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Chicken Alfredo Lasagna Rolls displayed as the featured image for the recipe.

Ultimate Chicken Alfredo Lasagna Rolls

These Chicken Alfredo Lasagna Rolls offer a delightful twist on classic lasagna. Individual servings are packed with creamy Alfredo sauce, savory chicken, and plenty of cheese, making them easy to assemble and a guaranteed crowd-pleaser. This recipe is perfect for a comforting yet slightly fancy meal.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 9
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup chopped onion
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 9 lasagna noodles
  • 2 cups Alfredo sauce additional
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, for garnish optional
  • Salt for pasta water
  • Cooking spray or olive oil for greasing baking dish

Equipment

  • large pot
  • skillet
  • 9x13-inch baking dish
  • aluminum foil
  • colander
  • cutting board
  • Mixing spoon
  • measuring cups and spoons

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook chicken breasts using your preferred method (boiling, baking, or Instant Pot) until cooked through and reaches an internal temperature of 165°F (74°C).
  3. Shred the cooked chicken with two forks.
  4. Bring a large pot of salted water to a boil.
  5. Add lasagna noodles and cook according to package directions until al dente. Drain and rinse with cold water.
  6. Lay noodles flat on a clean surface to prevent sticking.
  7. In a large skillet, heat olive oil over medium heat.
  8. Add minced garlic and chopped onion and cook for 2-3 minutes, or until softened and fragrant.
  9. Add shredded chicken, Alfredo sauce, ricotta cheese, Parmesan cheese, parsley, salt, and pepper to the skillet.
  10. Stir well to combine all ingredients.
  11. Cook for 5-7 minutes, or until heated through. Remove from heat and let cool slightly.
  12. Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
  13. Spread a thin layer (about 1 cup) of Alfredo sauce on the bottom of the baking dish.
  14. Take one lasagna noodle and spread about 1/3 cup of the chicken Alfredo filling evenly over the noodle.
  15. Carefully roll up the noodle, starting from one end.
  16. Place the lasagna roll, seam-side down, in the prepared baking dish.
  17. Repeat with remaining noodles and filling.
  18. Pour the remaining 1 cup of Alfredo sauce over the lasagna rolls.
  19. Sprinkle the shredded mozzarella cheese evenly over the top.
  20. Cover the baking dish with aluminum foil.
  21. Bake for 20 minutes.
  22. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the lasagna rolls are heated through.
  23. Let the lasagna rolls rest for 5-10 minutes before serving.
  24. Garnish with fresh parsley, if desired.

Notes

Don't overcook the lasagna noodles. Cool the filling slightly before assembling the rolls. Place the rolls seam-side down in the baking dish. Leftovers can be stored in the refrigerator for 3-4 days. Reheat in the microwave or oven. Add sauteed vegetables like spinach or mushrooms to the filling for added nutrition. Spice it up with red pepper flakes. Try different cheeses like provolone or fontina. Add cooked and crumbled bacon for extra flavor.