Alfredo Chicken Lasagna Rolls

Some recipes come from a quiet moment in the kitchen—an unexpected leftover or a craving for something warm and simple. A few weeks ago, I found a small bowl of shredded chicken and a few cooked lasagna noodles that didn’t make it into our usual Sunday bake. Instead of tucking them away, I reached for a saucepan and a little jar of Alfredo sauce, and an idea started to form.

I spread the filling gently, rolled each noodle with care, and nestled them side by side in a dish. The smell of garlic and cheese soon filled the kitchen, and my daughter came in asking if it was “creamy pasta night.” Her eyes lit up when I said yes—she always hopes it is.

The best part? How everything comes together with so little effort. Just soft noodles, a creamy filling, and a short time in the oven. It feels a bit like assembling a secret: roll, tuck, bake, and reveal something beautiful when it comes to the table.

These Alfredo Chicken Lasagna Rolls are now a regular at ours. They’re the kind of dish that invites you to pause, serve slowly, and enjoy the calm that comes with a well-fed table.

Short Description

These Alfredo Chicken Lasagna Rolls are tender pasta sheets filled with creamy chicken and rich Alfredo sauce, then baked until bubbling and golden. A comforting twist on classic lasagna for cozy family dinners.

Ingredients You’ll Need

For the Filling

• 2 cups cooked chicken, shredded
• 1½ cups Alfredo sauce (store‑bought or homemade)
• 1 cup spinach, finely chopped (fresh or thawed and drained)
• 1 cup mozzarella cheese, shredded
• ¼ cup Parmesan cheese, grated
• 1 tsp Italian seasoning

For Assembly & Topping

• 8 lasagna noodles (cooked al dente)
• 1½ cups Alfredo sauce
• ½ cup mozzarella, shredded
• Fresh parsley, chopped (for garnish)

Tools & Equipment

• 9×13-inch baking dish (lightly greased)
• Medium mixing bowl
• Saucepan (if making Alfredo sauce)
• Wooden spoon or spatula
• Measuring cups and spoons

How To Make Alfredo Chicken Lasagna Rolls

Step 1: Prep Your Noodles
Cook lasagna noodles to al dente according to package directions. Drain and lay them flat on a clean towel to cool slightly and prevent sticking.

Step 2: Mix the Filling
In a bowl, combine shredded chicken, 1½ cups Alfredo sauce, chopped spinach, mozzarella, Parmesan, and Italian seasoning. Stir until mixture is smooth and cohesive.

Step 3: Roll Them Up
Lay one noodle board-style and spoon about ¼ cup of filling along one end. Carefully roll it up to form a tight cylinder. Repeat for all noodles, placing each roll seam-side down in the prepared baking dish.

Step 4: Add Sauce and Cheese
Pour remaining Alfredo sauce evenly over the rolls. Sprinkle the final ½ cup mozzarella on top of the sauce-covered rolls.

Step 5: Bake
Bake at 180 °C (350 °F) for 25–30 minutes, until the sauce is bubbly and the cheese has melted into a golden blanket.

Step 6: Garnish and Serve
Remove from oven, let rest for 5 minutes, then sprinkle with fresh parsley. Carefully transfer rolls to plates or serve straight from the dish.

Serving and Pairing Suggestions

Serve with a crisp green salad tossed in lemon vinaigrette to cut through the creaminess and add freshness. Warm garlic bread makes a lovely companion—perfect for soaking up extra sauce.

For a special dinner, pair with steamed broccoli or roasted cherry tomatoes. A sprinkle of chili flakes brings a gentle kick if you prefer more flavour depth.

Storing and Reheating Tips

Room Temperature: Serve within 2 hours of baking for best texture.

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently covered with foil at 160 °C (325 °F) for 10–15 minutes.

Freezer: Freeze baked rolls (cooled) in a freezer-safe dish for up to 2 months. Thaw overnight before reheating.

To Reheat: Microwave individual rolls covered for 45–60 seconds or until warmed through.

Top Tips for Perfecting

Don’t overcook the noodles—they should be soft but still hold their shape for rolling. Drain spinach really well so the filling stays thick and not watery.

Let the rolls sit for a few minutes after baking so they firm up—this makes them easier to serve and keeps the sauce from slipping away. Use a spoon to gently press filling into each noodle before rolling—it keeps things neat and even.

Recipe Variations

Rustic Mushroom & Herb: Add sautéed mushrooms and fresh thyme to the filling.

Spicy Alfredo Kick: Stir in diced jalapeño or red pepper flakes for warmth.

Cheesy Four‑Cheese: Replace spinach with ricotta and add provolone or fontina to the filling.

Ham & Peas: Swap chicken for diced ham and add thawed peas for a playful twist.

Pesto Swirl: Layer basil pesto under the Alfredo sauce for herbal brightness and color.

Estimated Nutrition Info (per roll, serves 4)

Calories: 450 | Protein: 25 g | Carbs: 30 g | Fats: 28 g

Frequently Asked Questions (FAQs)

1. Can I use homemade Alfredo sauce?
Yes—homemade sauce adds freshness and flavour. Use one from your favourite tried-and-true recipe.

2. Can I use ricotta instead of chicken?
Absolutely! Replace the chicken with 1½ cups ricotta for a vegetarian version.

3. Do I need to cook noodles first?
Yes—pre-cooking ensures they roll easily. No-boil noodles may work but adjust liquid and baking time.

4. Can I make this ahead?
Yes—assemble rolls, cover, refrigerate up to a day before baking. Add a few extra minutes to baking time if cold.

5. How do I prevent dryness when reheating?
Cover with foil and add a little splash of milk or cream before reheating to maintain moisture.

Conclusion

These Alfredo Chicken Lasagna Rolls are one of those meals I turn to when I want comfort with a bit of ease. They feel special, yet they come together without fuss. The flavors are gentle, creamy, and endlessly satisfying—a perfect dish for when life feels full and you just want to settle in with something warm.

I hope this recipe finds a place in your home as it has in mine. If you try it, let me know how it turns out. Tag me, pin it, or share your twist—I’d love to hear your story behind each roll.