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A casserole of chicken alfredo roll ups with on roll on a wooden spoon for serving.

Chicken Alfredo Lasagna Roll Ups

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Created by Mariam E.
These easy Chicken Alfredo Lasagna Roll Ups are so quick to make, so they are perfect for an easy weeknight dinner. Shredded chicken, ricotta cheese, mozzarella and alfredo sauce fills lasagna noodles which are rolled and topped with a creamy alfredo sauce.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 8 Rolls


  • 8 sheets uncooked lasagna noodles
  • 4 tbsp unsalted butter divided
  • 6 oz mushroom sliced
  • 3 tbsp flour all purpose
  • 1 tbsp garlic minced
  • 1 cup heavy cream
  • 4 oz. cream cheese
  • 1 tsp Italian seasonings
  • 1 tsp ground black pepper
  • ½ tsp salt
  • ½ cups parmesan cheese shredded
  • ¼ cup chopped parsley divided
  • 1 ½ cups rotisserie chicken shredded
  • 1 cup ricotta cheese
  • 1 ½ cup shredded mozzarella cheese divided
  • ½ tsp. Salt & pepper to taste


  • Preheat the oven to 350 degrees F. Grease a 9X13 baking dish and keep it ready.
  • Cook the lasagna noodles according to the package instructions and once done lay the noodles separately on a parchment paper and keep it aside.
  • Heat a medium skillet and add a tablespoon of butter. Once the butter is melted add the sliced mushrooms and cook for 4-5 minutes. Transfer the cooked mushrooms to a plate and keep it aside.
  • Heat a heavy bottom pot and add the remaining butter; once the butter is melted sprinkle the flour and minced garlic. Cook for a minute and add in the heavy cream, cream cheese, Italian seasonings, black pepper and salt.
  • Add the parmesan cheese and allow the sauce to thicken and smooth for 4-5 minutes. Add the chopped parsley and remove the sauce from the flame. Set aside.
  • To a wide bowl combine; rotisserie chicken, ricotta cheese, ¾ cup shredded mozzarella cheese, parsley, salt and pepper. Add ¼ cup of prepared alfredo sauce to it and mix them well.
  • Spread a spoonful of ricotta mixture on a cooked lasagna sheet and roll it up from the short end. Repeat the same with all the lasagna noodles.
  • To the baking dish, layer ½ cup prepared alfredo sauce. Arrange the lasagna roll ups and top them with the remaining alfredo sauce. Add the cooked mushrooms on top and spread a layer of remaining mozzarella cheese generously.
  • Bake the chicken roll ups covered for 20-25 minutes until the cheeses are melted.
  • Once done, garnish the chicken roll ups with parsley. Transfer the chicken roll ups to a plate and serve warm.


  • Lay the cooked noodles in a single layer on parchment paper or drape them over a pasta drying rack until you are ready to assemble the lasagna roll-ups. This will prevent the noodle from sticking together or tearing. 
  • Cook a few extra noodles just in case!
  • Avoid overcooking the noodles. Cook them to al dente as they finish cooking while the casserole cooks in the oven. 
  • This recipe is freezer-friendly, so double it and freeze the extra casserole for easy meal prep. 
  • Add in more vegetables into the filling to make it more flavorful and fulling. Great additions are peas, corn, tiny diced carrots, and mushrooms.
  • Use freshly grated cheese as pre-packaged shredded or grated cheeses don’t melt properly.
  • You can swap chicken for turkey, if you have leftover turkey or make it vegetarian by doubling up on the spinach, cheese and other veggies for the stuffing.


Calories: 505kcal | Carbohydrates: 28g | Protein: 29g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 787mg | Potassium: 273mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1100IU | Vitamin C: 3mg | Calcium: 326mg | Iron: 1mg
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