Chicken Alfredo Lasagna Rollups
An expert-level solution for busy nights that doesn’t waste your time—or ingredients.
Let me be clear: I’m not going to give you a dinner idea that hasn’t been tested in my kitchen, fed to my family, and passed the midweek meltdown test.
This is one of those meals that I keep in my back pocket—not because it’s trendy or because I saw it on a reel—but because it works. It freezes well, reheats beautifully, and doesn’t require a grocery store scavenger hunt or a sink full of dirty pans.
We’re using 8 lasagna noodles. Not a box. Not a full tray for a family reunion. Just enough to feed your crew without dealing with leftovers you’ll forget in the back of the fridge.
I’m using rotisserie chicken on purpose. That’s not laziness—that’s strategy. It’s a shortcut I stand behind, especially when I’ve got a laundry pile taller than me and a kid asking if we’re out of lunchables again.
This isn’t your typical lasagna. It’s rolled. It’s creamy. It’s cheesy. And it bakes up like something you’d serve to company—except it came from things you already had in your fridge.
So if you’re looking for a recipe that saves your weeknight without sacrificing quality, taste, or your last nerve—this is it.
What You’ll Need
I don’t do filler ingredients, and I don’t add steps just to make it look complicated. Here’s the real list:
8 lasagna noodles, cooked and drained 2 cups shredded rotisserie chicken 1½ cups ricotta cheese 1 tsp garlic powder 1 tsp Italian seasoning 2 cups shredded mozzarella cheese, divided 1 (15 oz) jar Alfredo sauce ½ cup grated Parmesan cheese Chopped parsley for garnish (if you’re feeling fancy)
How I Make It—and Why
I don’t just hand you instructions. I’ll tell you why each step matters, because knowing how to cook is different from just following a recipe.
Step 1: Boil the noodles
Cook until al dente. Not mushy. You need structure so the rollups don’t collapse. Lay them flat on parchment or foil to cool—they will stick if you don’t.
Step 2: Make the filling
In a mixing bowl, stir together:
Ricotta Shredded chicken Garlic powder Italian seasoning 1 cup mozzarella
This filling is creamy and mild. I keep it simple on purpose because Alfredo is already rich. Season with salt and pepper to taste.
Step 3: Roll it up
Scoop a line of filling down each noodle, then roll them snug—not tight. You’re not stuffing a burrito. Seam-side down into the dish.
Step 4: Layer and sauce
Grease your 9×13 pan. Pour just enough Alfredo on the bottom to coat it. That layer keeps the noodles from getting dry or sticking.
Place your rollups in the dish, pour the rest of the Alfredo over the top, then add the rest of the mozzarella and Parmesan.
Step 5: Bake
Cover with foil and bake at 375°F for 20 minutes. Uncover and bake 10–15 more, until bubbly and golden. Let it rest a few minutes before serving—this helps it set and makes it easier to plate.
What Makes This Different
This isn’t Pinterest lasagna. It’s not viral. It’s not trending. And that’s exactly why it’s good.
It’s structured. It’s make-ahead friendly. It reheats like a dream. It feeds your people and gives you peace of mind.
I’m not throwing you into a guessing game or giving you a “hack.” I’m giving you a recipe that does what it says it will do. Every time.
Can You Freeze It?
Yes, and here’s how I do it:
To freeze before baking: Assemble it all, wrap tightly, and freeze flat. When you’re ready to cook, thaw in the fridge overnight and bake as directed—add 10–15 extra minutes if needed. To freeze after baking: Let it cool fully. Portion it or freeze whole. It reheats well in the microwave or oven.
I always make two pans—one for tonight, one for next month.
Can You Adjust It?
Always. I’m a firm believer in working with what you’ve got. Here’s how you can make this one work for your crew:
Swap in cooked sausage, turkey, or ground beef Add steamed spinach or broccoli to the filling Use marinara instead of Alfredo Sub cottage cheese for ricotta if that’s your thing Spice it up with red pepper flakes or smoked paprika
It’s a base you can build on. Just keep the structure, and you’re good.
Final Word From My Kitchen
If you’re looking for a dinner that feels like a win, doesn’t wreck your kitchen, and tastes like it came from someone who knows what she’s doing—this is it.
I don’t share things I don’t stand behind. This is one I’ve made for my family, for friends, and for the nights when life felt like a lot. It’s reliable. It’s real. And you’ll be glad you have it in your rotation.
Because at the end of the day, your people don’t need complicated. They just need you.
And maybe a little mozzarella.
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