Oh my goodness, you have to try these chicken Alfredo lasagna rolls! They’re the kind of dish that disappears the second they hit the table – trust me, I’ve seen it happen at my own dinner parties. I first made these on a hectic weeknight when I needed something comforting but didn’t want to fuss with traditional lasagna layers. The moment that first cheesy, creamy bite hit my tongue, I knew I’d stumbled onto something special. Now my friends beg me to make them whenever we get together. What makes them so irresistible? Imagine tender lasagna noodles wrapped around juicy chicken and three kinds of cheese, all smothered in rich Alfredo sauce that bubbles up golden in the oven. And the best part? They come together in under an hour – no fancy skills required!
Why You’ll Love These Chicken Alfredo Lasagna Rolls
Let me tell you why these chicken Alfredo lasagna rolls have become my go-to dish for every occasion:
- Weeknight lifesaver: They’re ready in under an hour – perfect when you’re starving after work but still want something homemade and delicious.
- Crowd-pleasing magic: Kids and adults alike go crazy for that creamy Alfredo sauce wrapped around tender chicken and noodles.
- No lasagna layering stress: Rolling is so much easier than stacking those slippery noodles in a pan!
- Perfect portion control: Each roll is its own neat little serving – no messy slicing required.
- Leftovers that actually taste good: These reheat beautifully for lunch the next day (if you’re lucky enough to have any left!).
Honestly, once you try them, you’ll understand why my friends keep asking me to make these chicken Alfredo lasagna rolls again and again!
Ingredients for Chicken Alfredo Lasagna Rolls
Okay, let’s gather everything you’ll need for these heavenly chicken Alfredo lasagna rolls. I’m a firm believer that great ingredients make great dishes, so here’s what you’ll want to have ready:
- 8 lasagna noodles – cooked al dente (trust me, slightly firm is better than mushy here)
- 2 cups cooked chicken – shredded (I use rotisserie chicken when I’m short on time)
- 1 1/2 cups Alfredo sauce – homemade or your favorite jarred kind (no judgment!)
- 1 cup ricotta cheese – whole milk for the creamiest texture
- 1 cup mozzarella cheese – shredded (I like to shred my own – it melts better)
- 1/2 cup Parmesan cheese – freshly grated makes all the difference
- 1 egg – helps bind everything together
- 1/2 tsp garlic powder – because everything’s better with garlic
- 1/2 tsp dried basil – or fresh if you have it
- Salt and pepper – to taste (don’t skip seasoning!)
See? Nothing too fancy, just good, simple ingredients that come together to make something magical. Now let’s get rolling!
How to Make Chicken Alfredo Lasagna Rolls
Alright, let’s dive into making these dreamy chicken Alfredo lasagna rolls! Don’t worry – it’s way easier than it looks, and I’ll walk you through each step. Just follow along, and you’ll have restaurant-worthy results right from your own oven.
Step 1: Prep the Noodles and Filling
First things first – get that oven heating to 375°F (190°C). While it’s warming up, cook your lasagna noodles until they’re al dente – about a minute less than the package says. They’ll finish cooking in the oven, and trust me, nobody wants mushy rolls! Drain them and lay them flat on parchment paper so they don’t stick together.
Now for the good stuff – in a big bowl, mix together the ricotta, half the mozzarella, a quarter cup of Parmesan, egg, garlic powder, basil, and a good pinch of salt and pepper. The mixture should be creamy but not runny. If it’s too wet, your rolls might burst open, and we want them to stay nice and neat!
Step 2: Assemble and Roll
Here’s where the magic happens! Take your cooked noodles and spread about a tablespoon of Alfredo sauce evenly over each one. Then comes the fun part – dollop some of that delicious ricotta mixture down the center of each noodle, followed by a generous sprinkle of shredded chicken. Don’t overfill them though, or they’ll be impossible to roll!
Starting at one end, gently roll each noodle up tightly (but not too tight – we’re not making sushi here!). Place them seam-side down in your baking dish. I like to use a 9×13 inch dish sprayed with a little cooking spray – they’ll fit perfectly with a bit of breathing room.
Step 3: Bake to Perfection
Now for the finishing touches! Pour the remaining Alfredo sauce over the tops of your rolls – just enough to coat them without drowning them. Sprinkle on the rest of the mozzarella and Parmesan cheeses. Pop them in the oven for 20-25 minutes until the cheese is melted and golden, and the sauce is bubbling around the edges.
Here’s my pro tip: let them rest for about 5 minutes after baking. I know it’s hard to wait when your kitchen smells this amazing, but this helps them set up so they don’t fall apart when you serve them. Then dig in and enjoy the ooey-gooey goodness!
Tips for Perfect Chicken Alfredo Lasagna Rolls
After making these chicken Alfredo lasagna rolls more times than I can count, I’ve learned all the little tricks to make them absolutely foolproof:
- Fresh noodles are game-changers: If you can find fresh lasagna sheets, they roll like a dream and give the best texture – just boil them for half the time of dried noodles.
- Pat those noodles dry: After boiling, lay them on a clean towel and gently pat them dry. Wet noodles make soggy rolls!
- The resting rule: Let them sit for 5 minutes after baking – I know it’s torture, but this keeps them from falling apart when you serve.
- Rotisserie chicken shortcut: Store-bought rotisserie chicken saves time and adds amazing flavor – just remove the skin first.
- Watch the sauce: Too much Alfredo sauce inside the rolls makes them slippery to roll – save most of it for topping!
Follow these tips, and you’ll have restaurant-quality chicken Alfredo lasagna rolls every single time!
Variations and Substitutions
One of the best things about these chicken Alfredo lasagna rolls is how easily you can mix them up! Here are my favorite twists:
- Vegetarian delight: Swap the chicken for sautéed spinach and mushrooms – my meat-free friends go crazy for this version.
- Gluten-free option: Use your favorite gluten-free lasagna noodles (just check the cooking time).
- Lighter touch: Try light Alfredo sauce and part-skim cheeses – still creamy but a bit healthier.
- Spicy kick: Add a pinch of red pepper flakes to the ricotta mixture for some heat.
- Different proteins: Leftover turkey or even cooked crumbled sausage work beautifully too!
The possibilities are endless – make them your own!
Serving Suggestions
Oh, let me tell you how I love to serve these chicken Alfredo lasagna rolls to really make them shine! For a complete meal, pair them with crispy garlic bread (perfect for scooping up any extra sauce) and a simple green salad with lemony dressing – the freshness cuts through the richness beautifully. When I’m feeling fancy, I arrange the rolls on a platter with roasted cherry tomatoes and asparagus spears poking out between them. A little extra sprinkle of fresh parsley or basil on top makes everything look restaurant-worthy!
Storage and Reheating
These chicken Alfredo lasagna rolls actually taste amazing leftover – if you somehow have any left! For the fridge, just pop them in an airtight container and they’ll stay fresh for 3-4 days. When reheating, I cover them with foil and warm at 350°F for about 15 minutes – that keeps the cheese from drying out. Want to freeze them? Assemble but don’t bake, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking as usual. Such a lifesaver for busy nights!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what you’re getting in these heavenly chicken Alfredo lasagna rolls. Keep in mind these numbers can change based on your exact ingredients – especially if you go wild with extra cheese (no judgment here!). Each delicious roll comes in at about 320 calories with a solid 20g of protein to keep you satisfied. Not too shabby for something that tastes this indulgent! Remember, portion sizes matter – but with flavors this good, you probably won’t stop at just one!
Frequently Asked Questions
I get so many questions about these chicken Alfredo lasagna rolls – here are the ones that pop up most often!
Can I Use No-Boil Noodles?
Absolutely! Just remember no-boil noodles need extra moisture – increase the Alfredo sauce by about 1/4 cup and make sure to cover with foil for the first 15 minutes of baking. They’ll soak up that creamy goodness beautifully!
How Do I Freeze Leftovers?
These freeze like a dream! Cool completely, then wrap each roll individually in plastic wrap before freezing in an airtight container. When cravings hit, thaw overnight in the fridge and reheat covered at 350°F until piping hot – about 20 minutes.
Can I Make These Ahead?
You bet! Assemble the rolls up to 24 hours before baking – just keep them covered in the fridge. Add 5-10 extra minutes to the baking time since they’ll be cold. Perfect for stress-free entertaining!
Why Do My Rolls Crack Sometimes?
Don’t worry – I’ve been there! Make sure your noodles are pliable (not brittle) before rolling, and don’t overfill them. A little extra sauce spread on the noodle helps them roll smoother too. Practice makes perfect!
Share Your Chicken Alfredo Lasagna Rolls
I’d absolutely love to hear how your chicken Alfredo lasagna rolls turn out! Did you add your own special twist? Maybe your family went crazy for them like mine does? Drop me a note below – nothing makes me happier than hearing about your kitchen adventures with this recipe. Happy rolling!
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Irresistible Chicken Alfredo Lasagna Rolls in Under 1 Hour
- Total Time: 45 minutes
- Yield: 8 rolls 1x
- Diet: Low Lactose
Description
Delicious chicken Alfredo lasagna rolls filled with creamy Alfredo sauce, chicken, and cheese, baked to perfection.
Ingredients
- 8 lasagna noodles, cooked al dente
- 2 cups cooked chicken, shredded
- 1 1/2 cups Alfredo sauce
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, egg, garlic powder, basil, salt, and pepper.
- Lay out cooked lasagna noodles and spread Alfredo sauce evenly over each.
- Divide the ricotta mixture and chicken among the noodles, spreading along the length.
- Roll each noodle tightly and place seam-side down in a baking dish.
- Top with remaining Alfredo sauce, mozzarella, and Parmesan.
- Bake for 20-25 minutes until bubbly and golden.
Notes
- Use fresh lasagna noodles if available for better texture.
- Substitute with spinach for a vegetarian version.
- Let rest 5 minutes before serving for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg
Keywords: chicken Alfredo lasagna rolls, easy dinner, creamy pasta, baked lasagna rolls