Chicken Alfredo Lasagna Roll Ups (Rollatini) Recipe

If you’ve been around my kitchen long enough, you know I’m all about making comfort food from scratch, especially when it’s easy enough for a weeknight but impressive enough for company. These chicken alfredo lasagna rolls are exactly that. It’s a creamy, cheesy, saucy dinner that hits the table like a hug. 

I’ve been cooking for over 40 years, through busy seasons of raising kids and juggling life. This is one of those recipes that always gets a round of applause at the dinner table, and nobody ever guesses just how simple it is to pull off.

This recipe is a staple in my rotation when I have leftover chicken or a rotisserie chicken in the fridge. If you’re into cozy pasta dishes like my Chicken Broccoli Alfredo, Creamy Shrimp Fettuccine Alfredo, or even my classic homemade Fettuccine Alfredo, then you’ll definitely want to bookmark this one. It brings all those familiar flavors but wraps them up in lasagna noodles for a fun, family-style twist.

Ingredient Notes

See recipe card for quantities.

Rotisserie chicken - A total time-saver and adds extra flavor since it’s already seasoned and tender. Just remove the skin and shred it up.

Step by Step Instructions

Step 1: Cook lasagna noodles in salted boiling water until al dente, about 10 minutes. Drain and lay flat on a clean surface or paper towel.

Step 2: Melt butter in a medium saucepan. Add garlic and cook 30 seconds. Whisk in heavy cream and parmesan. Simmer for 5 minutes, then remove from the heat.

Step 3: Combine chicken, ricotta, egg, mozzarella, Parmesan cheese, granulated garlic, Italian seasoning, kosher salt, and ground black pepper.

Step 4: Spread ¼ cup of the filling over each noodle and roll up tightly.

Step 5: Spoon ½ cup Alfredo sauce into the baking dish. Arrange the rollups seam side down.

Step 6: Pour the rest of the Alfredo sauce over the top of the rolls. Sprinkle with remaining mozzarella. Cover with foil and bake for 15-20 minutes. Uncover and bake another 10 minutes until cheese is golden brown.

Storage and Make Ahead

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. 

Freezing: Assemble the rollups and freeze before baking. Just thaw overnight in the fridge and bake as directed. 

Reheat: Warm leftovers in a 350°F oven for 15-20 minutes or until heated through. You can also microwave individual portions for 2-3 minutes. 

Make Ahead: You can prep the rollups and sauce the night before. Just keep them covered in the fridge and bake when ready.

CHICKEN ALFREDO LASAGNA ROLL UPS (ROLLATINI) RECIPE

Tina Frank

Creamy chicken alfredo lasagna rolls made with tender noodles, rotisserie chicken, and homemade alfredo sauce. A comforting, crowd-pleasing dinner.

5 from 2 votes

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Cooling Time: 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Italian

Servings 12

Calories 514 kcal

Ingredients

  

1x2x3x

• 12 lasagna noodles

For the Alfredo Sauce:

• ½ cup unsalted butter
• 3 cloves minced garlic
• 2 cups heavy cream
• 1 ½ cups Parmesan cheese grated

For the Filling:

• 2 cups cooked chicken shredded
• 1 cup ricotta cheese
• 1 large egg
• 2 cups (1 cup + 1 cup) shredded mozzarella cheese divided
• ½ cup grated Parmesan cheese
• 2 teaspoons granulated garlic
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 tablespoons fresh parsley chopped (for garnish)

Instructions

 

• Preheat your oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray.
• Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, about 10 minutes. Drain and lay them flat on a clean surface or paper towel.
• While the noodles are cooking, prepare the homemade Alfredo sauce. In a medium saucepan, melt ½ cup unsalted butter over medium heat. Add 3 cloves of minced garlic and cook for about 30 seconds until fragrant. Whisk in 2 cups heavy cream and 1 ½ cups grated Parmesan cheese. Bring to a simmer, whisking constantly. Let it bubble gently for 5 minutes, then turn off the heat.
• In a large bowl, stir together 2 cups shredded chicken, 1 cup ricotta cheese, 1 large egg, 1 cup of shredded mozzarella cheese, ½ cup of grated Parmesan cheese, 2 teaspoons granulated garlic, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper until well combined.
• Spread about ¼ cup of the chicken mixture onto each lasagna noodle, then roll them up tightly.
• Pour about ½ cup of the homemade Alfredo sauce into the prepared baking dish. Place the roll-ups seam-side down in the dish.
• Pour the remaining Alfredo sauce evenly over the top of the rolls, ensuring they’re well-coated. Sprinkle the remaining 1 cup of mozzarella cheese across the top.
• Cover with foil and bake for 15-20 minutes. Uncover and bake for an additional 10 minutes, or until the cheese is melted and golden brown.
• Let the chicken lasagna roll-ups rest for 10 minutes before serving. Garnish with chopped parsley if you’d like.

Notes

• Let the lasagna noodles cool slightly before rolling to avoid tearing. If they’re sticking together, rinse gently with cold water.
• Use freshly grated Parmesan for the creamiest Alfredo sauce—it melts better and tastes richer.
• A large mixing bowl gives you room to mix the filling thoroughly without spilling over the sides.
• Covering with foil for the first part of the cook time keeps everything moist while the sauce sets in.
• Letting the rollups rest helps the layers settle and makes serving much easier.

Nutrition

Serving: 1Roll UpCalories: 514kcalCarbohydrates: 25gProtein: 24gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 136mgSodium: 639mgPotassium: 235mgFiber: 1gSugar: 2gVitamin A: 1266IUVitamin C: 1mgCalcium: 370mgIron: 1mg

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