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); 4 tablespoons olive oil; 2 tablespoons cajun seasoning (see seasoning blend 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); salt and pepper to taste; 6 tablespoons butter; 6-8 large cloves garlic, minced; 2 cups heavy whipping cream; 1-2 teaspoons cajun seasoning; 1 cup grated parmesan cheese; 2 tablespoons smoked paprika (regular paprika can be used); 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

There’s something incredibly comforting about a dish that’s creamy, flavorful, and a little bit spicy all at once. That’s exactly why the Blackened Chicken Alfredo Lasagna Roll Ups Recipe has become one of my favorites to make when I want to impress without stressing. It’s a delightful twist on classic lasagna that’s both indulgent and fun to serve!

A white rectangular casserole dish filled with baked lasagna that has a golden brown, bubbly cheese layer on top sprinkled with chopped green herbs. Inside, there are multiple layers including creamy white cheese sauce and pasta sheets visible as a woman's hand lifts a large, cheesy portion, stretching melted cheese strings upwards. The surface beneath the dish is a white marbled texture. 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 get excited every time I make this Blackened Chicken Alfredo Lasagna Roll Ups Recipe because it takes all the best flavors from Cajun cooking and classic Italian comfort and wraps it up in one delicious, creamy package. It’s perfect for dinner parties or a cozy night in.

Bold Flavor Combos: The blackened chicken spices bring just the right kick to creamy alfredo, making each bite packed with flavor.
Easy to Serve: Roll ups are the perfect finger-friendly portion, so no fussy cutting like traditional lasagna.
Creamy, Cheesy Goodness: Layers of ricotta, cream cheese, and shredded mozzarella create a rich, luscious texture you’ll love.
Spinach Boost: The frozen chopped spinach sneaks in extra greens without stealing the show.

A thick piece of lasagna with four visible pasta layers is served on a white plate, showing wavy pasta edges stacked with creamy white sauce between the layers. The top has a golden crust with slightly browned melted cheese and is sprinkled with green chopped herbs and white grated cheese. The background is a white marbled surface with part of a white cloth and a metal baking dish blurred in the back photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Blackened Chicken Alfredo Lasagna Roll Ups Recipe has a purpose, blending spicy, creamy, and fresh elements beautifully. These tips will help you pick the best versions and understand how it all comes together.

Flat lay of twelve uncooked rectangular lasagna noodle sheets arranged neatly, three raw whole chicken breasts with smooth skin, a small white bowl of golden olive oil, a small white bowl filled with reddish-orange smoked paprika powder, a small white bowl of deep red cayenne pepper powder, a small white bowl of fine beige onion powder, a small white bowl of brown sugar crystals, a small white bowl of pale garlic powder, a small white bowl of ground black pepper, a small white bowl of coarse salt, a small white bowl with dried thyme sprigs, a small white bowl with dried oregano leaves, a half block of creamy white softened cream cheese, a small white bowl filled with crumbled fresh ricotta cheese, a small white bowl with drained bright green chopped spinach, a small white bowl packed with finely minced fresh garlic cloves, 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, and a small white bowl filled with grated parmesan cheese, 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 pre-cook your noodles so they’re pliable enough to roll without cracking.
Chicken breasts (or thighs, cutlets, tenders): Thighs add extra juiciness, but breasts are lean and easy to slice thin.
Olive oil: Helps crisp the chicken evenly when blackening, locking in flavor.
Cajun seasoning: The star of the blackened chicken’s bold flavor. I love making my own blend with smoked paprika and cayenne.
Butter & garlic: For the creamy alfredo sauce, butter and fresh garlic create that decadent, aromatic base.
Heavy whipping cream: Adds richness and smooth texture—don’t substitute unless necessary for best results.
Parmesan cheese: Sharp and nutty, it deepens the sauce’s flavor.
Cream cheese: Makes the filling ultra creamy, binding everything together nicely.
Ricotta cheese: Classic lasagna texture that’s tender and smooth.
Frozen chopped spinach (drained): Adds a lovely color and a touch of earthiness without watering down the dish.
Mozzarella & Colby Jack cheese (shredded): Mozzarella melts beautifully while Colby Jack adds a subtle tang and color.
Spices like smoked paprika, cayenne, onion powder, brown sugar, garlic powder, black pepper, salt, thyme, oregano: Blended for a complex and perfectly balanced blackening rub.

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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 things I love most about this Blackened Chicken Alfredo Lasagna Roll Ups Recipe is how you can tweak it to suit your tastes or what you have on hand. Feel free to swap cheeses, adjust spice levels, or add veggies to make it truly yours.

Variation: I sometimes use fresh baby spinach instead of frozen—just sauté it a bit to get rid of moisture before mixing it in.
Mild Version: Cut back on cayenne if you’re serving kids or prefer less heat. The dish still shines with smoky paprika.
Make it Vegetarian: Swap chicken for more spinach or mushrooms with a little extra seasoning and it’s just as comforting.
Gluten-Free: Use gluten-free lasagna sheets to enjoy this recipe without gluten worries.

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

Step 1: Prepare the Blackened Chicken

Start by mixing the blackening seasoning with smoked paprika, cayenne, garlic powder, onion powder, brown sugar, thyme, oregano, salt, and black pepper. Rub this mix liberally over your chicken breasts. Heat olive oil in a skillet on medium-high, then sear the chicken for about 4-5 minutes per side. You want a nice dark crust without burning it — that’s where the flavor lives! Once cooked through, dice the chicken into bite-sized pieces.

Step 2: Make the Creamy Alfredo Sauce

In a saucepan, melt butter and add the minced garlic until fragrant (about 1-2 minutes). Pour in heavy cream and sprinkle in the parmesan cheese along with a teaspoon or two of cajun seasoning for an extra layer of flavor. Stir constantly until the sauce thickens slightly, then season with salt and pepper to taste. Keep it warm on very low heat.

Step 3: Mix the Filling

Combine ricotta, softened cream cheese, drained chopped spinach, diced blackened chicken, and half of the shredded mozzarella and Colby Jack cheese in a bowl. Season with a pinch of cajun seasoning to tie it all together. This mix is creamy with savory bites in every spoonful.

Step 4: Roll ‘Em Up

Cook your lasagna noodles according to package instructions until al dente, then drain and spread on a clean surface so they don’t stick. Spoon a generous amount of filling on each noodle, spread evenly, then carefully roll them up. Place the rolls seam side down in your greased baking dish.

Step 5: Layer, Cheese, and Bake

Pour your warm alfredo sauce over the lasagna roll ups, making sure they’re well coated. Sprinkle the remaining mozzarella and Colby Jack cheese over the top. Bake uncovered at 375°F (190°C) for about 30-35 minutes or until bubbly and golden on top.

Top Tip

From making this recipe multiple times, I’ve learned these tips save you time and avoid common hiccups for perfect Blackened Chicken Alfredo Lasagna Roll Ups every time.

Don’t overcook your noodles: They’ll cook more in the oven, so pulling them when still al dente ensures they won’t turn mushy.
Dry your spinach well: If using frozen, squeeze out as much water as possible to keep the filling creamy, not soggy.
Adjust spice thoughtfully: Blackening seasoning is bold—start with less if you’re cautious, then add more to taste in the filling or sauce.
Roll gently but firmly: To keep the filling neatly inside without tearing the noodles.

How to Serve Blackened Chicken Alfredo Lasagna Roll Ups Recipe

Blackened Chicken Alfredo - Serving Suggestion

Garnishes

I often sprinkle freshly chopped parsley or basil for a pop of color and fresh brightness. A little extra grated parmesan on top right before serving adds a nice touch too. Sometimes a light dusting of smoked paprika brings back that signature smoky aroma.

Side Dishes

I love pairing these roll ups with a crisp green salad dressed with lemon vinaigrette or roasted garlic green beans to keep things fresh. Garlic bread or Texas toast is an absolute winner alongside to soak up that luscious alfredo sauce.

Creative Ways to Present

For special occasions, I like placing the roll ups in a circular pattern in a round dish or making them individual portions in muffin tins. Topping each with a basil leaf or mini mozzarella ball makes it feel extra festive.

Make Ahead and Storage

Storing Leftovers

Store leftovers tightly covered in the refrigerator for up to 3 days. I find that using an airtight container or covering with foil first helps prevent drying out.

Freezing

You can freeze this dish before baking by arranging the roll ups in a foil pan and covering tightly. Just thaw overnight in the fridge before baking as usual. I always double wrap with foil and plastic wrap to protect against freezer burn.

Reheating

Reheat leftovers in the oven at 350°F (175°C) covered with foil to keep them moist—about 15-20 minutes should do it. The microwave works in a pinch, but the oven preserves that glorious bubbly top better.

Frequently Asked Questions:

Can I make this recipe ahead of time?

Absolutely! You can assemble the roll ups a day in advance and keep them covered in the fridge before baking. This makes dinner day a breeze.

What can I substitute if I don't have cream cheese?

You can substitute cream cheese with mascarpone or even extra ricotta for a similar creamy texture, but cream cheese adds a nice tang that elevates the filling.

Is there a way to reduce the spiciness?

Definitely! Reduce the cayenne pepper by half or omit it, but keep the smoked paprika for that smoky flavor. You can always add more spice to the alfredo sauce if you want a little kick without overwhelming heat.

Can I use fresh spinach instead of frozen?

Yes! If you use fresh spinach, sauté it lightly to wilt and drain off excess moisture before mixing it with the cheeses to keep the filling from becoming watery.

Final Thoughts

This Blackened Chicken Alfredo Lasagna Roll Ups Recipe holds a special place in my kitchen because it’s a perfect blend of bold and indulgent without feeling overwhelming. It’s that kind of dish that turns an ordinary weeknight dinner into a little celebration. I hope you enjoy making and sharing it as much as I do — it really is a crowd-pleaser that brings warmth and flavor to the table every time.