Amazing 8 Creamy Chicken Lasagna Roll Ups

Oh, you know those nights, right? The ones where you just need a massive hug in food form? That’s exactly why I developed my go-to recipe for Creamy Chicken Lasagna Roll Ups. Forget those dry, sad casseroles you might have had growing up. These are different!

Seriously, the secret sauce here—literally—is the combination of that bright, herbaceous pesto mixed right into the creamy ricotta, all smothered under a velvety, homemade cheese sauce. I’ve made this recipe dozens of times now for busy weeknights when I need something impressive but reliable. It’s the kind of meal that smells incredible while baking and tastes even better.

When people ask me for a make-ahead comfort dish, these Creamy Chicken Lasagna Roll Ups are the first thing I recommend. They hold up beautifully, and everyone always asks for the recipe. It’s just pure, cheesy, satisfying goodness!

Gathering Your Ingredients for Creamy Chicken Lasagna Roll Ups

Okay, getting everything measured out before you start is my number one tip for any recipe, especially something like these Creamy Chicken Lasagna Roll Ups. If you have everything ready to go, the assembly part is honestly a breeze. Don’t substitute the good ricotta here; it makes a difference in the final texture!

We are dividing our ingredients into three main groups: the earthy mushroom filling, the bright ricotta mixture, and the luxurious sauce that ties it all together. Trust me, having your mise en place set up makes the whole process feel calm instead of chaotic.

Mushroom and Chicken Filling Components

You’ll need about 8 ounces of baby bella mushrooms, sliced up nice. We cook those down first with just 1 tablespoon of butter, a little bit of dried thyme—about half a teaspoon—and the salt and pepper to season them. After they get golden, set them aside! Then, you need 1 and a half pounds of cooked chicken breast that you’ve already shredded. That’s your hearty base.

Pesto Ricotta Filling Requirements

This is where the flavor really pops! Grab 1 cup of whole milk ricotta cheese. You only need one large egg to bind it, and then our flavor star: one-third cup of basil pesto. We season this mixture simply with a quarter teaspoon each of garlic powder, salt, and pepper. Mix this until it’s smooth before you even look at the noodles.

Building the Rich Cheese Sauce

For the sauce, start with 2 tablespoons of butter melted in your skillet. Whisk in a quarter cup of all-purpose flour—that makes our roux! Then, slowly, slowly whisk in 1 and three-quarter cups of milk until it’s beautiful and smooth. Once it thickens up, stir in half a cup of finely grated Parmesan cheese, and season with a quarter teaspoon each of garlic powder, pepper, and salt. Don’t forget the toppings: you’ll need 1 cup of mozzarella for mixing in and another three-quarters cup for sprinkling on top later, plus that extra quarter cup of pesto for drizzling!

Essential Equipment for Making Creamy Chicken Lasagna Roll Ups

You don’t need a million fancy gadgets for these Creamy Chicken Lasagna Roll Ups, but having the right basics helps immensely! First up, grab a 7 by 11 inch baking dish—make sure you grease it well before anything else goes in. You’ll need a good sturdy skillet, since we use it twice, once for the mushrooms and once for the sauce.

Don’t forget your mixing bowls—one medium bowl for that fantastic pesto ricotta filling. And when you make the sauce, a sturdy whisk is your best friend to keep things lump-free. A pair of tongs is handy for maneuvering those hot lasagna noodles too!

Step-by-Step Instructions for Perfect Creamy Chicken Lasagna Roll Ups

Alright, now that we have all our beautiful components ready, let’s put these Creamy Chicken Lasagna Roll Ups together! This process moves quickly once you get into the rhythm, so keep everything nearby.

Preparing the Noodles and Sautéing Vegetables

First things first: get that oven preheated to 350 degrees Fahrenheit. While that warms up, grab your 7 by 11 inch baking dish and give it a good grease so nothing sticks later—we want clean release! Now, for the noodles. Cook those 8 lasagna noodles in salted water, but here’s the trick: only cook them for about 6 minutes. You want them just pliable, not mushy, because they’ll cook more in the oven. Drain them immediately and lay them flat on a surface lightly oiled so they don’t glue themselves together while you work on the filling.

While the water is boiling, get your mushrooms sautéed. Melt that first tablespoon of butter in the skillet over medium heat. Toss in the sliced mushrooms, dried thyme, salt, and pepper. Cook them down for about 5 or 6 minutes until they get nicely golden brown and have lost most of their liquid. Set those aside—they are going to add such a great earthy flavor to our roll ups.

Assembling the Ricotta Filling and Rolling

Time for the star mixture! In a clean bowl, gently combine your ricotta, one egg, that third cup of pesto, garlic powder, salt, and pepper. Mix it until it looks smooth and homogenous—no big lumps of cheese allowed! Now, take one pliable lasagna noodle and spread about 2 tablespoons of that pesto ricotta mixture evenly across the surface. Don’t go right to the edges, or it’ll squeeze out later!

Next, layer on the hearty stuff: spread your cooked, shredded chicken evenly over the ricotta, then sprinkle on the 1 cup of mozzarella cheese and that cooked mushroom mixture. Now, roll the noodle up tightly, like you’re rolling a tiny burrito, and place it seam-side down right into your prepared baking dish. Repeat this until all 8 rolls are nestled snugly in the dish.

Creating the Creamy Sauce Base

We’re going back to that same skillet—no need to wash it yet! Melt the remaining 2 tablespoons of butter over medium heat. Sprinkle in the quarter cup of flour and whisk it constantly for about a minute to cook out that raw flour taste; this is your roux, the thickener. Now, take your time! Slowly start whisking in the 1 and three-quarter cups of milk, a little bit at a time, making sure it incorporates smoothly before adding more. Keep whisking until the sauce comes to a gentle simmer and thickens up nicely, maybe 3 to 4 minutes. When it coats the back of a spoon, stir in the Parmesan, garlic powder, salt, and pepper.

Final Assembly and Baking the Creamy Chicken Lasagna Roll Ups

This is the grand finale! Carefully pour that rich cheese sauce evenly all over your lined-up Creamy Chicken Lasagna Roll Ups. Make sure every nook and cranny gets some of that sauce. Then, take the remaining quarter cup of pesto and dollop spoonfuls right over the top of the sauce. Finish it off by sprinkling the remaining three-quarters cup of mozzarella cheese over everything.

Bake this uncovered at 350°F for about 30 to 35 minutes. You are looking for the sauce to be bubbly all around the edges and the cheese on top to be nicely golden brown. Remember, since we used cooked chicken, we are just making sure everything is piping hot throughout. The chicken needs to register 165 degrees Fahrenheit internally for safety. When you pull them out, let those gorgeous Creamy Chicken Lasagna Roll Ups rest for 10 minutes—this helps them set up so they don’t fall apart when you serve them!

Pro Tips for Success with Creamy Chicken Lasagna Roll Ups

Making these Creamy Chicken Lasagna Roll Ups should be fun, not frustrating! My biggest piece of advice, which I mentioned before, is resting time. Don’t skip that 10-minute rest after they come out of the oven. If you cut into them immediately, the filling will just ooze everywhere, and you won’t get those perfect rolls.

If your cheese sauce seems a little thin after simmering, don’t panic! Just let it simmer another minute or two, whisking constantly. If it starts getting too thick while you’re assembling, just whisk in a splash more milk when you pour it over the rolls. Remember, these Creamy Chicken Lasagna Roll Ups are very forgiving, especially when you use that quality ricotta!

Serving Suggestions for Your Creamy Chicken Lasagna Roll Ups

Now that you have these beautiful, cheesy Creamy Chicken Lasagna Roll Ups ready, you need something light to balance out all that richness, right? Trust me, you don’t want to weigh yourself down too much!

I almost always pair these with a big, crisp green salad dressed very simply with lemon juice and olive oil. The acidity cuts right through the creaminess beautifully. Roasted asparagus or broccoli tossed with just a tiny bit of salt and pepper are also fantastic complements. If you want something heartier, some rustic garlic bread is always welcome for sopping up any leftover sauce!

Storing and Reheating Leftover Creamy Chicken Lasagna Roll Ups

If you manage to have any leftovers—which is rare in my house—storing these Creamy Chicken Lasagna Roll Ups is super simple. They actually reheat almost as well as they taste fresh, which is a huge win for busy weeks! You just need an airtight container to keep them fresh and prevent that delicious sauce from drying out in the fridge.

When you reheat them, you want to be gentle so the noodles don’t get tough. Microwaving works fast, but the oven gives you that great bubbly top again. Just make sure to cover them loosely with foil for the first part of reheating if you are using the oven to keep the cheese from burning before the middle is hot.

Storage Guidelines Table

Storage Location	Duration	Reheating Method
Refrigerator	3 to 4 days	Covered, 350°F oven for 15-20 minutes
Freezer	Up to 3 months	Thaw overnight, then bake covered at 350°F for 30 minutes

Frequently Asked Questions About Creamy Chicken Lasagna Roll Ups

It’s totally normal to have questions when trying a new favorite recipe! Even though these Creamy Chicken Lasagna Roll Ups are straightforward, a few little things can trip people up. Here are the most common things I hear when people try this dish for the first time.

Can I make the Creamy Chicken Lasagna Roll Ups ahead of time?

Yes, absolutely! This is one of the best things about this dish. You can assemble the entire thing—noodles rolled, sauce poured, cheese sprinkled—up to 24 hours in advance. Just cover the baking dish tightly with plastic wrap and keep it in the fridge. When you’re ready to bake, add about 10 minutes to the baking time since it’s going in cold. They are fantastic for parties! You can find more tips on make-ahead meals on our Medium page.

What is the best way to shred the chicken for these roll ups?

I always use pre-cooked chicken breast, usually rotisserie chicken if I’m being lazy, or just chicken I boiled earlier in the week. The fastest way I know is the stand mixer trick! Put the warm chicken breasts in the bowl of your stand mixer with the paddle attachment. Run it on low speed for about 30 seconds, and it shreds perfectly uniform pieces for your Creamy Chicken Lasagna Roll Ups filling.

How do I prevent the lasagna noodles from sticking after boiling?

This is crucial! After you drain the noodles, lay them out flat on a lightly oiled surface—I usually use a big sheet of parchment paper or a clean counter lightly drizzled with olive oil. Make sure they aren’t touching each other while you prepare the pesto ricotta filling. If they stick together, they tear when you try to spread the filling, and that makes rolling the Creamy Chicken Lasagna Roll Ups a real mess! For more visual ideas, check out our Pinterest boards.

Understanding the Nutrition of Creamy Chicken Lasagna Roll Ups

I always get asked about the nutrition, especially since these Creamy Chicken Lasagna Roll Ups look so decadent! Now, remember, these are estimates based on the ingredients listed—homemade food can vary a lot depending on how much cheese you pile on, ha! But this gives you a good baseline for what you are serving up.

This dish is packed with protein, thanks to all that chicken and cheese, making it a really satisfying main course. It’s comfort food, yes, but it’s also balanced enough for a regular weeknight meal when you need something substantial. If you are looking for lighter dinner options, perhaps try our simple healthy orzo weeknight meal.

Estimated Nutritional Breakdown Table

Nutrient	Amount Per Serving
Calories	445
Total Fat	25 g
Carbohydrates	26 g
Protein	28 g

Print