Chicken Alfredo Lasagna Rolls

The first forkful is creamy, cheesy, and full of savory chicken — this version of Chicken Alfredo Lasagna Rolls turns classic comfort into tidy, elegant portions. I developed this recipe while testing family-style dinners at a busy bistro and refined it at home over eight trials to get the sauce thickness and roll stability right. The dish shines because the filling is rich but not runny, the pasta holds its shape, and the top browns to a gentle golden crust. If you like creamy chicken pasta, try our Irresistible Chicken Alfredo for a faster skillet option that uses the same flavor profile. Read on for clear steps, metric and imperial measurements, and pro tips to make every roll perfect.

Why This Recipe Works

Balanced sauce consistency: a slightly thick Alfredo clings to filling instead of pooling, so rolls stay intact when sliced.
Pre-cooking the chicken and shredding ensures even distribution and prevents dry pockets.
Rolling individual lasagna sheets increases surface area for cheese-to-pasta ratio, creating a pleasing bite.
A short bake at high heat gives the top a golden edge while keeping the interior creamy.
Testing multiple ricotta-to-parmesan ratios found the sweet spot for tang and melt without separating.

Ingredients Breakdown

Lasagna sheets (250 g / 9 oz, about 12 sheets): Use no-boil or boiled sheets; boiled sheets are more pliable for rolling. If using no-boil, add 10–12 minutes to baking time.
Cooked chicken (450 g / 1 lb, shredded): Rotisserie chicken speeds prep; cooking and shredding gives consistent texture. For best flavor, poach breasts in seasoned water until 74°C (165°F).
Ricotta (340 g / 12 oz / 1⅔ cups): Provides a creamy base. Whole-milk ricotta yields the richest result; part-skim is acceptable but slightly drier.
Parmesan cheese, grated (100 g / 1 cup): Adds sharpness that cuts the creaminess. Use Parmigiano-Reggiano if possible.
Mozzarella, shredded (200 g / 2 cups): For melt and stretch. Whole-milk mozzarella browns better.
Butter (30 g / 2 tbsp) and all-purpose flour (20 g / 2 tbsp): For the roux that thickens the Alfredo.
Whole milk (480 ml / 2 cups): Use whole milk for a silky sauce; 2% will be slightly thinner.
Garlic (2 cloves, minced): Fresh garlic gives brightness; roasted garlic changes the flavor profile.
Salt: Use Diamond Crystal kosher salt for volume guidance — if you use Morton’s, use roughly half as much.
Black pepper, freshly ground (to taste)
Fresh parsley, chopped (for garnish)

Substitutions and impacts:

Greek yogurt for ricotta: doable, but expect tang and slightly denser texture.
Gluten-free lasagna sheets: use a high-quality 1:1 GF pasta; handle gently to avoid breaking.
Heavy cream (replace half the milk): richer sauce but higher saturated fat and a slightly looser bake set.

Essential Equipment

23 x 33 cm (9 x 13-inch) baking dish — wider dishes make more surface area for browning.
Large pot for boiling pasta.
Skillet (10–12-inch / 25–30 cm) for sauce.
Mixing bowls and a rubber spatula.
Cheese grater and digital scale (for accurate measurements).
Optional: kitchen thermometer to ensure chicken reaches 74°C (165°F).

If you don’t have a 9 x 13 dish, a 10 x 15-inch pan works; avoid anything smaller or the rolls will be overcrowded.

Step-by-Step Instructions

Prep time 20 minutes · Cook time 35 minutes · Inactive time None · Total time 55 minutes · Servings 6 (1 roll each)

Step 1: Cook and shred the chicken

Season 450 g (1 lb) boneless chicken breasts with salt and pepper and poach in simmering water for 12–15 minutes until an internal temperature of 74°C (165°F). Let rest 5 minutes, then shred with two forks or chop finely; timing yields tender, juicy pieces.

Step 2: Prepare the pasta sheets

If using traditional lasagna sheets, cook 250 g (9 oz) in salted boiling water 8–10 minutes until al dente; drain and lay flat on a clean kitchen towel. For no-boil sheets, proceed without pre-cooking — shells will soften during baking.

Step 3: Make the Alfredo sauce

In a skillet over medium heat, melt 30 g (2 tbsp) butter and whisk in 20 g (2 tbsp) all-purpose flour; cook 1 minute. Gradually whisk in 480 ml (2 cups) whole milk and simmer 4–6 minutes until slightly thickened and coats the back of a spoon; stir in 100 g (1 cup) grated Parmesan and 2 minced garlic cloves. Simmer 1–2 minutes, seasoning to taste.

Step 4: Combine filling

In a bowl, mix 340 g (12 oz / 1⅔ cups) ricotta, 150 g (1½ cups) shredded cooked chicken, 100 g (1 cup) Parmesan (reserve 30 g for topping), 100 g (1 cup) shredded mozzarella, 2 tbsp chopped parsley, and 2–3 tbsp of Alfredo sauce to bind. The filling should be moist but not runny — add sauce sparingly.

Step 5: Assemble the rolls

Spread a thin layer of Alfredo sauce on each lasagna sheet, then spoon about 2–3 tbsp (30–45 g) of filling near one short edge and roll tightly. Place seam-side down in the prepared 23 x 33 cm (9 x 13-inch) baking dish with sauce in the bottom. Do not overfill — each sheet should form a neat roll.

Step 6: Top and bake

Pour remaining Alfredo over the rolls and sprinkle with remaining 100 g (1 cup) mozzarella and reserved Parmesan. Bake in a preheated oven at 190°C (375°F) for 20–25 minutes, until bubbling and the top is golden, about 5–7 minutes under the broiler if you want extra browning. Let rest 5 minutes before serving.

Expert Tips & Pro Techniques

Use room-temperature ricotta: it mixes more smoothly and prevents cold pockets in the filling.
Common mistake: soggy rolls from too-thin sauce — fix by thickening the sauce slightly (simmer 1–2 minutes longer) or reducing the amount used to bind filling.
Make-ahead: Assemble rolls and refrigerate, covered, up to 24 hours; bake 5–8 minutes longer from chilled. For freezing, bake then freeze in an airtight container; reheat covered at 175°C (350°F) for 25–30 minutes.
Professional touch: Finish with a light drizzle of browned butter and a sprinkle of lemon zest to lift the richness.
Even cooking: Arrange rolls snug but not tight to allow hot air circulation and even browning.
For uniform servings, weigh filling portions (about 65–75 g / 2–2.5 oz each) before rolling.

Storage & Reheating

Refrigerator: Store leftover rolls in an airtight container for 3–4 days.
Freezer: Baked rolls freeze well for up to 3 months. Cool completely, wrap tightly with plastic wrap and foil, or store in a freezer-safe container. To reheat, thaw in the fridge overnight.
Reheating: Reheat covered in a 175°C (350°F) oven for 15–20 minutes from refrigerated, or 25–35 minutes from frozen (covered, then uncover for 5 minutes to re-crisp). Microwaving is faster but may make the texture soggy.

Variations & Substitutions

Vegetarian Version: Replace chicken with 300 g (10–12 oz) sautéed mushrooms and spinach; keep all sauces and cheeses the same. No timing change.
Gluten-Free Version: Substitute 250 g (as directed on package) gluten-free lasagna sheets; add ½ tsp xanthan gum to the sauce if too thin. Bake time may increase by 3–5 minutes.
Lighter Version: Use 2% milk and part-skim ricotta and mozzarella; expect a slightly less creamy mouthfeel but similar bake time.
Pesto Chicken: Mix 2–3 tbsp basil pesto into the filling and reduce the Parmesan by 15 g (¼ cup) for a bright herb note; no other changes.
Spicy Kick: Stir ½ tsp red pepper flakes into the Alfredo or mix hot sauce into the filling; heat level is adjustable.

Serving Suggestions & Pairings

Simple green salad with lemon vinaigrette to cut the richness.
Roasted seasonal vegetables, such as asparagus or carrots, for texture contrast.
Bread: Serve with crusty garlic bread or our air-fryer teriyaki chicken post for an alternate protein feature on the table.
Wine: A crisp Pinot Grigio or unoaked Chardonnay pairs well.

Also consider pairing with this list of quick chicken sides like five delicious chicken sides or a sweet-tangy glaze from apple cider glazed chicken for a larger spread.

Nutrition Information

Per serving (1 roll) — 6 servings

Serving size: 1 roll
Calories: 680 kcal
Total Fat: 34 g
Saturated Fat: 18 g
Cholesterol: 160 mg
Sodium: 920 mg
Total Carbohydrates: 41 g
Dietary Fiber: 2 g
Sugars: 6 g
Protein: 40 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my rolls turn out dry?
A: Dryness usually means the filling lacked enough sauce or the chicken was overcooked. Use the recommended sauce amount and avoid cooking chicken past 74°C (165°F). Adding 1–2 tablespoons of Alfredo to the filling can help.

Q: Can I make this without eggs?
A: Yes. This recipe doesn’t require eggs in the filling. If a recipe variant calls for an egg as a binder, you can skip it and add a little extra sauce to maintain moisture.

Q: Can I double this recipe?
A: Yes. Use two 23 x 33 cm (9 x 13-inch) dishes or a larger roasting pan and increase bake time by 5–10 minutes if very crowded. Ensure even spacing for heat circulation.

Q: Can I prepare this the night before?
A: Absolutely. Assemble and cover tightly, then refrigerate for up to 24 hours. Add 5–8 minutes to baking time when baking from chilled.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, leftover rolls keep 3–4 days in the refrigerator.

Q: Can I freeze the unbaked rolls?
A: Yes — assemble, freeze in a single layer until firm, then transfer to a freezer-safe container. Bake from frozen, covered, at 175°C (350°F) for 35–45 minutes, uncovering the last 10 minutes.

Q: What is the best cheese to use for maximum melt and flavor?
A: A mix of whole-milk mozzarella for stretch and Parmigiano-Reggiano for flavor gives the best results. Avoid pre-shredded cheeses with anti-caking agents; they melt less smoothly.

Conclusion

For more plated-inspiration and alternate rolling techniques, check these helpful step-by-step guides like Belly Full’s Chicken Alfredo Lasagna Rolls, and for a slightly different assembly and filling twist see The Cookie Rookie’s Chicken Alfredo Lasagna Roll Ups Recipe. Enjoy these rolls warm with a crisp salad and let the leftovers become an easy, satisfying lunch.