These Chicken Alfredo Lasagna Rolls are creamy, cheesy, and soo deliciously made with homemade Alfredo sauce, cooked chicken, and three different types of cheese. Great make-ahead meal and pure comfort food the entire family will love!

This is an excellent recipe for using any rotisserie chicken you might have leftover, or you can make baked chicken breast and cut it up into small pieces. These rolls can be made and eaten right away or frozen for an even easier weeknight dinner later.

These Chicken Alfredo Lasagna Rolls are made with our homemade alfredo sauce, plus chicken, lasagna noodles, and lots of cheese. Here’s what you’ll need:



9 lasagna noodles

2 1/2 cups alfredo sauce, jarred or homemade recipe below

2 cups cooked, shredded chicken

oregano to taste

garlic salt to taste

3 cups shredded mozzarella or melty cheese of your choice, divided

1/2 cup butter

4 tablespoons cream cheese

2 cups heavy cream or half and half

2 teaspoon garlic powder

1/2 teaspoon fresh garlic, minced

salt and freshly ground black pepper to taste

1/2 teaspoon dried oregano

2/3 cup parmesan cheese


Spray an 8×8-inch pan with non-stick spray and pour 1/2 cup alfredo sauce or just enough to cover the bottom of the pan.

Boil 8 to 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.)

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 tablespoons of alfredo sauce over each noodle. Sprinkle oregano and garlic salt to taste on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approximately 3 tablespoons of 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°F for about 30 minutes, or until the cheese is completely melted on top.


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 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.

Leave a Comment