Start by boiling 12 lasagna noodles in salted water until they’re al dente, usually 8–10 minutes. Drain the noodles and immediately lay them flat on parchment paper to cool. This prevents stickiness and tearing when it’s time to roll them up.

While the noodles cool, prepare the filling by combining shredded rotisserie chicken, softened cream cheese, 1 cup of mozzarella, garlic powder, onion powder, chives, and salt in a mixing bowl. Stir the ingredients together until smooth and evenly seasoned. The creamy filling is where the magic begins!

Whisk together the Alfredo sauce and buffalo sauce in a separate bowl until fully combined. This sauce will coat the roll-ups and bring that signature tangy heat we all love.

Spread a thin layer of the buffalo Alfredo sauce over the bottom of a greased baking dish. Take each lasagna noodle, spread a generous amount of chicken filling across its surface, and roll it up tightly. Place each roll-up seam-side down in the dish, nestled snugly together.

Pour the remaining buffalo Alfredo sauce evenly over the roll-ups, ensuring every bite will be filled with creamy, spicy goodness. Sprinkle the remaining mozzarella cheese generously over the top to create that golden, bubbly crust.

Cover the baking dish loosely with foil and bake in a preheated oven at 375°F for 20 minutes. Then, remove the foil and bake for another 10 minutes to allow the cheese to melt and brown slightly. Once baked, garnish with fresh chives before serving.