If you love creamy pasta bakes, these chicken Alfredo Lasagna Roll Ups belong on your list. Instead of layering a traditional lasagna, the sheets are rolled around seasoned chicken, spinach, ricotta, and mozzarella, then baked in a rich homemade Alfredo sauce.
I love this recipe because it's rich, comforting, and surprisingly easy to make. The cheese on top turns perfectly golden in the oven, and both the chicken and the sauce are seasoned with the same spice blend, so the flavor runs through every layer.
Love a baked pasta? Try my Four Cheese Mac and Cheese or Sausage Pasta Bake next.
Table of Content
Key Ingredients
- Lasagna Sheets: No-boil lasagna sheets won't work here. Use standard boilable sheets so they're pliable enough to roll without cracking.
- Chicken: I went with breast, but thighs are honestly a great swap.
- Heavy cream: Stick to full-fat here. Half-and-half doesn't have enough fat to thicken into a proper Alfredo sauce.
- Parmesan: Freshly grated melts into the sauce much better than pre-grated. Grana Padano works as a swap if that's what you have.
- Ricotta: Adds a light, creamy texture to the filling, can be swapped with cream cheese.
- Mozzarella: Go for low-moisture, pre-shredded. Fresh mozzarella holds too much water and will make the sauce runny as it bakes.
Step By Step With Photos
Here's how to make this Alfredo Lasagna Roll Ups recipe with a simple visual guide.
- Prepare the lasagna sheets
Cook the lasagna sheets, then transfer to ice water. Pat dry and lay flat on a plate or greased surface. - Mix the seasoning
Combine all the spices in a small bowl.
- Cook the chicken
Season the chicken and cook in olive oil until browned. Set aside. - Make the Alfredo sauce
Sauté onion and garlic, then add cream, seasoning, and Parmesan. Simmer until slightly thickened.
- Prepare the filling and roll
Mix the chicken with spinach, ricotta, mozzarella, and a little Alfredo sauce. Spread over a lasagna sheet and roll tightly. - Arrange the rolls
Spread some Alfredo sauce in a baking dish and place the roll ups seam side down.
- Add sauce and cheese
Pour the remaining Alfredo sauce over the rolls and sprinkle mozzarella on top. - Bake until golden
Cover and bake, then broil until the cheese is melted and golden.
Helpful Tips & Variations
- Cook the lasagna sheets until just tender
Boil them about 1 minute less than the package instructions so they stay firm and don't tear when rolling. - Don't overfill the rolls
About 3-4 tablespoons of filling per sheet is enough to roll them neatly without the filling spilling out. - Adjust the spice level
Reduce the chili flakes or cayenne if you prefer a milder filling. - Make it vegetarian
Skip the chicken and bulk up the filling with sautéed mushrooms, roasted red peppers, or a mix of both. Replace the chicken bouillon with a vegetable stock cube in the sauce.
How To Serve
Serve the Alfredo lasagna roll ups hot, straight from the baking dish, with a sprinkle of extra Parmesan or fresh parsley if desired. A crisp green salad, garlic bread, or some roasted vegetables on the side is all you need. A light tomato soup also pairs really well if you want to make more of a meal out of it.
Storage & Make Ahead
- Make Ahead: You can assemble the lasagna roll ups up to 1 day in advance. Arrange the rolls in the baking dish, add the sauce and cheese, cover tightly, and refrigerate. When ready to bake, let the dish sit at room temperature for about 15 minutes, then bake as directed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warmed through, or microwave individual portions until hot.
- Freezing: This dish is best not frozen. Cream-based sauces can separate and become grainy after thawing and reheating.
More Creamy Pastas
- Cajun Shrimp Pasta
- Fettuccine Alfredo with Grilled Chicken
- Chicken Fajita Fettuccine
- Creamy Mushroom & Spinach Pasta
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📖 Recipe
Alfredo Lasagna Roll Ups
Creamy Alfredo Lasagna Roll Ups filled with seasoned chicken, spinach, ricotta, and mozzarella, all baked in a rich homemade Alfredo sauce. An easy baked pasta that looks impressive and makes a comforting meal.
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Servings:
Ingredients
- 6 lasagna sheets
- 12 oz (350 g) chicken breast cut into small cubes
- ¾ teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon (14 g) butter unsalted
- ¼ cup (35 g) yellow onion finely diced
- 2 garlic cloves minced
- 1½ cups (375 ml) heavy cream
- ½ teaspoon chicken stock powder or crushed chicken cube
- ½ cup (50 g) grated Parmesan divided
- 1½ cups (165 g) shredded mozzarella divided
- ½ cup (50 g) baby spinach chopped
- 3 tablespoon (45 g) ricotta cheese
Seasoning Mix
- 1½ teaspoon garlic powder
- 1½ teaspoon Italian herbs
- ½ teaspoon onion powder
- 1 teaspoon white pepper
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ¾ teaspoon cayenne pepper
- 2 teaspoon red chili flakes
- 1 teaspoon dried parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the lasagna sheets according to package instructions, removing them about 1 minute earlier so they remain slightly firm. Reserve ¼ cup (60 ml) of pasta water before draining. Transfer sheets immediately to an ice-water bath to stop cooking. Once cool, lay flat on a lightly oiled surface or keep submerged until ready to use. Pat thoroughly dry with a clean towel before filling.
- In a small bowl make the seasoning blend. Mix together garlic powder, Italian herbs, onion powder, white pepper, black pepper, smoked paprika, cayenne pepper, red chili flakes, and dried parsley.
- Season the cubed chicken with salt and 2 tablespoons of the seasoning mix. Heat olive oil in a large skillet over medium heat and cook the chicken until browned and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
- Reduce heat to medium. Add unsalted butter to the remaining oil in the same skillet. Add the diced onion and sauté until softened, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Pour in the heavy cream, add the crushed chicken bouillon and the remaining seasoning mix, and bring to a gentle simmer. Cook for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
- Stir in the half of the grated Parmesan until melted. Add a splash of reserved pasta water if needed to loosen the sauce to a smooth, pourable consistency. Season to taste.
- Remove most of the Alfredo sauce from the pan and set it aside for assembling. Leave about 2-3 tablespoons of sauce in the skillet. Turn off the heat and add the cooked chicken, baby spinach, ricotta, 3-4 tablespoon shredded mozzarella, and Parmesan. Stir until everything is evenly combined. The mixture should be creamy and cohesive, not soupy.
- Preheat the oven to 375°F (190°C). Spread ½ cup of Alfredo sauce across the bottom of a baking dish large enough to hold 6 rolls in a single layer. Lay a dried lasagna sheet flat on a large plate and spoon about 3-4 tablespoon (roughly 100 g) of filling along its length, leaving a small border at one end. Roll it up tightly and place seam-side down in the dish. Repeat with the remaining sheets.
- Spoon about ½-¾ cup Alfredo sauce over the roll ups and sprinkle with extra mozzarella.
- Cover with foil and bake at 375°F (190°C) for 15 minutes. Remove the foil and bake for another 10 minutes, until the sauce is bubbling around the edges . Broil at 400°F (200°C) for 2-3 minutes, until the cheese on top is golden and blistered. Let rest for 5 minutes before serving.
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Notes
- Ricotta substitute: Ricotta can be replaced with an equal amount of cream cheese. If using block-style American cream cheese, let it soften first so it mixes easily. Soft tub-style cream cheese can be used directly.
- Sauce consistency: The Alfredo should be thick but still pourable before baking. If it over-reduces, loosen with more pasta water a tablespoon at a time.
- Make ahead: Assemble fully, cover, and refrigerate up to 24 hours before baking. Add 5 minutes to the covered bake time if going in cold from the fridge.
Nutrition
Calories: 556kcal | Carbohydrates: 28g | Protein: 28g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 773mg | Potassium: 461mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2189IU | Vitamin C: 4mg | Calcium: 302mg | Iron: 2mg
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