Chicken Alfredo Lasagna Roll-Ups – Creamy, Cheesy & Perfect for Make-Ahead Dinners

Hey there, friend! Isla here. Let me paint you a picture: it’s been one of those days. You’re craving something that feels like a warm, cheesy hug from the inside out—something that whispers “you’ve got this” while delivering a serious flavor punch. You want the comfort of a classic lasagna, but maybe without the layering and the wait? I hear you. And I have the absolute perfect solution.

Get ready to fall head-over-heels for these Chicken Alfredo Lasagna Roll-Ups. Imagine this: tender lasagna noodles, lovingly rolled around a creamy, dreamy filling of juicy chicken, ricotta, and spinach, all smothered in a luxuriously rich Alfredo sauce and baked until the cheese is golden, bubbly, and singing your praises. This is the kind of dish that looks like you fussed for hours, but secretly comes together with a wink and a smile. It’s elegant enough for a weekend dinner party but simple and satisfying enough for a Tuesday night victory. So, tie on your favorite apron, and let’s turn that craving into a reality.

The Story Behind the Bite

This recipe always takes me right back to my best friend Sarah’s tiny, laughter-filled apartment in college. We were perpetually broke but rich in appetite, and our signature move was “Fancy Pasta Night.” This was our code for throwing whatever was left in the fridge into a baking dish and hoping for the best. One fateful night, we had a few lasagna noodles, some leftover rotisserie chicken, and a jar of Alfredo sauce that was calling our name. The classic pan was too big, so we started rolling the noodles individually, giggling at our “lasagna sushi.” When we pulled that hot, bubbling dish out of the oven, we knew we’d stumbled onto something magical. It was more than a meal; it was a testament to our kitchen creativity. These roll-ups are that same spirit—fun, a little improvisational, and packed with love.

Chicken Alfredo Lasagna Roll-Ups

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• Author: islamerrick
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

These creamy Chicken Alfredo Lasagna Roll-Ups are everything you love about a comforting pasta bake—rolled up for a fun and elegant twist. Tender lasagna sheets are layered with juicy chicken, spinach, ricotta, and smothered in a rich Alfredo sauce, then baked until golden and bubbly.

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Ingredients

Scale 1x2x3x

8–10 lasagna noodles, cooked and drained

2 cups cooked chicken, shredded

1 cup ricotta cheese

1 cup cooked spinach (squeezed dry) or thawed frozen spinach

1 egg

2 cups shredded mozzarella

1/2 cup grated parmesan

Salt and pepper to taste

2 cups Alfredo sauce (store-bought or homemade)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.

In a bowl, mix ricotta, spinach, egg, 1 cup mozzarella, 1/4 cup parmesan, salt, and pepper. Stir in the shredded chicken.

Lay out cooked lasagna noodles and spread filling over each. Roll up tightly.

Spread 1 cup Alfredo sauce in the bottom of the baking dish. Place roll-ups seam-side down.

Top with remaining sauce, mozzarella, and parmesan.

Cover and bake for 25 minutes. Uncover and broil 2–3 minutes for a golden top.

Let cool slightly before serving.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner, Main Course

Nutrition

• Calories: 370
• Fat: 20g
• Carbohydrates: 22g
• Protein: 28g

Gathering Your Flavor Crew

Here’s everything you’ll need to create this masterpiece. Remember, cooking is an adventure, not a strict science—so feel free to swap and play based on what’s in your pantry!

• 8–10 Lasagna Noodles: I use the regular, no-boil kind for ultimate convenience, but traditional work just fine. The key is to cook them until they’re pliable but still have a firm bite (al dente), so they don’t tear when you roll them.
• 2 cups Cooked Chicken, Shredded: This is your chance to be a kitchen efficiency pro! I use the meat from a store-bought rotisserie chicken to save time. Leftover grilled or baked chicken works beautifully, too.
• 1 cup Ricotta Cheese: This is the creamy, dreamy base of our filling. For the best texture, go for whole-milk ricotta. If you’re feeling adventurous, you could swap in an equal amount of creamy cottage cheese (blended smooth if you prefer).
• 1 cup Cooked Spinach: We’re sneaking in some greens! If using frozen spinach (my go-to for ease), make sure you squeeze every last drop of water out with your hands or a clean kitchen towel. A wet filling will make your roll-ups soggy, and we don’t want that!
• 1 Egg: Our trusty binder! This little guy helps hold the ricotta and spinach filling together, so your roll-ups stay perfectly intact.
• 2 cups Shredded Mozzarella: Because what’s a pasta bake without that epic, stretchy cheese pull? I like to shred my own from a block, as it melts more smoothly than the pre-shredded kind (which is coated in anti-caking agents).
• 1/2 cup Grated Parmesan: The salty, nutty flavor king. It adds a deep, savory note to both the filling and the topping.
• Salt and Pepper to Taste: Don’t be shy! Season each layer of your cooking. Taste your filling before you start rolling and adjust accordingly.
• 2 cups Alfredo Sauce: You have options here, chef! A good-quality store-bought jar is a fantastic shortcut. But if you have 10 extra minutes, my simple homemade Alfredo (just butter, cream, garlic, and parmesan) is a game-changer. I’ll link my recipe below!

Let’s Get Rolling! Your Step-by-Step Guide

Ready to create some magic? Follow these steps, and you’ll be a roll-up pro in no time. I’ve sprinkled in my favorite chef hacks to make the process smooth and fun.

1. Preheat and Prep: Fire up your oven to 375°F (190°C). This gives it plenty of time to get perfectly hot. Take your baking dish (a 9×13-inch works great) and give it a light coating of cooking spray or a quick swipe of butter. This little step ensures easy cleanup and no stuck-on cheese—a win in my book!
2. Create the Filling: In a large mixing bowl, combine the ricotta, that very-dry spinach, egg, 1 cup of the mozzarella, and 1/4 cup of the parmesan. Season generously with salt and pepper. Now, fold in your shredded chicken. Chef’s Hack: Use your hands to mix! It’s the best tool for ensuring everything is evenly distributed without over-mixing and making the ricotta gummy.
3. Noodle Assembly Line: Lay your cooked and cooled lasagna noodles out on a clean surface. I use my kitchen counter, but a large cutting board works too. Take a generous scoop of the filling (about 1/4 to 1/3 cup) and spread it evenly over the entire length of each noodle. Pro tip: leave about an inch at one end unfilled—this makes rolling so much easier and prevents the filling from squishing out the back!
4. The Roll-Up: Starting from the filled end, gently but firmly roll the noodle up. Place it seam-side down in your prepared baking dish. Repeat with the remaining noodles, arranging them snuggly next to each other. They’re friends, they don’t mind being cozy!
5. Sauce It Up: Pour about 1 cup of the Alfredo sauce into the bottom of the dish and spread it around. This creates a luxurious base that keeps the bottoms of the roll-ups moist and flavorful. Now, nestle your roll-ups right on top.
6. The Grand Finale (Topping!): Pour the remaining Alfredo sauce over the top of the roll-ups. Don’t drown them, just a lovely, even blanket. Then, shower them with the remaining 1 cup of mozzarella and 1/4 cup of parmesan. This is what creates that gorgeous, golden-brown crust we’re all dreaming of.
7. Bake to Perfection: Cover the dish tightly with foil. This traps the steam and gently cooks the roll-ups without drying them out. Bake for 25 minutes. Then, remove the foil, switch your oven to broil, and let them go for just 2-3 more minutes—watch them closely!—until the cheese is spotted with golden perfection.
8. The Hardest Part—The Rest: I know, I know. It smells incredible and you want to dive right in. But trust me on this one: let the dish sit for 5-10 minutes after pulling it from the oven. This allows the filling to set slightly, making them much easier to serve without falling apart.

Plating Your Masterpiece

Okay, the moment of truth! Use a large spoon or spatula to carefully lift out 2-3 roll-ups per plate. I love to spoon a little of the extra sauce from the baking dish over the top for good measure. For a restaurant-worthy touch, garnish with a little fresh chopped parsley or basil and a final dusting of parmesan. This dish is a star on its own, but it pairs beautifully with a simple green salad with a sharp vinaigrette (to cut through the richness) and a slice of warm, crusty garlic bread for soaking up every last bit of that amazing sauce.

Ride Your Own Flavor Wave: Fun Variations

The beauty of this recipe is its flexibility. Make it your own!

• Seafood Swap: Not a chicken fan? Replace it with an equal amount of cooked, chopped shrimp or lump crab meat for a decadent coastal twist.
• Veggie Power: Go meat-free! Skip the chicken and add in sautéed mushrooms, roasted red peppers, or sun-dried tomatoes to the filling.
• Spicy Kick: Add a pinch of red pepper flakes to the ricotta filling or mix a tablespoon of pesto into the Alfredo sauce for a herby, zesty lift.
• Different Sauce Adventure: While Alfredo is classic, a marinara or a rosé sauce works wonderfully here too. Just swap it in 1:1!
• Gluten-Free/Dairy-Free: Use your favorite gluten-free lasagna noodles and a vegan Alfredo sauce and cheese blend. It’ll still be utterly delicious.

Isla’s Chef Notes & Kitchen Confessions

This recipe has been a staple in my kitchen for years, and it’s evolved in the best ways. I once, in a pre-coffee haze, forgot to cook the lasagna noodles first. (We do not speak of the “Crunchy Lasagna Incident of 2019.”) So now I always use no-boil noodles—they’re foolproof! This is also my ultimate make-ahead meal. I’ll assemble the entire dish the night before, cover it, and pop it in the fridge. The next day, I just bake it for an extra 10-15 minutes (since it’s going in cold). It’s a lifesaver on busy days or when you’re having friends over. The roll-ups also freeze like a dream after baking. Just cool completely, portion them out, and freeze for up to 3 months. A quick reheat in the oven or microwave, and you’ve got a gourmet meal on demand.

Your Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years. Here are the most common ones to help you out!

• Q: My roll-ups are falling apart when I try to serve them. What did I do wrong?

  A: This usually boils down to two things: not letting them rest after baking, or overfilling the noodles. That 5-10 minute rest is non-negotiable for letting the structure set. Also, make sure you’re not packing in too much filling—a smooth, even layer is better than a massive mound.

• Q: Can I use no-boil lasagna noodles for this?

  A: Absolutely! In fact, I highly recommend them. You don’t need to pre-cook them at all. Just be sure to add an extra 1/2 cup of sauce or water to the bottom of the pan before baking, as the no-boil noodles will absorb more liquid as they cook.

• Q: My sauce seems too thick/grainy. How can I fix it?

  A: If using a jarred sauce, it can sometimes thicken in the jar. Simply warm it in a saucepan with a splash of milk or cream to thin it to a pourable consistency. If you’re making homemade Alfredo and it breaks or looks grainy, the heat was likely too high. Whisk in a tablespoon of hot water or cream; it should help bring it back together.

• Q: How long will leftovers keep in the fridge?

  A: Stored in an airtight container, they’ll be delicious for 3-4 days. Reheat gently in the microwave or in a 350°F oven until warmed through.

Nutritional Info*

*Please note: These are estimates based on the ingredients used and can vary greatly with substitutions.

Per roll-up (makes 8):
Calories: ~370 | Protein: ~28g | Carbohydrates: ~22g | Fat: ~20g

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

There you have it! My all-time favorite Chicken Alfredo Lasagna Roll-Ups. I hope this recipe brings as much joy and flavor to your kitchen as it has to mine. If you make it (and I really hope you do!), tag me on social @BiteTide so I can see your beautiful creations. Happy cooking!

– Isla 💛