Alfredo Chicken Lasagna Rolls Recipe

If you’re craving something creamy, cheesy, and packed with flavor, these Alfredo Chicken Lasagna Rolls are your new go-to comfort food. This unique twist on traditional lasagna takes everything you love—juicy chicken, rich Alfredo sauce, and melted mozzarella—and wraps it all up in convenient lasagna rolls. Whether you’re planning a cozy family dinner or want to impress your friends with a restaurant-style dish, this recipe delivers on all fronts.

Let’s dive into this indulgent, satisfying recipe that turns everyday ingredients into a mouthwatering meal.

Why You’ll Love Alfredo Chicken Lasagna Rolls

Alfredo Chicken Lasagna Rolls combine the hearty satisfaction of a baked pasta dish with the creamy decadence of Alfredo sauce. Unlike traditional layered lasagna, these rolls are individually portioned, making them perfect for serving and presentation. They’re also an excellent make-ahead option, ideal for meal prep or hosting guests.

From the juicy seasoned chicken to the garlicky, cheesy sauce and the perfectly rolled pasta sheets, every bite is loaded with rich, comforting flavors.

Ingredients Breakdown

Let’s take a quick look at what you’ll need for this dish:

Chicken Filling:

• 3-4 chicken breasts (cubed)

• 1/2 tsp salt

• 1/2 tsp pepper

• 1 tsp garlic powder

• 1 tsp paprika

• 1/2 tsp Dan-O Original seasoning

• 1 tsp oregano

• 1/2 tsp cumin

• 1 tbsp avocado oil

• Shredded mozzarella (for rolling)

Lasagna:

• 6-8 lasagna sheets (cooked al dente, pasta water reserved)

Alfredo Sauce:

• 4-5 cloves garlic (minced)

• 4 oz cream cheese (room temperature)

• 2 1/2 tbsp chicken stock or broth

• 1 cup heavy cream

• 1/2 cup reserved pasta water

• 1 tsp oregano

• 1/2 tsp paprika

• 1/3 cup shredded Parmesan cheese

Step-by-Step Instructions

Let’s walk through the process of turning these ingredients into a dish that’ll disappear fast at the dinner table.

Step 1: Cook the Lasagna Sheets

Start by boiling 6–8 lasagna sheets until al dente. You want them pliable enough to roll without tearing but firm enough to hold their shape. Don’t forget to reserve about 1/2 cup of the pasta water before draining—this will help enrich the Alfredo sauce later.

Set the sheets on a flat surface like parchment paper so they don’t stick together while you prepare the other components.

Step 2: Prepare the Chicken

Cube your chicken breasts and toss them in a bowl with salt, pepper, garlic powder, paprika, cumin, Dan-O seasoning, oregano, and avocado oil. Heat a large skillet over medium-high heat and cook the chicken in batches. Avoid crowding the pan to ensure the chicken browns nicely rather than steams.

Once the chicken is golden and cooked through, remove it from the pan and set it aside.

Step 3: Make the Alfredo Sauce

Using the same skillet for added flavor, reduce the heat and add your minced garlic. Sauté until fragrant, then add the cream cheese. Stir continuously until the cream cheese melts smoothly.

Pour in the chicken stock to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Stir in the heavy cream, paprika, and oregano. Once the sauce begins to gently simmer, add the Parmesan cheese and stir until melted. Finally, mix in the reserved pasta water. The sauce should be rich, velvety, and pourable.

Step 4: Assemble the Rolls

Now comes the fun part. Lay your lasagna sheets flat. Spread a thin layer of Alfredo sauce over each one, followed by a sprinkle of shredded mozzarella and a spoonful of the cooked chicken.

Carefully roll each sheet into a tight spiral. Place the rolls seam-side down in a greased baking dish. Pour the remaining Alfredo sauce generously over the top, covering all the rolls completely. Sprinkle more mozzarella on top for that bubbly, golden cheese crust.

Step 5: Bake and Broil

Preheat your oven to 400°F (200°C). Cover the dish with aluminum foil and bake for 15–20 minutes. This will allow everything to heat through and the cheese to melt.

In the final minute or two, remove the foil and switch the oven to broil. Keep a close eye on it—this is where the top gets irresistibly bubbly and golden brown.

Step 6: Serve and Enjoy

Let the lasagna rolls sit for about 5 minutes before serving. This resting time helps everything set up beautifully so the rolls don’t fall apart on the plate.

And yes, as the recipe cheekily reminds us—don’t forget your lactaid pill if you’re sensitive to dairy. This dish is unapologetically rich in cheese and cream, just the way Alfredo lovers like it.

Tips for Success

• Use room-temperature cream cheese so it melts quickly and doesn’t clump in the sauce.

• Don’t skip the pasta water. It gives the sauce a smooth, silky texture and helps everything cling to the rolls.

• Try not to overstuff your lasagna sheets. A little filling goes a long way and makes rolling easier.

• Make it ahead by assembling the rolls and refrigerating them. When you’re ready to serve, just bake and broil.

Variations to Try

Feeling creative? This recipe is incredibly versatile.

• Swap chicken for rotisserie or leftover turkey.

• Add sautéed spinach or mushrooms to the filling for a veggie boost.

• Use a jarred Alfredo sauce in a pinch, although homemade always tastes better.

• Try whole wheat or gluten-free pasta if dietary needs require it.

Final Thoughts

Alfredo Chicken Lasagna Rolls offer everything you crave in a cozy dinner—rich flavor, creamy sauce, and cheesy satisfaction—all in a convenient rolled format. With easy-to-find ingredients and simple steps, this recipe is a foolproof way to upgrade your pasta night. It’s hearty enough for a weekend dinner and impressive enough for guests.

So the next time you want something indulgent but manageable, roll up your sleeves and try these Alfredo Chicken Lasagna Rolls. Your taste buds will thank you.

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Alfredo Chicken Lasagna Rolls Recipe

Creamy, cheesy, and packed with flavor, this Alfredo Chicken Lasagna Rolls recipe is the perfect comfort food for any pasta lover.

Type: Main Course

Cuisine: Italian-American

Keywords: Alfredo Chicken Lasagna Rolls, chicken lasagna rolls, Alfredo lasagna, creamy chicken pasta

Recipe Yield: 6-8 rolls (serves 4)

Calories: Approximately 520 per serving

Preparation Time: 25 minutes

Cooking Time: 30 minutes

Total Time: 55 minutes

Recipe Ingredients:

• 3-4 chicken breasts, cubed
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp Dan-O Original seasoning
• 1 tsp oregano
• 1/2 tsp cumin
• 1 tbsp avocado oil
• Shredded mozzarella cheese
• 6-8 lasagna sheets
• 4-5 cloves garlic, minced
• 4 oz cream cheese (room temperature)
• 2 1/2 tbsp chicken stock or broth
• 1 cup heavy cream
• 1/2 cup reserved pasta water
• 1 tsp oregano
• 1/2 tsp paprika
• 1/3 cup shredded Parmesan cheese

Recipe Instructions:

Cook the Lasagna Sheets:

Start by boiling 6–8 lasagna sheets until al dente. You want them pliable enough to roll without tearing but firm enough to hold their shape. Don’t forget to reserve about 1/2 cup of the pasta water before draining—this will help enrich the Alfredo sauce later. Set the sheets on a flat surface like parchment paper so they don’t stick together while you prepare the other components.

Prepare the Chicken:

Cube your chicken breasts and toss them in a bowl with salt, pepper, garlic powder, paprika, cumin, Dan-O seasoning, oregano, and avocado oil. Heat a large skillet over medium-high heat and cook the chicken in batches. Avoid crowding the pan to ensure the chicken browns nicely rather than steams. Once the chicken is golden and cooked through, remove it from the pan and set it aside.

Make the Alfredo Sauce:

Using the same skillet for added flavor, reduce the heat and add your minced garlic. Sauté until fragrant, then add the cream cheese. Stir continuously until the cream cheese melts smoothly. Pour in the chicken stock to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Stir in the heavy cream, paprika, and oregano. Once the sauce begins to gently simmer, add the Parmesan cheese and stir until melted. Finally, mix in the reserved pasta water. The sauce should be rich, velvety, and pourable.

Assemble the Rolls:

Now comes the fun part. Lay your lasagna sheets flat. Spread a thin layer of Alfredo sauce over each one, followed by a sprinkle of shredded mozzarella and a spoonful of the cooked chicken. Carefully roll each sheet into a tight spiral. Place the rolls seam-side down in a greased baking dish. Pour the remaining Alfredo sauce generously over the top, covering all the rolls completely. Sprinkle more mozzarella on top for that bubbly, golden cheese crust.

Bake and Broil:

Preheat your oven to 400°F (200°C). Cover the dish with aluminum foil and bake for 15–20 minutes. This will allow everything to heat through and the cheese to melt. In the final minute or two, remove the foil and switch the oven to broil. Keep a close eye on it—this is where the top gets irresistibly bubbly and golden brown.

Serve and Enjoy:

Let the lasagna rolls sit for about 5 minutes before serving. This resting time helps everything set up beautifully so the rolls don’t fall apart on the plate. And yes, as the recipe cheekily reminds us—don’t forget your lactaid pill if you're sensitive to dairy. This dish is unapologetically rich in cheese and cream, just the way Alfredo lovers like it.