Easy Creamy Chicken Pesto Lasagna Rolls

Introduction

I didn’t set out to make lasagna roll ups that night. I was chasing easy weeknight dinners, the kind that feel like healthy comfort food without a sink full of regret after. The kitchen smelled like garlic and basil, the lights were a little too warm, and my playlist insisted on 2010s throwbacks because apparently I’m nostalgic when I’m hungry. I had a rotisserie chicken in the fridge and a jar of pesto that I kept moving around like it was décor. And then—honestly—an idea rolled in: why not wrap everything I love about creamy chicken pasta into little cozy bundles?

The first batch was pure chaos. I overcooked the noodles, had a slippery situation on the counter, and one roll did a full somersault into the sauce. Oops. To be real, I almost gave up and defaulted to takeout, but the aroma of basil and parmesan was persuasive. I tried again, this time laying the noodles flat on a lightly oiled sheet and spreading the filling like frosting. Smooooth. When the pan came out of the oven—bubbling, golden, and gloriously cheesy—it felt like a tiny triumph. Like a hug in a casserole dish.

What gets me about these creamy chicken pesto lasagna rolls is the balance. The basil pesto is bright and herby; the cream sauce is velvety and soothing; the shredded chicken adds that satisfying bite. Each roll is portioned, adorable, and honestly perfect for quick family meals. There’s also a sneaky meal-prep superpower here: they reheat beautifully, making them ideal for low calorie chicken meal prep or anyone flirting with a protein meal plan without sacrificing joy.

I’ve played with versions that lean richer for high protein meals, and others that go lighter for best meal prep healthy vibes. You can sneak in spinach, swap cheeses, or even nudge the heat with crushed red pepper for those who like a little drama. Whether you’re cooking for yourself, your favorite person, or a whole table of hungry humans, these roll ups deliver comfort, convenience, and that little spark of “Wow, I made that.” They’re dinner, but also a mood—exactly the kind of dish that turns weeknights into wins and quietly supports all the good meal prep plans we promise ourselves on Sundays.

Why You’ll Love This Recipe

They’re simple to portion and serve—no messy slicing, just scoop two rolls and dinner’s done. It’s giving best dinner prep meals energy.

The flavor is big and cozy: herby pesto, creamy sauce, and gooey cheese. It’s like high macro meals without the spreadsheet.

Leftovers reheat dreamily, so your meal prep microwave lunches are covered for days.

They’re crowd-pleasers. Picky eaters usually go quiet after the first bite, and quiet at dinner is my love language.

Make-ahead friendly. Assemble, chill, bake later—hello, best meal prep plans made delicious.

It’s budget-smart. Rotisserie chicken, pantry pasta, and flexible cheeses keep things in the realm of budget-friendly recipes that still feel special.

What Makes This Recipe Special?

The roll-up format duplicates the best parts of lasagna—layers, creaminess, baked cheese—without the stress. Plus, the pesto replaces traditional red sauce for a bright, modern twist. The cream sauce (a quick stovetop number) hugs every noodle, so nothing dries out. And because each piece is neatly bundled, it’s easy to scale for meals for 2 delivered vibes at home or feed a crowd without breaking a sweat. It’s also a slam dunk for healthy eating for two when you portion and pair it with a crisp salad.

Ingredients

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Lasagna noodles: Traditional, not no-boil. They roll without cracking and hold the filling like champs. Cook them just to al dente so they don’t turn mushy later.

Shredded chicken: Rotisserie works like a dream—savory, tender, and weeknight-friendly. It’s perfect for meal planning chicken, and the protein boost keeps these in the high protein high carb low fat meals zone when you pair with lighter sides.

Ricotta cheese: Creamy and soft, it’s the glue for the filling. If you prefer a slightly lighter texture, you can blend ricotta with a splash of milk for smoothness.

Mozzarella cheese: Melty and stretchy, it’s the comfort piece. I like low-moisture, part-skim for balance—great for best meal prep healthy without sacrificing pull.

Parmesan cheese: Sharp, salty, and essential. It seasons the filling and enriches the cream sauce. Grate fresh if you can; it melts better and tastes brighter.

Pesto: Store-bought basil pesto is totally fine (I usually reach for a refrigerated one for fresher herb notes). Its aromatic punch is the heart of the flavor. If you’re feeling fancy, homemade pesto is a flex.

Egg: Binds the filling so it stays put while you roll. Don’t skip it unless you’re going egg-free (see swaps below).

Butter, flour, milk, and cream: The cream sauce squad. Butter plus flour makes a quick roux; milk and a splash of cream give it body without heaviness. You can lean more milk for lighter, more cream for indulgent.

Garlic powder (or minced garlic): Adds warmth and depth. Powder is easy and consistent, but fresh garlic sizzled in butter smells like a dinner party.

Salt and pepper: Don’t be shy. Season the filling, the sauce, and the noodles lightly after boiling.

Fresh basil or parsley: Optional garnish, but those green flecks bring life to a beige-and-gold casserole.

A few friendly warnings. Don’t overcook the noodles—they’ll continue softening in the oven. Don’t skimp on sauce under and over the rolls; moisture equals tenderness. And don’t go wild with pesto quantity; too much can get oily. Aim for balance and let the cheeses shine.

How to Make It Step-by-Step

Boil the noodles. Salt your water like the ocean, drop in traditional lasagna noodles, and cook until just al dente. They should bend without tearing. Drain and immediately lay them flat on a lightly oiled sheet pan. (Ask me about the time I didn’t, stacked them in a colander, and created a noodle sculpture no human could separate. Oops.)

Make the cream sauce. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about a minute until it smells toasty and looks like wet sand. Slowly stream in milk, whisking like you mean it so no lumps crash the party. Add a splash of cream, a pinch of garlic powder, a snowfall of Parmesan, and season with salt and pepper. Simmer gently until it coats the back of a spoon. The texture should be silky, not thick pudding. If it seizes, whisk in a bit more milk until it relaxes.

Mix the filling. In a big bowl, combine shredded chicken, ricotta, half the mozzarella, some Parmesan, and your pesto. Crack in the egg and stir until everything is friendly and green-flecked. Taste a pea-sized pinch—yes, raw egg is in there, taste at your comfort level or taste before the egg. You want savory, creamy, herby. If it feels flat, add a pinch of salt or a squeeze of lemon to brighten.

Prep the pan. Spoon a thin puddle of cream sauce over the bottom of a greased 9×13-inch baking dish. This is your nonstick insurance and steamy cushion for the rolls.

Fill and roll. Take a noodle and spread a modest layer of filling from end to end—think 2–3 tablespoons. If you go heavy-handed, the roll will rebel and overflow. Starting at one end, roll it snugly but not tight enough to squeeze the filling out. Place seam-side down in the dish. Repeat with the rest, lining them up like little soldiers.

Sauce and top. Pour the remaining cream sauce over the rolls, making sure every surface gets a blanket. Sprinkle on the remaining mozzarella and a dusting of Parmesan for good measure. If your heart whispers “more cheese,” listen.

Bake. Cover with foil and bake at 375°F for 20 minutes to let everything meld. Remove the foil and bake another 8–12 minutes until the top is lightly golden and bubbly. If you like extra color, broil for 1–2 minutes, watching like a hawk. The sizzle will smell like victory.

Rest and garnish. Let the dish sit for 8–10 minutes—this helps the sauce settle so serving is neat. Scatter fresh basil or parsley and breathe in that basil-parm steam. It’s giving best high protein ready meals—but homemade, cozy, and actually delicious.

Serve. Two rolls per person is a happy portion for quick family meals. If you’re on a protein eating plan, pair with a bright salad or roasted veggies for balance. If you’re leaning into high protein high calorie meals, add garlicky bread and call it joy.

What I’ve learned the messy way: keep your workspace dry. Wipe the counter before rolling so the noodles grip instead of skating. If a noodle tears, patch it with a little extra filling—no one will know. And if your sauce seems too thin pre-bake, don’t panic; the pasta will absorb some and the rest thickens as it cools.

Tips for Best Results

Salt every layer thoughtfully—pasta water, filling, and sauce—so the final bite is balanced, not bland.

Let the noodles cool and dry slightly before filling. They roll cleaner and don’t slide around.

Spread filling evenly to the edges but keep it thin. Overstuffing leads to blowouts.

Use just enough sauce under and over. Dry rolls are sad; saucy rolls are glorious.

Grate your own Parmesan. Pre-grated can be starchy and won’t melt as luxuriously.

For a lighter profile that still supports low calorie high nutrition meals, use part-skim ricotta and mozzarella, more milk than cream, and add chopped spinach to the filling.

To support no prep healthy lunches later, bake in two smaller dishes so you can refrigerate one and reheat without overcooking the whole pan.

Ingredient Substitutions & Variations

Ricotta swap: Blend cottage cheese until smooth and use 1:1. It’s protein-forward and great for high carb high protein low fat meals when you lighten the sauce.

Cheese twist: Add provolone or fontina for a richer melt, or a touch of asiago for sharper bite.

Pesto play: Basil pesto is classic, but spinach or arugula pesto introduces a peppery vibe. Sun-dried tomato pesto adds sweet, tangy depth.

Veggie boost: Fold in chopped spinach, sautéed mushrooms, or finely diced roasted red peppers. Veggies round out healthy meal plans for two beautifully.

Heat it up: Crushed red pepper or diced jalapeños in the filling for a gentle kick.

Noodle alternatives: For a low-carb moment, thinly slice zucchini or eggplant lengthwise, salt to draw moisture, pat dry, and roast briefly before rolling.

Sauce shortcut: Use a quality jarred Alfredo if you’re sprinting toward best meals to prep on a weeknight.

Serving Suggestions

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Serve two rolls with a lemony arugula salad, shaved Parmesan, and a bright vinaigrette to balance the richness. It’s a no-brainer for best meal prep healthy plates.

Add warm garlic bread or focaccia if you’re chasing cozy vibes and healthy boxed meals aren’t on tonight’s agenda.

Roasted broccoli or green beans with a squeeze of lemon are perfect sides that keep things in the low fat meal delivery spirit—just homemade.

For a comfort-forward spread, pair with tomato-basil soup. It’s giving “blanket + movie” energy, the kind of dinner that’s practically a hug.

Pairing Ideas (Drinks, Sides, etc.)

Crisp white wines like Pinot Grigio or Sauvignon Blanc play well with basil and creaminess.

Sparkling water with lemon and a basil leaf feels fancy without effort.

Finish with a light dessert—lemon sorbet, fresh berries, or a tiny square of dark chocolate.

If brunch-for-dinner is your thing, a simple green salad and a soft-boiled egg on the side nod to a full English breakfast mood without the heaviness.

How to Store and Reheat Leftovers

Cool completely, then refrigerate portions in airtight containers for up to 4 days. For reheating, the oven is kindest: 350°F, covered, 15–20 minutes until steamy. A splash of milk under the rolls keeps the sauce luscious. Microwave works in a pinch—1-minute bursts, cover loosely, and rest 1 minute so heat distributes. Avoid overheating or the sauce can separate. If it does, whisk a spoon of milk through after reheating to bring it back together. Leftovers make stellar premade lunch meals that feel like real food, not compromise.

Make-Ahead and Freezer Tips

Assemble the rolls up to 24 hours in advance, cover tightly, and refrigerate. Bake straight from the fridge, adding a few extra minutes.

To freeze, assemble in a foil pan, sauce and all. Wrap in plastic, then foil, and freeze up to 2 months. Bake from frozen at 375°F, covered, 45–50 minutes; uncover for the last 10 to brown.

For portioned ready meals for 2, freeze in smaller pans so you can bake exactly what you need on a busy night.

Common Mistakes to Avoid

Overcooking noodles. They should be pliable but still firm. Mushy noodles plus bake time equals lasagna soup.

Skimping on sauce. Dry rolls are nobody’s favorite. Coat the bottom of the pan and blanket the tops.

Overfilling. It’s tempting, but too much filling causes blowouts. Keep it even and modest.

Stacking noodles after draining. They fuse into a single, tragic sheet. Lay them flat on an oiled pan.

Under-seasoning. Taste your sauce and filling before assembling. A pinch more salt can be the difference between okay and wow.

Frequently Asked Questions (FAQ)

Can I make these ahead?
Yes. Assemble, cover, and chill up to 24 hours. Bake as directed, adding a few minutes since they’re cold.

What pesto is best?
A refrigerated basil pesto usually tastes fresher and more vibrant, but jarred works too. If it looks oily, stir well before measuring.

Can I use no-boil noodles?
They don’t roll well and often crack. Stick with traditional noodles for best results.

How do I keep the rolls from falling apart?
Don’t overfill, roll snugly, and place seam-side down. Rest 10 minutes after baking so they set before serving.

Can I lighten this recipe?
Use part-skim ricotta and mozzarella, more milk than cream in the sauce, and fold in spinach. It still lands firmly in low calorie high nutrition meals territory when portioned smartly.

Is it freezer-friendly?
Absolutely. Freeze before baking for the best texture. Bake from frozen, covered, then uncover to brown.

What if I don’t eat chicken?
Swap with sautéed mushrooms and spinach for a satisfying vegetarian version. You’ll still get creamy, herby goodness and can keep it aligned with a vegan meal prep plan by using dairy-free cheeses and plant milk with a thickener.

Cooking Tools You’ll Need

Large pot for boiling noodles
Sheet pan brushed with oil for cooling noodles
9×13-inch baking dish
Medium saucepan and whisk for the cream sauce
Mixing bowl and spatula for the filling
Foil for covering the bake
Sharp knife or offset spatula for serving

Final Thoughts

I love how these creamy chicken pesto lasagna roll ups take a handful of familiar ingredients and turn them into something that feels restaurant-special but completely doable at home. The basil perfume, the gentle garlic warmth, the way the cheese stretches when you lift a roll—these are the little moments that make dinner feel like care, even on a Tuesday. I’ve served them to friends after a long week, packed them for lunches when I needed no prep healthy lunches, and tucked a pan in the freezer to save future-me from cereal-for-dinner energy.

If you’re craving quick family meals that still feel like a treat, this is your move. It’s flexible enough for best high protein frozen meals vibes (homemade edition), cozy enough for date night, and friendly enough for a potluck where you want clean plates and happy texts later. Make it once, and it has a way of tumbling back onto your meal plan, quietly supporting your protein meal plan goals without lecturing you about it.

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