Chicken Alfredo Roll-Ups

I made this a few months back and it didn’t quite turn out.  But that was my fault because I didn’t listen to the recipe.  We only gave it a rating of 2 stars but I knew this recipe had the potential of being great!  So this time around I made the homemade alfredo sauce and shredded my chicken instead of cubed it.  That made it so much easier to roll-up.  They turned out delicious!  Even my 8 year old said to me, Mom these are so much better!  They were a hit!

Rating: 2 4 stars  Difficulty of Recipe: 4 stars

Review:  I was so glad that I gave this recipe another chance because it was awesome!  I love alfredo sauce and this was a great way to switch things up a little.  I would recommend doubling the sauce below because I barely had enough.  The family LOVED it so we will definately be making it again!


  • 9 lasagna noodles
  • 2 ½ cups alfredo sauce (optional homemade recipe below)
  • 2 cups cooked, shredded chicken
  • oregano
  • garlic salt
  • 3 cups shredded Mozzarella, or cheese of your choice

The Best Garlic Alfredo Sauce: (Makes 2 1/2 cups)
  • ½ cup butter
  • 2 ounces cream cheese
  • 2 cups heavy cream (or substitute half and half)
  • 2 teaspoon garlic powder
  • ½  tsp. fresh minced garlic
  • salt and freshly ground black pepper
  • ½ tsp dried oregano
  • ⅔ cup parmesan cheese
1.  Spray an 8×8 pan with cooking spray and line the bottom with 1/2 cup alfredo sauce.  
2. Cook the lasagna noodles according to package directions until al dente.  Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
3.  If making the homemade alfredo sauce, in a medium saucepan melt the butter over medium heat.  Add fresh minced garlic and cook for about 1 minute.  Add the cream cheese and whisk until smooth.  Whisk in the heavy cream.  Season with garlic powder, salt, and pepper.  Bring to a simmer and whisk frequently until the sauce thickens about 15 minutes.  
4.  Spread 2 Tbs of the alfredo sauce over each noodle.  Sprinkle oregano and garlic sauce on top.  Take 1/9th of the shredded chicken and spread evenly over each noodle and top with about 3 Tbs shredded cheese.  Carefully roll up each lasagne noodle and place seam side down in your 9×9 prepared pan.
5.  Once they are all in the pan, pour the remaining alfredo sauce over the top and top with cheese.  Bake at 350 for about 30 minutes until heated through and cheese is bubbly.
Recipe Highly adapted from Artsy Fartsy Mama

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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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  1. Sarah Carletti says:

    Hello, I have passed on two awards to you. Please stop by and check it out. Sarah at The Ease of Freeze.

  2. Oh these look yummy and would be perfect for dinner! New follower from Fantabulous Friday! 🙂

  3. Those look and sound so good!

    I’d love it if you would link this (and a couple other recipes if you’d like) up to Wonderful Food Wednesday at: I hope you can stop by.

    Jessica @ At Home Take 2

  4. Alyssa,
    Oh my this looks super delicious! I love Chicken Alfredo and I can’t wait to try this recipe. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a great day 🙂

  5. Made this today. Have a couple of things I would recommend to anyone wanting to make this.
    1) Double Alfredo recipe if making the homemade. Doesn’t yield enough for nine roll ups. I had to make six instead.
    2) When making sauce add minced garlic as you’re melting butter or it will burn. When to add the minced garlic wasn’t clearly specified so I ended up burning mine the first time and having to start over.
    2) Grated or shredded Parmesan cheese for sauce? It isn’t specified. I made it with grated as it’s what I had on hand and didn’t think of it when I was buying the stuff at the store but I would recommend shredded. I actually used the full 2/3 cup of the grated parm and added a handful of the mozzarella to give it some thickness as my sauce also wasn’t thickening.

    Anyway, turned out good. Will make again using this method!
    3) I didn’t use anywhere near 3 cups of mozzarella cheese when making these.

    • Thanks for the tips. I went ahead and changed my notes because I remember thinking I should have doubled the sauce. I also used grated parmesan. And I also remember using just a 2 cup bag of grated cheese.

    • Does this recipe now reflect the doubled alfredo sauce? I see that you said you changed your notes, does that mean you edited the original blog post?

  6. I made this tonight for dinner but added diced tomatoes and mixed the tomatoes, sauce, cheeses, and shredded chicken all together into a kind of paste before putting it on the cooked noodles… It was amazing!

  7. I think that the only time that there has been a bottled Alfredo Sauce in my house, is when I am NOT home and my family needs to eat!! This sounds SO yummy, I can’t wait to try this!!!

  8. Anyone try to make this into lasagna instead? I’ve had the roll-ups and they are SO SO SO good. I was thinking maybe doing it was a lasagna due to laziness. 🙂

  9. With a couple tweaks, I made scrumptious seafood rollups tonight. Added a can of crabmeat and 1/2 cup (defrosted) frozen small shrimps instead of chicken, and also used a bit more fresh minced garlic. Wow!

  10. what is this grease or oil it is soaking in after I take it out of the oven??

    • Hmmm I am not sure where you went wrong in the recipe??? The roll up pictured above was exactly how it turned out for us with no excess grease or oil. This is one of our favorite meals that we have had. Was there a lot of excess sauce?

    • Did you let it sit or refrigerate before cooking? Alfredo sauce will separate..and the “”grease” you referred to could have been the butter that separated from the sauce..

  11. When do you put in the oregano in the Alfredo sauce?

  12. What a great idea! Those look absolutely fantastic…yummmyyy!!

    Happy Blogging!
    Happy Valley Chow

  13. I also added some ricotta cheese and alittle pesto to the mixture. Deelish!!

  14. In step 4, you wrote “garlic sauce” instead of “garlic salt”

    Also in step 3, you forgot to mention when to add the oregano.

    However, I’m going to try making this tonight with jarred sauce since that’s what I have on hand. It sounds delicious.

    • Thanks for letting me know. I will fix that. 🙂

      • I noticed that in the article, too…about the garlic salt…and since it’s 7 months later, I thought you might appreciate a reminder. Are you just sprinkling garlic salt and oregano over the top? I have never made alfredo sauce but you make it seem easy enough that I’m going to try it. Thanks!

  15. Dawn Mellor says:

    I wanted to print out one of your recipes but couldn’t find the option. I use my iPad most of the time and don’t know if I just missed seeing the option or if its not there. Please advise.

    • Ok sorry about this. I just switched to WordPress and now it is allowing me to do this with my recipes now. I am slowly going back to old recipes and updating the recipe card to have them all printable. It is just taking some time to go through over 200 posts. 🙂

  16. Making this for dinner tonight! Although I noticed in the recipe that parmesan cheese was listed for the alfredo sauce but not mentioned in the recipe? So I just added it to the sauce once it was done simmering.

  17. I made these the other day and they were AWESOME. I did a couple things different

    First, I doubled the Alfredo, as recommend.
    I used half and half instead of cream, because of this it was a bit thin so I added a little flour and it thickened nicely. I used about a tablespoon of flour.
    Instead of layering the chicken, sauce and cheese I added them all to a bowl and mixed it up then spread the mixture on the noodles.

    I made this last week and froze the leftovers, 2 rolls per freezer bag. We had them for dinner tonight and they were still great. I just nuked them but they would be good heated in the oven also. Thank you for the recipe we loved it!!

  18. I tried making this the other night but I was having trouble with the sauce. The first time I made it when I added the cream cheese to the melted butter, it broke up into little chuncks. It looked like it had curdled so I thought I was cooking it to hot. So I dumped it out and tried it again at a low temp and the same thing happened. The second time I went ahead and added the heavy cream and continued to whisk it. Then I tasted it and sure enough! It tasted like rotten milk. And the heavy cream was fresh so I know it wasn’t that. What did I do wrong?

  19. Made these tonight, they were alot of work but amazingly good! I made the homemade alfredo and had plenty of sauce. Will definitely make these again!

  20. OK… this DOES sound delicious, but with all of the modifications to the recipe from “fans”, I’m completely confused. Could you please modify the recipe and repost stating that all the changes have been made? I certainly don’t want to mess this up! 🙂 Thank you!

  21. I can’t find any way to copy this recipe. I emailed it to myself and it just me back to your web site.

  22. Jennifer says:

    These look Amazing and I can’t wait to try them 🙂

    Any thoughts on doing this in the crockpot???? With the summer rolling in – I am always looking for a way not to heat up the house 🙂

  23. Hi! I made this tonight and it was wonderful! I doubled the Alfredo recipe and had more than enough which was fine because it was so good! I added mushrooms to my shredded chicken and it stretched it to make 12 rolls. I will absolutely make this again. Thanks for sharing!

  24. christinade says:

    Made it and came out prefect. I added Fresh chopped bacon as well. Highly recommended

  25. Just wanted to say that this was an enormous hit at my house tonight! My four year old ate three servings, and said she wanted to eat it every day. Thank you!

  26. I made these tonight and the ONLY modification I made was used a lot more garlic than you instructed- but that was by choice, not necessity. These were incredible. My boyfriend begged for me to make them again, and I would in a heart beat. So glad there’s left overs….

  27. These are amazing I doubled the Alfredo sauce and I’m guessing pares an chesse goes in sauce cause I do not see where to add it

  28. Karin Davis says:

    Can you freeze this recipe either before or after cooking?

  29. Suzanne Shipley says:

    I notice you sauce is in a mansion jar, do you can it or can you just freeze it? If so, how does it turn out? I would like to know so if I make a larger amount, can it be save for a later date. I like to make thing ahead. Just making the sauce ahead would help.


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