Chicken Alfredo Lasagna Rolls

Creamy, cheesy, and packed with tender chicken, these lasagna rolls are the perfect comforting twist on classic lasagna — all rolled up and smothered in rich Alfredo sauce!

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🍴 Ingredients

For the Rolls:

• 8–10 lasagna noodles, cooked and drained
• 2 cups cooked chicken breast, shredded
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt & pepper to taste

For the Alfredo Sauce:

• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• 2 garlic cloves, minced
• Salt & pepper to taste
• Optional: pinch of nutmeg for extra flavor

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👩‍🍳 Instructions

Make the Alfredo Sauce:

In a saucepan over medium heat, melt the butter and sauté minced garlic until fragrant.
Add the heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese and season with salt, pepper, and a pinch of nutmeg.
Let it simmer for 2–3 minutes until slightly thickened. Remove from heat.

Prepare the Filling:

In a large bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.

Assemble the Rolls:

Spread a thin layer of Alfredo sauce on the bottom of a baking dish.
Lay out the cooked lasagna noodles.
Spread about 2–3 tablespoons of the chicken mixture over each noodle and roll tightly.
Place each roll seam-side down in the baking dish.

Pour the remaining Alfredo sauce over the top of the rolls.
Sprinkle extra mozzarella and Parmesan over everything.

Bake:

Preheat oven to 375°F (190°C).
Cover with foil and bake for 20 minutes.
Uncover and bake another 10–15 minutes until bubbly and golden on top.

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✨ To Serve:

Garnish with chopped parsley and extra Parmesan. Serve hot with garlic bread or a fresh green salad!

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Want a spinach and artichoke twist or a buffalo chicken version too? 🍗🍝🔥

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