Creamy Chicken Alfredo Lasagna Roll-Ups

Creamy Chicken Alfredo Lasagna Roll-Ups: A Decadent Twist on Italian Comfort Food

If you’re a fan of rich, creamy pasta dishes with a satisfying bite, then Creamy Chicken Alfredo Lasagna Roll-Ups are about to become your new favorite dinner. This luxurious dish combines the indulgent flavors of fettuccine Alfredo with the hearty comfort of lasagna—only rolled into elegant, portion-controlled bundles that are as delicious as they are impressive. Perfect for date nights, family dinners, or even entertaining guests, these roll-ups offer a gourmet feel without requiring hours in the kitchen.

The History Behind the Dish

Lasagna has long been a cornerstone of Italian-American cuisine, traditionally made by layering wide pasta sheets with cheese, meat, and sauce. Over time, home cooks began experimenting with variations to save time and add flair. The concept of “roll-ups” emerged as a creative twist—replacing the layered casserole with individual servings where stuffed pasta is rolled up like cannelloni or manicotti.

Alfredo sauce, named after Roman restaurateur Alfredo di Lelio, gained popularity in the 20th century for its simplicity and richness, typically made with butter, Parmesan, and pasta water. When combined with shredded chicken and transformed into lasagna roll-ups, it creates a hybrid dish that celebrates both tradition and innovation. This recipe bridges old-world charm with modern convenience, making it a beloved staple in many American households today.

Ingredients Breakdown: What Goes Into It

To create these luscious roll-ups, we use a blend of high-quality ingredients that come together for maximum flavor and texture:

Lasagna Noodles: Oven-ready or traditional flat noodles; if using traditional, they must be boiled first.
Chicken Breast: Boneless, skinless breasts, cooked and shredded or diced—rotisserie chicken works great for convenience.
Alfredo Sauce: Store-bought or homemade; look for a creamy, thick version packed with Parmesan and butter.
Ricotta Cheese: Adds creaminess and body to the filling; whole milk ricotta is best.
Mozzarella Cheese: Shredded, for gooey melty goodness when baked.
Parmesan Cheese: Freshly grated adds sharpness and depth.
Spinach (optional): Chopped fresh or frozen and thawed, for added nutrition and color.
Garlic: Minced, sautéed lightly to enhance aroma without overpowering.
Egg: Binds the filling so it doesn’t ooze out during rolling.
Italian Seasonings: A mix of dried oregano, basil, parsley, salt, and pepper for savory complexity.
Olive Oil: For greasing the baking dish and adding richness.
Optional Add-ins:
: Sun-dried tomatoes, mushrooms, artichoke hearts, or roasted red peppers for extra layers of taste.

Step-by-Step Recipe Instructions

Preheat the Oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
Cook the Lasagna Noodles: If not using oven-ready noodles, bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain, rinse under cold water, and lay them flat on a clean towel or parchment paper to prevent sticking.
Prepare the Chicken: Poach, grill, or bake two boneless chicken breasts until fully cooked (internal temperature reaches 165°F). Let cool slightly, then shred or chop finely. Alternatively, use leftover or store-bought rotisserie chicken.
Sauté Aromatics: In a small skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30–60 seconds until fragrant. If using spinach, add it now and cook until wilted. Remove from heat and set aside.
Make the Filling: In a large mixing bowl, combine 1½ cups ricotta cheese, 1 cup shredded mozzarella, ½ cup grated Parmesan, the cooked chicken, sautéed garlic and spinach (if using), 1 beaten egg, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, salt, and black pepper. Mix thoroughly until smooth and well blended.
Assemble the Roll-Ups: Lay each lasagna noodle flat on a clean surface. Spread about ¼ to ⅓ cup of the filling mixture evenly down the center of each noodle, leaving space at both ends. Gently roll the noodle from one end to the other, like a jelly roll, and place seam-side down in the prepared baking dish. Repeat with remaining noodles and filling.
Add the Sauce: Pour 2–3 cups of creamy Alfredo sauce evenly over the roll-ups, making sure all exposed areas are covered to prevent drying. You can also spoon sauce between the rolls for better distribution.
Top with Cheese: Sprinkle an additional ½ to ¾ cup of mozzarella and ¼ cup of Parmesan over the top for a golden, bubbly finish.
Bake: Cover the dish loosely with aluminum foil and bake for 25 minutes. Then remove the foil and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and slightly browned.
Rest and Serve: Allow the roll-ups to rest for 5–10 minutes before serving. This helps them hold their shape when lifted. Garnish with fresh chopped parsley or basil if desired.

Tips for Success

Don’t Overcook the Noodles: Al dente is key! Mushy noodles will tear easily when rolling.
Use Oven-Ready Noodles Wisely: These absorb moisture during baking, so ensure there’s enough sauce around them to soften properly.
Chill the Filling Briefly: If the mixture feels too soft, refrigerate it for 15–20 minutes to make spreading easier.
Roll Gently: Handle the noodles carefully to avoid breaking. Use a spatula to lift and transfer if needed.
Seal the Edges: Tuck the ends inward slightly as you roll to keep the filling inside.
Double the Batch: These freeze beautifully! Assemble, but don’t bake. Wrap tightly and freeze. Bake from frozen, adding 15–20 minutes to cooking time.
Homemade Alfredo Magic: For ultimate flavor, make your own sauce: melt ½ cup butter, stir in 1 cup heavy cream, simmer, then whisk in 1½ cups freshly grated Parmesan until smooth.

Variations and Customizations

This recipe is highly adaptable to suit different tastes and dietary needs:

Veggie-Packed Version: Replace chicken with sautéed mushrooms, zucchini, bell peppers, and spinach for a vegetarian delight.
Gluten-Free Option: Use gluten-free lasagna noodles and verify that your Alfredo sauce is GF-certified.
Dairy-Free/Lighter Version: Substitute ricotta with dairy-free cottage cheese alternative, use vegan mozzarella and Parmesan, and opt for a light Alfredo sauce made with cashew cream or Greek yogurt.
Spicy Kick: Add red pepper flakes to the filling or swirl in some sriracha or chipotle paste for heat.
Seafood Twist: Swap chicken for flaked cooked shrimp or lump crab meat for an elegant seafood Alfredo roll-up.
Breakfast-for-Dinner Style: Add crumbled cooked bacon and a touch of cheddar for a brunch-inspired version.
Individual Ramekin Servings: Cut noodles to fit ramekins, fill, roll, and bake individually for a fancy presentation.

Health Considerations and Nutritional Value

While undeniably rich and comforting, Creamy Chicken Alfredo Lasagna Roll-Ups can be enjoyed as part of a balanced diet with mindful adjustments:

Calories: One roll-up (assuming 8 per pan) contains approximately 350–450 calories depending on ingredients used.
Protein: Around 20–25g per serving, primarily from chicken and cheese—great for muscle repair and satiety.
Fat Content: High in saturated fat due to cheese, butter, and cream. Opt for low-fat ricotta, part-skim mozzarella, and light Alfredo sauce to reduce fat.
Carbohydrates: Approximately 30–40g per serving, mainly from pasta. Whole wheat or legume-based noodles increase fiber content.
Sodium: Can be high due to cheese and store-bought sauces. Choose low-sodium options and limit added salt.
Nutrient Boosters: Adding spinach, broccoli, or kale increases vitamins A, C, K, and iron. Pair with a side salad or steamed veggies for a more balanced meal.
Keto-Friendly Option? Not traditional, but possible: use low-carb wraps or thinly sliced zucchini instead of noodles, and watch cheese portions.

Full Ingredient List

12 lasagna noodles (oven-ready or traditional)
2 large boneless, skinless chicken breasts (about 1 lb)
2 tablespoons olive oil, divided
3 cloves garlic, minced
2 cups fresh spinach (or ½ cup thawed frozen spinach, squeezed dry)
1½ cups ricotta cheese (whole milk recommended)
1½ cups shredded mozzarella cheese, divided
¾ cup freshly grated Parmesan cheese, divided
1 large egg
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Salt and freshly ground black pepper to taste
3 cups creamy Alfredo sauce (homemade or high-quality store-bought)
Chopped fresh parsley or basil (for garnish)

Detailed Directions Recap

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Boil lasagna noodles (if not oven-ready) until al dente. Drain, rinse with cold water, and lay flat.
Cook chicken: poach, bake, or grill until internal temp reaches 165°F. Cool and shred.
Heat 1 tbsp olive oil in a pan; sauté garlic 30 sec. Add spinach and wilt. Set aside.
In a bowl, mix ricotta, 1 cup mozzarella, ½ cup Parmesan, chicken, spinach mixture, egg, Italian seasoning, garlic powder, salt, and pepper.
Lay noodles flat; spread ¼–⅓ cup filling down the center of each. Roll up gently and place seam-side down in baking dish.
Pour Alfredo sauce evenly over roll-ups. Top with remaining mozzarella and ¼ cup Parmesan.
Cover with foil; bake 25 minutes. Uncover; bake 10–15 minutes more until golden and bubbly.
Let rest 5–10 minutes. Garnish with herbs and serve warm.

Frequently Asked Questions (FAQ)

Can I make these ahead of time?
Yes! Assemble the roll-ups, cover, and refrigerate for up to 24 hours before baking. You may need to add 5–10 minutes to the baking time if starting cold.

Can I freeze lasagna roll-ups?
Absolutely. After assembling (but before baking), wrap the dish tightly in plastic and foil, or freeze individual roll-ups on a tray before transferring to a freezer bag. Freeze for up to 3 months. Bake from frozen, adding 15–20 minutes and covering with foil to prevent burning.

Why are my noodles breaking when I roll them?
Noodles may be overcooked or too cold. Ensure they’re cooked al dente and slightly pliable. If using oven-ready, let them soak in warm water for 5 minutes before handling.

Can I use jarred Alfredo sauce?
Yes, but choose a high-quality brand with real ingredients. Avoid watery sauces; thicker ones cling better. For best results, enhance with extra Parmesan and a splash of cream.

How do I reheat leftovers?
Reheat in the oven at 350°F for 15–20 minutes (covered with foil), or microwave individual portions on medium power for 2–3 minutes, stirring halfway if possible.

Are these kid-friendly?
Definitely! Kids love the cheesy, creamy texture. Serve with garlic bread and a simple side salad for a complete meal they’ll ask for again.

Can I make this in a slow cooker?
Yes! Place roll-ups in a greased slow cooker, cover with sauce and cheese, and cook on low for 3–4 hours. Check that noodles are tender before serving.

Summary

Creamy Chicken Alfredo Lasagna Roll-Ups blend the richness of Alfredo sauce with tender chicken and cheesy filling, all wrapped in perfectly cooked lasagna noodles and baked to golden perfection. Elegant enough for guests yet easy enough for weeknights, this dish delivers restaurant-quality comfort in every bite.

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