—no complicated steps or hard-to-find items here. You can swap in what you have or add a little twist depending on your cravings.

For the Roll Ups:
- 8 lasagna noodles (regular or oven-ready, about 225g)
- 2 cups cooked chicken breast, shredded (about 300g; rotisserie chicken works great here)
- 1 cup ricotta cheese (250g; I love using Galbani for creaminess)
- 1 cup mozzarella cheese, shredded (115g; adds that perfect stretch)
- 1/4 cup grated parmesan cheese (25g; fresh is best, but pre-grated works too)
- 1 large egg (helps bind the filling)
- 1 teaspoon Italian seasoning (or a mix of oregano, basil, and thyme)
- 1/2 teaspoon garlic powder (for a savory kick)
- Salt & pepper to taste
For the Alfredo Sauce:
- 1 1/2 cups Alfredo sauce (360ml; homemade or your favorite jarred brand—try Bertolli or Rao’s for rich flavor)
For Topping:
- 1/2 cup mozzarella cheese, shredded (57g; to sprinkle over the top)
- 2 tablespoons grated parmesan cheese (10g; optional, but adds a nutty finish)
- Chopped fresh parsley for garnish (optional, but pretty!)

Ingredient tips: For gluten-free, use gluten-free lasagna noodles. You can swap ricotta with cottage cheese if needed. If you prefer a lighter dish, try half-and-half Alfredo and marinara for a “pink” sauce. Don’t have rotisserie chicken? Poached or baked chicken works just as well. The beauty of chicken alfredo lasagna roll ups is their flexibility—use what’s in your fridge!

Equipment Needed

chicken alfredo lasagna roll ups preparation steps

Large pot (for boiling noodles; you could use an electric kettle if you’re in a pinch!)
Colander (for draining noodles—if you don’t have one, a slotted spoon works)
Mixing bowls (medium and large; glass or stainless steel, whatever you have)
Measuring cups and spoons (accuracy helps, but eyeballing works in a hurry)
9×13-inch baking dish (23x33cm; glass or ceramic)
Spatula or large spoon (for spreading the filling)
Box grater (if shredding your own cheese; pre-shredded is fine too)
Aluminum foil (for covering during baking; you can use an oven-safe lid if you have one)

I’ve made these chicken alfredo lasagna roll ups in everything from fancy ceramic dishes to old metal roasting pans. If you’re on a budget, dollar store pans work just fine (and make cleanup a breeze). Just avoid using a pan that’s too small—you want room for the rolls to bake evenly. For maintenance, a quick soak after dinner gets off any baked-on cheese. For specialty equipment like a pasta roller, honestly, it’s not needed here—store-bought noodles do the trick.

Preparation Method

Preheat and Prep:

Preheat your oven to 375°F (190°C). Lightly spray your 9×13-inch (23x33cm) baking dish with nonstick spray or brush with a little olive oil.
Cook the Lasagna Noodles:

In a large pot, bring salted water to a boil. Add lasagna noodles and cook according to package directions until al dente (usually 8-10 minutes). Stir occasionally so they don’t stick. Once cooked, drain and lay noodles flat on a clean towel. (Tip: Don’t overcook or they’ll tear when rolling. If you forget and they’re too soft, just handle them gently.)
Mix the Filling:

In a mixing bowl, combine 2 cups (300g) shredded chicken, 1 cup (250g) ricotta cheese, 1 cup (115g) shredded mozzarella, 1/4 cup (25g) parmesan, 1 large egg, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and a good pinch of salt and pepper. Mix until well combined. (If the filling seems too dry, add a splash of Alfredo sauce.)
Assemble the Roll Ups:

Spread about 1/4 cup (60ml) Alfredo sauce across the bottom of your baking dish—this keeps the rolls from sticking. Working with one noodle at a time, spread 2-3 tablespoons of filling evenly over each noodle. Roll up firmly but gently, starting from one end. Place seam-side down in the baking dish. (If the noodles are sticky, dip your fingers in water—it helps!)
Top and Bake:

Once all noodles are rolled and arranged in the dish, pour the remaining Alfredo sauce (about 1 1/4 cups / 300ml) evenly over the roll ups. Sprinkle 1/2 cup (57g) mozzarella and 2 tablespoons (10g) parmesan over the top. Cover with foil.
Bake:

Bake covered for 20 minutes. Remove foil and bake uncovered for another 5-7 minutes, or until cheese is golden and bubbly. (If you like extra browning, broil for 1-2 minutes—but watch closely so it doesn’t burn!)
Garnish and Serve:

Let the roll ups rest for 5 minutes before serving—they’ll hold together better. Garnish with chopped parsley if you’re feeling fancy. (Leftovers can be reheated in the oven or microwave—see tips below.)

Personal tip: I usually prep everything while the noodles cook—shred the chicken, mix the filling, and even start cleaning up! If your noodles stick together after draining, a quick rinse under cold water helps.

Cooking Tips & Techniques

Don’t Overcook the Noodles: Slightly undercooked noodles are easier to roll and don’t fall apart. Trust me, I learned this the hard way—mushy noodles make messy roll ups!
Even Filling Distribution: Spread the filling all the way to the edges so you get flavor in every bite. It’s tempting to pile it in the center, but even layers make for better rolls.
Use Rotisserie Chicken: For ultimate speed, pick up a rotisserie chicken from the store. The meat is tender and flavorful, which makes a big difference in the final dish.
Multitask: While the noodles boil, whip up the filling and preheat your oven. This shaves off precious minutes and gets dinner on the table faster.
Keep It Moist: If you notice the top drying out, cover with foil for most of the bake time. Only remove it at the end to brown the cheese.
Common Mistakes: Rolling up too tightly can squeeze out the filling. If this happens, just tuck the ends back in or spoon the escaped filling over the top—no one will know!
Consistency Every Time: Use the same amount of filling in each noodle. I use a small cookie scoop for portioning—it keeps things neat.

Honestly, the first time I made chicken alfredo lasagna roll ups, I skimped on the sauce (trying to be healthy)—big mistake! Don’t be shy with the Alfredo; it keeps the roll ups creamy and luscious.

Variations & Adaptations

Spinach & Mushroom Roll Ups: Sauté 1 cup (90g) chopped spinach and 1/2 cup (50g) sliced mushrooms and add to the filling for extra veggies and flavor.
Gluten-Free: Use gluten-free lasagna noodles and double-check your Alfredo sauce for hidden wheat. The rest of the recipe stays the same.
Low-Carb Option: Swap lasagna noodles for thinly sliced cooked zucchini or eggplant. It’s surprisingly delicious and lighter!
Dairy-Free: Use almond-based ricotta, dairy-free mozzarella, and a plant-based Alfredo sauce. It’s not quite the same, but still creamy and comforting.
Spicy Kick: Add 1/4 teaspoon crushed red pepper flakes to the filling or sauce. My husband loves the heat!

One of my favorite variations? Adding a layer of pesto inside each roll for an herby, fresh twist. You can also swap chicken for cooked turkey or ham if that’s what you have on hand. If allergies are a concern, nut-free and soy-free Alfredo sauces are widely available now.

Serving & Storage Suggestions

Chicken alfredo lasagna roll ups are best served hot and bubbly, straight from the oven. Let’s be real—there’s nothing like pulling apart that first cheesy roll!

Serving: Serve with a crisp green salad and garlic bread for the full “Italian night” experience. These roll ups also pair beautifully with roasted veggies or a simple tomato salad.
Presentation: Sprinkle with fresh parsley or basil for color. Plate two roll ups per person for a hearty main course.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight!
Freezing: Freeze unbaked or baked roll ups, tightly wrapped, for up to 2 months. Thaw overnight in the fridge and reheat covered in the oven at 350°F (175°C) until hot.
Reheating: For best results, reheat in the oven so the cheese stays melty. In a rush, the microwave works—just cover with a damp paper towel to retain moisture.

These roll ups travel well for potlucks and lunchboxes, and they taste even better the next day when the flavors have melded together.

Nutritional Information & Benefits

Each serving of chicken alfredo lasagna roll ups (2 roll ups) has approximately:

Calories: 420
Protein: 28g
Carbohydrates: 32g
Fat: 20g

The combination of chicken and cheese makes this a protein-packed dinner that’ll keep you full. Using part-skim ricotta and mozzarella helps lighten things up without sacrificing flavor. For gluten-free or low-carb diets, just swap the noodles for your preferred alternative. Potential allergens include wheat, dairy, and eggs—so adjust accordingly if you’re cooking for sensitive eaters. Personally, I love that this recipe sneaks in extra protein and is super satisfying for the whole family.

Conclusion

Trust me—once you try chicken alfredo lasagna roll ups, you’ll wonder why you ever made regular lasagna. They’re creamy, cheesy, and packed with flavor, yet surprisingly easy and quick. This recipe is perfect for busy nights, family gatherings, or anytime you need a little comfort food magic.

Don’t be afraid to make it your own! Add your favorite veggies, try a new sauce, or switch up the cheese. That’s the beauty of a recipe like this—it’s totally customizable.

Personally, this dish is a go-to in my house because it brings everyone to the table (and keeps them coming back for seconds). If you give these chicken alfredo lasagna roll ups a try, let me know in the comments—share your adaptations, serve it up for friends, and don’t forget to pin this recipe for later. Happy cooking!