Easy Chicken Alfredo Lasagna Rolls

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Creamy, cheesy, and comforting, these Easy Chicken Alfredo Lasagna Rolls are the kind of dish that brings everyone back to the table for seconds. They take the coziness of a classic lasagna and wrap it up in an elegant twist that’s surprisingly simple to pull together. Each roll is filled with tender shredded chicken and ricotta, then smothered in Alfredo sauce and melty mozzarella. It’s rich, satisfying, and absolutely worth adding to your weeknight rotation.

Whether you’re meal prepping, hosting, or just want something the whole family will love, this dish hits all the right notes. You can even assemble it ahead of time and bake it off when you’re ready for dinner. It’s the kind of recipe that looks like you spent hours in the kitchen, but secretly takes minimal effort.

Why You’ll Love This Easy Chicken Alfredo Lasagna Rolls

This dish is the best of both lasagna and Alfredo pasta. It’s got the creaminess you crave in Alfredo and the layering satisfaction of lasagna, all in a tidy roll. The flavor is comforting but not too heavy, and it reheats beautifully for leftovers.

With store-bought Alfredo sauce and rotisserie chicken, it’s quick to put together but feels totally indulgent. It’s a no-fuss, feel-good meal that delivers every time.

Can I Use No-Boil Lasagna Noodles?

You can, but for this recipe, traditional lasagna noodles work best. No-boil noodles are often more brittle and harder to roll, and we need that flexibility to create smooth, neat spirals. Boiling your noodles gives you that perfect pliable texture. Just make sure not to overcook them so they don’t tear while rolling.

Ingredients for the Easy Chicken Alfredo Lasagna Rolls

To make this dish extra satisfying, you’ll need just a handful of pantry and fridge staples that come together for creamy, melty magic.

Lasagna noodles bring structure and hold everything in a neat roll.

Cooked shredded chicken makes this recipe a protein-packed dinner, perfect for using up leftovers or a rotisserie chicken.

Ricotta cheese adds creamy richness to the filling and keeps the chicken moist.

Mozzarella cheese melts over the top, turning golden and gooey in the oven.

Parmesan cheese brings a salty, nutty finish that balances the creaminess.

Alfredo sauce (store-bought or homemade) ties it all together with velvety flavor.

Garlic powder, salt, and pepper season the filling without overpowering it.

Fresh parsley is optional, but brightens up the whole dish when sprinkled on top before serving.

How To Make the Easy Chicken Alfredo Lasagna Rolls

Step 1: Boil the Noodles

Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, then rinse them under cool water to stop the cooking and lay them flat on parchment or a clean surface.

Step 2: Make the Filling

In a bowl, mix the shredded chicken, ricotta, half of the Parmesan, half of the mozzarella, garlic powder, salt, and pepper until evenly combined.

Step 3: Assemble the Rolls

Spread a thin layer of the Alfredo sauce in the bottom of a baking dish. Lay out each noodle and spread a generous amount of filling over it. Roll the noodles tightly and place them seam-side down in the dish.

Step 4: Add Sauce and Cheese

Pour the remaining Alfredo sauce over the rolls and sprinkle with the remaining mozzarella and Parmesan cheese.

Step 5: Bake

Cover the baking dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10-15 minutes, until bubbly and golden on top.

Step 6: Garnish and Serve

Let cool for 5 minutes before serving. Sprinkle with fresh parsley for a touch of color and brightness.

Serving and Storing Chicken Alfredo Lasagna Rolls

This recipe makes 8 hearty rolls, perfect for feeding 4 to 6 people depending on appetite. It pairs beautifully with a crisp side salad or roasted vegetables.

Leftovers keep well in the fridge for up to 4 days. Just cover tightly or store in an airtight container. Reheat in the oven at 350°F until warmed through, or microwave individual portions.

You can also freeze the assembled (but unbaked) rolls for a future meal. Wrap tightly with foil and freeze for up to 2 months. When ready to cook, thaw overnight in the fridge and bake as directed.

What to Serve With Chicken Alfredo Lasagna Rolls?

Garlic Bread

The classic side for soaking up all that creamy sauce. Toasty, buttery, and essential.

Caesar Salad

The crisp romaine, creamy dressing, and parmesan make a great contrast to the rich Alfredo.

Steamed Broccoli

Adds freshness and a nice texture break from the cheesy layers.

Roasted Asparagus

Elegant and light, asparagus pairs well with the Alfredo flavors.

Caprese Salad

Tomatoes, mozzarella, and fresh basil are a bright complement to the creamy rolls.

Sauteed Spinach with Garlic

Earthy greens with a touch of garlic help balance out the richness.

Simple Arugula Salad

A light lemon vinaigrette with peppery greens cuts right through the creamy main.

White Wine

A chilled glass of white like Pinot Grigio or Chardonnay elevates the meal without overpowering it.

Want More Pasta Ideas?

If you’re loving these Easy Chicken Alfredo Lasagna Rolls, you might also enjoy some of these pasta favorites:

• Creamy Ground Beef Alfredo Pasta
• Creamy Beef and Shells Recipe
• Cheesesteak Tortellini in Rich Provolone Sauce
• One Pot Smoked Sausage Pasta
• Cheesy Baked Tortellini with Meat Sauce

Save This Recipe For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try homemade Alfredo sauce or keep it easy with store-bought? Maybe added some spinach inside the rolls?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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