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

Chicken Alfredo Lasagna Roll Ups

Teri & Jenny
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.
5 from 14 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course dinner, Main Course
Cuisine Italian
Servings 6
Calories 1220 kcal


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


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


  • 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.


  • 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: 1220kcalCarbohydrates: 70gProtein: 53gFat: 81gSaturated Fat: 48gCholesterol: 324mgSodium: 714mgPotassium: 782mgFiber: 5gSugar: 6gVitamin A: 2941IUVitamin C: 12mgCalcium: 551mgIron: 3mg
Keyword alfredo, chicken, lasagna, pasta,
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