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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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.
Pour remaining Alfredo sauce over the rolls, ensuring each is coated. Sprinkle 1/2 cup shredded mozzarella on top.
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.
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