I’m always looking for new, easy, recipes to make on busy weeknights and these Chicken Alfredo Lasagna Roll Ups are currently at the top of my list. Easy chicken recipes are my go-to during the week. These creamy, cheesy, lasagna rolls are filled with shredded chicken and ricotta cheese, and they are topped with creamy Alfredo sauce and a mix of Parmesan and mozzarella cheese. My whole family loves them!

You can make lasagna roll ups any way you like. I’ve made standard Lasagna Rolls with ground beef and cottage cheese, and Mini Lasagna Rolls as appetizers for guests. The thing I love most about lasagna roll ups is that you can make a big batch of them ahead of time and then portion them out into individual servings, or keep them together for a family dinner, and put them in the freezer until you are ready to serve them. I bake my Chicken Alfredo Lasagna Roll Ups and serve them for dinner then put the leftovers in the freezer for another day. It saves so much time and I love being able to pull out a single serving to heat up for lunch.


9 lasagna noodles

2 ½ cups alfredo sauWce (optional homemade recipe below)

2 cups cooked, shredded chicken


garlic salt

3 cups shredded Mozzarella, or cheese of your choice

How to make it:

Spray an 8×8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese.

To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.


½ cup butter

2 ounces cream cheese

2 cups heavy cream (or substitute half and half)

2 teaspoon garlic powder

½ tsp. fresh minced garlic

salt and freshly ground black pepper

½ tsp dried oregano

cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant.

Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.

Season with the garlic powder, salt and pepper.

Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes.

Stir in the cheese and when melted, remove from heat and serve.

Last Step: Don’t forget to share!

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