Chicken Alfredo Lasagna Recipe

KETO Chicken Alfredo Lasagna Rolls

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These Chicken Alfredo Lasagna Rolls are creamy, cheesy, and so delicious made with homemade Alfredo sauce, cooked chicken, and three different types of cheese. Great make ahead meal and pure comfort food the entire family will love!


  • Prep Time20 MINUTES
  • Cook Time25 MINUTES
  • Total Time45 MINUTES


For the Alfredo Sauce

  • 1/4 cup butter , cut into large cubes
  • 1 1/2 cups heavy cream
  • 1 clove garlic , minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian Seasoning
  • 1/4 teaspoon Kosher salt (not table salt)
  • 1/4 teaspoon pepper
  • Pinch of nutmeg
  • Pinch of crushed red pepper flakes
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese

For the Lasagna Rolls

  • 9 uncooked/dry lasagna noodles
  • 1 cup ricotta cheese
  • 1 large egg
  • 1 1/2 cups shredded mozzarella , divided
  • 2 cups cooked, shredded rotisserie chicken
  • fresh chopped parsley , for garnish


  • Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray; set aside
  • Bring a large pot of water to boil; throw in a good pinch of salt and add your lasagna noodles. Cook until al dente according to package directions. (After draining, drizzle with a bit of olive oil to prevent sticking and drape them over the colander or lay them flat on a baking sheet.)
  • In the meantime, make the Alfredo sauce:

    Add the butter and cream to a large nonstick saute pan, over medium-low heat; whisk until butter has melted.

  • Add in the minced garlic, garlic powder, Italian seasoning, salt, pepper, the nutmeg and crushed red pepper flakes; whisk until combined and smooth.
  • Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
  • Stir in the parmesan cheese just until melted and the sauce is smooth. Take off the heat.
  • Make the Filling and Assemble:

    Spread 1/2 cup of the Alfredo sauce on the bottom of the prepared baking dish.

  • In a large bowl, stir together the ricotta, egg, and 1 cup of mozzarella until combined. Fold in the chicken and 1/4 cup of the Alfredo sauce until combined.
  • Spread 1/9th of the mixture (about 1/3 cup each) onto the length of each lasagna noodle and roll up in a jelly-roll fashion.
  • Arrange rolls, seam side down, in the baking dish. Top with remaining 1 cup of Alfredo sauce, and remaining 1/2 cup mozzarella cheese.
  • Cover loosely with foil and bake for about 25 minutes or until cheese has melted and the inside is warmed through.
  • Sprinkle with some fresh chopped parsley, serve and enjoy!


Calories: 510kcal | Carbohydrates: 20g | Protein: 28g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 448mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1156IU | Vitamin C: 1mg | Calcium: 392mg | Iron: 1mg

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