Chicken Alfredo Roll Ups
Tender lasagna noodles are rolled up with juicy shredded chicken, creamy Alfredo sauce, and melted mozzarella, then baked to golden perfection. These Chicken Alfredo Roll-Ups are comforting, rich, and surprisingly simple to make—perfect for family dinners, gatherings, or meal prep. Each bite delivers a balance of cheesy, garlicky flavor and creamy texture that makes this dish an instant favorite.
Equipment
- 1 Large pot (for boiling noodles)
- 1 colander (for draining noodles)
- 1 medium saucepan (for Alfredo sauce)
- 1 whisk (for stirring sauce)
- 1 9×13-inch baking dish
- 1 spatula or spoon (for spreading filling)
- 1 Measuring cup set
- 1 baking spray or brush (for greasing pan)
Ingredients
For the Roll-Ups:
- 8 lasagna noodles cooked al dente
- 2 cups shredded cooked chicken rotisserie or homemade
- 2 cups shredded mozzarella cheese
For the Garlic Alfredo Sauce:
- ¼ cup unsalted butter
- 2 cups heavy whipping cream 1 pint
- 4 oz cream cheese softened
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Dish: Begin by preheating your oven to 350°F (175°C) so it’s ready once the roll-ups are assembled. Lightly grease a 9x13-inch baking dish with nonstick cooking spray or a thin layer of butter to prevent sticking. Setting the dish aside now allows you to focus on cooking the noodles and preparing the sauce without interruptions.
- Cook Lasagna Noodles Until Al Dente: Fill a large pot with water, season generously with salt, and bring to a rolling boil over high heat. Gently add the lasagna noodles, stirring occasionally to prevent them from sticking. Cook according to package directions until they are tender but still firm to the bite (al dente). Drain the noodles in a colander and rinse briefly under cold water to stop the cooking process. Lay the noodles flat on parchment paper or paper towels to prevent curling or sticking.
- Melt Butter and Prepare Sauce Base: In a medium saucepan, melt ¼ cup unsalted butter over medium heat. Once melted, add 2 cups of heavy whipping cream and 4 ounces of softened cream cheese. Whisk continuously until the mixture is smooth, creamy, and fully blended. The cream cheese helps thicken the sauce and gives it a velvety texture. Continue whisking until there are no lumps.
- Add Seasonings and Flavor Sauce: Once the sauce base is smooth, stir in ½ teaspoon minced garlic, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Whisk well to evenly distribute the seasonings. Continue cooking over medium heat until the mixture is aromatic and slightly thickened, making sure it does not burn.
- Incorporate Parmesan Cheese and Simmer: Gradually add 1 cup of grated Parmesan cheese while whisking constantly. Allow the sauce to simmer for 3–5 minutes, stirring frequently, until the cheese is fully melted and the sauce reaches a thick but pourable consistency. Remove from heat once smooth and creamy. This rich, flavorful Alfredo sauce will coat the roll-ups perfectly.
- Coat Baking Dish with Sauce: Pour approximately 1 cup of the prepared Alfredo sauce into the bottom of the greased baking dish. Spread it evenly with a spatula or spoon. This layer prevents the noodles from sticking and ensures each roll will bake in a pool of creamy, flavorful sauce.
- Assemble Roll-Ups with Filling: Lay one cooked lasagna noodle flat on a clean surface. Spread 2 tablespoons of Alfredo sauce evenly over the noodle. Top with 2 tablespoons of shredded chicken, followed by 3 tablespoons of shredded mozzarella cheese. Carefully roll the noodle from one short end to the other, keeping the filling contained. Repeat with all remaining noodles.
- Arrange Roll-Ups in Baking Dish: Place each rolled noodle seam-side down into the prepared baking dish. Arrange them snugly so they support each other during baking. Pour the remaining Alfredo sauce evenly over the top of all the rolls and sprinkle with the remaining mozzarella cheese to create a golden, bubbly topping.
- Bake Until Hot and Golden: Transfer the dish to the preheated oven and bake for 25–30 minutes, until the cheese is fully melted, bubbly, and slightly golden on top. The sauce will thicken further and the edges may brown lightly. Avoid overbaking to preserve the creamy texture and tender noodles.
- Rest and Serve: Once baked, remove the dish from the oven and allow it to rest for 5–10 minutes. This helps the sauce settle, making the rolls easier to serve without falling apart. Serve warm, optionally garnished with extra Parmesan, freshly cracked pepper, or a sprinkle of parsley. These Chicken Alfredo Roll-Ups pair beautifully with a crisp salad or garlic bread.
Notes
- Use rotisserie chicken or leftover roasted chicken to save time and add flavor.
- Ensure lasagna noodles are cooked al dente; overcooked noodles may tear when rolling.
- Allow the Alfredo sauce to thicken slightly before spreading—it helps the rolls hold together better.
- Feel free to mix cheeses like provolone or fontina with mozzarella for added richness.
- For extra flavor, sprinkle fresh herbs like parsley or basil over the baked rolls just before serving.
- These roll-ups are freezer-friendly: freeze unbaked or baked portions for a convenient make-ahead meal.
- To make a lighter version, substitute half-and-half for heavy cream or use part-skim mozzarella.
