Name: Blackened Chicken Alfredo Lasagna Rolls 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); 4 tablespoons olive oil; 2 tablespoons cajun seasoning (see below); 1/2 block cream cheese, softened; 1 15 oz ricotta cheese; 12 oz frozen chopped spinach (drained well); prepared chicken, diced; 1 8 oz block mozzarella cheese (shredded, divided); 1 8 oz block colby jack cheese (shredded, divided); 2-3 teaspoons cajun seasoning; 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; 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; garlic bread or Texas toast for serving

There’s something incredibly satisfying about layers of rich, creamy sauce wrapped around tender chicken and melted cheese, and that’s exactly what makes this Blackened Chicken Alfredo Lasagna Rolls Recipe a standout. It’s comfort food with a zesty kick, perfect for turning any night into a special occasion without hours in the kitchen.

A white baking dish filled with a baked cheese casserole showing three main layers: at the bottom, a creamy sauce layer with a smooth white texture; above that, a middle layer containing pasta or similar soft pieces mixed with sauce; and on top, a thick golden-yellow melted cheese layer with spots of light brown where it is baked and toasted. The cheese is stretchy and stringy as a woman's hand lifts a large scoop, revealing some green herb sprinkles scattered on the top layer and throughout the dish. The dish sits on a white marbled surface. 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 Rolls Recipe
Top Tip
How to Serve Blackened Chicken Alfredo Lasagna Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blackened Chicken Alfredo Lasagna Rolls Recipe

Why You'll Love This Recipe

I’ve made this Blackened Chicken Alfredo Lasagna Rolls Recipe more times than I can count, and it never gets old. It balances smokiness and creaminess beautifully, and it’s surprisingly straightforward to pull together—perfect for impressing guests or cozy family dinners.

Bursting with flavor: The blackened chicken adds a smoky, spicy depth that pairs perfectly with the creamy alfredo sauce.
Easy to assemble: Roll-ups are a fun twist on traditional lasagna, making serving and portioning a breeze.
Versatile ingredients: You get fresh spinach, rich cheeses, and aromatic spices all in one comforting dish.
Great for leftovers: It reheats beautifully, sometimes even tasting better the next day, making it a lifesaver for busy weeks.

A white plate holds a thick piece of lasagna with four visible layers of pasta. The top layer is golden brown and bubbly with melted cheese, lightly browned in spots, and sprinkled with chopped green herbs and white grated cheese. Below, three layers of ruffled, light cream-colored pasta sheets are separated by creamy white sauce, showing a smooth, rich texture. The plate sits on a white marbled surface with soft lighting, highlighting the warm and inviting look of the dish. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Blackened Chicken Alfredo Lasagna Rolls Recipe plays a role in building layers of flavor and sumptuous texture. From the blackened seasoning on the chicken to the creamy alfredo sauce, these combine for a crowd-pleasing meal. Let me walk you through why each component matters—and a few tips on choosing the freshest options.

Flat lay of fresh uncooked lasagna noodle sheets stacked neatly, three raw chicken breasts with natural skin, a small white bowl of golden olive oil, a small white bowl filled with bright red smoked paprika powder, a small white bowl with vibrant orange cayenne pepper, a small white bowl containing pale beige onion powder, a small white bowl of light brown brown sugar granules, a small white bowl of white garlic powder, a small white bowl of coarse ground black pepper, a small white bowl of fine white salt, a small white bowl with dried green thyme leaves, a small white bowl with dried oregano flakes, a few large uncracked brown eggs with smooth clean shells, a small white bowl holding creamy off-white softened cream cheese block, a dollop of ricotta cheese with fresh texture on a white ceramic plate, a small white bowl filled with bright green chopped spinach, a small white bowl of shredded mozzarella cheese from an 8 oz block, a small white bowl of shredded colby jack cheese from an 8 oz block, a small white bowl with pale yellow butter cubes, a small white bowl with minced fresh garlic cloves, a small white bowl of silky heavy whipping cream, and a small white bowl with finely grated parmesan cheese, all ingredients arranged with perfect symmetry and balanced proportions, 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: Choose no-boil noodles for convenience or regular ones; just make sure to cook them al dente so they hold their shape nicely when rolled.
Chicken Breasts (or thighs, cutlets): Thighs tend to be juicier and more forgiving during cooking, but breasts provide a leaner option without sacrificing flavor.
Olive Oil: A good quality olive oil enhances the spice rub and helps crisp the chicken’s exterior during blackening.
Cajun Seasoning: This homemade blend balances smoky paprika, cayenne, garlic, and brown sugar for the perfect kick.
Butter: The foundation of your alfredo sauce — provides richness and a velvety mouthfeel.
Garlic: Freshly minced garlic is key here; it infuses every bite with aromatic warmth.
Heavy Whipping Cream: Essential for that silky alfredo sauce texture — skip it and you’d miss out on the luxurious feel.
Parmesan Cheese: It brings sharp, nutty notes that brighten the sauce and complement the spinaches’ earthiness.
Cream Cheese: Helps bind the filling for the rolls and adds a subtle tang.
Ricotta Cheese: The classic creamy lasagna filling base that balances protein and moisture perfectly.
Frozen Chopped Spinach: Adds color, nutrition, and a fresh, mild flavor; be sure to drain it well to avoid soggy rolls.
Mozzarella & Colby Jack Cheese: These melt beautifully, creating that gooey, irresistible cheese pull we all crave.
Spices (smoked paprika, cayenne pepper, onion powder, etc.): Together they build layers of complexity that turn simple ingredients into a memorable dish.

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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

One of the best things about this Blackened Chicken Alfredo Lasagna Rolls Recipe is how easy it is to tweak to your tastes. Whether you want to dial up the spice or sneak in some extra veggies, you can make it truly yours without losing its signature creamy goodness.

Variation: I sometimes swap out spinach with kale or add sautéed mushrooms to the filling for an earthy touch that my family loves.
Dietary Modification: Use gluten-free lasagna noodles and a dairy-free cream substitute for a gluten or lactose-intolerant crowd.
Heat Level: Adjust the amount of cayenne and cajun seasoning depending on how spicy you like your dishes — I prefer a medium kick that everyone can enjoy.
Cheese Swap: Trying sharp cheddar instead of colby jack adds a slightly tangier flavor that pairs well with the smoky chicken.

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

Step 1: Prepare Your Chicken with Blackened Goodness

Start by mixing your homemade Cajun spice blend—smoked paprika, cayenne, garlic powder, brown sugar, and more (I’ve included the full recipe below). Coat your chicken breasts generously in olive oil, then rub on the spice mixture on both sides. Heat a skillet until it’s smoking hot, then sear the chicken for about 4-5 minutes per side until blackened and cooked through. Let it rest, then dice into bite-sized pieces.

Step 2: Cook Your Noodles and Drain Spinach

While the chicken cools, cook your lasagna noodles according to package directions until al dente. Rinse under cold water to stop the cooking process and set them aside on a lightly oiled surface to prevent sticking. Thaw your frozen spinach fully, then squeeze out as much liquid as possible—this step is crucial so the rolls don’t turn watery.

Step 3: Mix the Filling

In a large bowl, combine cream cheese, ricotta, mozzarella, colby jack, spinach, and the diced blackened chicken. Sprinkle in a couple teaspoons of cajun seasoning for an extra punch. Mix everything thoroughly but gently—you want it well combined but still fluffy.

Step 4: Make Alfredo Sauce

Melt butter in a saucepan over medium heat and sauté minced garlic until fragrant (about 1 minute). Slowly add the heavy whipping cream, stirring constantly, then reduce heat to low and mix in parmesan cheese. Add a pinch of salt, pepper, and a teaspoon of cajun seasoning to taste. Let it thicken slightly while you assemble the rolls.

Step 5: Roll, Cover, and Bake

Place a lasagna noodle flat on your surface. Spoon and spread about ¼ cup of the filling evenly along the length of the noodle. Roll it up gently but firmly, and place seam side down in your greased baking dish. Repeat with remaining noodles and filling. Pour the alfredo sauce evenly over the rolls, then top with remaining shredded cheese. Bake uncovered for 30-35 minutes until bubbly and golden on top.

Top Tip

From my many attempts at this Blackened Chicken Alfredo Lasagna Rolls Recipe, a few things can really make or break the dish, so here are my best tips to help you nail it on your first try.

Don’t Skip Draining the Spinach: Excess moisture leads to soggy rolls; wring it dry using a clean kitchen towel or cheesecloth.
Use Fresh Garlic: It makes all the difference in your alfredo sauce, giving that vibrant punch you won’t get with pre-minced garlic.
Blacken Chicken on High Heat: Get a good sear to develop those flavors and that beautiful crust without drying out the chicken.
Cover the Rolls Lightly While Baking: I sometimes loosely tent foil over the dish for the first 20 minutes to keep everything moist before uncovering for a golden finish.

How to Serve Blackened Chicken Alfredo Lasagna Rolls Recipe

Blackened Chicken Alfredo - Serving Suggestion

Garnishes

I like to sprinkle a bit of freshly chopped parsley or basil over the top before serving. It adds a bright, fresh note that contrasts beautifully with the creamy sauce. Sometimes I add a light dusting of extra parmesan for that cheesy umami punch.

Side Dishes

This dish pairs wonderfully with a simple green salad tossed in a tangy vinaigrette to cut through the richness. For a heartier meal, I serve garlic bread or Texas toast alongside to soak up all that leftover sauce—comfort food heaven!

Creative Ways to Present

For holiday dinners or special occasions, I’ve plated these rolls individually on shallow bowls with a drizzle of extra alfredo sauce and a side of roasted veggies. It’s impressive but still cozy—and guests always ask for the recipe!

Make Ahead and Storage

Storing Leftovers

Leftover rolls go into an airtight container and keep well in the fridge for up to 3 days. Just be sure to cool them completely before refrigerating to keep textures intact.

Freezing

I’ve frozen this recipe both before and after baking. For unbaked, wrap the assembled roll-ups tightly in foil and freeze for up to 3 months. When ready, bake directly from frozen, adding about 15 extra minutes to the baking time.

Reheating

Reheat leftovers in the oven at 350°F, covered with foil, until heated through and bubbly—usually about 20 minutes. You can also microwave single servings, but I prefer the oven for the best texture.

Frequently Asked Questions:

Can I use pre-cooked chicken instead of blackening it myself?

Yes! You can absolutely use pre-cooked chicken, like rotisserie chicken. Just season it with Cajun spices and briefly sauté to get that blackened flavor, or mix the spices straight into your filling if you are short on time.

What if I don’t have cream cheese for the filling?

If you don’t have cream cheese, you can substitute it with an equal amount of ricotta or mascarpone cheese. The filling will be slightly less tangy but still rich and creamy.

Can I make this recipe dairy-free?

You can make a dairy-free version by using plant-based cream and cheese alternatives. There are great dairy-free cream cheese and shredded cheese options available that melt well. Using a non-dairy milk like coconut or almond milk with a thickener can help recreate the alfredo sauce.

How spicy is this dish? Can I adjust the heat?

The spice level in this Blackened Chicken Alfredo Lasagna Rolls Recipe is moderate, with warmth from the cayenne and smoked paprika. You can easily adjust the heat by reducing or increasing the amount of cayenne pepper and Cajun seasoning to suit your taste.

Final Thoughts

This Blackened Chicken Alfredo Lasagna Rolls Recipe has become one of those dishes I love to bring out when I want to wow my friends or make a weekend dinner feel extra special. It’s rich but balanced, easy but impressive, and guaranteed to fill your kitchen with mouthwatering aromas that will have everyone asking for seconds. I hope you enjoy making it (and eating it!) as much as I do—trust me, it’s worth every creamy, spicy bite.