Name: Blackened Chicken Alfredo Lasagna Roll Ups
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American-Italian
Ingredients: 12 lasagna noodles, cooked al dente; 15 oz ricotta cheese; 1 cup Parmesan cheese, grated; 2 cups shredded mozzarella; 1 egg; 2 cups blackened chicken, cooked and chopped; 2 cups Alfredo sauce (homemade or store-bought); 1 tablespoon olive oil (for sautéing); Salt and pepper, to taste; Optional herbs: parsley, basil, or Italian seasoning; For blackened chicken (if not pre-cooked):; 2 boneless skinless chicken breasts; 1–2 tablespoons blackening seasoning; Olive oil, for searing

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These Blackened Chicken Alfredo Lasagna Roll Ups are what I reach for when I want all the comfort of lasagna, but with a flavorful twist. Tender lasagna noodles are rolled around a creamy ricotta-Parmesan filling, then layered with spicy blackened chicken and smothered in Alfredo sauce. It’s rich, bold, and packed with cheesy goodness—and the roll-up format makes it feel just a little more fun (and easier to serve).

Why You’ll Love This Recipe

A Fun Spin on Lasagna: I love how the roll-up style makes serving a breeze—and they look so impressive on a plate.
Spicy, Creamy, Cheesy: The blackened chicken brings a smoky kick that balances perfectly with the rich Alfredo sauce and creamy cheese filling.
Great for Make-Ahead Meals: I can prep the roll ups in advance, refrigerate or freeze, and bake when needed.
Crowd-Pleaser: This dish is always a hit with friends and family—it’s fancy enough for company, but cozy enough for a casual night in.
Customizable: I can switch up the filling, the sauce, or the protein to fit whatever I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lasagna noodles – 12 sheets, cooked al dente
ricotta cheese – 15 oz
Parmesan cheese – 1 cup, grated
shredded mozzarella – 2 cups
egg – 1 (for binding the filling)
blackened chicken – about 2 cups, cooked and chopped (see note below)
Alfredo sauce – 2 cups (homemade or store-bought)
olive oil – 1 tablespoon (for sautéing)
optional herbs – parsley, basil, or Italian seasoning (for added flavor)
salt and pepper – to taste

To make blackened chicken (if not pre-cooked):
boneless skinless chicken breasts – 2
blackening seasoning – 1–2 tablespoons
olive oil – for searing

Directions

Cook the noodles: I boil the lasagna noodles in salted water until just al dente, then drain and lay them flat on parchment or foil to prevent sticking.
Make the filling: In a large bowl, I combine the ricotta, Parmesan, one egg, half of the mozzarella, salt, pepper, and a sprinkle of herbs if I’m using any.
Cook the chicken (if needed): I coat chicken breasts with blackening seasoning and sear them in olive oil over medium-high heat until cooked through. Then I let them rest and chop into bite-sized pieces.
Assemble the roll ups: I spread a layer of cheese filling over each noodle, add a spoonful of chopped blackened chicken, then gently roll each noodle from end to end.
Layer the dish: I pour a thin layer of Alfredo sauce on the bottom of a greased 9×13-inch baking dish, arrange the roll ups seam-side down, then pour the remaining Alfredo over the top.
Top and bake: I sprinkle the remaining mozzarella and a bit of Parmesan over everything. I cover the dish loosely with foil and bake at 375°F (190°C) for 25 minutes. I remove the foil and bake another 10 minutes until bubbly and golden.
Rest and serve: I let the roll ups sit for about 5 minutes before serving. I like to garnish with fresh parsley or basil for a pop of color.

Servings and timing

Servings: 6 (2 roll ups per serving)
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: About 1 hour

Variations

Use spinach or kale: I mix some cooked greens into the ricotta filling for extra nutrition.
Swap the chicken: Shredded rotisserie chicken or spicy sausage both work well.
Add heat: A little crushed red pepper in the filling or sauce gives a spicy edge.
Make it saucier: I sometimes double the Alfredo for an extra creamy finish.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for up to 4 days.
Freezer: These freeze beautifully. I freeze them in the dish (pre-baked or baked) wrapped tightly with foil. They keep well for up to 2 months.
Reheat: I reheat in the oven at 350°F until warmed through, covering with foil to prevent drying. A splash of milk or extra Alfredo helps restore creaminess.

FAQs

What’s the best way to cook blackened chicken?

I coat the chicken in blackening seasoning and sear it in a hot, oiled skillet for about 5–6 minutes per side, depending on thickness. Then I rest and slice or chop it. It’s bold, juicy, and perfect for this dish.

Can I use no-boil noodles?

I prefer regular lasagna noodles for roll ups since no-boil noodles tend to be more delicate and break easily when rolling.

Can I make these ahead?

Absolutely. I assemble the roll ups, cover, and refrigerate for up to 24 hours before baking. If baking from cold, I add 5–10 minutes to the cooking time.

Is store-bought Alfredo okay?

Yes! A good quality jarred Alfredo works fine, but when I have time, I make it from scratch for a richer, fresher flavor.

Can I use cottage cheese instead of ricotta?

Yes. Cottage cheese gives a similar texture and works as a great substitute if I blend it for a smoother consistency.

Conclusion

These Blackened Chicken Alfredo Lasagna Roll Ups are the kind of dish I make when I want to impress without spending hours in the kitchen. They’re rich, creamy, and loaded with bold flavor—everything I want from a comfort meal, rolled into a cheesy, satisfying bite. Whether it’s for a cozy family dinner or a special gathering, they always hit the spot.