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Ash Tyrrell

Creamy Buffalo Chicken Lasagna Roll Ups Recipe

When I first made these Creamy Buffalo Chicken Lasagna Roll Ups, I wasn’t expecting them to taste this good. The creamy Alfredo sauce mixed with spicy buffalo heat turned out to be a match made in heaven.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 12 lasagna noodles – Cook until al dente so they roll without tearing.
  • 3 cups shredded rotisserie chicken – Rotisserie chicken adds flavor and saves prep time.
  • 8 ounces cream cheese softened – Brings that rich, creamy texture to the filling.
  • 2 cups shredded mozzarella cheese – Use freshly grated mozzarella for the best melt.
  • 1 teaspoon garlic powder – Adds depth and balances the tangy buffalo flavor.
  • ½ teaspoon onion powder – Subtle flavor that complements the creamy filling.
  • 1 tablespoon chopped chives – Freshness that cuts through the richness.
  • ½ teaspoon salt – Enhances all the other flavors.
  • 1½ cups Alfredo sauce – A smooth creamy base for the buffalo sauce.
  • ½ cup Louisiana hot sauce – Brings the signature spicy kick.

Method
 

  1. Start by boiling the noodles in salted water until al dente, about 8–10 minutes. Drain and lay them flat on parchment paper to prevent sticking and tearing. This step makes rolling much easier later.
  2. In a bowl, mix shredded chicken with cream cheese, half the mozzarella, garlic powder, onion powder, chives, and salt. Stir until the mixture is creamy and smooth. This filling is the heart of your roll ups.
  3. In another bowl, whisk together Alfredo sauce and hot sauce until fully blended. This is where the bold flavor comes from. The creaminess and heat balance each other beautifully.
  4. Spread a thin layer of buffalo Alfredo sauce in your baking dish. Lay out each noodle, spread filling evenly, then roll it up tightly. Place them seam-side down in the dish, side by side.
  5. Pour the rest of the buffalo Alfredo sauce over the roll ups. Sprinkle with the remaining mozzarella for a gooey, golden topping that everyone will love.
  6. Cover the dish with foil and bake at 375°F for 20 minutes. Remove the foil and bake another 10 minutes until the cheese is bubbly and slightly browned. Garnish with extra chives before serving.

Notes

  • I slightly undercook the noodles so they don’t fall apart when rolling.
  • I always spread plenty of sauce on top — it keeps the roll ups moist and flavorful.
  • Making homemade Alfredo sauce when I have time really lifts the flavor.
  • If serving kids, I cut down on the buffalo sauce for a milder version.