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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.
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?
- To start: Preheat your oven to 350 degrees Fahrenheit. 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.
- 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.
- 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.
- 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.
- Top with more Sauce: Pour the remaining alfredo sauce over the top and top with remaining cheese.
- Bake: Cook at 350 for about 30 minutes until heated through and cheese is bubbly.
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.
What are the Best Side Dishes to Serve With This Meal?
- Classic Caesar Salad
- Roasted Lemon Parmesan Garlic Asparagus
- Brown Butter Honey Garlic Carrots
- Perfect Soft and Butter Rolls
- 30 Minute Asiago Cheese Rolls
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Chicken Alfredo Roll-Ups
Ingredients
- 2 cups chicken, cooked and shredded (I used a rotisserie chicken)
- 8 lasagna noodles
- 2 cups mozzarella cheese, shredded
Garlic Alfredo Sauce:
- ¼ cup unsalted 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
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x13-inch pan with cooking spray and set aside.
- 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.
- 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.
- Spread 2 tablespoons of the Alfredo sauce over each noodle. Spread 2 tablespoons of the shredded chicken evenly over each noodle, and top with about 3 tablespoons of shredded cheese.
- Carefully roll up each lasagna noodle and place the seam side down in the prepared pan, repeat these steps with each noodle.
- Once they are all in the pan, pour the remaining alfredo sauce over the top and top with the remaining cheese.
- Bake for 25-30 minutes until heated through and the cheese is bubbly.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Thanks for noticing that. I will fix it. Yes add the Parmesan to the sauce. 🙂
Oops…I don’t think this is changed yet so here is a friendly reminder. I’m so glad I read these notes!
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. 🙂
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!
I also added some ricotta cheese and alittle pesto to the mixture. Deelish!!
What a great idea! Those look absolutely fantastic…yummmyyy!!
Happy Blogging!
Happy Valley Chow
When do you put in the oregano in the Alfredo sauce?
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..
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!
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. 🙂
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!!!
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!
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?
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
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 🙂
Michelle
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: http://www.athometake2.com. I hope you can stop by.
Jessica @ At Home Take 2
Oh these look yummy and would be perfect for dinner! New follower from Fantabulous Friday! 🙂
Hello, I have passed on two awards to you. Please stop by and check it out. Sarah at The Ease of Freeze.