Chicken Bacon Garlic Alfredo Roll Ups

Chicken, Bacon, and cheese all rolled up into perfect portions and topped with the BEST homemade garlic alfredo sauce!  One of the best meals that you will make!


Some things I make on the blog that I really hope everyone tries.

This is one of those recipes.

I have already made it twice in one week.  And because I loved it so much I invited my family over for Sunday dinner.  They had to experience how amazing this meal was.   But with chicken, bacon, and alfredo involved.  How can you go wrong?


It all started with these Alfredo Roll Ups that made it onto the blog in the beginning.  I love how you can roll lasagna noodles up and they make the perfect individual portion.  We loved them and they quickly became a popular recipe.  But since then, I have tried several homemade alfredo recipes.  I have tweaked them all to my liking and created the perfect alfredo sauce.  I promise that you won’t find a better one out there!

I knew that I had to use the perfect sauce in these alfredo roll ups.  I also added some bacon.  And lets be honest.  Bacon makes everything better.  It added such great flavor and complemented all of the ingredients so well.  These are truly incredible.

They were an instant hit with my family and not one roll up was left over.  They raved about how amazing they were and I knew that they would love them!

If you try just one thing on the blog, start with this recipe!  I know that you will love them and make them again and again!



4.8 from 36 reviews
Chicken Bacon Garlic Alfredo Roll Ups
Prep time
Cook time
Total time
Chicken, Bacon, and cheese all rolled up into perfect portions and topped with the BEST homemade garlic alfredo sauce! One of the best meals that you will make!
Serves: 8
  • 8 Lasagne noodles
  • 2 cups cooked and shredded chicken (I used rotisserie)
  • 1 pound bacon, cooked and crumbled
  • 2 cups shredded mozzarella cheese
  • Garlic Alfredo Sauce:
  • ½ 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
  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 bacon 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.


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. This dish has such incredible flavor and the alfredo sauce truly is the BEST ever! I have 3 boys and this is now at the top of their favorites 🙂

    1. I have found the best way to get nutritional info on all of the recipes is through You just type in the recipe and it tells you! is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps! XOXO

  2. Hi Alyssa! Just pre-made them for a small dinner party tomorrow night! Rolled them up and have not yet poured the remaining sauce on top. Put plastic wrap tightly on top and put them in the fridge until I can bake them tomorrow night! I’ll pour the sauce and cheese on top before putting them in the oven. I hope this was the right way to do this. I was afraid to put the sauce on now while they are in the fridge overnight. Any suggestions?? I can’t wait to taste them! The Alfredo sauce is out of this world!!! Thank you so much for sharing this recipe!!

    1. That sounds great! I am so glad that it is all coming together! Way to go! It sounds like you are making them perfectly for how you are doing it. I think the sauce will be fine on it beforehand otherwise when you go to make them it will be great! Enjoy! XOXO

  3. Hi i made this and it’s really good! I have a question. When i melted the stick of bubutter it separated. The yellow and white and i got a puddle of of yellowness. I continued doing everything and it tasted really good but then i put in the over and you could see some of the yellowness in the sauce. What do you think happen?

    1. OH no, I am so sorry! I am not sure what happened to the butter and why it changed colors like it did. Butter will separate into three layers when completely melted but stirring it together will help that. It should have been more of a creamy white color. I am sorry the color was altered for you. I am glad that it tasted so good though! XOXO

  4. I am so anxious to try this recipe tonight! The only thing is the sauce…..where is the recipe for it? I looked on your site and there is alfredo sauce but not garlic alfredo sauce. Oh please help me so Ican try this out. Yum yum!

    1. The Garlic Alfredo Sauce is listed in the ingredients. Hope this helps! XOXO
      Garlic Alfredo Sauce:
      1/2 cup butter
      1 pint heavy whipping cream (2 cups)
      4 ounces cream cheese
      1/2 teaspoon minced garlic
      1 teaspoon garlic powder
      1 teaspoon italian seasoning
      1/4 teaspoon salt
      1/4 teaspoon pepper
      1 cup grated parmesan cheese

      1. So hello there,
        I just bought this beautiful mixture of mushrooms and also spinach and creamy ricotta cheese ravioli. Also an Italian sausage with mascarpone and Parmesan cheese raviolis. Instead of buying store Alfredo sauce, I wanted to try this recipe for homemade Alfredo sauce.

    1. You are making it homemade. It is a little confusing with the Alfredo Sauce since it is in a bullet form. The ingredients for the sauce is underneath the bullet for that. I apologize for the confusion! Hope you enjoy! XOXO
      Garlic Alfredo Sauce:
      1/2 cup butter
      1 pint heavy whipping cream (2 cups)
      4 ounces cream cheese
      1/2 teaspoon minced garlic
      1 teaspoon garlic powder
      1 teaspoon italian seasoning
      1/4 teaspoon salt
      1/4 teaspoon pepper
      1 cup grated parmesan cheese

  5. I have been craving chicken Alfred for a few weeks now and came across your recipe. It was delicious. I did have to switch it up a bit because I do t eat much and my grandson wouldn’t be able to eat a whole rollup either. I used rotini noodles and made it into a casserole. Also my mozzarella went bad on me so no topping. Other than that. I followed your recipe and we LOVED it. I will be making it again.

  6. Hi there! I would maybe put the cooking spray in the ingredients list. Almost didn’t catch it in the instructions. Going to be trying this tonight, thank you for sharing!

    1. The sauce lasts about 2 to 3 days in the fridge. It will spoil after too long because of the cream and cheese. Most the time it does not last longer than a meal though, it is that good!! XOXO

      1. the picture shows an 8 oz block of cream cheese in the pan with the butter.but the printed recipe says 4 oz, of cream cheese— which is correct? Or is it”the more cheese, the Better?”

  7. I was glad to see the suggestions to make it a little more healthy. It sounds OMG good but needed a reason to make it. i.e. some nutrition…not just calories.

  8. Truly enjoy reading your recipes. Always something picking up great little tricks or hints. Love your recipes because your cooking style is very similar to mine. To the lasagne rolls, I added ham and used a combination mozzarella and swiss cheeses….called it cordon bleu. It was great! Have a great day! And as the French say:”Bonne journée!”

  9. Can this be doubled and the other half frozen for a quick freezer meal? I’ve made it twice before and we have loved it and I wanted to make more since school is starting and we are going to be busy.

  10. Made it tonight, fantastic. Even my daughter loved it and she is very picky. Definitely a keeper and will be part of my regular rotation for dinner. Thank you for such an easy and delicious meal.

  11. Can you make the garlic Alfredo sauce ahead of time. If so how long can you keep it. Oh your recipes look wonderful anxious to try them

  12. Alyssa, I made your Chicken Bacon Roll ups for dinner last night and OMGosh, it was delish!! It was so good, I even shared your recipe on my FB page. I used a Lemon Pepper Rotisserie Chicken (which I shredded ahead of time) and cooked the bacon in the micro-wave to save a little prep-time. Wasn’t sure whether or not to use Kraft’s “Grated Parmesan Cheese” (in green container) but ended up using a pkg. of Publix’s “Fancy Shredded Cheese” instead. Everything melted beautifully and tasted amazing. I WILL be making this again but will probably put it together earlier in the day and keep in frig. until ready to place in oven. Since it will be cold, any tips on increasing cooking time?

  13. This stuff rocks, very unhealthy and very, very good…it’s my go to receipe . I’ve fixed several times, only thing I change is adding sun dried tomato’s in the roll ups and some on the top of the roll….adds to color and taste.

  14. Made this 3 or 4 times and always used your separate recipie for the Alfredo sauce…your ingredients call for 2 cups of Mozzarella but never mentions it in the instructions, except as “shredded cheese” in the roll ups. Is that the mozzarella? I added up with the other cheeses in the pan and screwed up the sauce.

  15. Hi Alyssa, we made this recipe a while back and were amazed by this incredible alfredo sauce! My husband and I have used it to make fettuccine alfredo for guests numerous times since then and everyone goes back for seconds and thirds. We made fettuccine alfredo for my husband’s family on Christmas day using your recipe and they went on and on about it. I just wanted to take a moment to thank you for sharing it (and all of your other recipes) with the world. It is appreciated. Thanks again and happy new year! Lisa

  16. I recently made these but made a casserole instead of the roll-ups. I used penne pasta and mixed everything together. I also added fresh baby spinach. It was a hit at our house. In fact, I’m going to make it again this weekend. It’s a new go-to recipe.

  17. I really enjoy alfredy sauce. How ever the parmesan is a little deep and heavy and
    heavy to me. Any ideas on how to lighten it up?

  18. Alyssa,
    Love, love the sauce!! Is there any reason why I couldn’t use the sauce with spinach ravioli and fresh shredded chicken? What cheese would you suggest to layer with? Just mozzarella like so many recipes call for?

  19. I’m eager to try this with this summer’s zucchini instead of lasagna noodles! I imagine they’ll need to be lightly steamed in order to roll.
    A bit of spinach in the mix will be nice as well.

  20. A friend encouraged me to try this recipe. I’m so glad I did. It’s delicious and more than enough for a family of 4. I will use it again for sure! Thank you!

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