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    Home > Blog > Pasta & Noodles > Chicken Alfredo Lasagna Roll Ups

    Chicken Alfredo Lasagna Roll Ups

    by Jenny Park · Published: Apr 13, 2020 · Modified: Feb 24, 2021

    Jump to Recipe
    This Chicken Alfredo Lasagna Roll Ups recipe is the perfect hybrid of our favorite pasta dishes! it combines creamy Alfredo sauce with chicken and peas made with lasagna noodles in a unique way.
    Chicken Alfredo Lasagna Roll Ups

    Chicken alfredo lasagne roll ups in a pan, serving with a spoon. You may remember when we posted our original Lasagna Roll Ups recipe quite a while back. We loved it so much that we decided to make another version. This version is our Chicken Alfredo Lasagna Roll Ups recipe, so it’s like a double mash-up of two of our favorite pasta dishes!

    What are Lasagna Roll Ups?

    They’re a fun take on traditional lasagna, but with each pasta sheet being stuffed, rolled, then arranged upright in a casserole dish together.

    How to make Chicken Alfredo Lasagna Roll Ups

    1. First you start by parboiling the dry lasagna sheets.
    2. Next the filling is made. The filling consists of shredded chicken, peas and sauteed mushrooms folded together with a portion of the alfredo sauce.
    3. Another portion of the alfredo sauce is then spread onto the bottom of the baking dish.
    4. The parboiled lasagna sheet are then laid out on a clean surface and topped with some of the made filling.
    5. The lasagna sheets are then tightly rolled up and placed onto the prepared baking dish, spiral side up and topped with the remaining sauce and some grated Parmesan.
    6. Bake the roll ups until everything is hot, bubbly and slightly browned, remove from oven and finish with more Parmesan. So easy and delicious!

    How to make, freeze ahead and reheat

    1. Make and assemble roll ups in baking dish.
    2. Top with remaining sauce and Parmesan.
    3. Tightly cover with foil (making sure foil isn’t touching top of the roll ups).
    4. Place in freezer and freeze for up to 3 months.
    5. When ready to eat, place in preheated oven still covered with foil. Bake for about 40 minutes. Remove foil and bake for an additional 10-12 minutes. Serve.

    This Easy Chicken Alfredo Lasagna Roll Ups recipe is perfect for a group of people, or even for a small family dinner because it makes really delicious leftovers. We love using these lasagna sheets because they’re nice and sturdy, plus we love the cute crimped edges! If you love these lasagna roll ups as much as we do, we also have this low-carb version, or our Lasagna Rolls-ups!

    A close up of zucchini lasagna roll ups with a serving spoon.
    A plate of lasagna roll ups with a fork.
    Click here for more Pasta & Noodles Recipes!
    Chicken Alfredo Lasagna roll ups with peas and Parmensan.
    Easy Chicken Alfredo lasagna roll ups casserole.

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    Chicken alfredo lasagne roll ups in a pan, serving with a spoon.

    Chicken Alfredo Lasagna Roll Ups

    5 from 16 votes
    PRINT RECIPE Pin Recipe
    This Chicken Alfredo Lasagna Roll Ups recipe is the perfect hybrid of our favorite pasta dishes! it combines creamy Alfredo sauce with chicken and peas made with lasagna noodles in a unique way.
    RECIPE BY Teri & Jenny
    Prep Time: 20 mins
    Cook Time: 50 mins
    Total Time: 1 hr 10 mins
    Servings: 6

      INGREDIENTS  

    alfredo filling

    • 4 cups shredded chicken
    • 1 cup frozen peas, thawed
    • 6 tablespoons unsalted butter
    • 12 ounces thinly sliced shiitake mushrooms
    • 3 garlic cloves, minced
    • 1/2 small yellow onion, diced
    • 3 ½ cups heavy cream
    • 8 ounces grated Parmesan, divided

    assembly

    • 16 dry lasagna sheets (with fluted edges), boiled

      INSTRUCTIONS  

    • Preheat oven to 375˚F.
    • Pour chicken and peas into a large mixing bowl and toss together.
    • Place 1 ½ tablespoons butter in a large skillet and place over medium-high heat. Add mushrooms and saute for 2 to 3 minutes. Season with salt and pepper and add to the chicken and peas.
    • Add remaining butter to the skillet and add garlic and onions and sauté for 2 to 3 minutes.
    • Pour cream into the mixture and lower the heat to medium-low and simmer. Season with salt and pepper and continue to simmer until the cream reduces by ½ cup, 6 to 7 minutes.
    • Once the cream has reduced begin whisking in Parmesan, ½ ounce at a time, until all about 6 ounces of Parmesan has been added and the sauce is smooth.
    • Season with salt and pepper and continue to simmer the sauce until it thickens enough to coat the back of a wooden spoon, 4 to 6 minutes.
    • Reserve 2 cups of the alfredo sauce and pour the remaining sauce over the chicken and pea mixture and fold together. Adjust seasonings.
    • To assemble: Pour 1 cup alfredo sauce into the bottom of an 8”x8” baking dish and set aside. Pace a cooked lasagna sheet onto a clean surface and top with a layer of the creamy chicken mixture.
    • Tightly roll the lasagna sheet up completely. Carefully place it into the prepared baking dish, spiral side-up. Repeat until all of the sheets and filling have been used and snuggly fit into the baking dish. Drizzle roll ups with remaining alfredo sauce.
    • Sprinkle the top of the dish with the half of the remaining Parmesan and place baking dish in the oven for about 25 minutes. Remove from oven, top with remaining Parmesan and allow the dish to cool slightly. Serve.

      NOTES  

    • Makes 12 roll ups
    • *To Freeze Ahead: Once half of Parmesan is sprinkled over roll-ups (in step 11) tightly wrap in foil and place in the freezer. To serve, remove lasagna from freezer and bake, covered in foil, for 40 minutes. Remove foil, then continue to bake for an additional 10 to 12 minutes. Remove from oven and sprinkle with remaining Parmesan.
    Calories: 1220kcal Carbohydrates: 70g Protein: 53g Fat: 81g Saturated Fat: 48g Cholesterol: 324mg Sodium: 714mg Potassium: 782mg Fiber: 5g Sugar: 6g Vitamin A: 2941IU Vitamin C: 12mg Calcium: 551mg Iron: 3mg
    CUISINE: Italian
    KEYWORD: alfredo, chicken, lasagna, pasta,
    COURSE: dinner, Main Course

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    April 13, 2020 / 18 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Chile Oil Garlic Noodles
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    Reader Interactions

    April 13, 2020 / 18 Comments

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    1. Whitney

      April 22, 2020 at 9:07 am

      5 stars
      This was amazing. Left out the mushrooms, but added bacon! It gave the recipe a little carbonara feel that we all enjoyed. Thank you for this tasty dish!

      Reply
    2. Jen

      April 16, 2020 at 10:56 am

      How well do you think the sauce would thicken if I used oat milk? Maybe I could cream the non-dairy milk somehow?

      Reply
      • Jenny Park

        April 16, 2020 at 1:03 pm

        If you use oat milk, i would actually add a little flour to the sauce to help thicken it! Before adding the nut milk i would sprinkle and stir in about 1 1/2 tbsp flour to the mixture, then stir in the nut milk until no lump remain. Then you can let the sauce simmer for a couple minutes to thicken :)

        Reply
    3. simon andrew

      April 16, 2020 at 2:21 am

      5 stars
      Greetings I saw this recipe and believe me it’s amazing I will try this at home

      Reply
    4. nicole

      November 20, 2019 at 4:13 pm

      Is the shredded chicken already cooked before you bake it or do you cook it first and then shred it?

      Reply
      • Teri Lyn Fisher

        November 22, 2019 at 7:23 am

        It’s cooked!

        Reply
    5. dl siebert

      October 13, 2019 at 11:01 am

      I wish it was dairy free :(

      Reply
    6. Sarah Sandford

      November 14, 2018 at 7:51 pm

      Do you think zucchini would work well in place of the noodles ?

      Reply
      • Teri Lyn Fisher

        November 15, 2018 at 6:31 pm

        Yes! We have this recipe you can use as a base: https://www.spoonforkbacon.com/zucchini-lasagna-roll-ups/

        :)

        Reply
    7. Marilyn

      April 20, 2018 at 5:38 pm

      5 stars
      All of these recipes are so delicious and original! I cant tell you how much i appreciate you sharing these recipes. ❤❤

      Reply
      • Marilyn

        April 20, 2018 at 5:39 pm

        And the several ive tried, every single one of them has been so good!

        Reply
      • Jenny Park

        April 22, 2018 at 6:26 am

        Thanks so much for the kind words!! They make it all worth it!! ????

        Reply
    8. katiedeuce

      March 20, 2018 at 12:43 pm

      how much time does this recipe take to make (mostly the cream redux)?

      Reply
      • Jenny Park

        March 22, 2018 at 11:33 am

        The cream usually reduces within a handful of minutes (anywhere from 4-8 minutes depending on stovetop heat, etc) and the overall recipe should take any longer than 45 minutes to 1 hour to make, including the baking time!

        Reply
    9. Lauren

      March 09, 2018 at 11:00 am

      Mushrooms are not a favourite in our home – any suggestions on another veg to replace?

      Reply
      • Jenny Park

        March 10, 2018 at 3:07 pm

        You could always add some spinach/greens of choice instead! Or just omit completely and add some extra peas :)

        Reply
    10. Tori//Gringalicious.com

      April 17, 2017 at 6:23 pm

      Omg, this recipe is amazing!

      Reply
    11. Lindsay | With Salt and Pepper

      April 17, 2017 at 12:00 pm

      YES PLEASE!! These sound amazing :-)

      Reply

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