Mouthwatering Blackened Chicken Alfredo Lasagna Roll Ups

I’ve always been a sucker for two things: spicy chicken and cheesy pasta. Put them together and I’m in heaven. But regular lasagna? That’s a whole production I don’t always have time for during the week. That’s when I discovered lasagna roll ups, and let me tell you, they changed my weeknight dinner game.

These blackened chicken alfredo lasagna roll ups give you all the comfort of lasagna without spending your entire evening in the kitchen. You get that kick from the cajun seasoning, creamy alfredo sauce, and three kinds of cheese working together. Plus, rolling them up instead of layering means everyone gets their own perfect portion. No fighting over the corner piece.

The best part? You can make these ahead and just pop them in the oven when you’re ready. I’ll prep them on Sunday and have an easy dinner ready to go mid-week. Less time cooking means more time with my family, and that’s what dinner should be about.

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What Kind of Chicken Should I Use?

For this recipe, you’ve got plenty of options when it comes to chicken. Chicken breasts are the most common choice and work great, but thighs will give you a juicier, more flavorful result if that’s what you prefer. Tenders or cutlets are also perfect since they’re already thin and will cook quickly and evenly with the blackened seasoning. If you’re short on time, you can even use a rotisserie chicken from the store – just shred it up and toss it with some cajun seasoning to get that blackened flavor. Whatever you choose, make sure to dice the cooked chicken into bite-sized pieces so it distributes nicely throughout your lasagna rolls.

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Options for Substitutions

This recipe has some room for swaps if you need to work with what you’ve got:

• Chicken breasts: Thighs, cutlets, or tenders all work great here. You could even use rotisserie chicken to save time – just shred about 3 cups and toss it with the cajun seasoning before adding to the filling.
• Heavy whipping cream: Half-and-half can work in a pinch, though your sauce won’t be quite as thick and creamy. If using half-and-half, you might want to add an extra tablespoon of flour to the sauce to help it thicken up.
• Ricotta cheese: Cottage cheese makes a decent substitute – just blend it smooth first for a better texture. You can also use all cream cheese if needed, though the filling will be richer.
• Frozen spinach: Fresh spinach works too – you’ll need about 1 pound. Sauté it first until wilted, then squeeze out all the liquid before using. You could also swap in frozen chopped kale for a heartier option.
• Cajun seasoning: The homemade blend is included in the recipe, but store-bought cajun or creole seasoning works just fine. Start with less if your brand runs spicy, then adjust to taste.
• Colby jack cheese: Feel free to use all mozzarella, or try monterey jack, provolone, or Italian blend cheese instead.

Watch Out for These Mistakes While Baking

The biggest mistake with lasagna roll-ups is overcooking the noodles – they should be just al dente since they’ll continue cooking in the oven, and mushy noodles will tear when you try to roll them. Make sure to squeeze out all the moisture from your frozen spinach using a clean kitchen towel or paper towels, because excess water will make your filling runny and create a watery casserole. When blackening the chicken, don’t move it around in the pan – let it sit undisturbed for those 3-4 minutes to develop a proper crust, and if your kitchen gets too smoky, reduce the heat slightly rather than skipping the blackening step altogether. Finally, let the roll-ups rest for 10 minutes after baking so the sauce thickens up and doesn’t run all over your plate when you serve them.

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What to Serve With Blackened Chicken Alfredo Lasagna Roll Ups?

These roll ups are pretty hearty on their own, so I like to keep the sides simple and let them shine. A crisp Caesar salad with crunchy romaine and extra parmesan is my go-to because it cuts through all that creamy, cheesy goodness without being too heavy. Garlic bread or Texas toast is perfect for mopping up any extra alfredo sauce left on your plate – honestly, you’ll want something to soak up every bit of it. If you’re feeding a crowd, roasted broccoli or green beans tossed with a little lemon juice add a nice fresh element to balance out the richness of the dish.

Storage Instructions

Store: These roll ups keep really well in the fridge for up to 4 days. Just cover the baking dish tightly with foil or transfer them to an airtight container. The alfredo sauce might thicken up a bit in the fridge, but it’ll loosen right back up when you reheat.

Freeze: You can absolutely freeze these for up to 3 months! I like to wrap individual roll ups in plastic wrap, then store them all together in a freezer bag. You can also freeze the whole dish covered tightly with plastic wrap and then foil. Just thaw overnight in the fridge before reheating.

Reheat: Cover the dish with foil and warm in a 350°F oven for about 20-25 minutes until heated through. If you’re reheating from frozen, it’ll take closer to 45 minutes. You can also microwave individual portions for 2-3 minutes, though the oven keeps them from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4700-5300
• Protein: 270-310 g
• Fat: 300-340 g
• Carbohydrates: 220-260 g

Ingredients

For the pasta and chicken:

• 12 lasagna noodles (I always use Barilla for the best structure)
• 3 large chicken breasts (cut into 1/2-inch cubes)
• 3 tbsp olive oil
• 2 1/2 tbsp cajun seasoning

For the alfredo sauce:

• 6 tbsp butter (I like Kerrygold unsalted butter for this)
• 8 garlic cloves (freshly minced for best flavor)
• 2 1/4 cups heavy cream
• 2 1/2 tsp cajun seasoning
• 1 1/4 cups parmesan cheese
• salt
• pepper
• 2 tbsp fresh parsley (finely chopped for garnish)

For the filling:

• 5 oz cream cheese (softened to room temperature, about 70°F)
• 15 oz ricotta cheese
• 12 oz spinach (sautéed and squeezed dry to prevent sogginess)
• 3 tsp cajun seasoning
• 8 oz mozzarella
• 8 oz colby jack cheese
• 1 tsp lemon zest

For the spice blend:

• 2 tbsp smoked paprika
• 1 1/4 tbsp cayenne pepper
• 1 tbsp onion powder
• 2 tsp brown sugar
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 1/2 tsp thyme
• 1/2 tsp oregano

Step 1: Prepare the Mise en Place and Preheat

• 3 large chicken breasts
• 8 garlic cloves
• 2 tbsp fresh parsley
• 12 oz spinach

Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.

While the oven heats, mince your garlic cloves, chop the fresh parsley for garnish, and measure out all your ingredients.

Cut the chicken breasts into ½-inch cubes and set aside.

Sauté the spinach in a separate skillet over medium heat until wilted, then transfer to a fine-mesh strainer and squeeze out excess moisture thoroughly—this prevents the filling from becoming watery and soggy.

Step 2: Blacken the Chicken

• 3 tbsp olive oil
• 3 large chicken breasts
• 2 1/2 tbsp cajun seasoning

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

Season the cubed chicken generously with 2½ tablespoons of cajun seasoning, tossing to coat evenly.

Add the chicken to the hot oil and cook for 3-4 minutes without stirring—this allows a flavorful blackened crust to form.

Stir and cook for another 3 minutes until the chicken is cooked through.

Transfer to a plate and let rest for 5-10 minutes to retain its juices; I find this step crucial for keeping the chicken tender inside the rolls.

Step 3: Build the Cajun Alfredo Sauce

• 6 tbsp butter
• 8 garlic cloves
• 2 1/4 cups heavy cream
• 2 1/2 tsp cajun seasoning
• 1 1/4 cups parmesan cheese
• salt
• pepper

Melt 6 tablespoons of butter in a saucepan over medium heat, then add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the 2¼ cups of heavy cream and bring to a gentle simmer, stirring occasionally for about 5 minutes to thicken slightly.

Add 2½ teaspoons of cajun seasoning along with salt and pepper to taste, then stir in 1¼ cups of parmesan cheese until completely melted and smooth, about 3 minutes.

The sauce should be creamy and coat the back of a spoon; I prefer making my Alfredo in this order so the garlic infuses the cream before adding cheese, which ensures better flavor distribution.

Step 4: Cook the Pasta and Prepare the Filling

• 12 lasagna noodles
• 5 oz cream cheese
• 15 oz ricotta cheese
• 3 tsp cajun seasoning
• sautéed spinach from Step 1
• rested blackened chicken from Step 2
• 4 oz mozzarella
• 4 oz colby jack cheese

Bring a large pot of salted water to a boil and cook the lasagna noodles until just al dente according to package directions—usually 8-10 minutes.

While the noodles cook, prepare the filling by combining the softened cream cheese, ricotta cheese, 3 teaspoons of cajun seasoning, and the sautéed spinach from Step 1 in a large bowl.

Stir in the rested blackened chicken from Step 2, then fold in half of the combined mozzarella and colby jack cheese (4 oz of each).

Drain the cooked noodles and lay them flat on a clean kitchen towel to prevent sticking.

Step 5: Assemble the Roll-Ups

• cajun Alfredo sauce from Step 3
• cooked noodles from Step 4
• filling mixture from Step 4

Spread 1 cup of the cajun Alfredo sauce from Step 3 evenly across the bottom of the prepared baking dish.

Lay out one cooked noodle on a clean work surface and place approximately ½ cup of the filling mixture from Step 4 along the center of the noodle.

Roll the noodle tightly from one end to the other, then place it seam-side down in the baking dish.

Repeat with the remaining 11 noodles and filling until the dish is filled with 12 tightly packed roll-ups arranged in rows.

Step 6: Top and Bake

• remaining cajun Alfredo sauce from Step 3
• 4 oz mozzarella
• 4 oz colby jack cheese
• 2 tbsp fresh parsley

Pour the remaining cajun Alfredo sauce from Step 3 evenly over all the roll-ups, ensuring each one is covered.

Sprinkle the reserved 4 oz each of mozzarella and colby jack cheese (8 oz total) over the top, distributing it evenly for even browning.

Bake in the preheated 375°F oven for 35 minutes until the cheese is melted and bubbly with light golden-brown spots on top.

Remove from the oven and let rest for 5 minutes before serving, then garnish with the fresh chopped parsley.

Mouthwatering Blackened Chicken Alfredo Lasagna Roll Ups

Delicious Mouthwatering Blackened Chicken Alfredo Lasagna Roll Ups recipe with step-by-step instructions.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 12 servings

Calories 5000 kcal

Ingredients

  

For the pasta and chicken

• 12 lasagna noodles (I always use Barilla for the best structure)
• 3 large chicken breasts (cut into 1/2-inch cubes)
• 3 tbsp olive oil
• 2 1/2 tbsp cajun seasoning

For the alfredo sauce

• 6 tbsp butter (I like Kerrygold unsalted butter for this)
• 8 garlic cloves (freshly minced for best flavor)
• 2 1/4 cups heavy cream
• 2 1/2 tsp cajun seasoning
• 1 1/4 cups parmesan cheese
• salt
• pepper
• 2 tbsp fresh parsley (finely chopped for garnish)

For the filling

• 5 oz cream cheese (softened to room temperature, about 70°F)
• 15 oz ricotta cheese
• 12 oz spinach (sautéed and squeezed dry to prevent sogginess)
• 3 tsp cajun seasoning
• 8 oz mozzarella
• 8 oz colby jack cheese
• 1 tsp lemon zest

For the spice blend

• 2 tbsp smoked paprika
• 1 1/4 tbsp cayenne pepper
• 1 tbsp onion powder
• 2 tsp brown sugar
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 1/2 tsp thyme
• 1/2 tsp oregano

Instructions

 

• Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish. While the oven heats, mince your garlic cloves, chop the fresh parsley for garnish, and measure out all your ingredients. Cut the chicken breasts into ½-inch cubes and set aside. Sauté the spinach in a separate skillet over medium heat until wilted, then transfer to a fine-mesh strainer and squeeze out excess moisture thoroughly—this prevents the filling from becoming watery and soggy.
• Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Season the cubed chicken generously with 2½ tablespoons of cajun seasoning, tossing to coat evenly. Add the chicken to the hot oil and cook for 3-4 minutes without stirring—this allows a flavorful blackened crust to form. Stir and cook for another 3 minutes until the chicken is cooked through. Transfer to a plate and let rest for 5-10 minutes to retain its juices; I find this step crucial for keeping the chicken tender inside the rolls.
• Melt 6 tablespoons of butter in a saucepan over medium heat, then add the minced garlic and sauté for about 1 minute until fragrant. Pour in the 2¼ cups of heavy cream and bring to a gentle simmer, stirring occasionally for about 5 minutes to thicken slightly. Add 2½ teaspoons of cajun seasoning along with salt and pepper to taste, then stir in 1¼ cups of parmesan cheese until completely melted and smooth, about 3 minutes. The sauce should be creamy and coat the back of a spoon; I prefer making my Alfredo in this order so the garlic infuses the cream before adding cheese, which ensures better flavor distribution.
• Bring a large pot of salted water to a boil and cook the lasagna noodles until just al dente according to package directions—usually 8-10 minutes. While the noodles cook, prepare the filling by combining the softened cream cheese, ricotta cheese, 3 teaspoons of cajun seasoning, and the sautéed spinach from Step 1 in a large bowl. Stir in the rested blackened chicken from Step 2, then fold in half of the combined mozzarella and colby jack cheese (4 oz of each). Drain the cooked noodles and lay them flat on a clean kitchen towel to prevent sticking.
• Spread 1 cup of the cajun Alfredo sauce from Step 3 evenly across the bottom of the prepared baking dish. Lay out one cooked noodle on a clean work surface and place approximately ½ cup of the filling mixture from Step 4 along the center of the noodle. Roll the noodle tightly from one end to the other, then place it seam-side down in the baking dish. Repeat with the remaining 11 noodles and filling until the dish is filled with 12 tightly packed roll-ups arranged in rows.
• Pour the remaining cajun Alfredo sauce from Step 3 evenly over all the roll-ups, ensuring each one is covered. Sprinkle the reserved 4 oz each of mozzarella and colby jack cheese (8 oz total) over the top, distributing it evenly for even browning. Bake in the preheated 375°F oven for 35 minutes until the cheese is melted and bubbly with light golden-brown spots on top. Remove from the oven and let rest for 5 minutes before serving, then garnish with the fresh chopped parsley.