These Chicken Alfredo Lasagna Rolls are perfect for an easy, comforting dinner! Juicy chicken and melty cheese are rolled up into lasagna noodles, then drenched in a creamy, homemade Alfredo sauce. The whole family will love this one!

For more Family Favorite Dinner Recipes, be sure to check out my French Onion Beef Stew, Walking Taco Casserole, and Crockpot Swedish Meatballs.

A spatula lifting a lasagna roll from a baking dish.

Just looking at the pictures of these Chicken Alfredo Lasagna Rolls makes me wish it was dinner time again! There is just something magical that happens when cheese, chicken, and noodles come together and get blanketed in a rich, creamy layer of Alfredo sauce. It’s the stuff of dreams!

This meal is a winner and is easy to make, too. The best part is the homemade alfredo sauce, you’ll want to eat it with a spoon! 

A white casserole dish full of lasagna roll ups.

​We like to serve this with a salad or an easy veggie like Air Fryer Broccoli. It’s also delicious with some homemade Dutch Oven Bread to soak up the sauce. 

Ingredients for Chicken Alfredo Lasagna Rolls

Ingredients in bowls on a counter top.

A full list of ingredients, measurements, and instructions are located in the recipe card below.

  • Lasagna noodles – you will need 9 cooked lasagna noodles, but I always make 1-2 extra in case any fall apart during cooking. I cook mine al dente.
  • Butter – is used for making the homemade Alfredo sauce. Make sure to use unsalted butter!
  • Chicken – I like to use rotisserie chicken, but any cooked and shredded chicken will work fine.
  • Heavy cream – is the key to the creamy garlic Alfredo sauce. I do not recommend using half and half in its place. Stick with the full fat stuff for this!
  • Spices – Italian seasoning, salt, and pepper are use for seasoning your chicken Alfredo lasagna roll ups.
  • Cheese – you will need ricotta cheese, shredded mozzarella cheese, and grated parmesan cheese. I like to use freshly shredded mozzarella. I recommend shredding it yourself from a block instead of using pre-shredded. It will melt more smoothly and create a nice creamy cheese layer on top of the rolls.
  • Egg – helps bind the ricotta filling together.
  • Garlic – you’ll want to use about 3 cloves of minced garlic for the sauce. Don’t leave it out!

How to Make Chicken Alfredo Lasagna Rolls – Step by Step

Step by step photos for how to make chicken alfredo lasagna rolls.
  1. Preheat the oven to 350 degrees. Spray a baking dish (I use a 9×9 or 11×7) with cooking spray and set aside. Melt the butter in a large skillet and add the minced garlic. Simmer until fragrant, about 1 minute.
  2. Add the heavy cream and simmer over low heat for 3-5 minutes.
  3. Whisk in the Italian seasoning, salt, and pepper and simmer for an additional minute. Finally, whisk in the parmesan cheese until melted. Remove from the heat.
  4. In a small bowl, mix together the ricotta cheese, egg, 1/4 cup parmesan cheese, and italian seasoning. Set aside.
Step by step photos for how to make chicken alfredo lasagna rolls.
  1. Spread out cooked lasagna noodles on a clean, flat surface (I used a cutting board lined with a piece of parchment paper). Spoon 1 heaping tablespoon of ricotta mixture down the center of each noodle. Sprinkle with chicken, then top with a drizzle of Alfredo sauce, about 1 tablespoon for each noodle.
  2. Roll up each noodle, then place seam side down in the prepared baking dish.
  3. Top with remaining Alfredo sauce (you may not need to use all the sauce) then sprinkle with mozzarella and the remaining 1/4 cup of parmesan cheese.
  4. Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly and edges are golden brown. Enjoy!
A white casserole dish full of lasagna roll ups.

Tips and Notes

  • For a shortcut version, feel free to use jarred Alfredo sauce. I recommend Rao’s Alfredo sauce and use it in lots of my other recipes, like my Million Dollar Pasta.
  • For a higher protein option, you can swap the ricotta for cottage cheese. I also recommend blending the cottage cheese if you have a few extra minutes. It makes it hard to tell the difference!
  • Making ahead of time: You can prep your Chicken Alfredo Lasagna Rolls ahead of time for the same day or the next day and store them in the refrigerator covered with plastic wrap. It’s a great make-ahead dish for busy weeknights and is also the perfect meal to send to a family member or friend in need.
  • Freezer Instructions: Cover the casserole dish with a layer of plastic wrap and then a layer of aluminum foil and freeze for up to 3 months. It is best to thaw the frozen lasagna roll ups in the refrigerator overnight before baking, and it is even better if you can let them come to room temperature before placing in the oven.
  • Store leftovers in an airtight container in the fridge for 3-4 days.
A white plate holding two chicken alfredo lasagna roll ups.

More Delicious Chicken Recipes You Should Try!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

A spatula lifting a lasagna roll from a baking dish.
5 from 11 ratings

Recipe: Chicken Alfredo Lasagna Rolls

Yield: 9 rolls
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
These Chicken Alfredo Lasagna Rolls are perfect for an easy, comforting dinner! Juicy chicken and melty cheese are rolled up into lasagna noodles, then drenched in a creamy, homemade Alfredo sauce. The whole family will love this one!
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Ingredients

For the sauce

  • 1/2 cup unsalted butter
  • 1 1/2 cups heavy whipping cream
  • 3 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaaspoon salt
  • Freshly ground black pepper, to taste
  • 2 cups grated parmesan cheese

For the rolls

  • 9 lasagna noodles, cooked according to package directions
  • 1 cup ricotta cheese
  • 1 egg, lightly beaten
  • 1/2 cup parmesan cheese, divided
  • 1/2 tsp Italian seasoning
  • 2 cups cooked and chopped chicken
  • 1 1/2 cups shredded mozzarella cheese

Instructions
 

  • Preheat oven to 350 degrees. Spray a baking dish with cooking spray and set aside.
  • In a small bowl, mix together the ricotta cheese, egg, 1/4 cup parmesan cheese, garlic, and italian seasoning. Set aside.
  • Spread out cooked lasagna noodles on a clean, flat surface (I used a cutting board). Spoon 1 heaping tablespoon of ricotta mixture down the center of each noodle. Sprinkle with chicken, then top with a drizzle of Alfredo sauce, about 1 tablespoon for each noodle. Roll up each noodle, then place seam side down in prepared baking dish. Top with remaining Alfredo sauce then sprinkle with mozzarella and remaining 1/4 cup of parmesan cheese.
  • Bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly. Enjoy!

Notes

  • For a shortcut version, feel free to use jarred Alfredo sauce. I recommend Rao’s Alfredo sauce and use it in lots of my other recipes, like my Million Dollar Pasta.
  • For a higher protein option, you can swap the ricotta for cottage cheese. I also recommend blending the cottage cheese if you have a few extra minutes. It makes it hard to tell the difference!
  • Making ahead of time: You can prep your Chicken Alfredo Lasagna Rolls ahead of time for the same day or the next day and store them in the refrigerator covered with plastic wrap. It’s a great make-ahead dish for busy weeknights and is also the perfect meal to send to a family member or friend in need.
  • Freezer Instructions: Cover the casserole dish with a layer of plastic wrap and then a layer of aluminum foil and freeze for up to 3 months. It is best to thaw the frozen lasagna roll ups in the refrigerator overnight before baking, and it is even better if you can let them come to room temperature before placing in the oven.
  • Store leftovers in an airtight container in the fridge for 3-4 days.
Cuisine: American
Course: Main
Author: Ashlyn Edwards | Belle of the Kitchen
Calories: 612kcal, Carbohydrates: 27g, Protein: 26g, Fat: 45g, Saturated Fat: 26g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.4g, Cholesterol: 161mg, Sodium: 678mg, Potassium: 253mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1448IU, Vitamin C: 1mg, Calcium: 459mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.