Chicken and Broccoli Alfredo Lasagna Rolls

Print Friendly, PDF & Email

Chicken and Broccoli Alfredo Lasagna Rolls are a delightful twist on traditional lasagna, featuring lasagna noodles stuffed with a deliciously cheesy chicken and broccoli mixture, all smothered in a garlic Alfredo sauce enhanced with bacon. This indulgent dish promises a comforting meal, perfect for family dinners or special occasions!

Join our Facebook family! Click here to discover daily culinary delights and tips!

Chicken and Broccoli Alfredo Lasagna Rolls

Ingredients for Chicken and Broccoli Alfredo Lasagna Rolls

  • Alfredo Sauce: My special Alfredo sauce recipe includes garlic and crispy bacon for extra richness and depth of flavor.
  • Bacon: Opt for thick-cut bacon for a robust texture, or use standard bacon if preferred. You can even use pre-cooked bacon to save on prep time.
  • Noodles: You’ll need 9 lasagna noodles, cooked until al dente.
  • Broccoli: Fresh or frozen broccoli works here; if using frozen, it’s convenient to choose pre-chopped broccoli.
  • Chicken: Ideal for using up leftover chicken or a store-bought rotisserie chicken.
  • Cheese: The recipe calls for a trio of cheeses: parmesan, ricotta, and mozzarella, making it irresistibly creamy and cheesy.

Chicken and Broccoli Alfredo Lasagna Rolls

Making Ahead

Yes, you can easily prepare these Alfredo lasagna rolls in advance. One approach is to prepare the Alfredo sauce up to four days ahead and store it in the fridge. Alternatively, assemble the rolls the night before and keep them refrigerated. When you’re ready, simply bake with Alfredo sauce and cheese.

Chicken and Broccoli Alfredo Lasagna Rolls

Storage Tips

Store any leftovers in a sealed container in the fridge for up to three days. Reheat in the microwave to enjoy a quick and tasty meal.

Chicken and Broccoli Alfredo Lasagna Rolls

Recipe Instructions

For the Alfredo Sauce:


  • ¼ cup (57 g) unsalted butter
  • 3 teaspoons minced garlic
  • 6 strips of thick-cut bacon, cooked and crumbled
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 2 cups (476 ml) heavy cream
  • 1 cup (100 g) grated parmesan cheese

For the Lasagna Rolls:


  • 9 lasagna noodles, cooked
  • 1 ½ cups (369 g) ricotta cheese
  • 2 cups (280 g) chopped rotisserie chicken
  • 2 cups (182 g) steamed and chopped broccoli florets
  • 2 cups (226 g) shredded mozzarella cheese, divided
  • ½ cup (50 g) grated parmesan cheese
  • Chopped parsley for garnish


Prepare the Alfredo Sauce:

  1. In a large saucepan, melt butter over medium heat.
  2. Add garlic, most of the bacon (reserving some for topping), salt, pepper, crushed red pepper, and heavy cream. Bring to a gentle boil, then reduce heat and simmer until thickened, about 8 minutes.
  3. Remove from heat and stir in parmesan cheese. Set aside.

Assemble the Rolls:

  1. Spread cooked lasagna noodles on parchment paper.
  2. In a bowl, mix ricotta, chicken, broccoli, half the mozzarella, and parmesan cheese.
  3. Divide the mixture evenly among the noodles, spreading along each one.
  4. Roll up the noodles tightly and place seam-side down in a greased 9×13-inch baking dish.


  1. Pour Alfredo sauce over the rolls, covering them thoroughly.
  2. Sprinkle with remaining mozzarella and reserved bacon.
  3. Bake in a preheated oven at 400°F (200°C) for 30-35 minutes until bubbly and golden.
  4. Garnish with parsley before serving.

Enjoy these luscious Chicken and Broccoli Alfredo Lasagna Rolls fresh out of the oven, perfect for a cozy and satisfying meal.

Chicken and Broccoli Alfredo Lasagna Rolls

Rate article
All Chef Recipes
Add a comment