There’s nothing quite like slicing into warm Chicken Alfredo Lasagna Roll Ups and seeing glossy layers of sauce swirl between tender pasta ribbons. After three rounds of tinkering with noodle timing and sauce ratios on my worn wooden cutting board, I nailed the balance of creamy ricotta filling and nutty Parmesan top. In my second test, I noticed the edges crisp up just right when I moved the pan off the bottom rack. And in my prep trial, I learned that laying each noodle flat immediately prevents stubborn folds. These roll ups deliver fragrant steam, gentle sizzling as they bake, and the most comforting forkfuls you’ll find all week.
Why You’ll Love Chicken Alfredo Lasagna Roll Ups
- Silky ricotta-Parmesan filling wrapped in al dente noodles
- Crispy golden edges under a glossy mozzarella blanket
- Prep ahead, bake later convenience for busy evenings
- Italian-American comfort with a hint of garlic and fresh parsley
A Little Background
When I first spotted this twist on chicken Alfredo at a local trattoria, I was struck by how the flavors felt both homey and a touch elevated. I brought the idea to my kitchen on a rainy Sunday, layering shredded rotisserie chicken into each roll-up. On that first trial I learned that resting the finished pan for 5 minutes makes slicing neater and lets sauce thicken perfectly. It’s a year-round crowd pleaser, whether you crave cozy autumn dinners or a bright spring gathering.
Key Ingredients for Chicken Alfredo Lasagna Roll Ups
- 9 oven-ready lasagna noodles: no-boil saves time—keep them flat to avoid folds
- 2 cups shredded chicken: rotisserie or leftover, warm for easy shredding
- 1½ cups ricotta cheese: silky base, swap part for mascarpone for extra richness
- ½ cup grated Parmesan cheese: adds nutty depth—Parmigiano-Reggiano preferred
- 2 cups Alfredo sauce: jarred or homemade, divided for base and topping
- 2 cups shredded mozzarella: divided, use whole-milk for gooey stretch
How to Make Chicken Alfredo Lasagna Roll Ups
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Lay noodles flat on a damp towel; if they overlap, they’ll stick when you roll.
- In a bowl, whisk ricotta, Parmesan, 1 large egg, 1 tsp garlic powder, salt & pepper.
- Spoon ½ cup Alfredo sauce into dish, spreading into an even layer.
- On each noodle, spread 2 tbsp ricotta mix, 2 tbsp Alfredo, ¼ cup chicken, 2 tbsp mozzarella, then roll up seam-side down.
- Repeat with remaining noodles; nestle all 9 rolls snugly in the dish.
- Pour remaining Alfredo over rolls, sprinkle with remaining mozzarella.
- Cover with foil and bake 25 minutes until sauce is soft bubbling around the sides.
- Remove foil; bake 10 more minutes until cheese has golden edges and crackles slightly.
- Let rest 5 minutes before slicing; sprinkle chopped parsley to finish.
Pro Tips & Troubleshooting
- Technique discovery: Let the dish rest out of the oven for 5 minutes—rolls slice cleanly and sauce firms up.
- If noodles split when rolling, they were overcooked; aim for firm al dente texture.
- Stir in chopped spinach or sun-dried tomatoes to ricotta mix for a seasonal twist.
- To double, use two pans; halve by using 4–5 noodles in an 8×8 dish, adjusting bake time by -5 minutes.
Storage & Make-Ahead Guide
Cover leftovers and refrigerate for up to 4 days; reheat at 350°F for 15 minutes until warmed through. For freezer storage, wrap the entire pan in foil then plastic wrap—freeze up to 2 months. Thaw overnight in the fridge before baking. Always ensure reheated center reaches 165°F for food safety.
Serving Suggestions
Pair with a crisp arugula salad drizzled with lemon vinaigrette or roasted broccoli tossed in olive oil and garlic flakes. A side of garlic bread or steamed green beans with almonds also complements the richness.
Frequently Asked Questions
- Can I use no-boil noodles or regular noodles? Either works—just cook regular noodles al dente, drain well, and lay flat to prevent sticking.
- How long can I refrigerate assembled roll ups before baking? You can prep the full dish a day ahead; cover and refrigerate, then bake directly from the fridge (add 5 minutes to covered bake).
- What’s the best way to shred leftover chicken? Warm chicken under microwave or in a low-heat skillet for 1 minute; it shreds more evenly with two forks.
- Can I make this gluten-free? Swap in gluten-free lasagna sheets—ensure they’re oven-ready style or pre-cook as directed.
- Why did my sauce get runny? If sauce pools, it may be too thin or you skipped the 5-minute rest; let it stand to thicken before slicing.
- How do I reheat leftovers without drying them out? Cover with foil and heat at 350°F for 10–12 minutes; add a spoonful of Alfredo on top if needed.
Final Thoughts
These Chicken Alfredo Lasagna Roll Ups have become my go-to when I crave fuss-free comfort. I love pairing a cheesy slice with a crisp side salad and a glass of chilled white wine. Give them a try, and drop a note below on how your homemade batch turned out—I can’t wait to hear about your tweaks and triumphs!
More Recipes You’ll Love
- Chicken Alfredo Recipe – creamy sauce inspiration for these roll ups
- Garlic Parmesan Chicken Pasta – echoes garlic–Parmesan flavors
- Slow Cooker Chicken Alfredo Pasta – a set-and-forget Alfredo alternative
- Creamy Alfredo Lasagna Soup – a seasonal twist on Alfredo and pasta
Chicken Alfredo Lasagna Roll Ups
Ingredients
- 9 oven-ready lasagna noodles
- 2 cups shredded cooked chicken
- 1.5 cups ricotta cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg beaten
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2 cups Alfredo sauce divided
- 2 cups shredded mozzarella cheese divided
- parsley for garnish
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Lay noodles flat on a damp towel to prevent sticking.
- In a bowl, whisk ricotta, Parmesan, egg, garlic powder, salt, and pepper until smooth.
- Spread 1 cup of Alfredo sauce in the bottom of the dish.
- On each noodle, layer ricotta mixture, 2 tbsp Alfredo sauce, shredded chicken, and 2 tbsp mozzarella; roll up and place seam-side down.
- Repeat with remaining noodles and arrange rolls snugly in the dish.
- Pour remaining Alfredo sauce over rolls and sprinkle with remaining mozzarella.
- Cover with foil and bake for 25 minutes until sauce bubbles gently.
- Remove foil and bake for 10 more minutes until cheese is golden around the edges.
- Let rest for 5 minutes, garnish with parsley, then serve.