Chicken Alfredo Lasagna Rollups

Introduction

This dish is the perfect cozy weeknight meal, combining the creamy comfort of Chicken Alfredo with the fun, portioned presentation of lasagna rollups. You get all the rich, cheesy flavor you love in a neat package that’s surprisingly simple to assemble. It’s a fantastic way to use up leftover or rotisserie chicken for a quick and satisfying dinner.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Ingredients

• 6 lasagna noodles (cooked)
• 3 cups shredded chicken
• 1½ cups ricotta cheese
• 2 tablespoons Italian seasoning
• 1 tablespoon minced garlic
• 1 cup parmesan cheese (shredded)
• 1 cup mozzarella cheese (shredded)
• 15 ounces jar of alfredo sauce (divided)
• parsley to taste for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, ricotta cheese, Italian seasoning, minced garlic, and 1/2 cup of the shredded parmesan cheese. Mix thoroughly.
3. Spread 1/2 cup of the alfredo sauce evenly over the bottom of a 9×13-inch baking dish.
4. Lay the cooked lasagna noodles flat on a clean work surface. Evenly divide the chicken and ricotta mixture among the noodles, spreading it along the full length of each noodle.
5. Carefully roll up each noodle from one end to the other, creating a spiral.
6. Place each rollup seam-side down in the prepared baking dish.
7. Pour the remaining alfredo sauce evenly over the top of the rollups.
8. Sprinkle the shredded mozzarella and remaining 1/2 cup of parmesan cheese over the sauce.
9. Bake for 20 minutes, or until the cheese is melted and bubbly.
10. Garnish with parsley to taste before serving.

Variations

• Lighten It Up: Use a lighter alfredo sauce and part-skim cheeses for a less rich but still delicious version.
• Add Veggies: Mix finely chopped spinach, thawed and squeezed dry, into the chicken and ricotta filling.
• Make It Crispy: For a golden top, broil the rollups for the final 2-3 minutes of cooking, watching carefully to prevent burning.
• Individual Servings: Assemble the rollups in individual, oven-safe ramekins for a cute presentation.

Tips for Success

• Cook the lasagna noodles just to al dente, as they will soften further in the oven. Rinse them with cool water to stop the cooking and prevent sticking while you assemble.
• For easy shredding, use the paddle attachment of a stand mixer on cooled, cooked chicken breasts or thighs.
• Let the rollups rest for 5 minutes after baking. This helps them set, making them easier to serve.
• If your filling seems dry, add a tablespoon or two of the alfredo sauce to the chicken mixture to make it more spreadable.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until hot, or cover the baking dish with foil and reheat in a 350°F oven for 15-20 minutes.

FAQ

Can I use no-boil lasagna noodles?

No, this recipe requires pre-cooked lasagna noodles that are pliable for rolling. No-boil noodles will not soften properly.

Can I make these ahead of time?

Yes. Assemble the rollups, cover the baking dish tightly, and refrigerate for up to 24 hours. Bake as directed, adding 5-10 extra minutes if baking straight from the fridge.

What’s the best way to shred the chicken?

Using two forks is the classic method. For faster results, use a stand mixer with the paddle attachment on low speed or shred the chicken with your hands once it’s cool enough to handle.

Can I freeze Chicken Alfredo Lasagna Rollups?

What can I substitute for Italian seasoning?

If you don’t have a blend, combine 1 teaspoon each of dried basil, dried oregano, and dried parsley, plus 1/2 teaspoon of dried thyme or rosemary.

Can I use fresh garlic?

Absolutely. Use about 3 fresh garlic cloves, finely minced, in place of the tablespoon of jarred minced garlic.