Chicken Alfredo Roll Ups

Chicken Alfredo Roll Ups are made with the most amazing homemade Alfredo sauce and rolled up with chicken, sauce, and cheese. These are one of the best meals you will ever make!

For even more amazing recipes using my Homemade Alfredo Sauce, be sure to make:  Chicken Broccoli Garlic Alfredo Shells,  Three Cheese Chicken Broccoli Alfredo,  or Pesto Alfredo Chicken Casserole.

A fork getting a bite of Chicken Alfredo Roll up.

Chicken Alfredo Roll Ups

This was one of the first and best recipes to make it on the good ole’ blog. I decided to give it a picture update because the first picture just wasn’t doing it justice of how amazing this recipe truly is! Since perfecting my Homemade Alfredo recipe, I have updated this recipe too, and I can say with certainty that this is a meal that your family will go crazy for!  The texture is just right with the soft pasta, the flavorful alfredo sauce and the moist, tender chicken.  What’s not to love??

The thing that I love about making this meal is that it is even picky eater approved! All of my kids will eat this meal. Lets just take a minute to appreciate that.  Its a small miracle at my house to make something we can all agree on!  The creamy Alfredo plus the chicken and cheese makes this recipe a simple and easy one to make but also incredible to eat! I promise you that this is one of the best meals you will ever make!!

Roll Ups Ingredients:

Roll Ups:

  • Lasagna noodles: These make the perfect platform to put chicken and make a roll up!
  • Chicken:  Cooked and shredded, I used rotisserie

Garlic Alfredo Sauce:

  • Butter: Either unsalted or salted work for this alfredo sauce recipe.
  • Heavy whipping cream: Adds rich and creamy flavor!
  • Cream cheese:  Adds a nice thickness to the consistency of the sauce.
  • Minced garlic: Fresh garlic gives the best flavor!
  • Garlic powder: Adds more rich garlic flavor.
  • Italian seasoning: Blends all the seasonings together!
  • Salt and pepper: To taste!
  • Grated Parmesan cheese:  Real parmesan cheese is best. A powdered cheese will create a grainy texture and does not melt through when heated.

How do you make Chicken Alfredo Roll Ups?

  1. To start: Preheat your oven to 350 degrees. Spray a 9×13 inch pan with cooking spray and set aside. I switch between a 9×9 inch pan depending on if I want the roll ups to be closer together.
  2. Cook the lasagna noodles: Cook 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. Make the Homemade Alfredo Sauce: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
  4. Make roll-ups: Line the bottom of the 9×13 inch pan with 1 cup of the alfredo sauce.  Then, make rolls by spreading 2 Tbs of the alfredo sauce over each noodle. Take ⅛ of the shredded chicken and spread evenly over each noodle and top with about 3 Tbs shredded cheese. Carefully roll up each lasagna noodle and place seam side down in your 9×13 prepared pan. Repeat.
  5. Top with more Sauce: Pour the remaining alfredo sauce over the top and top with remaining cheese.
  6. Bake: Cook at 350 for about 30 minutes until heated through and cheese is bubbly.

Chicken Alfredo Roll Up in a casserole dish.

How do you make Homemade Alfredo Sauce?

  • In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
  • Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth.
  • Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.

Close up of Chicken Alfredo Roll Up.

What are the Best Side Dishes to Serve With This Meal?

Chicken Alfredo Roll Up on a white plate.

 

 

Chicken Alfredo Roll-Ups

5 from 3 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Alyssa Rivers
Servings 6 Servings

Description

Chicken Alfredo Roll Ups are made with the most amazing homemade Alfredo sauce and rolled up with chicken, sauce, and cheese. These are one of the best meals you will ever make!


Course Dinner, Main Course
Cuisine Italian American
Keyword alfredo recipes, chicken alfredo, chicken alfredo roll ups

Ingredients

  • 8 Lasagne noodles
  • 2 cups chicken cooked and shredded, I used rotisserie
  • 2 cups mozzarella cheese shredded

Garlic Alfredo Sauce:

  • 1/4 cup butter
  • 1 pint heavy whipping cream 2 cups
  • 4 ounces cream cheese
  • ½ teaspoon minced garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup grated parmesan cheese

Instructions

  1. Preheat oven to 350 degrees. Spray an 9x13 inch pan with cooking spray and set aside.

  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. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Line the bottom of the 9x13 inch pan with 1 cup of the alfredo sauce.

  4. Spread 2 Tbs of the alfredo sauce over each noodle. Take ⅛th 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 9×13 prepared pan. Repeat.
  5. Once they are all in the pan, pour the remaining alfredo sauce over the top and top with remaining cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.

Recipe Notes

Updated on April 16, 2020

Originally Posted On: August 28, 2012


Nutrition Facts

Serves: 6

Calories769kcal (38%)Carbohydrates33g (11%)Protein26g (52%)Fat60g (92%)Saturated Fat35g (175%)Cholesterol207mg (69%)Sodium759mg (32%)Potassium258mg (7%)Fiber1g (4%)Sugar2g (2%)Vitamin A2071IU (41%)Vitamin C1mg (1%)Calcium461mg (46%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

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. 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.

    1. 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.

    2. Thank you, I will make this tonight. I always double all sauce recipes because it is never enough. You can never have to much alfredo sauce. YUM

  2. 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!

  3. 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. 🙂

  4. 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!

    1. 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?

    2. 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..

  5. 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.

      1. 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!

  6. 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.

    1. 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. 🙂

  7. 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.

  8. 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!!

  9. 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?

  10. 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!

  11. 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!

  12. 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 🙂

  13. 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!

  14. 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!

  15. 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….

  16. 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.

  17. The recipe was wonderful, but when making the sauce it didn’t specify when to add the parmesan cheese. I added more than it called for because the sauce wasn’t thick enough. Very good flavor and will definitely make it again!

  18. I made this last night and we devoured it. Was soooo good! My husband loved it. I didn’t have lasagna noodles, so I used penne noodles instead and it turned out fabulous. I mixed the shredded chicken in with the sauce and mixed that into the noodles. I added motz cheese in with the noodle mixture and sprinkled some on top too.

  19. Sounds amazing? I can’t have gluten so I’m going to replace the lasagna with zucchini strips and add sauteed mushrooms to the filling. I thjnk sun-dried tomatoes and spinach would be great too. I just thought of a way to use up Thanksgiving levtovers…use turkey and stuffing for the filling then wrap with the zucchini. Wow, the possibilities are endless. Thank you so much for the recipes.

  20. Just finished making this dish and serving to husband for dinner. We loved it. VERY rich so a little goes a long way. It is a great dish for company with a side salad and bread. I did double the alfredo sauce and am happy I did. We will have the sauce with pasta next… one thing I will think about next time is the bacon. It certainly adds flavor but it softens when baked and I do not like soft bacon.!!! Any suggestions on a substitute with great flavor I would really appreciate it. Thanks for a real keeper.

  21. 5 stars
    This was amazing! I added bacon to the roll ups. I liked the addition! This was so good! I like the idea of a lasagna. I’ll probably try that next time. I am so spoiled because I don’t even want to go out to dinner at a restaurant because the food I make at home is so much better! I love Alfredo sauce and this is a great way to use it!

    1. Yes, this is a great freezer meal. You will want to eat it within a month though so the noodles are not mushy. When ready to warm up simply add it to the oven and bake.

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