Chicken Alfredo Lasanga Roll Ups
Creamy, cheesy, and incredibly satisfying, these Chicken Alfredo Lasagna Roll Ups take everything you love about classic white lasagna and transform it into a fun, easy-to-serve dinner.
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These Lasagna Roll Ups can be their own meal, but they also go great with a variety of sides. Some of my favorites to serve these with are a Caesar Salad with Homemade Dressing, or some roasted vegetables like broccoli or asparagus. You also can't go wrong with a few slices of Garlic Bread or Breadsticks.
Why You'll Love This Recipe
It's perfect for family nights, dinner parties, or when you want comforting food without all the fuss of layering a full lasagna. It can even be prepped ahead for a quick and easy dinner. Kids and adults love chicken Alfredo, then turn it into lasagna with a fun twist and you have a meal the whole family will rave over.
Ingredients Notes
- Lasagna noodles: Classic wide pasta sheets that roll easily and hold the creamy chicken filling perfectly.
- Cottage cheese: Adds creaminess and moisture while keeping the filling light; it melts beautifully when baked.
- Eggs: Help bind the cheese and chicken mixture.
- Mozzarella cheese: Shred your own cheese.
- Rotisserie chicken: A juicy, flavorful shortcut that speeds up prep without sacrificing taste.
- Butter: Forms the rich, flavorful base of the sauce.
- Garlic: Freshly minced is best.
- All-purpose flour: Helps thicken the Alfredo sauce.
- Heavy cream: Half n half can be used for a lighter version.
- Italian seasoning: Brings an herby depth that complements the creamy sauce.
- Garlic powder: Boosts the garlic flavor without overpowering the dish.
- Nutmeg: A classic addition to cream sauces; just a touch!
- Parmesan cheese: Freshly grated is always best!
- Red pepper flakes: Add a subtle kick that brightens the creamy sauce.
How to Make Chicken Lasagna Roll Ups
- Step 1: Add butter to a large skillet and heat to melt the butter. Add minced garlic, whisk, and cook briefly.
- Step 2: Add to garlic butter mixture, whisk, and cook.
- Step 3: Dump heavy cream into the skillet. Whisk.
- Step 4: Next up, add seasonings: Italian seasoning, garlic powder, salt, pepper, nutmeg, and red pepper flakes. Stir to combine. Let simmer.
- Step 5: Then add Parmesan cheese to the sauce.
- Step 6: Cook lasagna noodles according to package directions to reach al dente. Drain pasta and drizzle with a touch of oil to prevent them from sticking.
- Step 7: Spoon some sauce into a baking dish.
- Step 8: In a separate large bowl, add the cottage cheese, eggs, some mozzarella cheese, and chicken. Mix until combined and set aside.
- Step 9: Lay out strips of lasagna on the work surface and fill with filling.
- Step 10: Roll up lasagna strips.
- Step 11: Repeat with each strip and place them seam-side down in the dish with the cream sauce.
- Step 12: Cover with the rest of the Alfredo sauce, and add the remaining mozzarella cheese on top before baking.
Recipe Tips
- Don't overcook the lasagna. Cook noodles just to al dente so they stay firm while rolling and baking.
- Keep the sauce warm to make spreading it over the roll ups easier.
- Don’t skip the parmesan in the sauce—it thickens and adds authentic Alfredo flavor.
- Roll tightly but gently so the filling stays inside without squeezing out.
- Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or microwave with a splash of cream or milk to loosen the sauce if necessary.
Recipe Faq's
Can I make these ahead of time?
Yes! Assemble the roll-ups, cover tightly, and refrigerate for up to 24 hours before baking.
What if my Alfredo sauce gets too thick?
Add a splash of cream or chicken broth and whisk until silky again.
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Chicken Alfredo Lasagna Roll Ups
Creamy, cheesy, and incredibly satisfying, these Chicken Alfredo Lasagna Roll Ups take everything you love about classic white lasagna and turn it into a fun, easy-to-serve dinner option.
Ingredients
- 12 lasagna noodles uncooked
- 2 cups cottage cheese
- 2 large eggs
- 2 cups mozzarella cheese shredded and divided
- 3 cups rotisserie chicken cut into bite-sized pieces
For The Alfredo Sauce
- 4 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons all purpose flour
- 2 1/2 cups heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1/8 teaspoon nutmeg
- 1 ½ cups parmesan cheese grated
- ¼ teaspoon red pepper flakes
- Fresh parsley
Instructions
- Preheat the oven to 350 degrees spray a 9x13 baking dish with non stick cooking spray.
- Bring a large pot of water to boil, add some salt and your lasagna noodles . Cook just until al dente according to the pkg directions. Drain your noodles and drizzle a little oil over the top to prevent them from sticking.
- In a large bowl add the cottage cheese, eggs 1 ½ cup mozzarella cheese and chicken and mix until combined and set aside
- Heat a large skillet on medium high heat and add the butter, once butter is melted add in the minced garlic and cook for 30 seconds then add in the flour and cook 1-2 minutes.
- Pour in the heavy cream, Italian seasoning, garlic powder, salt, pepper, nutmeg, and red pepper flakes and whisk until combined. Let simmer 2-3 minutes until it starts to thicken.
- Reduce the heat and whisk in the parmesan cheese.
- Spread 1 cup of sauce into the bottom of the baking dish
- Place a lasagna noodle on a cutting board and add a heaping 1/3 cup of filling down the noodle. Roll up the noodle and place it into the prepared baking dish. Repeat until done.
- Spoon the rest of the alfredo over the top of the rolled noodles and add the remaining mozzarella cheese on top.
- Bake uncovered for 20-25 minutes
- Let it rest for 5 minutes and serve!
Notes
Store leftovers in an airtight container for 3-4 days.
Freeze for later: assemble, cover well, and freeze unbaked for up to 2 months—thaw overnight before baking.
Nutrition
Serving: 1servingCalories: 543kcalCarbohydrates: 52gProtein: 70gFat: 73gSaturated Fat: 41gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 159mgSodium: 1066mgPotassium: 386mgFiber: 2gSugar: 7gVitamin A: 1147IUVitamin C: 1mgCalcium: 440mgIron: 2mg
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