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: 3 chicken breasts (thighs, cutlets or tenders work too); 4 tablespoons olive oil; 2 tablespoons cajun seasoning (recipe below); 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; 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; 1/2 block cream cheese, softened; 1 15 oz ricotta cheese; 12 oz frozen chopped spinach (drained well); 2-3 teaspoons cajun seasoning; prepared chicken, diced; 1 8 oz block mozzarella, shredded (divided); 1 8 oz block colby jack cheese, shredded (divided); 12 lasagna noodle sheets; garlic bread or Texas toast

Picture this: tender blackened chicken wrapped up inside creamy, cheesy lasagna noodles, all swimming in a rich garlic Alfredo sauce. That’s exactly what the Blackened Chicken Alfredo Lasagna Roll-Ups Recipe delivers—a comforting, flavorful twist on lasagna that’s well worth the few extra minutes in the kitchen.

A white rectangular baking dish filled with a creamy cheesy casserole that has a golden brown bubbly top layer, sprinkled with small green herb pieces. A woman's hand is lifting a large, stretchy scoop from the dish, showing thick melted cheese strings pulling up. The casserole has visible layers of soft white sauce mixed with cheese, with a slightly crispy browned top layer that contrasts with the gooey inside. 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 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’m genuinely obsessed with this Blackened Chicken Alfredo Lasagna Roll-Ups Recipe because it takes everyday ingredients and layers them into something that feels both fancy and homey. It’s the kind of dish that gets “mmm” sounds out of everyone around the table, myself included.

Ultimate comfort food: Creamy Alfredo sauce paired with the smoky heat from blackened chicken makes every bite feel indulgent.
Easy to portion: Roll-ups make serving a breeze, and everyone ends up with their very own cheesy bundle.
Great make-ahead option: You can prep everything in advance and just pop it into the oven when you’re ready.
Customizable heat level: The Cajun seasoning spices can be dialed up or down so it suits your heat preference perfectly.

A piece of creamy lasagna is served on a white plate with a thin brown rim. The lasagna has about three layers of wavy pasta sheets filled with a white sauce and cheese. The top layer is golden brown with melted cheese that looks bubbly and slightly crispy. Small green parsley pieces and a sprinkle of grated white cheese decorate the top. The plate sits on a white marbled surface. In the blurry background, part of a baking dish and a white cloth are visible. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this dish plays a key role, coming together to build layers of bold flavor and creamy texture. Here’s a little insight on why I love these particular ingredients for the Blackened Chicken Alfredo Lasagna Roll-Ups Recipe and some shopping tips to get the best results.

Flat lay of twelve uncooked flat lasagna noodle sheets neatly stacked, three raw chicken breasts with smooth pale pink skin, a small white bowl of rich golden olive oil, a few sprigs of dried thyme and oregano, a small white bowl containing a vibrant reddish-orange blend of smoked paprika, cayenne pepper, onion powder, brown sugar, garlic powder, black pepper, and salt, a half block of creamy white cream cheese, a mound of fresh ricotta cheese with a slightly grainy texture on a white ceramic plate, a white ceramic bowl filled with well-drained deep green chopped spinach, a small white bowl holding minced fresh garlic cloves, a small white bowl with thick heavy whipping cream, a generous pile of grated pale yellow parmesan cheese on a white plate, a block of firm white mozzarella cheese, a block of marbled orange and white Colby Jack cheese, and two whole uncracked brown eggs arranged symmetrically around the ingredients, 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: Opt for no-boil noodles if you want to speed things along, but regular lasagna noodles soak up the sauce beautifully when pre-cooked.
Chicken breasts (or thighs): I prefer breasts for lean, tender pieces, but thighs bring extra juiciness if that’s your thing.
Olive oil: Use good quality extra virgin olive oil to enhance the smoky blackened chicken flavor.
Cajun seasoning blend: The homemade mix of smoked paprika, cayenne, garlic powder, and herbs adds heat, color, and tons of depth.
Butter and garlic: These form the base of the Alfredo sauce, giving it rich flavor and that irresistible aroma.
Heavy whipping cream: It creates the creamy sauce without being too heavy; full-fat always yields better texture.
Parmesan cheese: Freshly grated Parmesan adds sharpness and helps thicken the sauce to silky perfection.
Cream cheese and ricotta: The duo gives the roll-up filling a dreamy, luscious creaminess that holds everything together.
Frozen chopped spinach: Make sure to drain it really well so your filling won’t be watery but still packed with fresh flavor and nutrients.
Mozzarella and Colby Jack cheeses: The melty cheese combo on top gives that gooey, golden crust you crave on baked lasagna.

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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 Roll-Ups Recipe is how you can tweak it based on what you have on hand or how adventurous you’re feeling. I’m always swapping cheeses or adding more spice to keep it interesting.

Variation: I sometimes swap frozen spinach for fresh sautéed kale or even use artichoke hearts for a tangier twist—it’s delicious either way.
Heat level: Adjust the cayenne pepper in your Cajun seasoning blend to make things milder or extra spicy, depending on your family’s taste.
Cheese swap: Tried using smoked gouda once, and it gave the roll-ups a lovely smoky undertone that I still crave.
Protein options: You can substitute chicken with shrimp or even go vegetarian by adding mushrooms and roasted peppers instead of meat.

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

Step 1: Season and Sear the Chicken

First, I mix up the Cajun seasoning blend (smoked paprika, cayenne, garlic powder, onion powder, brown sugar, salt, pepper, thyme, oregano) right in a bowl. Then, I coat the chicken breasts evenly on both sides before heating olive oil in a skillet over medium-high heat. The goal is a nice blackened crust without burning—about 4-5 minutes per side. Once cooked, I let the chicken rest while prepping the other ingredients, then dice it into bite-sized pieces. Pro tip: Keep the heat steady so the spices toast nicely and don’t burn.

Step 2: Prepare the Alfredo Sauce

I melt butter in a pan and gently sauté a generous amount of minced garlic until fragrant—this is key for flavor. Then, I slowly pour in the heavy cream while stirring, adding in a pinch of Cajun seasoning for a subtle kick. Parmesan cheese goes in next, and I let the sauce simmer until it thickens to a creamy consistency. Remember to stir often to avoid the sauce sticking or looking grainy. This sauce will smother the roll-ups later, so make sure it’s luscious.

Step 3: Mix the Filling

In a large bowl, I combine the cream cheese (softened), ricotta, diced blackened chicken, drained chopped spinach, 1-2 teaspoons of Cajun seasoning, and a bit of salt and pepper. Getting the spinach well-drained prevents soggy roll-ups, and folding the ingredients gently ensures the filling stays fluffy. This mix will stuff each noodle sheet before rolling.

Step 4: Assemble the Roll-Ups

I cook the lasagna noodles according to package directions until just al dente—they’ll cook more in the oven, so don’t overdo it. After draining, I lay each noodle flat, spread a thick layer of the chicken-spinach filling evenly, and then carefully roll it up. Once all the roll-ups are ready, I place them seam-side down in a greased 9x13 baking dish.

Step 5: Bake and Enjoy!

I pour the creamy Alfredo sauce generously over the rolled noodles, making sure they’re well-coated. Then I sprinkle shredded mozzarella and Colby Jack evenly across the top. Baking at 375°F for about 35 minutes gets that cheese bubbly and golden brown. Once out of the oven, I let it rest 5-10 minutes before serving—this helps the sauce set so it won’t slide off when you cut into the rolls.

Top Tip

From lots of trial and error making this Blackened Chicken Alfredo Lasagna Roll-Ups Recipe, I’ve learned some key things that make a huge difference to the end result and your sanity!

Don’t skip resting the chicken: Allowing the chicken to rest before dicing keeps it juicy instead of dry and chewy inside your roll-ups.
Drain the spinach properly: I squeeze mine in a clean dish towel or use paper towels to absorb excess water, so your filling isn’t watery.
Alfredo sauce consistency matters: If your sauce feels too thin, let it simmer a bit longer to thicken—it coats the noodles best this way.
Cover loosely with foil if the cheese browns too fast: This prevents burning while the dish heats through evenly.

How to Serve Blackened Chicken Alfredo Lasagna Roll-Ups Recipe

Blackened Chicken Alfredo - Serving Suggestion

Garnishes

I like to keep garnishes simple but fresh—some chopped parsley or basil sprinkled on top adds a nice green pop and a fresh, herbal note that balances the richness perfectly. A light drizzle of extra virgin olive oil right before serving adds a lovely sheen and flavor boost, too.

Side Dishes

Since this dish is rich and filling, I usually pair it with a crisp side salad—think baby arugula with lemon vinaigrette—or garlic roasted green beans. And yes, garlic bread or Texas toast is almost mandatory for soaking up every bit of that dreamy Alfredo sauce.

Creative Ways to Present

For special occasions, I’ve arranged the roll-ups standing up vertically in a round baking dish to create a “lasagna roll-up wreath.” It looks stunning and feels festive—add some roasted cherry tomatoes and fresh herbs for color. Kids and guests alike get a kick out of pulling their own roll!

Make Ahead and Storage

Storing Leftovers

I tightly cover any leftovers and store them in the fridge for up to 3 days. The flavors meld beautifully overnight, making for a tastier lunch the next day. Just make sure to keep the roll-ups in their baking dish or transfer to an airtight container for best results.

Freezing

If I want to freeze the Blackened Chicken Alfredo Lasagna Roll-Ups Recipe, I assemble everything but hold off on baking. I freeze the dish wrapped tightly in foil and plastic wrap for up to 2 months. When ready, baking time increases by about 15-20 minutes but the outcome is nearly as good as fresh.

Reheating

To reheat, I cover the leftovers with foil and warm in a 350°F oven until heated through—usually about 20 minutes. This helps keep the roll-ups moist without drying out the chicken or cheese. Microwave works in a pinch, but I prefer the oven method for texture.

Frequently Asked Questions:

Can I use store-bought Cajun seasoning instead of making my own?

Absolutely! Store-bought Cajun seasoning works well and can save time, though making your own lets you control the heat and flavor nuances. Just adjust quantities to taste.

Do I have to boil the lasagna noodles before rolling?

It depends on the noodle type. Traditional lasagna noodles need to be boiled until al dente first, whereas no-boil lasagna noodles can often be used right from the package, especially with enough sauce to cook them in the oven.

How spicy is this recipe? Can kids eat it?

The spice level can be dialed back by reducing cayenne and Cajun seasoning amounts. I usually make a milder version for kids by using half the cayenne pepper, and they still enjoy all the creamy, cheesy goodness without too much heat.

Can I use other proteins besides chicken?

Yes! Shrimp, sausage, or even mushrooms make great alternatives. Just blacken or season them using the same Cajun blend and cook thoroughly before using in the roll-ups.

Final Thoughts

This Blackened Chicken Alfredo Lasagna Roll-Ups Recipe is one of those dishes I keep tucked in my repertoire for when I want to impress without stressing too much. The flavors are bold but balanced, comforting yet full of excitement from the Cajun spices. Whether it’s a weeknight dinner or a weekend gathering, you’ll enjoy making it as much as eating it. Give it a try—you might just find your new favorite way to do lasagna!