There’s something so irresistible about creamy, cheesy comfort food with a little kick, which is exactly why the Blackened Chicken Alfredo Lasagna Roll-Ups Recipe has become one of my absolute go-tos. It’s like the best of lasagna and chicken alfredo rolled into one delicious, satisfying bite.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Blackened Chicken Alfredo Lasagna Roll-Ups Recipe
- Top Tip
- How to Serve Blackened Chicken Alfredo Lasagna Roll-Ups Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Blackened Chicken Alfredo Lasagna Roll-Ups Recipe
Why You'll Love This Recipe
When I first tried making this Blackened Chicken Alfredo Lasagna Roll-Ups Recipe, I was hooked immediately — the amazing flavor combo of blackened spices mixed with creamy, garlicky alfredo made every bite something to savor. Plus, it’s surprisingly approachable to make at home.
- Bold flavors balanced with creamy richness: The blackened chicken packs just enough spice, while the alfredo sauce is silky and cheesy without being heavy.
- Fun and impressive presentation: Lasagna roll-ups look fancy but are easier to portion and serve than a big lasagna tray.
- Vegetables sneak in effortlessly: The spinach melts into the cheese mixture, adding color and nutrition without overwhelming flavors.
- Great make-ahead potential: You can prep the roll-ups in advance, then bake just before serving to save time.
Ingredients & Why They Work
This recipe is all about combining distinct layers that bring harmony together. Each ingredient plays a key role — from the herbs and spices that create that irresistible blackened chicken flavor, to the cheesy filling and creamy sauce that binds it all up beautifully.
- Lasagna noodle sheets: Make sure to cook them al dente so they hold up rolling without cracking.
- Chicken breasts (or thighs/cutlets): Thighs add more juiciness, but chicken breast works great too for leaner protein.
- Olive oil: For searing the chicken and adding richness without overpowering flavors.
- Cajun seasoning: This homemade blend (see recipe below) provides that signature blackened kick. Adjust heat by tweaking cayenne pepper amount.
- Butter & garlic: Infuse the creamy alfredo sauce with tons of savory, aromatic goodness.
- Heavy whipping cream: Key for that thick, luscious alfredo base that coats the roll-ups perfectly.
- Parmesan cheese: Adds sharp, nutty depth and helps thicken the sauce.
- Cream cheese & ricotta cheese: Make the filling irresistibly smooth, tangy, and rich.
- Frozen chopped spinach: Drained well, it blends seamlessly into the cheese filling for balance and color.
- Mozzarella & Colby Jack cheese: Melty, stretchy cheese that’s perfect for topping and stuffing inside the roll-ups.
- Spices (smoked paprika, cayenne, onion powder, etc.): These create the complex blackened chicken seasoning — smoky, spicy, and savory all at once.
Make It Your Way
One of the things I love most about this Blackened Chicken Alfredo Lasagna Roll-Ups Recipe is how easy it is to customize. You can tone down the spice for the kids or swap in different cheeses for new flavor combos. It’s your canvas!
- Variation: Sometimes I sub kale or Swiss chard for spinach — just make sure to drain it really well to keep the filling from watering down.
- Dietary swaps: Use gluten-free noodles or lactose-free cream cheese and dairy alternatives if needed. The flavors still shine through!
- Extra veggies: Roasted red peppers or sautéed mushrooms mixed into the filling add even more depth.
- Spice level: Feel free to add more cayenne pepper to the blackening mix for a serious kick or cut it in half for a milder meal.
Step-by-Step: How I Make Blackened Chicken Alfredo Lasagna Roll-Ups Recipe
Step 1: Prepping and Blackening the Chicken
Start by making your blackened seasoning blend — mixing smoked paprika, cayenne pepper, onion powder, brown sugar, garlic powder, black pepper, salt, thyme, and oregano. Pat your chicken dry, then rub each piece generously with olive oil and coat with the spice blend. Heat a skillet over medium-high heat, add olive oil, then sear chicken 4-5 minutes per side until cooked through and beautifully charred. Let it rest, then dice into bite-sized pieces.
Step 2: Cooking Lasagna Noodles and Preparing Filling
While the chicken cooks, boil your lasagna noodles just until al dente — you want them flexible but not falling apart. Drain and carefully lay them out flat on parchment or a kitchen towel. Next, mix cream cheese, ricotta, drained chopped spinach, diced chicken, a couple teaspoons of cajun seasoning, and about half of your shredded mozzarella and Colby Jack cheeses until smooth and well combined.
Step 3: Rolling and Filling Your Lasagna Sheets
Spoon a generous amount of the filling onto each noodle, then gently roll it up from one short end to the other. Place seam-side down in your greased 9x13 baking dish — they’ll fit snugly side by side.
Step 4: Making the Garlic Alfredo Sauce
In a saucepan over medium heat, melt butter and gently sauté minced garlic until fragrant. Pour in the heavy cream and cajun seasoning, simmering gently to thicken slightly. Stir in grated parmesan until melted and silky smooth — don’t rush this part or the sauce might separate.
Step 5: Baking to Golden Perfection
Pour the alfredo sauce over the lasagna roll-ups, then sprinkle remaining mozzarella and Colby Jack cheese on top. Bake uncovered at 375°F for about 35 minutes until bubbly and golden on top. Let it rest a bit before serving — this helps everything set so the rolls don’t unravel.
Top Tip
I learned the hard way that draining your spinach thoroughly and letting your chicken rest before dicing are absolute game-changers. These little steps totally affect the texture and moisture balance in the roll-ups, and trust me, it’s worth the extra minute.
- Rest your chicken: After cooking blackened chicken, let it rest 5-10 minutes for juiciness and easier slicing.
- Drain spinach well: Use a clean kitchen towel or fine mesh strainer and press out excess water to avoid soggy filling.
- Cook noodles al dente: Overcooked noodles risk tearing when you roll, so keep a close eye.
- Simmer alfredo sauce gently: Avoid boiling the cream; a gentle simmer helps keep sauce creamy without splitting.
How to Serve Blackened Chicken Alfredo Lasagna Roll-Ups Recipe
Garnishes
I usually sprinkle fresh chopped parsley and a bit more grated Parmesan right as the dish comes out of the oven — it adds a fresh pop of color and flavor. A light drizzle of olive oil or even a squeeze of lemon can brighten the richness if you want.
Side Dishes
This recipe pairs perfectly with garlic bread or Texas toast for mopping up any extra alfredo sauce. I also love serving it alongside a crisp Caesar salad or roasted asparagus for some green crunch to balance the creamy roll-ups.
Creative Ways to Present
For special occasions, I like arranging the roll-ups on a platter and drizzling a little extra alfredo and hot sauce for guests to add their own heat. A sprinkle of crushed red pepper flakes also adds a festive touch and some zing.
Make Ahead and Storage
Storing Leftovers
Leftover roll-ups store beautifully in an airtight container in the fridge for 3-4 days. I prefer to portion them individually so reheating is quick and easy without drying out the whole batch.
Freezing
You can freeze these roll-ups before baking by placing them in a single layer on a baking sheet to flash freeze, then transferring to a freezer bag. Bake from frozen adding extra 10-15 minutes to the cook time, covered with foil to prevent drying.
Reheating
Reheat leftovers covered in the oven at 350°F for 15-20 minutes until warmed through. Alternatively, microwave covered but in short bursts to avoid rubbery textures. I recommend adding a splash of cream or milk before reheating to keep it moist.
Frequently Asked Questions:
The spice level can be adjusted easily by changing the amount of cayenne pepper in the blackened seasoning. If you prefer mild, use less cayenne, and for more heat, add a bit more. The alfredo sauce also helps mellow out the spice for balance.
Absolutely! Store-bought alfredo sauce can be a great shortcut and still tasty, but homemade sauce offers fresher garlic flavor and a creamier texture. If using store-bought, consider warming it gently with extra garlic or parmesan to elevate the flavor.
Make sure not to overcook the noodles and fill the rolls generously but not too full so they can roll tightly without tearing. Placing them seam side down in the baking dish also helps keep their shape during baking.
Yes! You can assemble the roll-ups a day in advance and keep them covered in the refrigerator. Bring them to room temperature before baking, or bake straight from the fridge with an extra 5-10 minutes added to the baking time. This makes entertaining a breeze!
Final Thoughts
Making the Blackened Chicken Alfredo Lasagna Roll-Ups Recipe has genuinely become a favorite in my kitchen because it hits every craving: creamy, spicy, cheesy, and comforting. It’s perfect when you want something a bit elevated but still feel like home cooking. I’m confident you’ll enjoy making (and eating) this as much as I do—so go ahead, roll up your sleeves and try it out!
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Blackened Chicken Alfredo Lasagna Roll-Ups Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
Blackened Chicken Alfredo Lasagna Roll Ups combine tender, spicy blackened chicken with a rich, creamy garlic parmesan Alfredo sauce. Filled with a cheesy mixture of ricotta, cream cheese, mozzarella, colby jack, and spinach, these lasagna sheets are rolled up and baked to golden perfection. Perfect for a comforting and flavorful dinner.
Ingredients
Lasagna Roll Ups
- 12 lasagna noodle sheets
- 3 chicken breasts (thighs, cutlets or tenders work too)
- 4 tablespoons olive oil
- 2 tablespoons cajun seasoning (see seasoning recipe below)
- ½ block cream cheese, softened
- 1 15 oz ricotta cheese
- 12 oz frozen chopped spinach (drained well)
- prepared chicken, diced
- 1 8 oz block mozzarella (shredded, divided)
- 1 8 oz block colby jack cheese (shredded, divided)
- 2-3 teaspoons cajun seasoning
Alfredo Sauce
- 6 tablespoons butter
- 6-8 large cloves garlic, minced
- 2 cups heavy whipping cream
- 1-2 teaspoons cajun seasoning
- 1 cup grated parmesan cheese
- salt and pepper to taste
Cajun Seasoning
- 2 tablespoons smoked paprika (regular paprika works too)
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Optional
- garlic bread or Texas toast for serving
Instructions
- Prepare Cajun Seasoning: In a small bowl, mix together smoked paprika, cayenne pepper, onion powder, brown sugar, garlic powder, ground black pepper, salt, dried thyme, and dried oregano to create the Cajun seasoning.
- Season and Cook Chicken: Rub the chicken breasts evenly with 2 tablespoons of the Cajun seasoning and 2 tablespoons olive oil. Heat a skillet over medium heat and cook the chicken until fully cooked and blackened, about 6-8 minutes per side. Remove chicken, let rest, then dice into bite-sized pieces.
- Cook Lasagna Noodles: Boil the lasagna noodles in salted water according to package instructions until al dente. Drain and lay flat on a clean towel to prevent sticking.
- Prepare Cheese and Spinach Filling: In a large bowl, combine softened cream cheese, ricotta cheese, well-drained chopped spinach, 1 cup shredded mozzarella, 1 cup shredded colby jack cheese, diced cooked chicken, and 2-3 teaspoons Cajun seasoning. Mix until well combined.
- Make Alfredo Sauce: In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant. Stir in heavy whipping cream and 1-2 teaspoons Cajun seasoning. Bring to a gentle simmer, then whisk in parmesan cheese until sauce is smooth. Season with salt and pepper to taste. Remove from heat.
- Assemble Roll Ups: Preheat oven to 375 degrees and grease a 9x13 baking dish. Spread an even layer of the cheese and chicken filling onto each lasagna noodle. Roll up each noodle tightly and place seam-side down in the baking dish.
- Top with Alfredo and Cheese: Pour the prepared Alfredo sauce evenly over the roll ups. Sprinkle remaining shredded mozzarella and colby jack cheese on top.
- Bake: Bake in the preheated oven for 35 minutes or until the cheese is melted, bubbly, and golden brown on top.
- Serve: Allow to cool for a few minutes before serving. Serve with optional garlic bread or Texas toast for a complete meal.
Notes
- Ensure the spinach is very well drained to avoid soggy filling.
- Use freshly grated parmesan for the best sauce flavor and texture.
- Adjust the amount of cayenne pepper in the Cajun seasoning to control spiciness.
- Let the roll ups rest for 5 minutes after baking so they hold together when served.
- Substitute chicken thighs if preferred for juicier meat.
- Use no-boil lasagna noodles to save time but increase baking time accordingly.
Nutrition
- Serving Size: 1 roll up
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
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