Chicken Alfredo Lasagna Roll-ups — Creamy Weeknight Comfort Made Fast

Perfect for busy nights and cozy company, these cheesy spirals deliver restaurant-level flavor with minimal prep and a quick bake.

You know that moment when everyone’s hungry, energy is low, and takeout feels like admitting defeat? This is your ace. Rolled lasagna noodles stuffed with savory chicken and a luxe, silky sauce turn a Tuesday into date-night-level comfort—without the chef’s coat. Stack the win: simple assembly, big flavor, and a pan that makes you look dangerously competent. The best part? It’s a “wow” meal that doesn’t demand your entire evening.

Why You’ll Love This Recipe

These roll-ups deliver bold, creamy flavor with a satisfying bite. They’re portion-friendly, so plating looks clean and everyone gets the perfect spiral. Most of the work happens up front; after that, the oven does the heavy lifting. Bonus: it’s a great way to use rotisserie chicken and make it feel truly homemade.

Ingredients Breakdown

For the Alfredo Sauce

• 4 tablespoons unsalted butter (for richness and gloss)
• 4 garlic cloves, finely minced (bright, savory backbone)
• 2 cups heavy cream (that signature velvety texture)
• 1 1/2 cups freshly grated Parmesan (skip the green can—trust me)
• 1/4 teaspoon ground nutmeg (optional, adds warmth)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper (adjust to preference)

For the Filling

• 3 cups cooked, shredded chicken (rotisserie is perfect)
• 2 cups whole-milk ricotta (creamier than part-skim)
• 1 large egg (binds the filling)
• 1 cup shredded mozzarella (for stretch factor)
• 1/2 cup grated Parmesan (extra depth)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder (optional if you love garlic)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (plus more for garnish)

To Assemble & Finish

• 12 lasagna noodles (cooked to al dente)
• 1 cup shredded mozzarella (for topping)
• 1/4 cup grated Parmesan (for topping)
• Olive oil (a drizzle to prevent noodle sticking)
• Nonstick spray (for the baking dish)

Yield: Serves 6 (two roll-ups per person). Prep: ~20 minutes. Bake: ~25 minutes. Total: ~45–50 minutes.

The Method – Instructions

1. Heat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray. This prevents gluey edges and helps cleanup.
2. Boil the noodles: Cook lasagna noodles in salted boiling water until al dente (about 7–8 minutes). Drain, rinse with cool water, and lay flat on a lightly oiled sheet pan so they don’t stick.
3. Make the sauce: In a large saucepan, melt butter over medium heat. Add garlic and cook 30–60 seconds until fragrant. Pour in heavy cream; simmer gently for 3–4 minutes, then whisk in Parmesan, nutmeg, salt, and pepper until smooth. Keep warm on low; it should coat a spoon.
4. Mix the filling: In a bowl, stir together chicken, ricotta, egg, mozzarella, Parmesan, Italian seasoning, garlic powder, salt, pepper, and parsley until cohesive.
5. Prep the base: Spoon about 1 cup Alfredo into the baking dish, spreading it to coat the bottom. This helps the roll-ups stay tender and prevents sticking.
6. Assemble the roll-ups: Lay a noodle flat. Spread 1/4 cup filling evenly over the noodle, leaving a small border at the ends. Roll up tightly from the short end and place seam-side down in the sauced dish. Repeat with remaining noodles.
7. Top it off: Spoon the rest of the Alfredo over the roll-ups. Sprinkle with the remaining mozzarella and Parmesan.
8. Bake: Cover with foil and bake 15 minutes. Remove foil and bake another 8–10 minutes until bubbly and lightly browned.
9. Rest and garnish: Let the pan sit 5–10 minutes. Sprinkle with fresh parsley. Yes, waiting is hard; also yes, it’s worth it.
10. Serve: Two roll-ups per plate is a generous portion. Spoon extra sauce from the pan over each serving. Add a pinch of black pepper for drama, if you like.

How to Store

Refrigerate: Cool completely, then transfer to an airtight container. Store for up to 4 days. Reheat covered at 350°F for 15–20 minutes or microwave in 60–90 second bursts.

Freeze: Freeze individually or in portions, tightly wrapped, for up to 2 months. Thaw overnight in the fridge for best texture. Reheat covered at 350°F for 20–25 minutes until hot.

Make-ahead: Assemble, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if starting cold. FYI, cold cheese melts slower—be patient.

Nutritional Perks

High-protein chicken plus dairy delivers long-lasting satiety. Parmesan and ricotta offer calcium for bones and teeth—consider it grown-up insurance. Using fresh garlic and parsley adds antioxidant and micronutrient value. Want a lighter approach? Sub half-and-half for cream and fold in spinach for fiber.

Common Mistakes to Avoid

• Overcooking noodles: Too soft equals tearing. Keep them al dente so they roll cleanly.
• Watery sauce: Simmer cream gently and use freshly grated Parmesan so the sauce emulsifies, not separates.
• Overstuffing: More isn’t better—1/4 cup filling per noodle prevents blowouts and keeps spiral shape.
• Skipping the base sauce: A sauced pan bottom prevents sticking and dry edges.
• Ignoring rest time: Letting it sit 5–10 minutes helps the sauce set for cleaner slices.
• Using pre-shredded cheese only: It’s fine for topping, but freshly grated Parmesan melts smoother into the sauce.

Recipe Variations

• Spinach & Artichoke: Fold 1 cup chopped spinach and 1/2 cup diced artichokes into the filling.
• Pesto Alfredo: Swirl 2–3 tablespoons basil pesto into the sauce for herbal punch.
• Buffalo-Style: Toss chicken with 1/4 cup buffalo sauce; finish with blue cheese crumbles and ranch drizzle.
• Mushroom Lovers: Sauté 8 ounces cremini mushrooms until browned; add to filling for umami depth.
• Broccoli Cheddar: Fold in 1 cup finely chopped steamed broccoli and swap mozzarella for sharp cheddar.
• Gluten-Free: Use gluten-free lasagna noodles and verify your Parmesan and seasonings are GF-certified.
• Lighter Cream: Replace half the cream with whole milk and use part-skim ricotta; reduce topping cheese slightly.

FAQ

Can I use jarred Alfredo instead of homemade?

Yes. Use about 2 cups of a high-quality jarred sauce. Warm it gently and whisk in 1/2 cup freshly grated Parmesan to boost body and flavor. IMO, a quick homemade version tastes better, but a good jar works.

What chicken works best here?

Shredded rotisserie chicken is ideal: moist, flavorful, and ready to roll. Poached or roasted breasts also work—just season them well and shred finely so the filling stays cohesive.

Can I make this ahead and bake later?

Absolutely. Assemble, cover tightly, and refrigerate up to 24 hours. When ready, bake as directed but add 5–10 minutes since it’s cold. TBH, this make-ahead move is a lifesaver for guests.

Do oven-ready noodles work?

You can use them, but pre-cooked noodles are easier to roll without cracking. If using oven-ready, briefly soak in hot water until flexible before assembly.

How do I prevent my roll-ups from falling apart?

Keep noodles al dente, don’t overfill, and roll snugly. Place them seam-side down and bake on a base layer of sauce for stability. Rest the pan before serving to help everything set.

Can I skip the ricotta?

Yes—substitute an equal amount of softened cream cheese or a mix of cottage cheese and mozzarella. If using cottage cheese, blend briefly for a smoother texture.

How many roll-ups per person?

Plan on two per adult for a main course, especially with a side salad or roasted veggies. For kids or lighter eaters, one may be enough.

What sides pair well with this dish?

Bright, crisp sides cut the richness. Try a lemony arugula salad, roasted broccoli, or garlicky green beans. Garlic bread if you’re feeling extra (no judgment).

Can I freeze before baking?

Yes. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Thaw overnight and bake covered, adding 10–15 minutes to the total time.

Why is my sauce grainy?

Pre-shredded Parmesan often contains anti-caking agents that resist melting. Use freshly grated cheese, keep the heat moderate, and whisk until smooth for a glossy finish.

My Take

This is the kind of recipe that makes you look like you planned a whole vibe—without actually spending your whole night in the kitchen. The spirals feel special, the flavors land big, and the steps are totally manageable. It’s crowd-pleasing comfort with smart assembly and a high success rate. In short: a reliable, delicious win you’ll want in your weeknight rotation.