Chicken Alfredo Lasagna Rolls: Creamy, Cheesy, Irresistible

Skip the restaurant bill and make something everyone will brag about. Chicken Alfredo Lasagna Rolls are the comfort-food flex that feeds a crowd, looks impressive, and tastes like you planned it for weeks.

Spoiler: you didn’t. It’s creamy, garlicky, and layered with just enough structure to fool people into thinking you’re a culinary mastermind.

Want proof? Serve it once—watch the pan disappear and the texts roll in.

The Magic in This Recipe

This dish takes all the best parts of lasagna—structure, layers, drama—and fuses them with the creamy, buttery goodness of Alfredo.

Rolling the noodles keeps each serving neat and evenly sauced. Shredded chicken adds protein and texture, while spinach sneaks in some greens without ruining the party.

The baked finish gives you golden, bubbling cheese with a soft, pillowy center. It hits all the notes: savory, rich, and just a tiny bit fancy.

Chicken Alfredo Lasagna Rolls: Creamy, Cheesy, Irresistible

Recipe by Wendy CarterCourse: Chicken, Dinner

Servings

6

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

520

kcal

Ingredients

• 12–14 lasagna noodles, cooked al dente

• 2 cups cooked chicken, shredded (rotisserie works great)

• 2 cups Alfredo sauce (homemade or quality store-bought)

• 1 cup ricotta cheese

• 1 cup shredded mozzarella, plus extra for topping

• 1/2 cup grated Parmesan, plus extra for topping

• 2 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and squeezed dry)

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon Italian seasoning

• 1/2 teaspoon crushed red pepper flakes (optional for heat)

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

• Preheat and prep: Set oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread 1/2 cup Alfredo sauce in the bottom to prevent sticking.
• Cook the noodles: Boil lasagna noodles in salted water until just al dente. Drain and lay flat on parchment to prevent tearing. Don’t stack. Trust me.
• Sauté the aromatics: In a skillet, warm olive oil over medium heat. Add garlic and cook 30–45 seconds until fragrant. Stir in spinach until wilted. Season with a pinch of salt and pepper. Cool slightly.
• Mix the filling: In a bowl, combine ricotta, half the mozzarella, half the Parmesan, Italian seasoning, red pepper flakes (if using), sautéed spinach, and shredded chicken. Season with salt and pepper. The mix should be thick and spreadable.
• Assemble the rolls: Spread 2–3 tablespoons of filling along each noodle, edge to edge. Roll tightly from short end to short end. Place seam-side down in the baking dish.
• Sauce and cheese: Pour remaining Alfredo over the rolls, coating evenly. Top with remaining mozzarella and Parmesan. This is the moment to be generous.
• Bake: Cover with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes until bubbly and lightly golden. For extra color, broil 1–2 minutes—watch closely.
• Rest and serve: Let sit 5–10 minutes to set. Garnish with chopped parsley. Plate two rolls per person if you like applause.

Smart Storage Guide

• Fridge: Store leftovers in an airtight container for up to 4 days.
  

  Reheat covered at 350°F until warmed through.

• Freezer (unbaked): Assemble, wrap tightly, and freeze up to 2 months. Bake from frozen at 350°F, covered, for about 45–55 minutes, then uncover to brown.
• Freezer (baked): Cool completely, wrap well, and freeze up to 2 months.
  

  Thaw overnight for best texture.

• Reheat tips: Add a splash of milk or extra Alfredo before reheating to keep things silky.

Health Benefits

• Protein power: Chicken and cheese deliver high-quality protein for muscle repair and satiety.
• Calcium and vitamin D: Dairy supports bone health, especially when paired with a varied diet.
• Iron and folate assist: Spinach contributes iron, folate, and antioxidants—sneaky but effective.
• Energy-dense fuel:</-strong> The combo of carbs, fats, and protein makes this a solid pre-game or post-workout comfort meal, IMO.

Nutrition Stats

Per roll (estimate): 520–620 calories; 32–38g fat; 32–36g carbs; 28–34g protein; 2–4g fiber; 900–1100mg sodium. Values vary by sauce and cheese brand.

• Lower sodium: Use no-salt-added chicken and make your own Alfredo to control salt.
• Lower fat: Sub part-skim ricotta and reduce mozz by 25%—you’ll barely notice.
• More fiber: Use whole-wheat noodles and add extra spinach or chopped kale.

Watch Out for These Traps

• Soggy noodles: Overcooking leads to mush.
  

  Boil to al dente, then cool on parchment.

• Watery filling: Squeeze thawed spinach dry. If your Alfredo is thin, simmer 2–3 minutes to thicken.
• Flavor flatlines: Season the filling.
  

  Taste it before rolling—yes, you’re allowed.

• Cheese burn: Keep it covered initially; uncover only to brown at the end.
• Rolls unraveling: Place seam-side down and don’t overstuff. This isn’t a burrito, FYI.

Optional Substitutions

• Protein swaps: Use leftover turkey, cooked Italian chicken sausage, or rotisserie chicken thigh meat for extra richness.
• Veggie boost: Add sautéed mushrooms, caramelized onions, or roasted red peppers to the filling.
• Gluten-free: Use gluten-free lasagna noodles and certified GF Alfredo sauce.
• Lighter sauce: Make a yogurt-Parmesan Alfredo: Greek yogurt, a bit of milk, garlic, and Parm warmed gently.
• Dairy-free: Use cashew Alfredo, vegan mozzarella, and tofu ricotta; choose egg-free noodles if needed.
• Spice level: Stir in Calabrian chilies or crushed red pepper for a gentle kick.

FAQ

Can I make Chicken Alfredo Lasagna Rolls ahead?

Yes.

Assemble up to 24 hours in advance, cover tightly, and refrigerate. Add 5–10 minutes to the bake time since it starts cold.

What’s the best chicken for this recipe?

Shredded rotisserie chicken is ideal for speed and flavor.

Poached or roasted chicken breast works too—season well and don’t overcook it.

How do I prevent the rolls from sticking?

Spread a thin layer of Alfredo in the baking dish and ensure noodles are cooled and lightly oiled or laid on parchment before rolling.

Can I use jarred Alfredo sauce?

Absolutely. Choose a thicker, higher-quality brand.

If it’s too thin, simmer briefly or add a bit more Parmesan to tighten it up.

How many rolls per person?

Plan on 1–2 rolls per adult depending on sides. With salad and garlic bread, most people tap out at one (but respect the overachievers).

What sides pair well with this?

A crisp Caesar or arugula salad, roasted broccoli, and garlic bread balance the richness.

A zesty vinaigrette cuts through the cream like a pro.

End Notes

This is the kind of recipe that makes weeknights feel like celebrations and weekends feel effortless. It’s forgiving, scalable, and wildly crowd-pleasing.

Keep it classic or tweak it with your favorite add-ins—either way, you’ll get creamy, cheesy perfection in every roll. Save this one; it’s a keeper you’ll make on repeat.