Creamy Pesto Chicken Lasagna Rolls

Creamy Pesto Chicken Lasagna Rolls – Tender lasagna noodles filled with cheesy chicken and topped with easy homemade creamy pesto sauce!

I love pesto. Ohhhhh my heaven I love it. To the point of eating some straight from the jar. Why are you cringing like that?! Are you one of those peanut butter lovers who eats it from the jar? Because if so, you have no room to judge. I would never eat pb straight from the jar.

But pesto? Yes. Absolutely.

Last year I perfected my favorite 5 Minute Pesto recipe and I still stand by it. It’s ah-may-ziiiing. And I’ll let you in on a little secret – if you keep it in an airtight jar, it’ll stay good for 6 months. SIX MONTHS. But I dare you to resist it for that long. Especially when you have the chance to use it in this creamy pesto chicken lasagna rolls recipe. It’s the star of this creamy, totally beautiful, very green sauce. My husband was out of town when I made these but I froze some and he had them when he got home. He LOVED them. Big, huge, husband-loves-this stamp of approval. And he’s not nearly as big a fan of pesto as I am so that’s saying something!

If you like this recipe, you’re going to love my One Pot Creamy Pesto Chicken Pasta!

Creamy Pesto Chicken Lasagna Rolls

Tender lasagna noodles filled with cheesy chicken and topped with easy homemade creamy pesto sauce!

5 from 7 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

0 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Ingredients

• ▢ 8 lasagna noodles - (regular or wheat)
• ▢ about 2 cups shredded chicken
• ▢ 8 ounces light cream cheese - softened
• ▢ 1 cup light ricotta cheese - OR plain greek yogurt
• ▢ ⅓ cup shredded parmesan cheese

Sauce

• ▢ 3 tablespoons butter
• ▢ 4 tablespoons flour
• ▢ 2 cups milk - (I used fat free half and half)
• ▢ ¼ cup pesto - (click [url:1]HERE[/url] for my amazingly easy 5 minute homemade pesto recipe!)
• ▢ ⅓ cup shredded parmesan cheese
• ▢ salt and pepper to taste

Instructions

• Preheat oven to 350 and lightly grease a 9×13 baking pan or similar casserole dish. Set aside.
• Cook noodles til tender according to package’s directions – be careful not to overcook them, you don’t want them to fall apart while handling later!
• Lay noodles out on a flat clean surface. Add chicken, cream cheese, ricotta cheese (or greek yogurt) and parmesan cheese to a bowl and stir to combine. Spread some of the chicken mixture along each noodle, distributing evenly between the noodles. Roll each noodle up and place in prepared baking dish.
• To make the sauce, melt butter over medium heat in a medium sauce pan. Sprinkle flour over melted butter, then stir for 1 minute til butter and flour combine and clump together. Slowly whisk in milk until smooth. (you may need to mash out a few lumps with a spoon or rubber spatula) Stir in pesto, parmesan cheese, and salt and pepper to taste.
• Pour pesto sauce over the lasagna rolls. Sprinkle with additional parmesan cheese if desired. Bake for about 10-15 minutes until rolls are hot throughout. Serve immediately.

Notes

Vegetarian option: simply leave out the chicken to make this dish vegetarian friendly!

Nutrition

Calories: 728 kcal, Carbohydrates: 65 g, Protein: 46 g, Fat: 29 g, Saturated Fat: 13 g, Cholesterol: 122 mg, Sodium: 851 mg, Potassium: 630 mg, Fiber: 2 g, Sugar: 14 g, Vitamin A: 1015 IU, Calcium: 564 mg, Iron: 2 mg

Course: Main Course

Cuisine: Italian

Author: Tiffany

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