Chicken Alfredo Lasagna Rolls


  • 12 lasagna noodles
  • 4 cups (about 3 breasts) seasoned and cooked chicken, shredded
  • 1 jar (15 ounces) Alfredo sauce, divided
  • 2 cups shredded Italian cheese blend, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1-1/2 teaspoons Adobo seasoning
  • 1 teaspoon Italian seasoning, divided
  • 1/2 teaspoon black pepper


  1. Preheat the oven to 350 degrees, and grease the bottom of a 9-by-13-inch baking dish.
  2. Bring a large pot of water to a boil.
  3. Salt the water and add the lasagna noodles, cooking until al dente.
  4. Drain and rinse the noodles with cold water to prevent sticking; set aside.
  5. In a large bowl, combine the shredded chicken, about 8 ounces of the Alfredo sauce, 1/2 cup of shredded Italian cheese blend, 1/4 cup Parmesan, Adobo seasoning, 1/2 teaspoon Italian seasoning and black pepper, mixing until well combined.
  6. Place the cooked lasagna noodles on a clean work surface and dry any water off with a paper towel.
  7. Divide the chicken mixture evenly over the noodles, then roll each one up.
  8. Place the rolls, seam side down, in the prepared baking dish.
  9. Pour the remaining Alfredo sauce evenly over the rolls, then top with the remaining cheeses.
  10. Sprinkle the remaining Italian seasoning over the cheese.
  11. Cover the dish with foil and bake for 20 minutes.
  12. Remove the foil, and bake the rolls for an additional 10 minutes until the chicken is warmed through and cheese is melted.
  13. Serve hot alongside a salad or steamed vegetables for a complete meal.

The original recipe for this incredibly tasty spin on chicken Alfredo can be found here.

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