Picture this: golden lasagna noodles rolled up tightly around creamy Alfredo sauce, tender shredded chicken, and bubbling mozzarella cheese. That first bite where the cheesy filling oozes out is pure magic! My family goes crazy for these Cheesy Chicken Alfredo Lasagna Rolls Recipe – they’re our go-to when we want something comforting but still impressive-looking.
I first made these on a chaotic weeknight when my kids begged for “something fancy” but I needed dinner on the table fast. The beauty is how simple ingredients transform into restaurant-worthy rolls. The Alfredo keeps everything luxuriously moist while the cheeses add that perfect stretchy pull we all love. Now these rolls appear at every family gathering and have earned their spot in my recipe book with stains and pencil notes marking the well-loved page.
What makes them special? They’re like the best parts of lasagna and chicken Alfredo pasta had a delicious baby! Each roll holds its shape beautifully while packing maximum flavor into every bite. Plus, they look way fancier than they actually are to make – our little secret.
Why You’ll Love These Cheesy Chicken Alfredo Lasagna Rolls
Trust me, these rolls aren’t just another pasta dish – they’re a total game-changer for busy cooks like us! Here’s why they’ve become my weeknight hero:
- No lasagna layering stress: Rolling means way less fuss than traditional lasagna assembly (goodbye, sloppy layers!)
- Kid-approved magic: The cheese pull alone gets my picky eaters excited about dinner
- Weeknight easy: Uses simple ingredients you probably have already – rotisserie chicken saves the day!
- Endlessly customizable: Toss in spinach, swap cheeses, or add a dash of red pepper flakes
- Leftovers reheat like a dream: The Alfredo keeps everything moist even next day (if they last that long!)
Honestly? These rolls have saved me more last-minute dinners than I can count. They’re fancy enough for company but easy enough for exhausted Tuesday nights – that’s my kind of recipe!
Ingredients for Cheesy Chicken Alfredo Lasagna Rolls
Okay, let’s talk ingredients! The magic of these rolls comes from simple, quality stuff. I’ve learned a few tricks over the years – like using fresh-grated Parmesan instead of the pre-shredded kind (game-changer!). Here’s your shopping list, grouped so you can grab everything in one go:
- For the pasta:
8 lasagna noodles (cook them al dente – about 1 minute less than the package says) - For the filling:
2 cups cooked shredded chicken (rotisserie works perfectly!)
1 cup whole milk ricotta cheese
½ cup freshly grated Parmesan (please don’t use the powdery stuff!)
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste - For that glorious topping:
1 cup Alfredo sauce (homemade or good quality jarred)
1 cup shredded mozzarella (the whole milk kind melts better!)
See? Nothing fancy, but each ingredient does important work. That Parmesan adds a nutty depth, while the fresh mozzarella gives you that Instagram-worthy cheese pull we all crave. Pro tip: Let your ricotta sit at room temp for 15 minutes – it mixes way smoother!
How to Make Cheesy Chicken Alfredo Lasagna Rolls
Alright, let’s get rolling—literally! I promise these come together faster than you’d think. Follow these steps and you’ll have restaurant-worthy lasagna rolls without breaking a sweat. The key is organization—I always prep everything before starting to assemble.
Prep the Filling and Noodles
First things first: preheat that oven to 375°F (190°C). While it heats up, cook your lasagna noodles in boiling salted water until just al dente—about 1 minute less than the package says. Here’s my golden rule: underdone noodles finish perfectly in the oven, while overcooked ones turn to mush when rolled!
Drain the noodles carefully (I lay them flat on parchment paper so they don’t stick together) and mix your filling. In a big bowl, combine the shredded chicken, ricotta, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Don’t be shy—really mash it together with your hands or a fork until it’s completely blended. The mixture should hold together when pressed.
Assemble the Lasagna Rolls
Now the fun part! Spread about ¼ cup of Alfredo sauce in the bottom of your baking dish—this prevents sticking and adds extra flavor. Lay out a cooked noodle and spoon 3-4 tablespoons of filling along its length, leaving about ½ inch at each end. Here’s my trick: use the back of the spoon to spread the filling evenly without tearing the delicate noodle.
Roll tightly from one end to the other—not too loose, not too tight—and place seam-side down in the dish. Repeat with all noodles (they should fit snugly in a standard 9×13 dish). Pour the remaining Alfredo over the tops and sprinkle generously with mozzarella. The cheese should look like a fluffy white blanket covering them completely!
Bake to Perfection
Slide your masterpiece into the oven for 20-25 minutes. You’ll know they’re ready when the cheese turns golden brown with those irresistible bubble spots. If you want extra crispiness (I always do!), broil for the last 2 minutes—just watch closely so it doesn’t burn!
Let the rolls rest for 5 minutes before serving—this helps the filling set so they hold their shape when you plate them. The aroma of garlic, cheese, and that creamy Alfredo will have everyone hovering impatiently around the oven!
Expert Tips for the Best Cheesy Chicken Alfredo Lasagna Rolls
After making these rolls more times than I can count, I’ve picked up some tricks that take them from good to knock-your-socks-off amazing:
- Rest your ricotta: Let it sit at room temp for 15 minutes before mixing – no more lumpy filling!
- The noodle whisperer: Undercook those noodles slightly – they’ll finish cooking in the oven and hold their shape better when rolling.
- Sauce secrets: Warm your Alfredo sauce slightly before spreading – it pours smoother and helps the cheese melt evenly.
- Patience pays: Let baked rolls rest 5 minutes before serving – this keeps the filling from oozing out when you cut them.
- Cheese matters: Always use full-fat cheeses – low-fat versions don’t melt properly and can make your rolls grainy.
My biggest tip? Don’t stress if your first roll isn’t perfect – mine looked like a pasta tornado when I started! Even messy rolls taste incredible when packed with this much cheesy goodness.
Variations and Substitutions
One of my favorite things about these rolls is how easily you can tweak them! Over the years, I’ve tested all sorts of swaps – here are the ones that actually work without ruining that perfect cheesy texture:
- Pasta swap: Gluten-free lasagna noodles work great (look for the no-boil kind). Just add 5 minutes to the bake time.
- Veggie boost: Stir ½ cup thawed frozen spinach (squeezed dry!) into the filling – it adds color and nutrients without making things soggy.
- Protein change: Ground turkey or even shredded rotisserie turkey makes a tasty chicken alternative – just bump up the seasonings a bit.
- Cheese lovers: Swap half the mozzarella for fontina or asiago – they melt beautifully and add extra richness.
- Spice it up: A pinch of red pepper flakes in the filling gives these rolls a nice kick – my husband’s favorite version!
Word to the wise: Avoid watery veggies like fresh zucchini unless you sauté them first. And whatever you do, don’t skip the Parmesan – it’s the flavor backbone of this whole dish!
Serving and Storing Cheesy Chicken Alfredo Lasagna Rolls
Nothing beats pulling these golden, bubbly rolls straight from the oven! I love serving them with garlic bread (for maximum cheese-on-cheese action) and a simple arugula salad with lemon vinaigrette to cut through the richness. My kids always fight over the “end rolls” with the crispiest cheese edges!
Leftovers? They keep surprisingly well! Store cooled rolls in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm at 350°F until heated through – about 15 minutes. The foil keeps them from drying out. For longer storage, assemble unbaked rolls in a freezer-safe dish (wrap tightly with plastic then foil) and freeze for up to 2 months. Bake straight from frozen, adding 10-15 extra minutes. Pro tip: Freeze individual rolls on a tray first before transferring to a bag for easy single servings!
Nutritional Information
Just a heads up—these numbers are estimates since ingredients can vary (especially with homemade vs store-bought Alfredo). But for planning purposes, here’s the scoop per roll: about 320 calories, 20g protein, and 18g fat. They’ve got a good protein punch from the chicken and cheese, making them surprisingly satisfying!
Remember, nutrition isn’t just numbers—it’s also the joy of gathering around a homemade meal that makes everyone’s faces light up. Now go enjoy every cheesy bite!
FAQ About Cheesy Chicken Alfredo Lasagna Rolls
I’ve gotten so many questions about these rolls over the years—here are the ones that pop up most often with my tried-and-true answers!
Can I use jarred Alfredo sauce?
Absolutely! A good-quality jarred Alfredo works in a pinch—my go-to is the refrigerated kind near the pasta. But if you’ve got 10 extra minutes, whisking up a quick homemade version with butter, cream, and Parmesan takes these rolls to another level. Just avoid the thin, watery Alfredo sauces—they make rolls soggy.
How do I prevent soggy lasagna rolls?
Three secrets: undercook noodles slightly, squeeze excess liquid from your ricotta (or let it drain in a fine-mesh strainer), and don’t drown them in sauce. That bottom layer of Alfredo in the pan should be just enough to coat—not pool.
Can I make these ahead?
Yes! Assemble rolls up to 24 hours ahead—just cover tightly and refrigerate. Add 5-10 minutes to bake time since they’ll be cold. For freezing, I recommend unbaked—they keep their texture better than reheating already-baked rolls.
Why did my filling ooze out?
Usually means you overfilled or rolled too loosely. Aim for about ¼ cup filling per noodle, and roll snug (but not tight enough to tear). Letting them rest after baking helps too—that cheese needs a minute to set!
Final Thoughts
There you have it—my foolproof way to turn ordinary ingredients into extraordinary Cheesy Chicken Alfredo Lasagna Rolls! Whether it’s a busy weeknight or a special gathering, these golden, bubbling rolls never fail to impress. I can’t wait for you to try them—when you do, tag me so I can see your cheesy masterpieces!
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5-Star Cheesy Chicken Alfredo Lasagna Rolls Recipe Perfection
- Total Time: 40 mins
- Yield: 8 rolls 1x
- Diet: Low Lactose
Description
Delicious cheesy chicken Alfredo lasagna rolls that combine creamy Alfredo sauce, tender chicken, and melted cheese wrapped in lasagna noodles.
Ingredients
- 8 lasagna noodles
- 2 cups cooked shredded chicken
- 1 cup Alfredo sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions, then drain.
- Mix shredded chicken, ricotta, Parmesan, garlic powder, Italian seasoning, salt, and pepper in a bowl.
- Spread Alfredo sauce on the bottom of a baking dish.
- Place a spoonful of chicken mixture onto each lasagna noodle and roll tightly.
- Arrange rolls seam-side down in the baking dish.
- Top with remaining Alfredo sauce and shredded mozzarella.
- Bake for 20-25 minutes until cheese is bubbly and golden.
Notes
- Use fresh-grated Parmesan for better flavor.
- Substitute rotisserie chicken for quick prep.
- Add spinach for extra veggies.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 65mg
Keywords: cheesy chicken Alfredo lasagna rolls, easy pasta recipe, baked pasta dinner
