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Creamy Chicken Lasagna Rolls Recipe

Creamy Chicken Lasagna Rolls Recipe

Photos of Creamy Chicken Lasagna Rolls Recipe

How To Make Creamy Chicken Lasagna Rolls

Find comfort in our creamy chicken lasagna rolls recipe that offers juicy and flavorful chicken, and a velvety white sauce rolled in one noodle!

Preparation: 25 minutes
Cooking: 45 minutes
Total: 1 hour 10 minutes



  • 9lasagna noodles
  • 2cupschicken breast,boneless, skinless, cooked and shredded
  • 8ozmozarella cheese,shredded, divided into 2 cups
  • 1ozParmesan cheese,finely shredded,
  • 1ozRomano cheese,finely shredded
  • ¼cupparsley,fresh, chopped
  • 16ozcream cheese,softened
  • 1cupmilk
  • tspbasil,dried
  • ½tspgarlic powder
  • ½tsponion powder
  • alt and freshly ground black pepper,to taste


  1. Preheat the oven to 350 degrees F. Prepare the lasagna noodles according to the directions listed on the package. Drain the pasta and align noodles in a single layer on a large sheet of wax paper.

  2. In a mixing bowl, toss together the shredded chicken, 1 cup mozzarella cheese, Parmesan cheese, romano cheese, and 3 tablespoons fresh parsley, set aside.

  3. In a separate mixing bowl, using an electric hand mixer set on low speed, blend the cream cheese until smooth, then mix in the milk, dried basil, garlic powder, onion powder, and season with salt and pepper to taste.

  4. Pour half of the cream cheese mixture into the chicken mixture and toss to evenly coat. Reserve the remaining cream cheese mixture.

  5. Spread ⅓ cup of the chicken mixture into an even layer along the length of each cooked lasagna noodle, then roll noodles to the opposite end.

  6. Spread ¼ cup of the remaining cream cheese mixture along the bottom of a 9×9-inch dish. Align the pasta snugly and side by side in the baking dish, by putting 3 rows of 3.

  7. Cover each lasagna roll evenly with the remaining cream cheese mixture, being sure to cover the tops of pasta entirely, so they don’t dry while baking. Sprinkle tops evenly with the remaining 1 cup mozzarella cheese.

  8. Bake in the preheated oven for 25to 30 minutes until heated through and cheese has melted. Sprinkle top evenly with the remaining 1 tablespoon of fresh chopped parsley.

  9. Serve warm.

Recipe Notes

To yield tender results for the chicken, you can opt to slow cook the chicken. To cook, pour 1 can low-sodium chicken broth over 2 medium chicken breasts in the slow cooker, and cook for 6 hours. Once cooked, remove from slow cooker, and shred into very small pieces.




  • Calories: 467.45kcal
  • Fat: 33.26g
  • Saturated Fat: 17.56g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 9.13g
  • Polyunsaturated Fat: 2.26g
  • Carbohydrates: 17.13g
  • Fiber: 0.76g
  • Sugar: 3.59g
  • Protein: 24.84g
  • Cholesterol: 121.41mg
  • Sodium: 480.27mg
  • Calcium: 335.45mg
  • Potassium: 298.00mg
  • Iron: 1.05mg
  • Vitamin A: 292.19µg
  • Vitamin C: 2.26mg
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