Name: Chicken Alfredo Lasagna Rolls
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Italian
Ingredients: 10 lasagna noodles; 3-4 cups chicken, cooked & shredded; 16 oz ricotta cheese; 1 tsp salt; 1 tsp Italian seasoning; 1/2 tsp onion powder; 1/2 tsp garlic powder; 2 cups mozzarella cheese, shredded; 1 cup Parmesan cheese, grated; 1/2 cup butter; 4 oz cream cheese; 2 cups heavy cream; 1 tsp Italian seasoning; 1 tsp minced garlic; 1/4 tsp pepper; 1 cup grated parmesan cheese

Chicken Alfredo Lasagna Rolls are a rich and creamy Italian meal. It’s like traditional chicken alfredo rolled up with ricotta in a lasagna noodle and topped with loads of luscious cheese. Your kids will love it too!

Lasagna rolls with chicken and alfredo sauce

Chicken Alfredo Lasagna Rolls are a fun take on traditional Chicken Alfredo.

It’s Chicken Alfred made better with the addition of some ricotta, mozzarella, and lots of Parmesan cheese.

It’s a kid-friendly favorite at our house for sure.

Disclosure – I may get a small commission for purchases made through links in this post.

Key to Success #1 – Make Fresh Homemade Alfredo Sauce

The fresh homemade alfredo sauce really makes these Chicken Alfredo lasagna Roll Ups what they are.

Sure, you can use jarred alfredo sauce but it will not be nearly as good as this homemade alfredo sauce.

We use this same alfredo sauce in our Fettuccine Alfredo recipe.

The alfredo sauce starts off by melting together the butter, heavy cream, and a little bit of cream cheese.

These three ingredients create the base for the alfredo sauce.

Then you add the herbs and spices and cook over medium heat until the mixture starts to thicken.

Finally, add in some Parmesan cheese and stir until the cheese is fully melted.

Once the cheese is melted, the sauce can be left to simmer on low heat until you are ready to use it.

Chicken Lasagna Rolls with Alfredo Sauce

Key to Success #2 – Add Ricotta to the Shredded Chicken

One of the things that really adds a lot of flavor to this Italian dish is the ricotta cheese.

We’re adding a container of ricotta to the shredded chicken along with plenty of Italian spices.

On its own, this chicken mixture is delicious.

But it’s even better when you top it with the homemade alfredo sauce.

For this recipe, I cooked the chicken in my Instant Pot.

The Instant Pot is great because it saves a lot of time over boiling chicken on the stovetop.

And you don’t have to babysit the pot to make sure it doesn’t boil over. That’s huge!

I cooked about 4-5 small frozen chicken breasts for 45 minutes on high pressure.

The chicken was moist and tender and very easy to shred.

Remove the fully cooked chicken from the Instant Pot and place it into a large mixing bowl.

Use two forks to shred the chicken.

If the chicken seems a bit dry, you can add in some of the broth from the Instant Pot.

Finally, stir in the ricotta cheese and the spices.

Key to Success #3 – Lay the Cooked Lasagna Noodles on Greased Wax Paper

You’re going to need a large stockpot to cook your lasagna noodles.

They will not fit well in a saucepan.

If the uncooked noodles stick out of the water a bit, just give them a minute to soften.

As they soften, they will slide under the surface of the water.

When the noodles are fully cooked, pour them into a strainer to remove the water.

Then use a pair of tongs or two forks to lay the lasagna noodles out flat onto a sheet of wax paper that has been sprayed with nonstick cooking spray.

The wet noodles tend to stick to each other and themselves so it’s important to work quickly.

And make sure the wax paper is well-greased so that the noodles won’t stick.

Chicken Alfredo Lasagna ready to roll up

Spread the chicken mixture on 2/3 of each noodle, leaving one end bare.

Use the back of the spoon to press the chicken to cover the noodle.

It doesn’t have to be perfect or pretty, but you don’t want a lot of chicken overhanging the noodle.

Next, drizzle 1-2 tablespoons of alfredo sauce over the chicken on each roll.

Less is more here. The more sauce, the messier they will be to roll.

Starting at the chicken end, roll the noodle up toward the bare end.

As you roll, some of the chicken mixture will squish down toward the bare end.

Place the rolled lasagna noodle on its side in your greased baking dish.

Make sure the seam side of the noodle is facing down.

Do not try to stand the lasagna noodle up on its end. It should lay on its side.

In a 9×13-inch baking dish, you should be able to fit about 5 lasagna rolls on each side so you will have a total of 10 lasagna rolls.

Key to Success #4 – Cover with Foil before Baking

Pour the remaining alfredo sauce over all the rolls in the baking dish.

Next, pile on the mozzarella cheese then sprinkle a little more Parmesan on top for good measure.

You can ever have too much cheese, am I right?

Cover the baking dish with foil before baking.

You will bake the Chicken Alfredo Lasagna Rolls covered with foil for 20 minutes.

Then you will remove the foil and cook another 10 minutes without the foil.

This cooking method will allow your lasagna rolls to get nice and hot without over-browning the cheese.

These Chicken Alfredo Lasagna Rolls would be perfect with some Olive Garden CopyCat Breadsticks or some crusty bread.

Save this Chicken Alfredo Lasagna Rolls recipe to your favorite Pasta Dishes board or your Italian Dinner board.