Crack Chicken Lasagna Rollups Recipe

I call them Chicken Lasagna Rolls: rolled lasagna noodles filled with that infamous crack chicken and sauced with alfredo and mozzarella, all for just 332 calories and 7 SmartPoints.

Call it what you want, I know Crack Chicken Lasagna Rollups sounds ridiculous, but trust me I’m obsessed. I stuffed lasagna noodles with that messy, addictive filling and rolled them into tiny sinful parcels.

Cream cheese gives it that gooey, clingy texture you cant ignore and the whole thing melts into something dangerously good. Some people call it Cracked Chicken Lasagna, others file it under Chicken Alfredo Lasagna Roll Ups, same guilty pleasure different name.

I wont pretend its light, and sometimes I eat way too many, but you will get the urge to make it as soon as you finish reading.

Ingredients

• Lasagna noodles: starchy backbone, gives carbs and structure, little fiber unless whole wheat
• Cooked shredded chicken: lean protein, keeps hearty and satisfying, low carb if skinless
• Cream cheese: ultra creamy, high fat, adds richness and tang, makes the filling dreamy
• Ranch seasoning: salty herby punch, lots of flavor from dried herbs and salt
• Sharp cheddar: sharp bite, melts well, adds protein and fat, classic tang
• Bacon: smoky salty crunch, adds fat and umami, watch the sodium
• Green onions: fresh sharpness, low calorie, adds color and a mild onion zip
• Alfredo sauce: creamy buttery base, adds calories and comfort, mostly fats with some dairy protein

Ingredient Quantities

• 8 lasagna noodles
• 2 cups cooked shredded chicken, about 12 oz
• 8 oz cream cheese, softened
• 1 packet ranch seasoning mix (about 1 oz)
• 1 cup shredded sharp cheddar cheese about 4 oz
• 6 slices bacon, cooked and crumbled
• 1/4 cup chopped green onions (scallions)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 cup jarred Alfredo sauce
• 1 1/2 cups shredded mozzarella cheese for topping
• Salt, to taste (optional)

How to Make this

1. Preheat oven to 375°F and grease a 9×13 inch baking dish or spray it with cooking spray, you’ll thank me later.

2. Cook 8 lasagna noodles in salted boiling water until al dente per package directions, drain and lay flat on a sheet of foil or a baking sheet so they don’t stick, you can rinse with cold water to stop cooking.

3. Soften 8 oz cream cheese in the microwave for 20 to 30 seconds if needed, then in a bowl mix it with 1 packet ranch seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper and a pinch of salt if you want.

4. Fold in 2 cups cooked shredded chicken, 1 cup shredded sharp cheddar (about 4 oz), 6 slices cooked crumbled bacon, and 1/4 cup chopped green onions until everything’s well combined, taste and adjust salt or pepper if needed.

5. Spread about 2 to 3 tablespoons of jarred Alfredo sauce in the bottom of the prepared dish to keep the rollups from sticking.

6. Spoon an even layer of the chicken mixture down the center of each lasagna noodle (use all 8 noodles), roll them up tightly and place seam-side down in the baking dish.

7. Spoon the remaining 1 cup Alfredo sauce over the top of the rollups, then sprinkle 1 1/2 cups shredded mozzarella evenly over everything, save a little bacon or green onion for garnish if you like.

8. Cover the dish with foil and bake 20 minutes, then remove the foil and bake another 5 to 10 minutes until cheese is melted and bubbly, broil 1 to 2 minutes if you want a golden top but watch it close or it’ll burn.

9. Let the rollups rest about 5 minutes before serving so they set up, garnish with remaining bacon and green onions and enjoy.

Equipment Needed

1. 9×13 inch baking dish (or cooking spray to grease it)
2. Large pot for boiling the lasagna noodles
3. Colander plus a baking sheet or piece of foil to lay noodles flat
4. Microwave safe bowl or plate to soften the cream cheese
5. Medium mixing bowl and a spatula or wooden spoon for the filling
6. Measuring cups and measuring spoons
7. Knife and cutting board for green onions and crumbled bacon
8. Aluminum foil to cover the dish, plus oven mitts for handling hot pans

FAQ

Crack Chicken Lasagna Rollups Recipe Substitutions and Variations

• Cream cheese (8 oz): swap with 1 cup whole‑milk ricotta for a lighter, slightly grainy filling. For a richer, smoother result use 3/4 cup mascarpone + 1/4 cup ricotta, or simply use 8 oz Neufchatel 1:1.
• Ranch seasoning packet (about 1 oz): make a quick mix instead — about 2 tbsp total of 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried parsley, 1 tsp dried dill, 1/2 tsp salt and 1/4 tsp black pepper.
• Bacon (6 slices): use cooked pancetta or prosciutto for a similar salty crunch, or smoked turkey bacon if you want less fat. If you prefer no pork, sprinkle 1/2 cup toasted breadcrumbs or fried shallots for texture.
• 1 cup jarred Alfredo sauce: swap with 1 cup marinara for a tomato version, or make a quick white sauce by simmering 1 cup heavy cream with 2 tbsp butter and 1/4 cup grated Parmesan until slightly thickened.

Pro Tips

1) Let the cream cheese warm up to room temp so it mixes smooth, if you microwave it do 10 second bursts or it gets weird and grainy. If the filling still feels too stiff add a tablespoon or two of milk or Alfredo until it spreads easy.

2) Use a piping bag or a zip-top bag with the corner snipped to fill the noodles, way less mess and the rollups look neater. Trust me its faster than spooning and you wont overstuff one and understuff another.

3) Make them ahead and chill for 30 minutes to an hour before baking, they hold their shape better and slice cleaner. If you refrigerate overnight let them sit at room temp for 15 minutes before baking or add a few extra minutes in the oven.

4) Fry the bacon a little extra crispy and save some for garnish, it keeps the topping crunchy after baking. And when you broil the cheese watch it like a hawk, 60 to 90 seconds can go from perfect to burnt real quick.