If you love the comfort of lasagna, and the tangy zip of buffalo chicken, these creamy buffalo chicken lasagna roll ups are going to be right up your alley! Classic lasagna noodles get a makeover with a creamy chicken filling, and a buffalo alfredo sauce that you'll wish you tried sooner. Serve with garlic monkey bread or skillet dinner rolls for a complete meal, or try my white lasagna rolls for a classic version, too!
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👩🏽🍳Why This Recipe Works
Easy store-bought shortcuts: These lasagna rolls come together with quality store-bought shortcuts. That means less prep time, for a delicious weeknight meal! For another shortcut loaded buffalo chicken recipe, you'll want to try my easy buffalo chicken pretzel bites, too!
Classic comfort food: This is an easy shortcut to make a classic comfort food. Packed with the creaminess and flavors that you expect in comfort food dishes, these lasagna rolls are super cozy on a cold day.
Great to make ahead: These rolls can be assembled ahead of time, and baked when you are ready to serve. This means you can "meal-prep" ahead of time, for an oven meal during the week!
🥘Ingredients
- Lasagna noodles: I like to use classic boxed lasagna noodles for the curly edges. They add a nice look to lasagna rolls, and are readily available. It does not matter if you use boil or no-boil noodles, as you will need to cook them regardless.
- Rotisserie chicken breast: This is a great way to make a quick chicken filling, with little cooking and prep work needed. I like to use chicken breast for the filling, as it is not overly fatty but still meaty.
- Louisiana hot sauce: I like to use a hot sauce like Sweet Baby Rays. It is a good balance between acid and spice, and works really well in Buffalo chicken recipes.
- Cream cheese: Full fat cheese works better in this filling. It will melt to a nice creamy consistency, whereas a lower-fat cream cheese will be a little bit grainy.
A full list of ingredients with measurements is located on the recipe card, below.
📖Substitutions
- Chicken: If you have leftover chicken in the fridge, this is a great way to use it up. You can also poach fresh chicken breasts and shred them for this recipe.
- Mozzarella cheese: Monterey jack is another fantastic melting cheese that will work well in this recipe, instead of mozzarella.
- Louisiana hot sauce: Your favorite hot sauce, or premixed buffalo chicken wing sauce will work instead.
- Cream cheese: You can use ricotta cheese or cottage cheese instead of cream cheese.
🔪Variations
- Blue cheese: For an authentic Buffalo vibe, add some blue cheese crumbles to the chicken filling.
- Classic: Instead of making roll ups, you can also make this recipe as a classic lasagna in layers.
- Ranch: Add some ranch dressing to the chicken filling, for a chicken-wing inspired filling.
- Alfredo sauce: This recipe will work perfectly with homemade Olive Garden Alfredo sauce.
⏲️ Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Boil water - Bring a large pot of water to a boil. Salt liberally once the water is boiling.
Preheat oven - Preheat the oven to 375°F.
Boil the lasagna noodles until al dente, drain, and spread out onto a sheet and allow them to cool.
While the noodles boil, start working on the chicken filling by mixing the shredded chicken, cream cheese, half the shredded mozzarella, and spices together. [photo 1]
While the noodles cool, start the buffalo sauce mixture. Mix the jarred alfredo sauce with the buffalo sauce until combined, and set aside. [photo 2]
Prepare your lasagna rolls by spreading the chicken mixture onto the flat lasagna noodle, and roll rightly. Then prepare your baking dish by pouring half of the sauce at the bottom where you will place the rolls. [photo 3]
Arrange the lasagna rolls standing up, in rows. Pour the remaining buffalo alfredo sauce over the top of the rolls and sprinkle cheese on top. Cover the baking dish loosely with foil before baking. [photo 4]
Bake the roll ups for 20 minutes covered, and 10 minutes uncovered. Allow to cool for several minutes, serve, and enjoy!
💭 Expert Tip
Keep the pasta saucy: As the lasagna noodles bake, if they are left naked, they will get crispy and hard. Make sure that you are liberally pouring the sauce over the lasagna rolls, to keep everything soft and tender.
Shred your cheese at home: While pre-shredded cheese is a time saver, it is usually covered with anti-caking agents. The cheese will not melt as nicely, and will not get as bubbly as you'd like.
🍽 Make Ahead & Storage
Make Ahead Instructions
- Assemble the lasagna completely in a freezer-safe or fridge-safe dish or container, such as a foil tray.
- Cover the lasagna, and store in the fridge for 2-3 days, or freeze covered for up to 3 months.
- Bake the lasagna as written in recipe instructions until cooked.
- Store leftover lasagna rolls covered in an airtight container or dish, in the fridge for 2-3 days.
⭐ Recipe FAQs
You will need to boil the lasagna noodles before making lasagna rolls. Dry lasagna noodles are not flexible enough to fill. You can still boil oven ready noodles as you would boil regular noodles!
You can add vegetables to these lasagna rolls! Add some chopped spinach, mushrooms or even bell peppers to add extra servings of veggies into these rolls.
Looking for more fast pasta dinners? Browse my full list of easy dinner recipes, including easy pasta dishes that are perfect for busy nights.
📝More Pasta Recipes
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Creamy Buffalo Chicken Lasagna Rolls
Equipment
Ingredients
- 12 Lasagna noodles
For the Filling
- 2 Rotisserie chicken breasts - skinless, shredded
- 4 oz Cream cheese - softened
- 2 cups Mozzarella cheese - shredded, divided in half
- 1 ½ teaspoon Garlic powder
- 1 ½ teaspoon Onion powder
- 1 tablespoon Chives - chopped
- Salt - to taste
For the Sauce
- 1 15 oz jar Alfredo sauce
- 1 cup Louisiana hot sauce
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of water to a boil. Salt liberally once the water is boiling.
- Boil the lasagna noodles until al dente, drain, and spread out onto a sheet and allow them to cool.12 Lasagna noodles
- While the noodles boil, start working on the chicken filling by mixing the shredded chicken, cream cheese, half the shredded mozzarella, and spices together.2 Rotisserie chicken breasts, 4 oz Cream cheese, 2 cups Mozzarella cheese, 1 ½ teaspoon Garlic powder, 1 ½ teaspoon Onion powder, 1 tablespoon Chives, Salt
- While the noodles cool, start the buffalo sauce mixture. Mix the jarred alfredo sauce with the buffalo sauce until combined, and set aside.1 15 oz jar Alfredo sauce, 1 cup Louisiana hot sauce
- Prepare your lasagna rolls by spreading the chicken mixture onto the flat lasagna noodle, and roll rightly. Then prepare your baking dish by pouring half of the sauce at the bottom where you will place the rolls.
- Arrange the lasagna rolls standing up, in rows. Pour the remaining buffalo alfredo sauce over the top of the rolls and sprinkle cheese on top. Cover the baking dish loosely with foil before baking.2 cups Mozzarella cheese
- Bake the roll ups for 20 minutes covered, and 10 minutes uncovered. Allow to cool for several minutes, serve, and enjoy!
✱Recipe Notes
- Make a homemade alfredo instead of jarred with:
- ¼ cup Salted butter
- 3 cloves Garlic, finely minced
- 2 cups Heavy cream
- 1 cup Parmesan cheese, grated
- Keep the pasta saucy: As the lasagna noodles bake, if they are left naked, they will get crispy and hard. Make sure that you are liberally pouring the sauce over the lasagna rolls, to keep everything soft and tender.
- Shred your cheese at home: While pre-shredded cheese is a time saver, it is usually covered with anti-caking agents. The cheese will not melt as nicely, and will not get as bubbly as you'd like.
Ella says
Will try this recipe soon
Sunena Anand says
I hope you love it, Ella!
Heather says
This recipe was really good. However I will scale down the Buffalo sauce next time. Was just too over powering for my liking. I used Frank's.
Marlene says
Great recipe! I’d suggest doubling chicken mixture and reducing hot sauce. Will make again!
Sunena Anand says
So glad you enjoyed it, Marlene! 🙂
Amanda says
Can I just use one rotisserie chicken or do you recommend using 2?
Sunena Anand says
Hi Amanda,
You can get away with using one!