Chicken Bacon Garlic Alfredo Roll Ups

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Alfredo Roll Ups are cheesy, perfectly portioned servings of deliciousness. This is going to be one of the best meals you will ever make!

Anything with lasagna noodles is just fun to make and delightful to eat! You have to try these favorites, Classic Lasagna, Zucchini Lasagna and Lasagna Soup!

Chicken Bacon Garlic Alfredo Roll ups on a plate.

Easy Chicken Alfredo Roll Ups

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, and they could not get enough. This will turn your ordinary roll ups upside down. It is different, creamy, decadent and full of flavor!

It all started with these Alfredo Roll Ups. An early recipe on the blog that I’ve been tweaking over the years and have now perfected. The homemade alfredo sauce is absolutely perfect,  I promise you won’t find a better one out there. Then I added the bacon, because bacon makes everything better. It was a simple addition that turned these into divine individually portioned bites of heaven. This is a dish the whole family will love! I bet you will make them again and again!

Ingredients for Chicken Roll Ups

All of these ingredients can be easily found at the grocery store. I used a rotisserie chicken or use chicken from this incredible whole chicken in the instant pot recipe. So good!

  • Lasagna Noodles: Precooked but just to al dente. Drain and rinse your noodles in cold water and separate to avoid sticking together.
  • Chicken: Cooked and shredded. Rotisserie chicken works well here.
  • Bacon: Cooked and crumbled, use the air fryer for a quick way to cook your bacon.
  • Mozzarella Cheese: Grated, but shred your own to avoid cheese that has anti caking agents on it.

Garlic Alfredo Sauce Ingredients 

  • Butter: Adds a bit of salt and tons of flavor.
  • Heavy whipping Cream: Creates a creamy decadent sauce.
  • Cream Cheese: Not only adds flavor but helps to thicken it as well.
  • Garlic: Freshly minced garlic works best.
  • Garlic Powder: This will add more flavor without the chunks.
  • Italian seasoning: A great seasoning with all the best herbs. Make your own here.
  • Salt and Pepper: Add to taste
  • Parmesan Cheese: Grated fresh will give you the best flavor.

How to Make Chicken Lasagna Roll Ups

This may seem hard, but it is not! It is actually quite simple. My kids love to help me roll the noodles up, they also love to eat the filling.

  1. Prep: Preheat the oven to 350 degrees. Spray a 9×13 inch pan with cooking spray and set aside.
  2. Cook: In a large pot cook the lasagna noodles according to the 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. Alfredo: In medium saucepan add butter, heavy whipping cream and cream cheese. Cook over medium heat and whisk until melted.
  4. Season: Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth.
  5. Cheese: Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
  6. Bottom of Pan: Line the bottom of the 9×13 pan with 1 cup of the alfredo sauce.
  7. Layer Noodles: Spread 2 Tablespoons of the alfredo sauce over each noodle. Take 1/8th of the shredded chicken and bacon and spread evenly over each noodle and top with about 3 tablespoons shredded cheese.
  8. Roll it: Carefully roll up each lasagna noodle and place seam side down in your 9×13 prepared pan. Repeat.
  9. Cover: Once they are all in the pan, pour the remaining alfredo sauce over the top and sprinkle with the remaining cheese.
  10. Bake it: Bake at 350 for about 30 minutes until heated through and cheese is bubbly.

Placing alfredo chicken and bacon on lasagna noodles and then rolling them up.

Tips for the Best Chicken Alfredo Roll Ups

These roll ups are absolutely divine. They are fun and different and are going to be a family favorite for sure.

  • Noodles: Make sure you cook your noodles al dente. You want them to soft and pliable but firm enough to roll. I do not recommend using no boil noodles. They just do not work with this recipe.
  • Chicken: This is a great recipe to use up extra chicken you may have from another dinner. I like to cook thighs and breasts in the air fryer to use for recipes. They both would be amazing in this recipe.
  • Cheese: Mozzarella is a classic cheese for this lasagna dish, be sure to grate your own. It will melt easier and more evenly. Other cheese you could use is provolone or gouda.
  • Alfredo Sauce: If you want a lighter alfredo you can use half and half, it will still you all the flavor and creaminess. Also try subbing out the parmesan for romano, asiago or pecorino romano.
  • Cover while cooking: If you are worried about the noodles exposed edges becoming crunchy, cover the dish with foil before placing it in the oven. Everything is already cooked so you essentially you are heating the insides. Uncover the roll ups the last 5-10 minutes to brown the cheese.

Baked chicken bacon alfredo roll ups in a pan.

Double it and Freeze!

One of the best things about this meal is that it is so easy to prep ahead of time and or freeze for another day. Since I am making one batch of these roll ups, I might as well make two. It is just as easy and i can freeze one to have later or to give away. It just makes sense.

  • Make ahead:  Make these chicken bacon alfredo roll ups up to a day ahead and place in the fridge tightly covered. When ready to bake, remove from fridge half hour before cooking. Bake for regular time and uncover the last 5-10 minutes.
  • Freeze: To freeze, make the chicken bacon roll ups and place in the pan. Tightly cover with plastic wrap and then with foil. Freeze for up to 2 months. Remove from freezer and let thaw in the fridge. Bake as directed. Note: Dairy does not freeze well so you might notice a bit of separation in the sauce. It will not change the flavor, just the look.  It is totally normal and still good to eat.
  • Leftovers: Store leftovers in the fridge for up to 5 days. Reheat in the microwave.

Scooping out a lasagna roll up out of the pan.

More Roll up Fun to Have with Your Food

Rolling your food up isn’t just a fun way to play with your food, it is a fun way to eat your food too. You can either unroll them bite by bite or just cut into them. Roll up food can include so many different foods from sweet to savory. If you want to have more fun with your food, try these tried and true roll up recipes today!

Chicken Bacon Garlic Alfredo Roll Ups

5 from 3 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Alyssa Rivers
Servings 8 Servings

Description

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!


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

Ingredients

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

Garlic Alfredo Sauce:

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

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.

  4. Line the bottom of the 9x13 inch pan with 1 cup of the alfredo sauce.

  5. Spread 2 Tbs of the alfredo sauce over each noodle. Take 1/8th of the shredded chicken and bacon and spread evenly over each noodle and top with about 3 Tbs shredded cheese.

  6. Carefully roll up each lasagna noodle and place seam side down in your 9×13 prepared pan. Repeat.

  7. 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 March 27, 2021

Originally Posted on July 13, 2015


Nutrition Facts

Serves: 8

Calories859kcal (43%)Carbohydrates25g (8%)Protein26g (52%)Fat73g (112%)Saturated Fat38g (190%)Cholesterol205mg (68%)Sodium1005mg (42%)Potassium302mg (9%)Fiber1g (4%)Sugar2g (2%)Vitamin A1741IU (35%)Vitamin C1mg (1%)Calcium359mg (36%)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. 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 MyFitnessPal.com. You just type in the recipe and it tells you! Skinnytaste.com 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.

  5. Why does this recipe call for a bottle of garlic Alfredo sauce when you’re actually making it homemade?

    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

  6. 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.

  7. 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?”

  8. 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.

  9. 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!”

  10. 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.

  11. 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.

  12. 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

    1. dO YOU WHIP THE HEAVY CREAM FOR THE GxgARLIC ALFRADO SAUCE WHEN MAKING IT & WILL IT KEEP OR CAN I FREEZE IT ///

  13. 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?

  14. 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.

  15. 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.

  16. 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

  17. 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.

  18. All I have is half and half on hand. Will this work or should I go to the store for some cream?

  19. 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?

  20. 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?
    Thanks

  21. 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.

  22. 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!

  23. Excellent recipe! We substituted ricotta cheese to the filling instead of the Alfredo inside the roll up and added fresh basil to the op after it was done cooking. Loved it!

  24. So this recipe looked so good when I first came upon it.i really wanted to make it. (This recipe has been around a while) I didn’t have any lasagna noodles and the only thing I had was Tortillas. I used them and have never stopped. My family looooves this dish!!!

  25. I made this replacing the lasagna noodles with sliced eggplant to lower the carbs (and make it gluten free)…OMG was it good!! So rich and creamy; comfort food at its best!

  26. 5 stars
    I made this about 6 months ago and it was fantastic!! I tried heating the leftovers the next day and the sauce separated. Can you tell me what I did wrong?. I really want to make it again but everyone tells me that type of sauce always separates when reheated. Help!

  27. This is amazing! The sauce is great. Next time I will use 1/2 the amount of bacon, it was a little to strong for me.

  28. 5 stars
    Excellent Recipe!!! So full of flavor; easy to follow recipe (especially when Alfredo Sauce can go from good to bad so quickly); easy to put together, pop in the oven, fix a side salad and it’s a great meal. And the leftovers we had were great the next night. I highly recommend this recipe.

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