Lasagna noodles, Alfredo sauce, cooked chicken, mozzarella cheese, Parmesan cheese, garlic powder, lemon zest, Italian seasoning.

There are nights when dinner needs to feel like comfort. Not trendy. Not clever. Just creamy, cheesy, sit-down-and-exhale comfort. That’s where Chicken Alfredo Lasagna Roll Ups come in for me. They’re the kind of meal that makes the house smell good enough to calm everyone down a notch. You know what I mean?

I love lasagna. Truly. But sometimes lasagna feels like a commitment I didn’t emotionally agree to. All that layering. The slicing. The uneven pieces where someone gets mostly noodle and someone else gets all the filling. These roll ups skip that drama. Same cozy Alfredo vibes, same chicken-and-cheese payoff… just rolled up neatly like dinner has its life together, even if you don’t.

I first made Chicken Alfredo Lasagna Roll Ups during one of those weeks where time felt weirdly tight. You know—school nights, work stuff piling up, everyone hungry at slightly different times. I had leftover chicken in the fridge, a jar of Alfredo sauce, and zero desire to run to the store again. Again.

Rolling the noodles felt oddly soothing. I wasn’t rushing. I wasn’t juggling pans. Just spreading, rolling, lining them up. When the pan came out of the oven—bubbly, golden, smelling like an Italian restaurant you wish you could afford regularly—I remember thinking, Okay, this actually worked.

They reminded me of those dinners growing up where food didn’t need explaining. It just showed up, hot and comforting, and everyone ate without complaint. That’s a rare win.

Why you’ll Love these Chicken Alfredo Lasagna Roll Ups?

I won’t say these are life-changing. That feels dramatic. But they’re dependable. And comforting. And quietly impressive in a way that makes people think you tried harder than you did. Each roll up holds the perfect amount of filling, so nobody’s poking around their plate wondering where the chicken went.

The lemon zest almost didn’t make it into the recipe the first time. I hesitated. Would it be weird? Too bright? But I added it anyway—and now I’d miss it if it wasn’t there. It doesn’t shout. It just lifts everything a little. Like opening a window when a room feels stuffy. Subtle, but important.

Ingredient Notes

Let’s walk through these like we’re standing at the counter together.

• Lasagna noodles – Al dente is non-negotiable. Too soft and they’ll tear, and suddenly dinner feels personal.
• Alfredo sauce – Jarred is totally fine. Use one you like. This isn’t the time for suffering.
• Cooked chicken – Rotisserie chicken saves lives. Leftovers work just as well.
• Mozzarella cheese – Freshly shredded melts better. Pre-shredded works, but… you’ll notice.
• Parmesan cheese – Adds that salty depth that keeps Alfredo from tasting flat.
• Garlic powder – Simple, but it shows up.
• Lemon zest – Just a little. It keeps things from feeling heavy.
• Italian seasoning – Familiar and comforting. Nothing fancy.
• Parsley – Optional. Mostly for vibes.

How to Make Chicken Alfredo Lasagna Roll Ups?

1. I start by preheating the oven to 350°F and spreading a thin layer of Alfredo sauce in the bottom of a 9×13-inch dish. This feels minor, but skipping it is how noodles stick and moods shift.
2. Cook the lasagna noodles until just al dente, then drain and rinse them with cold water. Lay them out and pat them dry. Slippery noodles are not your friend here.
3. In a big bowl, mix half the Alfredo sauce with the shredded chicken, some mozzarella, some Parmesan, garlic powder, lemon zest, and Italian seasoning. It should look creamy but not soupy. If it looks too loose, pause. Add a little more cheese. Trust your instincts.
4. Spread the filling evenly on each noodle, roll them up, and place them seam-side down in the dish. Pour the remaining Alfredo sauce over the top and sprinkle on the rest of the cheese. At this point, it already smells good, which feels promising.
5. Cover with foil and bake for 20 minutes. Uncover and bake another 10 minutes until bubbly. If you like crispy cheese edges (I definitely do), broil for the last couple of minutes—but don’t walk away. Broilers are sneaky like that.

Storage Options

These Chicken Alfredo Lasagna Roll Ups keep really well in the fridge for 3–4 days. They reheat beautifully, which is rare for creamy pasta. You can freeze them too—wrap them tightly and thaw overnight before reheating. Honestly, they might taste even better the next day. Something about leftovers settling into themselves.

Variations & Substitutions

This recipe doesn’t mind being adjusted.

• Add spinach if you’re feeling responsible
• Swap mozzarella for provolone or fontina
• Use light Alfredo sauce if that’s your thing
• Add roasted garlic if you want depth
• Try turkey instead of chicken

Ever change a recipe halfway through because it felt right? Same energy.

What to Serve With Chicken Alfredo Lasagna Roll Ups?

These are rich, so balance helps.

• A crisp green salad
• Garlic bread (this is not optional in my house)
• Roasted broccoli or asparagus
• A light soup if you’re feeling ambitious

FAQ

Can I make these ahead of time?
Yes. Assemble them, cover, and refrigerate up to 24 hours before baking.

Do the noodles rip easily?
Not if they’re cooked al dente and handled gently.

Homemade Alfredo or jarred?
Both work. Jarred keeps it realistic. Homemade is great if you’ve got the energy.

Kid-friendly?
Very. Creamy, cheesy, mild flavors—usually a hit.

If you make these Chicken Alfredo Lasagna Roll Ups, I hope they give you that quiet moment at the table where everyone’s eating and nobody’s complaining. And if you find yourself saving the crispiest roll for last… I get it.

Tell me—are you team extra sauce or team extra cheese?

Chicken Alfredo Lasagna Roll Ups

Chicken Alfredo Lasagna Roll Ups are made with tender lasagna noodles filled with creamy Alfredo sauce, shredded chicken, mozzarella, and Parmesan, then baked until bubbly and golden for an easy, comforting dinner.

Print Pin Rate

Course: Main dish

Cuisine: American, Italian-Inspired

Keyword: Chicken Alfredo Lasagna Roll Ups

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 roll ups

Ingredients

• 12 dry lasagna noodles
• 15 oz Alfredo sauce 1 standard jar, divided
• 4 c cooked chicken shredded
• 2 c mozzarella cheese freshly shredded and divided
• ½ c Parmesan cheese freshly grated and divided
• 1 tsp garlic powder
• ½ tsp lemon zest
• ½ tsp Italian seasoning
• Chopped fresh parsley optional, for garnish

Instructions

• Preheat the oven to 350°F (175°C). Lightly coat the bottom of a 9×13-inch casserole dish with nonstick cooking spray. Spread a thin layer of Alfredo sauce over the bottom of the dish and set aside.
• Cook the lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Lay the noodles flat on a clean surface and gently pat dry.
• In a large mixing bowl, combine half of the Alfredo sauce, shredded chicken, ½ cup mozzarella cheese, ¼ cup Parmesan cheese, garlic powder, lemon zest, and Italian seasoning. Mix until evenly combined.
• Divide the chicken mixture evenly among the lasagna noodles, spreading it gently over each noodle. Roll each noodle up tightly and place seam-side down in the prepared casserole dish.
• Pour the remaining Alfredo sauce evenly over the roll ups. Sprinkle with the remaining mozzarella and Parmesan cheeses.
• Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the chicken is heated through and the cheese is fully melted.
• For a lightly browned top, broil for the final 2–3 minutes, watching closely to prevent burning.
• Garnish with chopped fresh parsley, if desired. Serve warm.

Notes

To make this recipe gluten-free, substitute certified gluten-free lasagna noodles and ensure the Alfredo sauce, seasonings, and cheeses are labeled gluten-free. No other modifications are required.