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!