Chicken Alfredo lasagna roll ups are fun to make and even more fun to eat! I stuffed each roll up with chicken and cheese, smothered them with Alfredo sauce, and baked them to golden brown perfection. There’s nothing quite as comforting as a baked pasta dish, and these chicken lasagna roll ups do not disappoint!
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These chicken Alfredo lasagna roll ups are everything I love about traditional lasagna and chicken Alfredo, simply rolled up instead! Ready in less than an hour with 30 minutes of hands-off time, I always appreciate the ease and simplicity of this weeknight dinner recipe. My whole family loves these lasagna roll ups!
What’s in This Chicken Alfredo Lasagna Roll Ups Recipe?
- Lasagna Noodles: These form the base of the roll ups, giving them structure. I recommend using dried lasagna noodles rather than the no-boil kind since we need them cooked in order to roll properly.
- Alfredo Sauce: This is where this recipe can be really easy or more complex if you like. I usually opt for jarred sauce, but when I have some homemade left over, I’ll use that instead.
- Shredded Cooked Chicken: This recipe is a perfect opportunity to use up that leftover cooked chicken you’ve had sitting in the fridge or freezer. You can also use a rotisserie chicken from the store.
- Cheese: Mozzarella and Parmesan cheeses make this dish gooey and cheesy– just how I like it!
- Garlic Powder: Adds a little extra savory flavor to the filling.
- Lemon Zest: Brightens up the filling so it’s not too heavy.
- Italian Seasoning: Adds classic Italian flavor to the filling.
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Tips for Success
- To prevent the noodles from tearing, make sure to cook the noodles just to al dente – if the noodles are too soft, they can easily break. Rinsing the noodles under cold water will also prevent them from sticking to each other, which can lead to breaking.
- I always like to make a couple of extra noodles just in case!
- To make vegetarian lasagna roll ups, simply omit the chicken from the filling, add sautéed spinach or roasted broccoli to the filling, or use the filling recipe from these spinach stuffed shells.
- Place the roll ups seam-side down in the baking dish to keep them intact while they bake.
- To make ahead, prepare the recipe through step 5. Cover and place in the refrigerator for up to 24 hours. When ready to bake, remove from the refrigerator and continue with step 6. You may need to add a few minutes to the bake time as this dish will be chilled.
- After 20 minutes in the oven, remove the foil so the roll ups get toasty and golden brown. For crispy cheese, broil the roll ups after baking for 2-3 minutes.
How to Store and Reheat
Store leftover chicken alfredo lasagna roll ups in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating covered in a 350°F oven for 20-30 minutes, or until warmed through.
Serving Suggestions
I love to serve these cheesy chicken lasagna roll ups with some homemade garlic bread, a Caesar salad, and lemon Parmesan roasted broccoli. Yum!
5-Star Review
“This was DELICIOUS!!! Leftovers heated up perfectly throughout the week. Definitely adding this recipe to my rotation. Thanks, Becky!” -Paige
Chicken Alfredo Lasagna Roll Ups Recipe
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Ingredients
- 12 dry lasagna noodles
- 15 ounces Alfredo sauce (1 jar)
- 4 cups shredded cooked chicken
- 2 cups freshly shredded mozzarella cheese divided
- ½ cup freshly grated Parmesan cheese divided
- 1 teaspoon garlic powder
- ½ teaspoon lemon zest
- ½ teaspoon Italian seasoning
- Chopped fresh parsley optional, for garnish
Recommended Equipment
Instructions
- Preheat oven to 350°F. Spray the bottom of a 9×13-inch casserole dish with nonstick spray. Spread a thin layer of Alfredo sauce on the bottom of the dish and set aside.15 ounces Alfredo sauce
- Cook the lasagna noodles to al dente according to package directions. Drain and rinse the noodles with cold water to prevent sticking.12 dry lasagna noodles
- In a large bowl, mix half of the Alfredo sauce, shredded chicken, ½ cup mozzarella, ¼ cup Parmesan, garlic powder, lemon zest, and Italian seasoning together.4 cups shredded cooked chicken, 2 cups freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese, 1 teaspoon garlic powder, ½ teaspoon lemon zest, ½ teaspoon Italian seasoning
- Place the noodles on a clean work surface and dry any water off with a paper towel. Divide the chicken mixture evenly over the noodles, then roll each one up. Place the rolls, seam side down, in the prepared dish.
- Pour the rest of the sauce evenly over the rolls, then top with the remaining cheeses.
- Cover the dish with aluminum foil. Bake for 20 minutes, remove the foil, and bake for an additional 10 minutes until the chicken is warmed through and cheese is melted.
- For extra crispy cheese, broil for the last 2-3 minutes of cook time. Garnish with fresh parsley, serve, and enjoy.Chopped fresh parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
How to Make Chicken Alfredo Lasagna Roll Ups Step by Step
Boil the Noodles: Preheat your oven to 350°F. Spray the bottom of a 9×13-inch casserole dish with nonstick spray. Spread a thin layer of Alfredo sauce (from a 15-ounce jar) on the bottom of the dish and set aside. Cook 12 lasagna noodles to al dente according to package directions. Drain and rinse the noodles with cold water to prevent sticking.
Mix the Filling: In a large bowl, mix half of the remaining Alfredo sauce with 4 cups of shredded cooked chicken, ½ cup of freshly shredded mozzarella cheese, ¼ cup of freshly grated Parmesan cheese, 1 teaspoon of garlic powder, ½ teaspoon of lemon zest, and ½ teaspoon of Italian seasoning.
Roll the Noodles: Place the noodles on a clean work surface and dry any water off with a paper towel. Divide the chicken mixture evenly over the noodles, then roll each one up. Place the rolls, seam side down, in the prepared dish.
Bake the Roll Ups: Pour the rest of the Alfredo sauce evenly over the rolls, then top with the remaining 1½ cups of shredded mozzarella and ¼ cup of grated Parmesan. Cover the dish with aluminum foil. Bake for 20 minutes, remove the foil, and bake for an additional 10 minutes until the chicken is warmed through and the cheese is melted.
Broil the Roll Ups: For extra crispy cheese, broil for the last 2-3 minutes of cook time. Garnish with fresh parsley, serve, and enjoy.
Easy, tasty. Used Trader Joe’s Alfredo, extra lemon zest and juice. Added fresh chopped spinach for added nutrition. Love!
I made this last night and it was a huge hit!!! Made sides of fresh spinach and sautéed baby bellos for veggies. Made it super filling!
That looks delicious, Amanda! Thanks so much for sharing!
These are tasty! I’m always looking for recipes to use shredded chicken since it’s so easy to prep and have on hand. This recipe is going into our dinner rotation. I froze the leftovers, we’ll see how they do.
We’re so glad you enjoyed them! Check out our sister site, Easy Chicken Recipes, for more shredded chicken recipes!
This recipe was interesting and I know my g’kids will like it,except it needs way more Alfredo sauce. Way too dry. I’ll go get more tomorrow to add to it before the kids come iver tomorrow for dinner.
We’re sorry this didn’t quite work out for you! We hope adding more sauce makes it more to your taste!
This is a great recipe! I was going to good it with way more sauce though because I know my family. I am also making my own Alfredo with lots of butter and cream.
Can leftovers be frozen? Or can you freeze before baking for easy prep?
Best to freeze before baking!
What is on the bottom of the casserole dish in the video??
A small layer of alfredo sauce!
This was DELICIOUS!!! Leftovers heated up perfectly throughout the week. Definitely adding this recipe to my rotation. Thanks, Becky!
I love to hear that, Paige!
I made this dish in my bbq grill, because i have no oven…it turned out beautiful..and delicious! Thankyou for new family favorite …Leda
Love it!!