Buffalo Chicken Alfredo Lasagna Roll-Ups combine shredded chicken tossed in buffalo sauce with a creamy Alfredo and cream cheese filling, rolled into lasagna noodles and baked until golden. The dish balances spicy, tangy, and rich flavors in a single comforting casserole.
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Preheat oven to 375°F (190°C).
Pour a thin layer of Alfredo sauce into the bottom of a 9x13 inch baking dish.
In a medium bowl, combine the shredded chicken and buffalo wing sauce. Mix well.
In a separate bowl, mix together the room temperature cream cheese and sour cream until smooth.
Stir the garlic parmesan seasoning and about half of the shredded mozzarella cheese into the cream cheese mixture.
Lay the cooked lasagna noodles flat on a cutting board or clean work surface.
Spread a layer of the cream cheese mixture evenly over each lasagna noodle.
Top the cream cheese layer with the buffalo chicken mixture.
Carefully roll up each lasagna noodle and place it seam-side down in the prepared baking dish.
Pour the remaining Alfredo sauce over the lasagna rolls. If the sauce is too thick, you can thin it with a splash of milk.
Top the entire dish with the remaining shredded mozzarella cheese.
Cover the dish with aluminum foil and bake for 15 minutes.
Remove the foil and bake for another 15 minutes, or until the sauce is bubbly and the cheese is melted.
For a golden-brown top, switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning.
Let the dish rest for a few minutes before serving.
Store covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15–20 minutes until warmed through, or microwave individual portions for 2–3 minutes.
Yes. Assemble the roll-ups, cover tightly with foil, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if baking from cold.
Frank's RedHot sauce mixed with melted butter (1:1 ratio) works identically. For less heat, use hot sauce mixed with ranch dressing instead.
Yes. Poach or bake 2 cups boneless, skinless chicken breasts until cooked through, then shred. Rotisserie chicken saves time and adds flavor.
Bake until the top is golden and the Alfredo sauce is bubbly around the edges, approximately 25–30 minutes at 375°F.
Yes. Freeze unbaked roll-ups in an airtight container for up to 3 months. Bake from frozen, adding 15–20 minutes to the bake time.
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