CHICKEN ALFREDO LASAGNA ROLL UPS (ROLLATINI) RECIPE

Chicken alfredo lasagna roll ups in a baking dish.

CHICKEN ALFREDO LASAGNA ROLL UPS (ROLLATINI) RECIPE

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

Course Main Course

Cuisine Italian

Prep Time 25

Cook Time 35

Cooling Time: 10

Total Time 1 10

Servings

Calories 514kcal

Author Tina Frank

Ingredients

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.

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