Blackened Chicken Alfredo Lasagna Rolls 🤍🔥
Creamy, rich, and full of bold flavor — these blackened chicken Alfredo lasagna rolls are made with mascarpone cheese for that extra-luxury, restaurant-style bite. Made this last night and it was a Hit!
🧄 Ingredients
Lasagna Rolls
10–12 lasagna noodles, cooked al dente
1½ lbs chicken breast, cooked & chopped
Blackened Seasoning
1½ tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme
½ tsp dried oregano
¾ tsp kosher salt
½ tsp black pepper
¼–½ tsp cayenne pepper (to taste)
Mascarpone Cream Filling
8 oz mascarpone cheese
4 oz cream cheese (softened)
¼ cup heavy cream
½ cup mozzarella
¼ cup Parmesan
1 egg
Garlic powder, salt & pepper
Alfredo Sauce
4 tbsp butter
4 cloves garlic
2 cups heavy cream
1 cup freshly grated Parmesan
Black pepper & Italian seasoning
🍝 How to Make It
Season chicken generously and sear until blackened
Make your Alfredo Sauce
Mix mascarpone filling until smooth & creamy
Spread a thin layer of Alfredo sauce on the bottom of your pan
Spread filling + chicken on each noodle, roll tightly
Place rolls in a baking dish
Pour remaining Alfredo sauce over rolls
Sprinkle with:
Mozzarella
Parmesan
Optional Cajun seasoning or parsley
Cover tightly with foil
🔥 Bake
375°F
30 minutes covered
10–15 minutes uncovered until bubbly
Rest 10 minutes before serving
🤍 Tips
Let mascarpone come to room temp for best texture
Don’t overcook noodles — they tear easily
This reheats beautifully the next day
You can always adjust seasoning to your preference, this is how I made it.
When I first tried making blackened chicken Alfredo lasagna rolls, I was looking for a recipe that combined deep smoky flavors with a velvety, cheesy filling. Using mascarpone cheese in the filling truly makes a difference—it adds a luxurious creaminess that blends beautifully with the sharpness of Parmesan and mozzarella. One thing I learned was to let the mascarpone come to room temperature before mixing; it smooths out the texture and makes spreading easier. Seasoning the chicken with the blackened spice blend of smoked paprika, garlic powder, and cayenne pepper creates a bold, spicy crust that enhances the overall flavor profile. Searing the chicken until blackened locks in the juices and produces a satisfying char. Cooking the lasagna noodles al dente is critical since they need to be flexible for rolling but not overcooked to the point of breaking apart. After rolling each noodle with the creamy mascarpone and blackened chicken filling, spreading a thin layer of homemade Alfredo sauce on the pan ensures the rolls bake moist and flavorful. Baking covered for 30 minutes allows the flavors to meld perfectly, while uncovering for the final 10-15 minutes lets the cheese bubble and brown slightly for an appealing finish. An added tip is that these rolls reheat exceptionally well, making them a great option for make-ahead meals or leftovers. If you enjoy a little extra heat, adjusting the cayenne pepper amount or sprinkling Cajun seasoning on top before baking adds a nice kick. Garnishing with fresh parsley provides a pop of color and freshness. This recipe is versatile and easy to customize to your taste preferences. It’s now one of my go-to comfort meals that impress guests without spending hours in the kitchen.
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