Chicken Alfredo Lasagna Rollups

Introduction

This dish brings together the classic comfort of lasagna with the creamy, rich flavor of chicken Alfredo in a fun, individual roll-up format. You get all the satisfaction of layered pasta with half the fuss, making it perfect for a weeknight dinner or an impressive-looking meal for guests. The rolls bake up beautifully with a golden cheese topping that’s sure to please everyone at your table.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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

Preheat your oven to 375°F (190°C). Lightly grease a baking dish and spread about ½ cup of the Alfredo sauce evenly across the bottom.
In a large mixing bowl, combine the shredded chicken, ricotta cheese, Italian seasoning, minced garlic, and ½ cup of the shredded parmesan cheese. Mix well until fully incorporated.
Lay out the 6 cooked lasagna noodles on a clean surface. Divide the chicken and cheese filling evenly among the noodles, spreading it along the entire length of each one.
Carefully roll up each noodle from one end to the other to form a tight roll. Place each roll seam-side down in the prepared baking dish.
Pour the remaining Alfredo sauce evenly over the tops of the roll-ups.
Sprinkle the shredded mozzarella cheese and the remaining ½ cup of parmesan cheese over the sauce.
Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes. Garnish with parsley before serving.

Variations

Grilled Chicken Swap: Use shredded grilled chicken for a smokier flavor profile.
Broiler Finish: For extra browning, place the baked roll-ups under the broiler for 1-2 minutes after baking.
Single-Serve Style: Bake the roll-ups in individual ramekins for a personalized presentation.
Extra Crispy Top: Mix the mozzarella and parmesan with a tablespoon of panko breadcrumbs before sprinkling for added crunch.

Tips for Success

Ensure your lasagna noodles are cooked al dente and patted dry to prevent the rolls from becoming soggy.
Let the shredded chicken cool slightly before mixing with the ricotta to prevent the cheese from becoming greasy.
Use a sharp knife or a serrated knife to cleanly cut the roll-ups after baking.
For easier rolling, slightly overlap two noodles if they break, but try to handle the cooked noodles gently.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in a covered, microwave-safe dish or reheat in the oven at 350°F until warmed through.

FAQ

Can I use no-boil lasagna noodles?

Yes, you can use no-boil (oven-ready) noodles. Follow the package instructions for soaking or prepping them before rolling, as they are typically stiffer and require moisture to soften.

Can I make these ahead of time?

Absolutely. Assemble the roll-ups, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if starting from cold.

What’s the best way to shred the chicken?

Using two forks to pull apart cooked, cooled chicken breasts is effective. For quicker results, you can use a stand mixer with the paddle attachment on low speed.

Can I freeze Chicken Alfredo Lasagna Rollups?

Yes. Assemble and bake as directed, let cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

My filling is too runny. What happened?

This can happen if the ricotta is very wet or the chicken wasn’t drained well. Try draining the ricotta in a fine-mesh strainer for 15-30 minutes before mixing.

Can I use a homemade Alfredo sauce?

Yes, you can substitute the jarred sauce with 15 ounces of your favorite homemade Alfredo sauce.