Creamy Chicken Alfredo Lasagna Rolls for a Quick Dinner Tips, FAQ & printable recipe

Tips for success

To add extra flavor, consider stirring a pinch of dried Italian herbs or freshly chopped parsley into the chicken mixture. You can also add a small amount of finely grated parmesan cheese to the filling to enhance the cheesiness of the dish and create a more complex flavor profile that complements the alfredo sauce.

If you find the rolls are browning too quickly on top before the center is heated through, loosely cover the baking dish with a piece of aluminum foil for the first 15 minutes of baking.

Remove the foil for the final 10 minutes to allow the cheese to achieve that perfect golden-brown color and slightly crispy texture.

Variations

• Spinach and Chicken: Incorporate one cup of finely chopped, cooked spinach into the chicken and alfredo mixture. Ensure the spinach is squeezed dry to prevent excess moisture, which adds a fresh, earthy flavor and a pop of color to the rolls.
• Bacon Alfredo Rolls: Stir in half a cup of crispy, crumbled bacon into the chicken filling. The smoky, salty crunch of the bacon provides a wonderful textural contrast to the smooth alfredo sauce and tender noodles, elevating the dish with deeper savory notes.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze for up to 1 month in a freezer-safe container.

Reheat

Reheat in a preheated oven at 350°F (175°C) until warmed through, or microwave individual portions until hot.

Allow any leftovers to cool completely at room temperature for no more than two hours. Once cooled, transfer the rolls to an airtight container.

Keep them in the refrigerator for up to three days. For longer storage, you can place them in the freezer for up to one month, ensuring they are tightly wrapped to prevent freezer burn.

You can assemble the rolls up to 24 hours in advance. Store the assembled, unbaked rolls in the baking dish, covered tightly with plastic wrap or foil, in the refrigerator.

When ready to eat, simply remove the cover and bake as directed. You may need to add an extra 5 to 10 minutes to the total baking time if starting from a cold dish.

Serving ideas

Serve these lasagna rolls hot directly from the baking dish for the best experience. They pair wonderfully with a crisp side salad dressed with a light vinaigrette, which helps to balance the richness of the creamy alfredo sauce.

A side of roasted vegetables or toasted garlic bread also makes an excellent accompaniment.

When plating, use a flat spatula to carefully lift each roll from the dish to keep it intact. If you have extra sauce remaining in the bottom of the baking dish, spoon it over the rolls once they are on the plates to ensure each serving is as creamy and flavorful as possible for your guests.

Frequently asked questions

Recipe card

Creamy Chicken Alfredo Lasagna Rolls for a Quick Dinner

Prep 20 minCook 30 minRest 5 minTotal 55 minServes 4

Ingredients

• 8 sheets lasagna noodles, cooked
• 2 cups cooked chicken, shredded
• 2 cups alfredo sauce, store-bought or made ahead
• 1 cup shredded mozzarella cheese

Instructions

1. In a medium mixing bowl, combine the shredded cooked chicken with one cup of the alfredo sauce. Stir until the chicken is thoroughly coated in the creamy sauce mixture. Set the remaining cup of sauce aside for topping the rolls later.
2. Lay each cooked lasagna noodle flat on a clean surface. Spoon a generous amount of the chicken mixture onto one end of each noodle. Carefully roll the noodle up tightly to enclose the filling. Place the rolls seam-side down into a greased 9x13 inch baking dish.
3. Pour the remaining alfredo sauce over the arranged lasagna rolls. Sprinkle the shredded mozzarella cheese evenly across the top. Bake in a preheated oven at 375°F (190°C) until the cheese is melted and bubbling, and the rolls reach an internal temperature of 165°F (74°C). Let the dish rest for 5 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

450

Protein

25 g

Carbohydrates

35 g

Fat

22 g

Fiber

2 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.