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Best Chicken Alfredo Lasagna Rolls

These Chicken Alfredo Lasagna Rolls combine the comforting flavors of chicken alfredo with the satisfying layers of lasagna, all conveniently rolled into individual portions. The recipe involves preparing a creamy chicken and ricotta filling, rolling it into lasagna noodles, and baking to golden perfection.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 lasagna noodles
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 4 cups Alfredo sauce store-bought or homemade
  • 1.5 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley optional, for garnish

Equipment

  • 9x13-inch baking dish
  • large pot
  • Large bowl
  • aluminum foil
  • colander
  • measuring cups and spoons
  • Oven
  • fork

Method
 

  1. Preheat oven to 375°F (190°C). Rub chicken breasts with olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper.
  2. Bake chicken for 20-25 minutes, or until cooked through. Let cool slightly, then shred with two forks.
  3. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean surface to prevent sticking.
  4. In a large bowl, combine the shredded chicken, ricotta cheese, 1 cup of the Alfredo sauce, and 1/4 cup of the Parmesan cheese. Mix well.
  5. Spread about 1/3 cup of the chicken mixture evenly over each lasagna noodle.
  6. Roll up tightly and place seam-side down in a 9x13 inch baking dish.
  7. Pour the remaining Alfredo sauce over the lasagna rolls.
  8. Sprinkle with the mozzarella cheese and the remaining Parmesan cheese.
  9. Cover the baking dish with aluminum foil and bake for 20 minutes.
  10. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and lightly golden brown.
  11. Let the lasagna rolls rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.

Notes

For best results, cook the lasagna noodles al dente. You can use store-bought or homemade Alfredo sauce. To prevent the noodles from sticking, lightly coat them with olive oil after cooking. These lasagna rolls can be stored in the refrigerator for up to 3 days. You can also freeze them for longer storage. Consider adding a pinch of nutmeg to the Alfredo Sauce for a richer flavor.