Creamy Chicken Alfredo Rolls

This chicken Alfredo lasagna rolls recipe transforms classic Italian comfort food into elegant, individual portions that are perfect for family dinners or entertaining guests. The combination of creamy Alfredo sauce, tender chicken, and three cheeses creates an irresistible dish that looks as impressive as it tastes.

I created this recipe when looking for a new twist on traditional lasagna for a dinner party. The rolls were such a hit that they've become my go-to dish whenever I want to make something special without spending hours in the kitchen.

Ingredients

• Lasagna noodles: These create the base for your rolls. Cook them just until al dente to ensure they don't tear when rolling
• Shredded chicken: Adds hearty protein. Rotisserie chicken works perfectly here to save time
• Alfredo sauce: Provides rich creaminess. Store bought works well, but homemade takes it to another level
• Ricotta cheese: Creates a velvety filling. Look for whole milk ricotta for the best texture and flavor
• Mozzarella cheese: Delivers that classic stretchy cheese pull. Fresh mozzarella can be used but pre-shredded works great
• Parmesan cheese: Adds nutty depth of flavor. Always grate your own from a block for the best taste
• Egg: Binds the filling together. Use room temperature for easier mixing
• Garlic powder: Offers savory notes without the bite of fresh garlic. Use fresh minced garlic if preferred
• Italian seasoning: Provides herbal complexity. A blend with oregano, basil, and thyme works best
• Fresh parsley: Brightens the finished dish with color and fresh flavor. Always add after baking

Step-by-Step Instructions

Prepare the Oven and Baking Dish:

Preheat your oven to 375°F ensuring it reaches full temperature before baking. Thoroughly grease a 9x13 inch baking dish with butter or cooking spray, making sure to coat the sides to prevent sticking. This preparation step is crucial for easy serving later.

Create the Cheese Filling:

In a medium bowl, combine the ricotta cheese, half cup of shredded mozzarella, Parmesan cheese, beaten egg, garlic powder, and Italian seasoning. Mix until completely smooth and uniform in texture. The egg is essential here as it helps the filling set properly during baking and creates a creamy rather than watery consistency.

Assemble Each Roll:

Lay cooked lasagna noodles flat on a clean work surface. Spread about 2 tablespoons of the cheese mixture evenly across each noodle, leaving a small border at the edges. Distribute shredded chicken on top of the cheese layer, using about 2-3 tablespoons per noodle. Drizzle a small amount of Alfredo sauce over the chicken. Starting from one short end, carefully roll each noodle into a spiral shape, ensuring the filling stays inside. Place each roll seam side down in the prepared baking dish.

Add the Final Sauce and Cheese:

Pour the remaining Alfredo sauce evenly over the arranged rolls, ensuring each one is covered to prevent drying out during baking. The sauce should reach about halfway up the sides of the rolls. Sprinkle the remaining half cup of mozzarella cheese over the top, distributing it evenly for a beautiful melted cheese finish.

Bake to Perfection:

Cover the baking dish tightly with aluminum foil to trap moisture and promote even cooking. Bake for 25 minutes, then remove the foil and continue baking for 5-10 more minutes until the cheese on top turns golden and begins to bubble. The internal temperature should reach 165°F to ensure everything is properly heated through.

Add Final Touches and Serve:

Remove the dish from the oven and let it rest for 5 minutes to set, making serving easier. Sprinkle freshly chopped parsley over the top just before serving for a burst of color and fresh flavor. Serve 2-3 rolls per person depending on appetite and additional sides.

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My absolute favorite ingredient in this recipe is the combination of three cheeses. The ricotta provides creaminess, the mozzarella gives that irresistible cheese pull, and the Parmesan adds depth of flavor. When my daughter first tried these rolls, she declared them better than restaurant lasagna and now requests them for her birthday dinner every year.

Make Ahead Tips

These lasagna rolls are perfect for busy households because they can be completely assembled and refrigerated for up to 24 hours before baking. Simply cover the dish tightly with plastic wrap after assembly, then remove the plastic and cover with foil when ready to bake. You may need to add an extra 10-15 minutes to the baking time if cooking straight from the refrigerator. For longer storage, freeze the unbaked rolls individually on a baking sheet, then transfer to a freezer container once solid. They can be stored frozen for up to 3 months and baked directly from frozen by adding approximately 20 minutes to the cooking time.

Simple Substitutions

This recipe is wonderfully adaptable to whatever ingredients you have on hand. For a vegetarian version, replace the chicken with sautéed mushrooms, spinach, and roasted red peppers. Turkey, Italian sausage, or ground beef can easily substitute for chicken if preferred. The jarred Alfredo sauce saves time, but a homemade béchamel sauce with Parmesan cheese folded in works beautifully too. For a lighter version, use low-fat cheeses and a light Alfredo sauce, though the texture may be slightly less creamy.

Serving Suggestions

These elegant rolls deserve complementary sides that enhance without overwhelming. A simple green salad with a light vinaigrette provides a refreshing contrast to the rich, creamy pasta. Garlic bread or breadsticks are perfect for soaking up extra sauce. For a complete Italian-inspired meal, start with a small cup of minestrone soup and finish with a light dessert like lemon sorbet or berries with whipped cream. A medium-bodied Italian wine such as Pinot Grigio or Chianti pairs wonderfully with the creamy flavors of this dish.

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This chicken Alfredo lasagna rolls recipe is so simple yet impressive, perfect for any occasion. Prepare it ahead and enjoy a comforting, elegant meal with your loved ones!

Frequently Asked Questions

→ Can I make these Chicken Alfredo Lasagna Rolls ahead of time?

Yes! You can assemble the rolls up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before baking, add the final layer of sauce and cheese, and bake as directed, adding 5-10 minutes to the covered baking time.

→ What can I use instead of chicken in this dish?

This versatile dish works well with many protein substitutions. Try using cooked and crumbled Italian sausage, ground turkey, shrimp, or for a vegetarian option, sautéed mushrooms and spinach.

→ Can I freeze these lasagna rolls?

Absolutely! You can freeze them either before or after baking. To freeze unbaked rolls, assemble in a freezer-safe container without the final sauce and cheese layer, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, add the final sauce and cheese, then bake as directed, adding 10-15 minutes to the cooking time.

→ What sides pair well with Chicken Alfredo Lasagna Rolls?

These rich, creamy rolls pair beautifully with light, acidic sides to balance the flavor. Try a simple green salad with vinaigrette dressing, roasted vegetables like asparagus or broccoli, garlic bread, or a light tomato soup.

→ Can I use homemade Alfredo sauce instead of jarred?

Definitely! Homemade Alfredo sauce will elevate this dish even further. A basic Alfredo sauce can be made by melting 1/2 cup butter, adding 2 cups heavy cream, heating until bubbling, then stirring in 2 cups freshly grated Parmesan cheese, salt, pepper, and a pinch of nutmeg until smooth and creamy.

→ How do I prevent my lasagna noodles from sticking together?

After cooking the lasagna noodles, drain them and immediately lay them flat on a lightly oiled baking sheet or parchment paper, making sure they don't overlap. You can also rinse them with cold water to stop the cooking process and remove excess starch that causes sticking.