Chicken Alfredo Lasagna Rolls

These creamy Chicken Alfredo Lasagna Rolls will become a family favorite in your house! The filling is made with chicken, mushrooms, three kinds of cheese, and lots of flavor, all rolled up in lasagna noodles and smothered with a creamy homemade Alfredo sauce. They are definitely one of our favorite weeknight meals!

I had to share these Chicken Alfredo Lasagna Roll-Ups with you because they have been the star of the show at the last couple of girls’ nights we’ve had! As you can probably tell, I am a big lasagna fan – it doesn’t matter if it’s traditional lasagna, veggie, Mexican, or chicken.. And with Pinterest swarming with roll-ups lately, I thought I’d give this version a shot.

This dish is great all year round, especially when you need a hearty dish like this to keep you all warm inside. But I love it for this time of year when parents are running around to soccer and baseball games, band concerts, end-of-the-year assemblies, and more. Or if your kids are older and out of the house like mine, you can just enjoy a delicious, filling meal anytime you’re in the mood!

Ingredients for Chicken Lasagna Rolls

Here’s what you need to make these delicious lasagna rolls:

For the Filling

• Butter
• Olive oil
• Sliced mushrooms, chopped
• Minced onion
• Cooked, shredded chicken (I used a rotisserie chicken)
• Ricotta cheese (I recommend full-fat, but part-skim will work as well!)
• Shredded mozzarella cheese
• Freshly chopped rosemary
• Kosher salt

• Uncooked lasagna noodles (see recipe notes)
• Butter
• Heavy cream
• Freshly grated Parmesan cheese
• Pepper
• All-purpose flour (as needed)

Be sure to review the recipe card at the end of the post for a detailed ingredient list and instructions!

How to Make Chicken Alfredo Lasagna Rolls

1. First, preheat oven to 375°F, and prepare a 9 × 13-inch baking dish by spraying it with nonstick cooking spray.
2. In a large pot, cook the lasagna noodles to  “al dente” according to the package directions. Then, drain and place the noodles flat onto a counter lined with wax paper or parchment.

Make the Alfredo Sauce

1. Melt the butter in a medium saucepan over medium heat. Whisk in the heavy cream and bring it just to a boil.
2. Next, reduce heat to low and cook for 6 minutes, stirring occasionally. Add Parmesan cheese and pepper and cook for another 2 minutes until the cheese is fully melted, stirring constantly. Remove from heat.
3. If your sauce is too thin, put ½ cup of the sauce into a small bowl and mix with the tablespoon of flour before whisking it back into the rest of the sauce.

Chicken Filling

1. In a large skillet, melt 2 tablespoons of butter and add the olive oil. Next, add the mushrooms and onion and cook until tender, about 5-7 minutes. Remove from heat and allow to cool slightly. ( I find it easiest to do this step before I make the sauce. That way, the mushrooms and onions are sufficiently cooled before mixing them with the cheeses.)
2. Put the chicken, ricotta cheese, one cup of the shredded mozzarella, rosemary, and salt into a large bowl. Add the cooled mushroom mixture, then toss well to combine.

Assemble and Bake the Rolls

3. Spread 1/3 cup of the chicken mixture onto each lasagna noodle and roll tightly.
4. Place a thin layer of the Alfredo sauce on the bottom of the prepared baking dish. Put the rolled noodles into the baking dish, and evenly distribute the remaining Alfredo sauce over the rolls.
5. Cover with aluminum foil and bake for 20 minutes. Remove the foil, then sprinkle with the remaining 1/2 cup of mozzarella cheese on top of the rolls and bake for an additional 5 minutes, till it’s bubbly and lightly golden brown. Serve it with some garlic bread and Caesar salad for a complete meal!

Recipe Notes

• This recipe will make a total of 14 rolls, but cook a few extra noodles in case some tear while cooking. 
• I suggest grating the Parmesan cheese yourself as it will melt more evenly and give you a fresher taste.
• You can use store-bought Alfredo sauce to save some time. You will need one jar of Alfredo sauce, or about 2 cups.

FAQs

Can I make Chicken Alfredo Lasagna Rolls ahead of time?

Yes! Assemble them as directed, but instead of baking them, cover the dish tightly and refrigerate for up to 24 hours. When you are ready to bake, follow the directions in the recipe card, though you may need an extra 10-15 minutes to bake.

Can I freeze Lasagna Roll-ups?

Yes, you can freeze them baked or unbaked!

Unbaked: Place the assembled rolls, seam side down, in a pan and cover loosely with foil or plastic wrap. Freeze for about an hour until firm. Then transfer the frozen rolls to a large freezer bag and freeze for up to 3 months. To bake, thaw them in the fridge overnight. Then spread 1/2 cup of Alfredo sauce in the prepared pan and bake according to the recipe instructions.

Baked: Lasagna roll-ups can be stored in a standard freezer for up to 3 months. To reheat, cook in a 350 degree F oven for 2 hours or until hot and bubbly. The Alfredo sauce may separate when reheating, so I prefer to freeze them unbaked and then assemble and bake when I’m ready to serve them.

How do I store leftover Chicken Alfredo Lasagna Rolls?

Store these in the fridge, tightly covered, or transfer to an airtight container, and store for up to a week. Reheat in a 350-degree oven until warm throughout.

More Pasta Recipes

If you love pasta for lunch or dinner, then try one of these tasty recipes next time:

• Classic Lasagna
• Jambalaya Pasta
• Mushroom Ravioli
• Beer Bacon Mac & Cheese
• Fried Ravioli

This post was originally published February 19, 2016. It has been updated in format and with pictures on May 15, 2025.