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Chicken alfredo lasagna roll ups are made with tender blackened chicken and the most luscious creamy alfredo sauce that’s full of fresh garlic and parmesan cheese. The lasagna sheets are filled with a mixture of ricotta, cream cheese, shredded cheese, chicken, and chopped spinach.
Then the rolls are smothered in alfredo sauce and covered in a layer of shredded cheese and baked until golden.
This chicken alfredo lasagna will certainly be a family favorite that’s requested again and again. Serve it up with a side salad and garlic bread for the ultimate meal.
If you adore pasta like me, you’ll also love my Cajun Chicken Alfredo, Chicken Scampi Stuffed Shells, Taco Lasagna, and Chicken Tetrazzini.
Why You’ll Love Chicken Alfredo Lasagna
Why You’ll Love Chicken Alfredo Lasagna- Family-Friendly – this delicious chicken alfredo lasagna is one of my many easy pasta recipes that are super comforting for weeknight meals.
- Lasagna Roll Ups are More Fun – there is something about the unique texture of rolled lasagna versus the traditional layers. Plus, serving is much easier.
- Make Ahead & Freeze – we all love a recipe we can store in the freezer for a rainy day. These lasagna roll ups are the perfect recipe to meal prep and stock in the freezer, which I’ll be doing a lot as we prepare for the baby!
- Customizable. There are so many ways you can make this alfredo lasagna your own. Add or remove ingredients to your families preference. It’s a pretty forgivable recipe, so make it yours!
Key Ingredients
This easy comfort food is simple to make and perfect for weeknight dinners. Here is the list of ingredients needed (be sure to review the recipe card below for the full recipe with measurements).
Chicken – using chicken breasts, cutlets, or tenders.
Cheese – I use a blend of freshly shredded mozzarella and colby jack cheese.
Homemade Alfredo – this chicken alfredo lasagna just isn’t the same without my homemade alfredo sauce. Just butter, fresh garlic, cajun seasoning, heavy cream and parmesan.
Lasagna sheets – be sure to buy noodles made for boiling and not “oven-ready”
Ricotta – one 15 oz container of ricotta is used, higher quality ricotta makes a big difference!
Cream Cheese – just a half block of softened cream cheese.
Chopped Spinach – frozen and thawed spinach, squeezed well to remove all excess moisture.
Cajun Seasoning – a homemade blend of spices to create the perfect cajun seasoning. I usually make this ahead and store in my pantry. Of course you can sub with store-bought.
How to Make Chicken Alfredo Lasagna
Step 1: Prepare your chicken by pounding chicken breasts (if using) to an even 1/4 thickness. Rub chicken with olive oil to coat, season liberally with cajun seasoning. Heat a large skillet to medium heat, add 2 tablespoons of olive oil then add in the chicken.
Cook about 3-4 minutes undisturbed, flip just once, then turn heat to low and cook an additional 3 minutes. Set chicken aside on a plate under tented foil, dicing once it’s rests for 5-10 minutes.
Step 2: In the same pan (with brown bits on the bottom) over medium-low heat, add in the butter and allow it to melt. Add in the minced garlic and stir until fragrant, about 1 minute. Slowly whisk in the heavy cream. Allow cream to simmer for about 5 minutes to reduce slightly.
Season to taste with about 1 teaspoon cajun seasoning and salt and pepper. Whisk in the parmesan cheese and allow it to melt and thicken, about 3 minutes. Turn off heat while assembling the lasagna rolls.
Step 3: Cook the noodles according to the package instructions to al dente. While noodles cook, prepare the filling. In a large bowl, add cream cheese, ricotta, seasonings, spinach, diced chicken, and half the shredded cheese. Mix well until it comes together as a filling mixture.
Step 4: Drain noodles and separate noodles immediately to prevent from sticking together. Add 1 cup of alfredo sauce into the bottom of a greased 9×13 casserole pan. Lay out noodles onto a clean surface. Use a scoop to add about 1/2 cup of filling onto the end of each lasagna sheet. Roll them up taut and place them seam-side down, side by side into the baking dish. Repeat with remaining lasagna rolls until pan is filled (about 10-12 rolls).
Step 5: Pour the warm alfredo sauce evenly over the lasagna rolls, spooning any sauce that falls into the crevices back on top of the lasagna rolls. Spread remaining shredded cheese on top the rolls and bake uncovered for 35 minutes, or until edges are crisp and bubbling and top is turning golden brown.
How to Make-Ahead and Freeze:
Unbaked Lasagna:
You can freeze these chicken alfredo lasagna rolls either baked or unbaked. Make sure to assemble the lasagna in a disposable aluminum casserole pan prior or freezing (if unbaked) as ceramic dishes may crack. Cover the pan tightly with cling wrap and foil and freeze for up to 4 months.
Be sure to thaw the lasagna in the fridge first, then bake according to the recipe instructions (35 minutes in 375 degrees).
Reheating Frozen Baked Lasagna:
If you are freezing the baked lasagna, I prefer to let the lasagna fully cool and freeze portion sized amounts into vacuum sealed bags or wrapped tightly in cling wrap and then placed into freezer bags. Once ready to eat, you can remove from the plastic and reheat on a plate for 2-3 minutes or until fully heated through.
Bake Half Now, Freeze Other Half:
If you want dinner for now but want to save the leftovers, these disposable tins and these ones are the perfect size for half a lasagna (about 6 rolls) and work perfect to store in the freezer!
Tools I Love
9×13 Casserole Dish in Aquamarine
Spatula for Lasagna (plus brownies and bars)
Rotary Cheese Grater
Looking For More Comfort Food Recipes?
Easy Chicken Tetrazzini
Chicken Scampi Stuffed Shells
Blackened Cajun Chicken Alfredo
Garlic Parmesan Chicken and Rice
Smothered Chicken and Gravy
I hope you enjoyed this recipe for this Chicken Alfredo Lasagna. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Blackened Chicken Alfredo Lasagna Roll Ups
Ingredients
- 12 lasagna noodle sheets
- 3 chicken breasts thighs, cutlets or tenders work too
- 4 tablespoons olive oil
- 2 tablespoons cajun seasoning recipe below
- optional: garlic bread or Texas toast for serving
Alfredo Sauce
- 6 tablespoons butter
- 6-8 large cloves garlic, minced
- 2 cups heavy whipping cream
- 1-2 teaspoons cajun seasoning
- 1 cup grated parmesan cheese
- salt and pepper to taste
Lasagna Filling
- 1/2 block cream cheese, softened
- 1 15 oz ricotta cheese
- 12 oz frozen chopped spinach drained well
- 2-3 teaspoons cajun seasoning
- prepared chicken, diced
- 1 8 oz block mozzarella shredded divided
- 1 8 oz block colby jack cheese shredded divided
Blackened Cajun Seasoning
- 2 tablespoons smoked paprika regular paprika works too
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons brown sugar
- 2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
- Preheat oven to 375 degrees and grease a 9x13 baking dish.
Cook the Chicken
- Prepare your chicken by pounding chicken breasts (if using) to an even 1/4 thickness. Rub chicken with olive oil to coat, season liberally with cajun seasoning.
- Heat a large skillet to medium heat, add 2 tablespoons of olive oil then add in the chicken. Cook about 3-4 minutes undisturbed, flip just once, then turn heat to low and cook an additional 3 minutes. Set chicken aside on a plate under tented foil, dicing once it's rests for 5-10 minutes.
Make the Alfredo Sauce
- In the same pan (with brown bits on the bottom) over medium-low heat, add in the butter and allow it to melt. Add in the minced garlic and stir until fragrant, about 1 minute. Slowly whisk in the heavy cream. Allow cream to simmer for about 5 minutes to reduce slightly.
- Season to taste with about 1 teaspoon cajun seasoning and salt and pepper. Whisk in the parmesan cheese and allow it to melt and thicken, about 3 minutes. Turn off heat while assembling the lasagna rolls.
Prepare Filling
- Cook the noodles according to the package instructions to al dente. While noodles cook, prepare the filling. In a large bowl, add cream cheese, ricotta, seasonings, spinach, diced chicken, and half the shredded cheese. Mix well until it comes together as a filling mixture.
Assemble & Bake Lasagna Roll Ups
- Drain noodles and separate noodles immediately to prevent from sticking together. Add 1 cup of alfredo sauce into the bottom of a greased 9x13 casserole pan. Lay out noodles onto a clean surface.
- Use a scoop to add about 1/2 cup of filling onto the end of each lasagna sheet. Roll them up taut and place them seam-side down, side by side into the baking dish. Repeat with remaining lasagna rolls until pan is filled (about 10-12 rolls).
- Pour the warm alfredo sauce evenly over the lasagna rolls, spooning any sauce that falls into the crevices back on top of the lasagna rolls. Spread remaining shredded cheese on top the rolls and bake uncovered for 35 minutes, or until edges are crisp and bubbling and top is turning golden brown.
Here are some additional photos for your Pinterest boards:
Made with manicotti noodles. We love cheese so used more mozzarella. Cooked the chicken in my ninja cooker with Italian seasonings. Wow-so delish!
This is a great recipe. Everyone LOVES it. We always double it for our big family.
Unfortunately there’s not anywhere in the recipe that I’m seeing the temperature for the oven…. Unless I’m completely missing it after looking multiple times?
when making it and baking immediately is it 375F for 35 mins as well? You have the time but not the temp. I see in the other methods it’s 375F so just want to confirm I have it all ready to go in the oven. Smells wonderful.