Cheesy Chicken Alfredo Lasagna Rolls Easy Dinner Recipe You’ll Love

Steaming, bubbling cheese peeking out from golden rolls—now that’s what I call dinner magic. The first time I made these Cheesy Chicken Alfredo Lasagna Rolls, my kitchen smelled like an Italian restaurant (in the best way possible!). I’d been craving something hearty, but I wanted to skip the fuss of classic lasagna layering. Honestly, I wanted the creamy comfort of Alfredo sauce, but with an easy twist. That’s how this recipe happened—born from a weeknight “what if?” and a need to use up leftover rotisserie chicken.

Let’s face it, sometimes you want a meal that feels fancy but takes midweek effort. The Cheesy Chicken Alfredo Lasagna Rolls deliver exactly that. Each roll is stuffed with tender chicken, a trio of cheeses, and a dreamy Alfredo sauce. The rolls bake up beautifully—edges crisp, centers gooey, and the aroma alone gets everyone to the table in seconds. I’ve tested this recipe over a dozen times (and even made it for a friend’s potluck—big hit!). It’s become my go-to when I want something cozy yet impressive, and it’s great for picky eaters and busy families alike.

Whether you’re looking for a new dinner favorite or just want something that’ll make you feel like a kitchen superstar, this cheesy chicken Alfredo lasagna rolls recipe is pure comfort. Believe me, you’ll want seconds. The flavor combo is unbeatable, and with loads of protein, it’s a little healthier than it looks. If you love classic lasagna but dread all the stacking, this roll-up method will change your dinner game. Ready to roll?

Why You’ll Love This Recipe

• Quick & Easy: These lasagna rolls come together in under 45 minutes—perfect for weeknights or when you need a cozy meal fast.
• Simple Ingredients: Nothing fancy here; you likely have most of the ingredients on hand. Chicken, cheese, pasta, and Alfredo sauce—no specialty store required.
• Perfect for Gatherings: Whether it’s a family dinner, potluck, or even a special occasion, these rolls impress with minimal effort.
• Crowd-Pleaser: Kids love the cheesy goodness, adults dig the creamy Alfredo flavor, and everyone asks for the recipe.
• Unbelievably Delicious: The combination of shredded chicken, three cheeses, and homemade Alfredo sauce is pure comfort food. It’s the kind of dish you can’t stop thinking about after you’ve tasted it.

I’ve tried a bunch of chicken Alfredo lasagna roll recipes, but this version stands out because of a couple of tricks. First, blending ricotta with cottage cheese gives each roll a creamy, rich center without being heavy. Second, using rotisserie chicken saves time and adds flavor. And—this is key—I always make a simple homemade Alfredo sauce. It’s worth the extra five minutes for the depth of flavor (store-bought works in a pinch, though!).

What I really love is how adaptable it is. Want to sneak in spinach or swap cheeses? Easy. Plus, you can assemble ahead of time, making this a stress-free dinner when life gets busy. It’s a little extra special—like a warm hug in casserole form. Trust me, your family will request these cheesy chicken Alfredo lasagna rolls over and over.

Let’s be honest, this recipe isn’t just dinner—it’s a guaranteed moment of joy, even if you’ve had a long day. It’s comfort, convenience, and crave-worthy flavor rolled up in one perfect bite.

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Cheesy chicken Alfredo lasagna rolls are packed with pantry staples and a few fresh touches for maximum yum.

• For the Rolls:
  • 12 lasagna noodles, uncooked (regular or oven-ready)
  • 2 cups cooked chicken, shredded (rotisserie chicken works best; about 300g)
  • 1 cup ricotta cheese (250g, creamy texture; I love using Galbani or store brand)
  • 1/2 cup cottage cheese (120g, small curd for best texture)
  • 1 cup shredded mozzarella cheese (120g; low-moisture, part-skim preferred)
  • 1/2 cup grated Parmesan cheese (50g; fresh grated has the most flavor)
  • 1 large egg (helps bind the filling)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper to taste
• For the Alfredo Sauce:
  • 2 tablespoons unsalted butter (28g)
  • 2 cloves garlic, minced
  • 1 cup heavy cream (240ml)
  • 1 cup milk (240ml; whole milk preferred, but 2% works)
  • 1 cup grated Parmesan cheese (100g)
  • Salt and black pepper to taste
  • Pinch of nutmeg (optional, for classic flavor)
• For Topping:
  • 1/2 cup shredded mozzarella cheese (60g)
  • 2 tablespoons chopped fresh parsley (for garnish)

Ingredient Tips: If you need a gluten-free option, swap regular lasagna noodles for gluten-free ones (Barilla makes a good version). For a lighter filling, use part-skim ricotta and low-fat cottage cheese. You can sub Greek yogurt for cottage cheese if that’s what you have. And trust me, using a flavorful rotisserie chicken really helps—the seasoning seeps into every bite.

Substitutions: Want to make it vegetarian? Swap the chicken for sautéed spinach and mushrooms. Dairy-free? Use plant-based cheeses and a coconut milk Alfredo sauce. You can even add chopped broccoli or sun-dried tomatoes for extra flavor. This recipe is super forgiving, so don’t stress if you’re missing something—just use what you have!

Equipment Needed

• Large pot (for boiling lasagna noodles)
• Colander (to drain noodles)
• Mixing bowls (medium and large)
• Whisk (for Alfredo sauce)
• Baking dish (9×13-inch or similar, glass or ceramic)
• Spatula or spoon (for spreading filling)
• Measuring cups and spoons
• Aluminum foil (for covering while baking)

If you don’t have a whisk, a fork works for mixing the sauce. I’ve used a Pyrex glass dish for years—it heats evenly and cleans up easily. If you’re on a budget, any oven-safe casserole dish will do the trick. For cleaning, soak your baking dish with warm soapy water right after serving—the cheese comes off much easier that way. Pro tip: If you have a silicone spatula, it makes spreading the filling onto noodles much simpler (and less messy!).

Preparation Method

1. Cook the Lasagna Noodles:
   Bring a large pot of salted water to a boil. Add 12 lasagna noodles and cook for 8–10 minutes (or according to package instructions) until just al dente. Drain and lay noodles flat on a clean towel to cool. (Noodles should be flexible but not mushy. If they stick, rinse briefly with cold water.)
2. Prepare the Filling:
   In a large bowl, combine 2 cups shredded chicken, 1 cup ricotta cheese, 1/2 cup cottage cheese, 1 cup shredded mozzarella, 1/2 cup Parmesan cheese, 1 large egg, 1 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and a pinch each of salt and pepper. Mix until everything is well combined (the mixture should be thick and spreadable).
3. Make the Alfredo Sauce:
   Melt 2 tablespoons butter in a saucepan over medium heat. Add 2 minced garlic cloves and sauté for 1 minute, just until fragrant. Pour in 1 cup heavy cream and 1 cup milk, whisking gently. Slowly add 1 cup grated Parmesan cheese, stirring constantly until smooth and creamy (about 5 minutes). Season with salt, pepper, and a pinch of nutmeg. Remove from heat. (If sauce thickens too much, add a splash more milk.)
4. Preheat Oven:
   Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly.
5. Assemble the Rolls:
   Spread about 1/2 cup Alfredo sauce on the bottom of the baking dish. Take each lasagna noodle and spread 2–3 tablespoons of chicken-cheese filling evenly along its length. Roll up gently and place seam-side down in the dish. Repeat with all noodles. (Don’t worry if a noodle tears—just patch it up and keep rolling.)
6. Top the Rolls:
   Pour the remaining Alfredo sauce over the rolls, making sure each is coated. Sprinkle 1/2 cup shredded mozzarella on top.
7. Bake:
   Cover the dish loosely with aluminum foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until cheese is bubbling and lightly golden. (You’ll know it’s ready when the sauce is thickened and the tops are a little crusty.)
8. Garnish & Serve:
   Remove from oven and let cool for 5 minutes. Sprinkle with chopped parsley before serving.

Troubleshooting Tips: If your sauce splits, whisk in a tablespoon of cold milk to bring it back together. If rolls aren’t browning, broil for 2 minutes at the end (watch closely!). For easy clean-up, line your baking dish with parchment paper.

Efficiency Tip: You can prep the rolls ahead, refrigerate, and bake right before dinner. Sometimes I make a double batch and freeze one for “emergency” weeknights.

Cooking Tips & Techniques

Here’s where experience really counts. I’ve made these cheesy chicken Alfredo lasagna rolls enough times to know a few secrets for success.

• Don’t Overcook Noodles: Cook them just until al dente; too soft and they’ll rip when rolling. If you forget and overcook, handle gently—they’ll still work.
• Use Room Temperature Ingredients: A cold ricotta or chicken makes the filling clumpy. Let cheeses and chicken sit out for 10 minutes before mixing.
• Spread Filling Evenly: Use a silicone spatula (or clean fingers!) to get the filling edge-to-edge. This keeps the rolls tidy and full.
• Layer Sauce Generously: Alfredo sauce keeps everything moist; don’t skimp on the bottom and top layers. If you love extra saucy dishes, double the sauce recipe.
• Common Mistakes: Once, I forgot to add egg to the filling—my rolls fell apart! Don’t skip the egg; it’s the glue. Another time, I tried pre-shredded cheese instead of grating it fresh. The melt just wasn’t as good, so fresh is best.
• Multitasking: While the noodles cook, mix the filling and prep the sauce. Saves time and keeps things moving.
• Consistency Tip: Use the same amount of filling in each roll for even baking. I measure with a cookie scoop, which helps a lot.

If you ever get stuck with a dry batch, just warm a little extra Alfredo sauce on the side and spoon it over before serving. Trust me, even “flawed” rolls taste amazing—the cheese does most of the work!

Variations & Adaptations

One of my favorite things about these cheesy chicken Alfredo lasagna rolls is how easy they are to customize. Here are a few ideas to keep things interesting:

• Spinach & Mushroom: Swap half the chicken for sautéed spinach and mushrooms. Adds extra veggies and a savory touch.
• Buffalo Chicken: Mix 2 tablespoons Buffalo sauce into the filling and sprinkle blue cheese on top. Spicy, tangy, and totally addictive.
• Seasonal Veggie Roll-Ups: Use roasted zucchini, bell peppers, or even fresh basil for a summer twist. So good with garden produce.
• Gluten-Free: Substitute gluten-free noodles (Barilla or Jovial works well) and check that all other ingredients are certified gluten-free.
• Dairy-Free: Try plant-based ricotta and mozzarella, and use coconut cream for the Alfredo sauce. It’s surprisingly creamy!
• Allergen Substitutions: You can skip the egg and add an extra tablespoon of ricotta if needed. For nut allergies, check cheese labels—some pre-grated cheeses have nut-based anti-caking agents.

Personally, I love adding a pinch of smoked paprika to the filling for a deeper flavor. Sometimes I toss in a handful of chopped sun-dried tomatoes—it wakes up the whole dish. Don’t be afraid to play around; these rolls are forgiving and delicious no matter what.

Serving & Storage Suggestions

For best results, serve cheesy chicken Alfredo lasagna rolls hot and fresh from the oven. The cheese will be melty, and the sauce perfectly creamy. If you’re feeling fancy, garnish with extra Parmesan and a sprinkle of parsley.

Pair these rolls with a simple green salad or garlic bread. Honestly, a glass of chilled white wine (Pinot Grigio or Chardonnay) makes dinner feel even more special. For kids, I usually serve with steamed broccoli or peas.

Storage: Cool leftovers completely before storing. Place rolls in an airtight container and refrigerate for up to 4 days. To freeze, wrap individual rolls tightly in foil and store in a freezer bag—good for up to 2 months.

Reheating: Warm in a 350°F (175°C) oven for 15–20 minutes, covered. You can microwave single portions for 2–3 minutes, but add a splash of milk to keep them moist. The flavors actually deepen overnight—so leftovers taste even better the next day.

These rolls also make a great meal prep option. I sometimes pack them in lunch boxes; just reheat and enjoy wherever you are.

Nutritional Information & Benefits

Each cheesy chicken Alfredo lasagna roll is loaded with protein from the chicken and cheeses, plus calcium for strong bones. One roll (based on the recipe) contains approximately:

• Calories: 320
• Protein: 22g
• Carbs: 24g
• Fat: 14g
• Fiber: 2g

Ricotta and cottage cheese add creamy texture without heavy calories, and rotisserie chicken is lean and filling. For gluten-free diets, use alternative noodles. If you’re watching carbs, swap regular noodles for zucchini strips. The recipe contains dairy and egg, so note potential allergens.

From a wellness perspective, this dinner is satisfying without being overly rich. I love that it keeps me full for hours—perfect after a busy day.

Conclusion

Cheesy chicken Alfredo lasagna rolls are honestly the kind of dinner you’ll crave again and again. They’re easy to make, bursting with flavor, and perfect for sharing with family or friends. Whether you stick to the classic recipe or try a personal twist, there’s no wrong way to roll!

I keep coming back to this dish because it makes any night feel a little special. It’s comforting without being complicated, and there’s always room for creativity. If you give it a try, let me know how you make it your own—drop a comment below, share your photos, or tell me what variation you loved most!

Don’t wait for a special occasion to enjoy this recipe. Warm, cheesy, and totally satisfying—these lasagna rolls are dinner perfection. Happy rolling!

FAQs

Can I use store-bought Alfredo sauce?

Absolutely! While homemade Alfredo sauce adds extra flavor, store-bought works well if you’re short on time. Just pick a brand you like and use the same amount as the recipe.

Can I make these lasagna rolls ahead of time?

Yes, you can assemble the rolls and refrigerate them (uncooked) for up to 24 hours. Bake when ready to serve. They also freeze well before baking—just thaw overnight in the fridge.

Can I use leftover turkey instead of chicken?

Definitely! Shredded turkey works just as well and tastes great with the Alfredo sauce and cheese combo. It’s a good way to use holiday leftovers.

How do I keep the lasagna noodles from sticking?

Lay cooked noodles flat on a clean towel and separate them slightly. If they stick, run cold water over them gently before filling and rolling.

What sides go best with cheesy chicken Alfredo lasagna rolls?

A crisp green salad, roasted vegetables, or garlic bread pair perfectly. For a lighter meal, serve with steamed broccoli or peas.

Cheesy Chicken Alfredo Lasagna Rolls

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• Author: Ananya Patel
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

These Cheesy Chicken Alfredo Lasagna Rolls are a cozy, crowd-pleasing twist on classic lasagna, featuring tender chicken, three cheeses, and creamy homemade Alfredo sauce rolled up in lasagna noodles. Perfect for busy weeknights or special gatherings, this dish is hearty, comforting, and easy to customize.

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Ingredients

Scale 1x2x3x

• 12 lasagna noodles, uncooked
• 2 cups cooked chicken, shredded (rotisserie chicken recommended)
• 1 cup ricotta cheese
• 1/2 cup cottage cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup milk (whole or 2%)
• 1 cup grated Parmesan cheese (for Alfredo sauce)
• Salt and black pepper to taste (for Alfredo sauce)
• Pinch of nutmeg (optional)
• 1/2 cup shredded mozzarella cheese (for topping)
• 2 tablespoons chopped fresh parsley (for garnish)

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Instructions

1. Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 8–10 minutes until al dente. Drain and lay noodles flat on a clean towel to cool.
2. In a large bowl, combine shredded chicken, ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
3. Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute. Pour in heavy cream and milk, whisking gently. Slowly add Parmesan cheese, stirring until smooth and creamy (about 5 minutes). Season with salt, pepper, and nutmeg if using. Remove from heat.
4. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
5. Spread about 1/2 cup Alfredo sauce on the bottom of the baking dish. Spread 2–3 tablespoons of chicken-cheese filling along each lasagna noodle. Roll up gently and place seam-side down in the dish. Repeat with all noodles.
6. Pour remaining Alfredo sauce over the rolls, ensuring each is coated. Sprinkle 1/2 cup shredded mozzarella on top.
7. Cover dish loosely with aluminum foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until cheese is bubbling and lightly golden.
8. Let cool for 5 minutes. Garnish with chopped parsley before serving.

Notes

For gluten-free, use gluten-free lasagna noodles. You can prep rolls ahead and refrigerate or freeze before baking. If sauce thickens too much, add a splash of milk. For extra flavor, add spinach, mushrooms, or sun-dried tomatoes to the filling. Use fresh grated cheese for best melt and flavor.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: Italian-American

Nutrition

• Serving Size: 2 rolls per serving
• Calories: 320
• Sugar: 3
• Sodium: 650
• Fat: 14
• Saturated Fat: 8
• Carbohydrates: 24
• Fiber: 2
• Protein: 22

Keywords: chicken alfredo, lasagna rolls, cheesy dinner, easy casserole, comfort food, weeknight meal, Italian, pasta bake, rotisserie chicken, creamy alfredo