Name: Blackened Chicken Alfredo Lasagna Roll-Ups Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 12 lasagna noodle sheets; 3 chicken breasts (thighs, cutlets or tenders work too); 1/2 block cream cheese, softened; 1 15 oz ricotta cheese; 12 oz frozen chopped spinach (drained well); 1 8 oz block mozzarella cheese (shredded, divided); 1 8 oz block colby jack cheese (shredded, divided); Prepared chicken, diced; 2 tablespoons cajun seasoning; 2 tablespoons smoked paprika (regular paprika works too); 1 tablespoon cayenne pepper; 1 tablespoon onion powder; 2 teaspoons brown sugar; 2 teaspoons garlic powder; 1 teaspoon ground black pepper; 1 teaspoon salt; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 4 tablespoons olive oil; 6 tablespoons butter; 6-8 large cloves garlic, minced; 2 cups heavy whipping cream; 1-2 teaspoons cajun seasoning; 1 cup grated parmesan cheese; Salt and pepper to taste; Garlic bread or Texas toast for serving

There's something so comforting about pasta baked to perfection and smothered in creamy sauce—especially when it’s packed with bold flavors. The Blackened Chicken Alfredo Lasagna Roll-Ups Recipe hits that sweet spot with tender spiced chicken, rich Alfredo, and ooey-gooey cheese wrapped in lasagna sheets. It’s one of those dishes that makes dinner feel like a special occasion, even on a regular weeknight.

A white rectangular baking dish filled with a creamy baked cheesy dish, the top is golden brown with melted cheese and small green herb pieces sprinkled on top. A woman's hand is lifting a thick, gooey piece showing many strings of melted cheese stretching from the dish, revealing layers of creamy sauce and pasta or similar ingredients beneath the bubbly cheese layer. The background is a white marbled surface, adding a clean, bright look to the image. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blackened Chicken Alfredo Lasagna Roll-Ups Recipe
Top Tip
How to Serve Blackened Chicken Alfredo Lasagna Roll-Ups Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blackened Chicken Alfredo Lasagna Roll-Ups Recipe

Why You'll Love This Recipe

I’ve made this Blackened Chicken Alfredo Lasagna Roll-Ups Recipe so many times now, and every single time it leaves everyone at the table asking for seconds. This isn’t your average lasagna—it’s got that spicy, smoky kick from the blackened chicken paired with an ultra-creamy, garlicky Alfredo sauce that feels indulgent but is surprisingly easy to put together.

Bold Flavor Boost: The blackened seasoning on the chicken infuses the whole dish with a spicy, smoky depth that stands out deliciously.
Creamy Comfort: That homemade Alfredo sauce, loaded with garlic and parmesan, makes this roll-up irresistibly rich and smooth.
Elegant Yet Easy: Despite looking fancy, this recipe is straightforward, making it perfect for both cozy dinners and impressing guests.
Customizable Goodness: You can swap cheeses, add more veggies, or tweak the spice level to make it just right for your family.

A close-up of a creamy baked dish held by a fork above a white baking dish, showing multiple layers of soft pasta sheets covered with thick white sauce with green herbs and small bits of ingredients, topped with golden-brown melted cheese that looks slightly crispy and bubbly, with threads of melted cheese dripping from the lifted piece. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient has a purpose here, creating layers of flavor and texture that work so well together. The balance between spicy, creamy, and cheesy keeps the roll-ups from feeling one-note. I recommend using fresh parmesan and good-quality cream cheese for the best results—and don't skimp on the garlic; it really elevates the sauce.

Flat lay of fresh dry rectangular lasagna noodle sheets, three raw whole chicken breasts with smooth skin, a small white bowl of golden olive oil, a small white bowl filled with reddish-brown smoked paprika, a small white bowl of bright red cayenne pepper powder, a small white bowl of light beige onion powder, a small white bowl of dark brown sugar, a small white bowl of pale garlic powder, a small white bowl of mixed green dried thyme and oregano, a small white bowl of coarse black pepper, a small white bowl of white salt crystals, six large cloves of fresh peeled garlic, a small white bowl of thick heavy whipping cream, a soft half block of white cream cheese, a white ceramic bowl heaped with creamy white ricotta cheese, a small plate of finely chopped deep green spinach leaves, a portion of cooked diced chicken breast pieces, a block of pale yellow parmesan cheese, an 8 oz block of white mozzarella cheese, an 8 oz block of pale orange colby jack cheese, six uncracked brown eggs arranged symmetrically—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lasagna noodle sheets: Use no-boil or regular noodles—just be sure to cook and handle them gently to avoid tears when rolling.
Chicken breasts (or thighs/cutlets/tenders): Thighs can add juiciness, but breasts work perfectly; just don’t overcook to keep them tender.
Olive oil: The base for searing the chicken and adding richness without overpowering flavors.
Cajun seasoning: This homemade blend is key for that signature blackened flavor—smoky, spicy, and slightly sweet.
Butter: Adds silkiness and depth to the Alfredo sauce.
Garlic (minced): Fresh garlic packs a punch and enhances the savory profile.
Heavy whipping cream: Creates the luscious body of the Alfredo sauce that coats everything beautifully.
Parmesan cheese: Freshly grated is best for tangy, salty richness.
Cream cheese (softened): Makes the filling ultra creamy and smooth.
Ricotta cheese: Gives the roll-ups a light fluffiness balancing the dense cream cheese.
Frozen chopped spinach (well drained): Adds color, nutrients, and a subtle earthiness without weighing down the dish.
Mozzarella (shredded): Melts perfectly into stretchy, gooey goodness.
Colby jack cheese (shredded): Adds a mild sharpness and beautiful melting quality.
Spices for blackened seasoning (smoked paprika, cayenne, onion powder, brown sugar, garlic powder, black pepper, salt, thyme, oregano): The full blend gives a complex heat and aroma that defines blackened chicken.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this recipe depending on the season or who I’m cooking for. Sometimes I add mushrooms or use spicy sausage instead of chicken for a twist. Or, if you prefer, swap out the spinach for kale or roasted red peppers to change up the flavor and texture.

Variation: Once, I made these with blackened shrimp instead of chicken—added them just before baking—and it blew everyone away. Try seafood or even a vegetarian version by stepping up the veggies!
Make it lighter: Use half-and-half instead of heavy cream for a lighter Alfredo sauce, but keep those cheeses for richness.
Spice level tweak: If you’re sensitive to heat, start with a teaspoon of Cajun seasoning in the sauce and add more to taste.
Gluten-free option: Use gluten-free lasagna noodles, but watch cooking times closely to avoid breaking noodles.

Step-by-Step: How I Make Blackened Chicken Alfredo Lasagna Roll-Ups Recipe

Step 1: Perfectly Season and Cook the Chicken

Start by mixing the blackened seasoning ingredients—smoked paprika, cayenne, onion powder, brown sugar, garlic powder, black pepper, salt, thyme, and oregano—into a fragrant spice blend. Coat your chicken breasts evenly with olive oil and this seasoning. I find searing them in a hot pan until golden with a little olive oil locks in juiciness and builds flavor. Cook about 5–7 minutes per side depending on thickness, then let them rest before dicing. Don’t undercook, but avoid drying them out.

Step 2: Boil the Lasagna Noodles

Bring a large pot of salted water to a boil, then cook the noodles just until al dente, about 8-10 minutes. They’ll keep cooking in the oven, so don't overdo it here or they'll get mushy. Lay them flat on a clean kitchen towel or parchment paper to cool and prevent sticking.

Step 3: Make the Creamy Alfredo Sauce

Melt butter in a saucepan over medium heat and add minced garlic, cooking until fragrant but not browned. Pour in the heavy cream and stir in parmesan cheese along with a pinch of Cajun seasoning, salt, and pepper. Keep it on low heat so the sauce thickens slowly and gets ultra smooth—stir often to prevent burning. Once it coats the back of a spoon, you’re set.

Step 4: Prepare the Filling

In a bowl, combine softened cream cheese, ricotta, drained chopped spinach, diced blackened chicken, and half of the shredded mozzarella and colby jack cheeses. Add 2-3 teaspoons of Cajun seasoning here, depending on your heat preference. Mix gently but thoroughly so every bite is flavorful and creamy.

Step 5: Assemble the Roll-Ups

Spoon an even amount of the filling down the center of each lasagna noodle sheet. Carefully roll each noodle up, tucking in the filling as you go. Place the roll-ups seam side down in your greased 9x13 baking dish.

Step 6: Bake Until Bubbling and Golden

Pour the creamy Alfredo sauce over the roll-ups, spreading it evenly, then sprinkle the remaining mozzarella and colby jack cheeses on top. Bake at 375°F for about 30-35 minutes or until bubbly and the cheese is golden. Give it a few minutes to rest after baking—it makes cutting easier and lets all those flavors settle beautifully.

Top Tip

This dish sounds fancy but really shines when you pay attention to a few key details—seasoning the chicken generously, not overcooking noodles, and letting the sauce thicken properly. Those small touches make a huge difference.

Even Seasoning: Coat chicken thoroughly with all the blackened spices—don’t be shy! This layers flavor all through the roll-ups.
Noodle Care: Lay cooked noodles flat and don’t stack them or they’ll stick together, making rolling a challenge.
Low & Slow Sauce: Keep the Alfredo sauce on low heat and stir frequently to avoid scorching. Patience here pays off with the creamiest sauce.
Rest Before Serving: Let the baked dish cool for 5-10 minutes to solidify the filling, so your roll-ups stay intact and slice neatly.

How to Serve Blackened Chicken Alfredo Lasagna Roll-Ups Recipe

blackened chicken Alfredo - Serving Suggestion

Garnishes

I always sprinkle freshly chopped parsley or basil on top for a pop of color and freshness. A grind of black pepper and some extra parmesan cheese just before serving adds that final flavor boost. Sometimes, a squeeze of fresh lemon brightens the richness perfectly.

Side Dishes

Garlic bread or Texas toast is my go-to—they soak up any extra sauce like magic. A simple green salad with vinaigrette balances the richness, or roasted veggies like asparagus or broccoli add crunch and a bit of earthiness.

Creative Ways to Present

For holidays or dinner parties, I arrange the roll-ups in a circular pattern on a large platter, garnish with fresh herbs, and serve family-style. You can even bake individual portions inside small skillets or ramekins for a cute single-serving presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers go straight into an airtight container and into the fridge. I find they keep beautifully for up to 3–4 days. Reheat gently in the oven to preserve that creamy texture—the microwave works in a pinch but can dry things out slightly.

Freezing

I’ve frozen the entire dish before baking and also freeze cooked roll-ups individually. Wrap them tightly in foil and plastic wrap, then place into a freezer-safe bag. They freeze well for up to 3 months. Just thaw overnight in the fridge before baking or reheating.

Reheating

Reheat leftovers in a preheated oven at 350°F covered with foil to keep moisture in, about 15-20 minutes until warmed through. Remove foil for the last 5 minutes to refresh that golden top. This keeps the roll-ups tender and the sauce silky.

Frequently Asked Questions:

Can I use store-bought Cajun seasoning for the blackened chicken?

Yes! While I love making my own to control the heat and flavor balance, store-bought Cajun seasoning works well and saves time. Just check the ingredient list to avoid any unwanted additives.

Can I prepare the roll-ups completely ahead of time?

Absolutely. You can assemble the roll-ups and keep them covered in the fridge for up to 24 hours before baking. Just let them come to room temperature for 20 minutes before baking to ensure even cooking.

Can I make this recipe gluten-free?

Yes, using gluten-free lasagna noodles is an easy adjustment for this recipe. Just follow the package instructions carefully and be gentle when rolling, as some gluten-free noodles can be more delicate.

How spicy is this Blackened Chicken Alfredo Lasagna Roll-Ups Recipe?

The spice level can be adjusted to your preference by controlling how much Cajun seasoning and cayenne pepper you use. I usually keep it moderately spicy to complement the creamy sauce, but you can dial it back or up easily.

Final Thoughts

This Blackened Chicken Alfredo Lasagna Roll-Ups Recipe holds a special place in my recipe box because it’s the perfect marriage of bold and comforting. Every time I serve it, folks are wowed by how something so rich and flavorful can be so approachable in the kitchen. I really hope you give it a try—it’s the kind of meal you’ll want to keep coming back to when you want to treat yourself or someone you love.