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Chicken Alfredo Lasagna Roll Ups are the ultimate comfort food for any night of the week. Fresh chicken is seasoned boldly and cooked until juicy and golden before being rolled up in tender lasagna sheets with creamy cheeses and bright spinach. Smothered in a homemade garlicky Alfredo sauce and baked under a layer of melted cheese, this dish always draws a crowd—I started making it for family get-togethers, and now it is always first on the menu when everyone visits.
When I first made these roll ups during a hectic week before my second child was born they saved dinner more than once and my family still cheers when they see the pan come out.
Ingredients
- Chicken breasts or tenders: for juicy filling look for even thick pieces and pat them dry for best browning
- Mozzarella and colby jack cheese: offers the perfect stretch and flavor freshly shredded melts best
- Homemade Alfredo sauce: with butter garlic cajun spice cream and parmesan nothing compares to fresh sauce do not skimp on real parmesan for best results
- Al dente lasagna sheets: use the boiling type for best texture oven ready tends to turn mushy here
- Ricotta cheese: creamy and mild higher quality gives richer flavor look for whole milk ricotta
- Cream cheese: half a block adds luscious texture and helps bind the filling
- Frozen chopped spinach: thaw and squeeze dry to keep the filling flavorful never watery
- Cajun seasoning: homemade or store bought this blend gives chicken a flavorful kick without overpowering
- Heavy cream: look for heavy cream that is fresh and avoid ultra pasteurized for best sauce consistency
Step-by-Step Instructions
- Prepare And Cook Chicken:
- Flatten chicken pieces if needed so they are even all over about a quarter inch thick. Coat with olive oil and sprinkle generously with cajun seasoning. Heat a large skillet to medium and add two tablespoons of olive oil, then place the chicken in a single layer. Cook for three to four minutes on the first side without moving it let it develop a crisp crust. Flip just once, reduce heat to low, and cook for three more minutes until just cooked through. Rest chicken under foil for five to ten minutes before chopping to keep juices inside.
- Make Alfredo Sauce:
- In the same pan, leave the browned bits for extra flavor. Add butter and let it melt over medium low heat, then stir in minced garlic and cook for one minute until fragrant. Slowly whisk in heavy cream and let it bubble gently for five minutes to thicken. Add cajun seasoning salt and pepper to taste, then whisk in the parmesan cheese. Stir until the cheese fully melts and sauce is thick and glossy three minutes more. Take off heat.
- Prepare Filling And Noodles:
- While noodles boil to al dente according to package directions, stir together softened cream cheese, ricotta, salt, pepper, spinach, half the shredded cheese, and diced chicken in a large bowl. Mix until you have a uniform filling. Once noodles are drained, lay them flat right away to prevent sticking.
- Assemble The Rolls:
- Pour one cup of Alfredo sauce in the base of a greased baking dish nine by thirteen inches works perfectly. Spread about half a cup of chicken cheese filling at one end of each noodle, then roll up tightly. Place seam side down in the pan so they stay rolled. Repeat with all noodles until the pan is full.
- Top And Bake:
- Pour the remaining Alfredo sauce evenly over the rolls, letting it fall into every nook. Add the rest of the shredded cheese on top. Bake uncovered in a three seventy five degree oven for thirty five minutes or until edges are bubbling and the cheese is golden and melted.
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My favorite part is the homemade Alfredo sauce nothing out of a jar matches the flavor and it always reminds me of cozy nights when my whole family gathered in the kitchen to help roll and taste test the filling
Storage Tips
These lasagna roll ups store well for up to four days in the fridge tightly covered. To freeze, keep either baked or unbaked rolls in an aluminum pan wrapped well. Always thaw overnight in the fridge before reheating for best consistency. Individual rolls can be wrapped and stashed away as an easy lunch or dinner to microwave in under three minutes.
Ingredient Substitutions
Rotisserie chicken can replace sauteed chicken in a pinch just dice small for the filling. Swap spinach for steamed chopped broccoli if preferred. For extra flavor, try adding fresh basil or sun dried tomatoes to the filling mixture. If you need to skip cajun seasoning, use Italian herbs and freshly cracked pepper.
Serving Suggestions
Pair these roll ups with a crunchy salad tossed in tangy vinaigrette and warm garlic bread to mop up every bit of sauce. Roasted asparagus or green beans are another bright and simple side. The roll up format is also perfect for potlucks where guests can simply scoop and serve.
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Cultural Context
While lasagna is classic Italian, the roll up version brings a modern American twist perfect for busy families and weeknight meals. Alfredo is thought to have originated in Rome, but the creamy cheesy sauce here is all-American comfort at its best. Adding cajun spices and blackened chicken gives it a southern influence that my family adores.
Common Recipe Questions
- → How do you keep lasagna rolls from sticking together?
Drain the noodles and lay them flat individually right after boiling to prevent sticking. Add a little olive oil if needed.
- → What kind of chicken works best?
Chicken breasts, cutlets, or tenders all work well. Pound them to even thickness for even cooking and best texture.
- → Can I prepare these roll ups ahead of time?
Yes, assemble and store them in the fridge or freezer. Bake straight from refrigerated, or thaw overnight if frozen.
- → Is homemade alfredo sauce necessary?
Homemade sauce with butter, cream, garlic, and parmesan creates a richer flavor, but store-bought can be used in a pinch.
- → Are there ingredient substitutions for dietary needs?
Swap the chicken for rotisserie or use roasted vegetables for a meatless option. Dairy-free cheese can also be used.
- → How do you reheat leftovers for best results?
Cover with foil and bake at 350°F until warmed through, or microwave individual portions in short intervals to avoid drying.