Oh my gosh, you guys – these chicken alfredo lasagna rolls are my newest obsession! I stumbled upon this brilliant twist on classic lasagna one lazy Sunday when I wanted something fancy but didn’t feel like layering a whole pan. Let me tell you, these little rolled-up beauties are a game-changer. Each bite is packed with tender chicken, creamy alfredo sauce, and just the right amount of cheesy goodness. The first time I made them, my husband walked in and said, “What smells amazing?” – and now they’re officially in our regular dinner rotation. So much easier than traditional lasagna, but just as comforting and delicious.
Why You’ll Love These Chicken Alfredo Lasagna Rolls
Let me count the ways these little rolls will steal your heart! First off, they’re ridiculously creamy – that alfredo sauce mixed with ricotta creates a dreamy texture that makes every bite melt in your mouth. Here’s why they’re special:
- So much easier than wrestling with a whole lasagna pan – no messy layering!
- Perfect portion control (though good luck stopping at just one)
- The flavor combo is unreal – garlicky, cheesy, and oh-so-satisfying
- They reheat like a dream (I actually think the leftovers taste better)
- Fancy enough for company but simple enough for weeknights
Trust me, once you try these, regular lasagna will feel downright boring!
Ingredients for Chicken Alfredo Lasagna Rolls
Okay, let’s talk ingredients – because the magic starts with quality stuff! Here’s what you’ll need to make these heavenly rolls (measurements matter, but don’t stress – I’ve messed them up before and they still turned out delicious!):
- 8 lasagna noodles (cooked al dente – they’ll soften more in the oven)
- 2 cups cooked chicken, shredded (I use rotisserie when I’m lazy)
- 1 1/2 cups alfredo sauce (homemade or store-bought – no judgement!)
- 1 cup ricotta cheese (whole milk for extra creaminess)
- 1/2 cup mozzarella, shredded (the melty, stringy goodness)
- 1/4 cup parmesan, grated (the flavor booster)
- 1 egg (room temp binds everything together)
- 1 tsp garlic powder (or fresh minced if you’re feeling fancy)
- 1 tsp dried basil (or fresh if you’ve got it)
- Salt and pepper to taste (don’t skip – it makes flavors pop!)
See? Nothing crazy – just simple, tasty ingredients that come together beautifully. Now let’s make some magic!
How to Make Chicken Alfredo Lasagna Rolls
Alright, let’s dive into the fun part – making these gorgeous rolls! Don’t let the fancy look fool you – it’s way simpler than you think. Just follow these steps and you’ll have restaurant-quality pasta at home. Pro tip: Set everything up assembly-line style before you start – it makes the process so much smoother!
Preparing the Filling
First things first – that dreamy ricotta filling! In a medium bowl, mix together your ricotta, egg, garlic powder, basil, salt, and pepper. I like to use a fork to really blend everything smoothly. The egg is key here – it helps bind everything together so your rolls don’t fall apart. Taste a tiny bit (come on, we all do it!) and adjust the seasonings if needed. You want this mixture flavorful since it’s the base of your rolls.
Assembling the Rolls
Now the creative part! Lay your cooked lasagna noodles flat on a clean surface – I use a big cutting board or wax paper. Spread about 2 tablespoons of the ricotta mixture evenly over each noodle, leaving about half an inch at the ends. Then sprinkle with shredded chicken and a spoonful of alfredo sauce. Here’s my trick: Roll them up tightly from one end to the other, like you’re rolling a sleeping bag (but way tastier!). Place them seam-side down in your baking dish – they’ll cozy up together as they bake.
Baking and Serving
Almost there! Pour the remaining alfredo sauce over your little roll-ups and sprinkle with mozzarella and parmesan. Pop them in a 375°F oven for about 25 minutes – you’ll know they’re ready when the cheese is golden and bubbly. Let them rest for 5 minutes before serving (this keeps them from falling apart). The hardest part? Waiting while that cheesy, garlicky aroma fills your kitchen!
Tips for Perfect Chicken Alfredo Lasagna Rolls
After making these dozens of times (yes, I’m obsessed), I’ve learned all the tricks for flawless rolls every time. First – room temperature ricotta is non-negotiable! Cold ricotta makes lumpy filling that’s impossible to spread. Also, when assembling, don’t overstuff the noodles – about 1/4 cup filling per noodle is perfect. Too much and they’ll burst open!
Here are my other must-follow secrets:
- Pat noodles dry after cooking – extra moisture makes rolls soggy
- Undercook pasta slightly (al dente) since it keeps cooking in the oven
- Tuck ends in when rolling to keep filling from oozing out
- Use a sharp knife to cut rolls cleanly after baking
Oh! And that golden cheese crust? A quick 2-minute broil at the end makes it extra crispy and gorgeous. Trust me on this one!
Ingredient Substitutions and Variations
Okay, let’s talk flexibility! One of my favorite things about this recipe is how easily you can swap ingredients based on what’s in your fridge or dietary needs. No chicken? No problem! Here are my go-to variations:
- Vegetarian option: Swap the chicken for sautéed spinach or mushrooms (or both!)
- Gluten-free: Use your favorite GF lasagna noodles – they work perfectly
- Lighter version: Try part-skim ricotta and low-fat alfredo (still delicious!)
- Extra protein: Mix in some crumbled bacon or pancetta – heavenly!
- Herb boost: Add fresh parsley or thyme to the ricotta for extra freshness
The beauty is in the adaptability – make it your own! Just don’t skimp on the cheese. Never skimp on the cheese.
Serving Suggestions for Chicken Alfredo Lasagna Rolls
Now, let’s talk about what to serve with these beauties! While they’re absolutely delicious on their own (I’ve been known to eat them straight from the pan), a few simple sides can turn them into a complete meal. My go-to? A crisp Caesar salad – the crunch and tang balance that rich creaminess perfectly. Garlic bread is non-negotiable in our house – you’ll want something to sop up every last drop of that alfredo sauce!
For something lighter, roasted broccoli or asparagus works wonders. And if you’re feeling fancy, a glass of crisp white wine takes this meal from weeknight dinner to date night real quick. Honestly though? These rolls are so satisfying, sometimes we just pile them on plates and call it a day – no shame in keeping it simple!
Storing and Reheating Chicken Alfredo Lasagna Rolls
Here’s the beautiful truth – these rolls taste even better the next day! Let them cool completely, then store them in an airtight container in the fridge for up to 3 days. When reheating, I swear by the oven method – just pop them in at 350°F for about 15 minutes until warmed through. The microwave works in a pinch (about 1-2 minutes per roll), but the cheese won’t stay as creamy. Pro tip: Add a splash of milk before reheating to keep that sauce luscious!
Nutritional Information for Chicken Alfredo Lasagna Rolls
Okay, let’s talk numbers – but please remember, these are estimates based on my exact ingredients. Your counts might vary depending on brands or tweaks (like if you go crazy with extra cheese – no judgment here!). Here’s the breakdown per serving (about 2 rolls):
- 420 calories (worth every single one!)
- 28g protein (thank you, chicken and cheese)
- 22g fat (that’s where the creamy magic lives)
- 32g carbs (pasta lovers rejoice!)
- 2g fiber (hey, the noodles count!)
And just a heads up – if you’re watching sodium, you might want to use low-sodium alfredo sauce. But honestly? Sometimes you just need to enjoy the cheesy goodness!
FAQs About Chicken Alfredo Lasagna Rolls
Can I freeze these rolls? Absolutely! They freeze like a dream. Just assemble them (without baking), wrap tightly in plastic wrap, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge, then bake as directed (you might need an extra 5-10 minutes).
Is jarred alfredo sauce okay to use? Of course! I use it all the time when I’m short on time. Just pick a good quality brand – the creamier the better. Though if you’ve got 10 extra minutes, my homemade alfredo takes these to another level! If you are interested in making your own, understanding the basics of traditional Alfredo sauce preparation can be helpful.
Can I make these ahead? You bet! Assemble the rolls up to 24 hours before baking – just keep them covered in the fridge. I actually think letting the flavors mingle makes them taste even better. Add about 5 extra minutes to the bake time if starting from cold.
Help! My rolls are sticking to the pan! No worries – just line your baking dish with parchment paper first, or give it a good spray with cooking spray. That cheesy sauce can be sneaky! A buttered dish works too if you’re feeling fancy.
Final Thoughts
There you have it – my absolute favorite way to enjoy lasagna without all the fuss! These chicken alfredo rolls are guaranteed to become your new go-to comfort food. I’d love to hear how yours turn out – leave a comment or rating if you try them! Now go roll up some deliciousness and enjoy every cheesy, creamy bite. You deserve it!
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Irresistible 8-Ingredient Chicken Alfredo Lasagna Rolls
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A delicious twist on classic lasagna, these chicken alfredo lasagna rolls combine tender chicken, creamy alfredo sauce, and rolled pasta for a flavorful meal.
Ingredients
- 8 lasagna noodles
- 2 cups cooked chicken, shredded
- 1 1/2 cups alfredo sauce
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1 egg
- 1 tsp garlic powder
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions, then drain and lay flat.
- In a bowl, mix ricotta cheese, egg, garlic powder, basil, salt, and pepper.
- Spread ricotta mixture evenly over each noodle.
- Top with shredded chicken and a spoonful of alfredo sauce.
- Roll each noodle tightly and place seam-side down in a baking dish.
- Pour remaining alfredo sauce over the rolls and sprinkle with mozzarella and parmesan cheese.
- Bake for 25 minutes or until cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- You can use store-bought alfredo sauce or make your own.
- For extra flavor, add sautéed spinach or mushrooms.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 rolls
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
Keywords: chicken alfredo lasagna rolls, pasta, creamy, baked