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5 from 3 votes

Creamy Buffalo Chicken Lasagna Rolls

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.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main Course
Cuisine: American, Italian
Servings: 6 Servings
Calories: 987kcal
Author: Sunena Anand

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!

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.

Nutrition

Calories: 987kcal | Carbohydrates: 47g | Protein: 113g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 383mg | Sodium: 3124mg | Potassium: 1136mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 586IU | Vitamin C: 0.4mg | Calcium: 277mg | Iron: 4mg