Ingredients for Chicken Alfredo Lasagna Rolls

For the Rolls

• Lasagna Noodles: You’ll need about 9-12 oven-ready or regular lasagna noodles. Honestly, I prefer the regular ones you boil yourself, they just have a better texture for rolling. Don’t use those no-boil ones here, they just don’t roll as nicely.
• Cooked Chicken: Two cups, shredded or diced. Leftover rotisserie chicken is my secret weapon here saves so much time! I’ve tried poaching chicken breasts specifically for this, and it works, but honestly, the rotisserie just has more flavor.

• Ricotta Cheese: One 15-ounce container, whole milk, please! Don’t skimp and use part-skim, you want that creamy richness. I tried part-skim once, and it just wasn’t the same. It makes the filling luscious and holds everything together.

• Parmesan Cheese: Half a cup, freshly grated. It adds that nutty, salty kick. Pre-grated stuff is fine in a pinch, but fresh just melts better and has a much more vibrant flavor.

• Mozzarella Cheese: One cup, shredded. This is your melty, gooey magic! I like to shred my own from a block for the best melt, but pre-shredded works too, just make sure it’s good quality.

• Egg: One large egg. This acts as a binder for the ricotta mixture, keeping everything from oozing out. Honestly, it’s a small step that makes a big difference.

For the Creamy Alfredo Sauce

• Butter: Half a stick (4 tablespoons), unsalted. This is the foundation of your rich Alfredo. I usually smell it browning just slightly, that’s when you know it’s ready for the flour.
• All-Purpose Flour: Quarter cup. This creates the roux, thickening the sauce. You’ll see it turn into a paste with the butter, and it smells a bit like warm biscuits.
• Heavy Cream: Two cups. This is where the ‘creamy’ in Chicken Alfredo Lasagna Rolls truly comes from. I’ve tried half-and-half, and it’s okay, but heavy cream just gives it that restaurant-quality velvety texture.
• Garlic: Two cloves, minced. Don’t be shy! I sometimes add an extra clove because, honestly, can you ever have too much garlic?
• Nutmeg: A tiny pinch, freshly grated if you can. It’s my secret ingredient for Alfredo, it just adds a subtle warmth and depth that you can’t quite place but know is there.
• Salt & Black Pepper: To taste. Seasoning is key! I always taste and adjust, sometimes adding a little more pepper than I think I need.

Finishing Touches

• Fresh Parsley: Two tablespoons, chopped. For garnish, it adds a pop of color and freshness that brightens up the rich dish.
• Extra Parmesan: For sprinkling, because why not?

Making Your Chicken Alfredo Lasagna Rolls: Instructions

Prep the Pasta & Chicken:

First things first, get those lasagna noodles boiling! Follow the package directions, but aim for al dente you don’t want mushy noodles, especially since they’ll bake more. I always add a generous pinch of salt to the water, it really flavors the pasta from the inside out. Once they’re cooked, drain them and lay them flat on parchment paper or a clean kitchen towel to cool a bit. This is where I always forget to separate them quickly, and they try to stick together, oops! Meanwhile, shred or dice your cooked chicken. If you’re using rotisserie, now’s the time to get it ready.

Whip Up the Alfredo:

In a saucepan over medium heat, melt your butter. Once it’s shimmering, add the minced garlic and let it get fragrant for about a minute don’t let it burn! Stir in the flour and cook for another minute, creating a beautiful roux. Slowly, slowly, whisk in the heavy cream. This is where the magic happens! Keep whisking until it thickens, then stir in the Parmesan, nutmeg, salt, and pepper. Taste it! Adjust the seasonings until it sings. This sauce is honestly the heart of these Chicken Alfredo Lasagna Rolls, so make it perfect.

Assemble the Ricotta Filling:

In a medium bowl, combine the ricotta cheese, half of the mozzarella, the egg, and a bit of salt and pepper. Give it a good stir until everything is nicely incorporated. This mixture is what gives the rolls that lovely creamy texture and holds all that savory chicken goodness. It should smell fresh and cheesy, a promise of deliciousness to come! Don’t overmix, just combine until smooth.

Roll ‘Em Up:

Preheat your oven to 375°F (190°C). Grab one of your cooled lasagna noodles. Spread a thin, even layer of the ricotta mixture over the entire noodle. Then, sprinkle a portion of your shredded chicken over the ricotta. Start from one short end and carefully, but firmly, roll the noodle up into a tight spiral. Honestly, my first few were a bit lopsided, but practice makes perfect! Place the seam-side down in a 9×13 inch baking dish that you’ve lightly greased or sprayed.

Sauce & Bake:

Once all your Chicken Alfredo Lasagna Rolls are nestled in the baking dish, pour that glorious Alfredo sauce evenly over the top. Make sure every roll gets a generous blanket of creamy goodness. Sprinkle the remaining mozzarella cheese over the sauced rolls. This is where you really start to see the dish come together, envisioning that bubbly, golden crust. I sometimes get a little messy here, but hey, that’s part of the fun!

Golden Finish & Serve:

Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. If you want a little extra color, pop it under the broiler for a minute or two but watch it like a hawk, cheese burns fast! Once out of the oven, let it rest for 5-10 minutes. This helps the sauce settle and prevents a messy serving. Garnish with fresh parsley and an extra sprinkle of Parmesan. The aroma filling your kitchen will be pure bliss!

Storing Your Chicken Alfredo Lasagna Rolls

Honestly, these Chicken Alfredo Lasagna Rolls are fantastic as leftovers, sometimes even better the next day when the flavors have had more time to meld. To store, let them cool completely first that’s crucial. Then, transfer any remaining rolls to an airtight container. They’ll keep beautifully in the fridge for up to 3-4 days. I’ve found that reheating gently in the oven (covered with foil to prevent drying) works best, around 300°F (150°C) until warmed through. Microwaving them is okay for a quick bite, but the sauce can sometimes separate a little or the edges get a bit tough, so don’t do that if you want perfection, lol. You can also freeze individual rolls, wrapped tightly in plastic wrap and then foil, for up to 2-3 months. Just thaw overnight in the fridge before reheating.

Chicken Alfredo Lasagna Rolls: Ingredient Substitutions

Life happens, and sometimes you just don’t have exactly what the recipe calls for. I get it! For the chicken, if you don’t have cooked chicken, you can quickly sauté some chicken breast or thighs seasoned with salt, pepper, and garlic powder. I tried using ground turkey once, and it worked… kinda. The flavor was different, but it was still tasty. If ricotta isn’t your jam, a blend of cottage cheese and cream cheese (whipped together) can work in a pinch for the filling, though it’ll be a slightly different texture. For the Alfredo, if you’re out of heavy cream, whole milk mixed with a tablespoon of cornstarch can thicken up, but the richness won’t be quite the same. I’ve even swapped Parmesan for Asiago in the sauce, and it gave it a lovely sharper flavor. Don’t be afraid to experiment with what you have!

Serving Suggestions

These Chicken Alfredo Lasagna Rolls are pretty hearty on their own, but they play so well with others! I love serving them with a simple, crisp green salad with a tangy vinaigrette that little bit of acidity really cuts through the richness of the Alfredo. A side of garlic bread or crusty Italian bread is also a must, perfect for sopping up any extra sauce. For drinks, a crisp white wine like a Pinot Grigio or a light-bodied red like a Chianti would be lovely. If you’re feeling extra, a sparkling cider or even just a tall glass of iced tea hits the spot. And honestly, this dish and a good rom-com on a Friday night? Yes please, that’s my kind of perfect evening!

Cultural Backstory of Alfredo Lasagna Rolls

While traditional lasagna has deep Italian roots, these Chicken Alfredo Lasagna Rolls are a delicious twist, really leaning into that Italian-American comfort food vibe. Alfredo sauce itself, while inspired by Italian flavors, gained its widespread popularity and creamy richness in America. The idea of rolling up lasagna noodles instead of layering them is a genius innovation that makes for beautiful individual portions and a fun presentation. For me, this dish reminds me of those cozy, bustling Italian-American restaurants my family used to frequent, where everything felt abundant and made with love. It’s a testament to how culinary traditions evolve and blend, creating new favorites that bring comfort and joy to our tables.

Frequently Asked Questions

→ Can I make these Chicken Alfredo Lasagna Rolls ahead of time?

Oh, absolutely! I often assemble the whole dish, cover it tightly with foil, and pop it in the fridge up to a day before baking. Just add about 10-15 minutes to the baking time to account for starting from cold. It’s a lifesaver for busy evenings!

→ What kind of chicken works best for Chicken Alfredo Lasagna Rolls?

Honestly, leftover rotisserie chicken is my top pick it’s already cooked and seasoned, saving you a step! Cooked chicken breast or thighs, shredded or diced, work beautifully too. I’ve even used canned chicken in a pinch, and it was surprisingly good, just make sure to drain it well.

→ My Alfredo sauce isn’t thickening. What went wrong?

Don’t worry, it happens! Usually, it means it just needs a little more time on the heat, or perhaps you didn’t cook the flour and butter long enough to form a proper roux. Keep whisking gently over medium-low heat, it should eventually thicken. I once impatiently cranked the heat, and it got lumpy, so low and slow is key!

→ How do I prevent the lasagna noodles from sticking together?

Ah, the classic pasta tangle! My best trick is to cook them in small batches and, as soon as they’re done, immediately lay them out flat on a lightly oiled piece of parchment paper or a clean kitchen towel. A little olive oil in the boiling water can also help, but honestly, quick separation is the real secret.

→ Can I add vegetables to these Chicken Alfredo Lasagna Rolls?

Yes, please! I often sneak in some finely chopped, sautéed spinach or mushrooms into the ricotta mixture. It adds extra nutrients and flavor without changing the core dish too much. Just make sure any veggies are well-drained to avoid excess moisture.