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The Boat Shed Kitchen

Creamy Chicken Alfredo Lasagna Rolls

These creamy chicken Alfredo lasagna rolls are packed with a savory ricotta-chicken filling and smothered in rich, homemade Alfredo sauce. Rolled into perfect portions and baked until bubbly, they’re a cozy twist on traditional lasagna—easy to prep and sure to impress.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Calories: 560
Ingredients Method Notes

Ingredients
  

For the Alfredo Sauce
  • 1/4 cup butter cut into large cubes
  • 1 1/2 cups heavy cream
  • 1 clove garlic minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • Pinch of crushed red pepper flakes
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
For the Lasagna Rolls
  • 9 uncooked/dry lasagna noodles
  • 1 cup ricotta cheese
  • 1 large egg
  • 1 1/2 cups shredded mozzarella divided
  • 2 cups cooked shredded rotisserie chicken
  • Fresh chopped parsley for garnish

Method
 

  1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
  2. Cook noodles in salted boiling water until al dente.
  3. Drain and drizzle with olive oil.
  4. In a pan, melt butter with cream.
  5. Add garlic, seasonings, nutmeg, red pepper flakes.
  6. Simmer and whisk until thickened.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-chicken-alfredo-lasagna-rolls/

Notes

• Don’t overcook the noodles—they should be firm enough to roll.
• Use freshly grated cheese for the smoothest sauce.