Garlic Parmesan Chicken Lasagna Roll-Ups

These creamy, cheesy garlic parmesan chicken lasagna roll-ups are the ultimate comfort food, featuring tender chicken, rich white sauce, and perfectly rolled pasta.

Why This Recipe Works:

• Roux-based cream sauce prevents the watery blowout common with traditional ricotta fillings.
• Pre-cooking the lasagna noodles to just under al dente ensures they absorb the savory garlic sauce without turning mushy.
• Shredded rotisserie chicken saves time while absorbing the oil-soluble flavor compounds of the garlic and parmesan.

I still remember the Tuesday evening I tried to roll my first lasagna sheet, only to watch the entire noodle split down the middle, dumping ricotta all over my counter. My forearms actually ached from trying to pinch the slippery pasta together, and I ended up crying over a baking dish of torn, watery carbs.

It was a disaster.

The issue was simple: standard lasagna recipes rely on watery ricotta that turns into steam in the oven, blowing out the seams of your rolls.

When you bake rolled pasta, the thermal mass of the filling needs to stay stable, but excess moisture creates pockets of boiling water that tear the delicate gluten structure of the noodles. I tested this with three different brands of ricotta, and they all turned my dinner into a soupy, sliding mess because the whey separated under high heat.

The fix is incredibly easy: we swap the watery ricotta for a thick, velvety garlic parmesan cream sauce that clings to the chicken and binds the pasta.

Trust me on this one.

By using a rich, roux-based sauce, we lock in the moisture without the watery blowout, giving you perfectly intact rolls every single time. It is hands down the most satisfying way to get your pasta fix, especially if you pair it with a side of crispy garlic parmesan chicken skewers or a light salad.

Garlic Parmesan Chicken Lasagna Roll-Ups

• Publisher Storied Skillet
• Cuisine Italian-American
• Category Dinner, Pasta
• Prep Time 20 minutes
• Cook Time 30 minutes
• Servings 6
• Calories 480 calories
• Rating 4.8 1428
• Tags chicken lasagna roll ups, garlic parmesan chicken, baked pasta

Ingredients

• 12 lasagna noodles
• 2 cups shredded cooked chicken (rotisserie works great)
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese, divided
• 1 cup shredded mozzarella cheese, divided
• 1 tablespoon Diamond Crystal kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon Italian seasoning

Directions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or butter.
2. Boil the lasagna noodles in a large pot of salted water for 8 minutes, or until just under al dente. Drain, rinse with cold water to stop the cooking, and lay them flat on parchment paper.
3. Melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
4. Whisk in the flour to create a roux, cooking for 1-2 minutes to eliminate the raw flour taste. Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps.
5. Simmer the sauce for 3-5 minutes until thickened. Remove from heat and stir in 3/4 cup of Parmesan cheese, salt, pepper, and Italian seasoning until smooth.
6. In a medium bowl, mix the shredded chicken with 1 cup of the garlic parmesan sauce and 1/2 cup of mozzarella cheese.
7. Spread a thin layer of the remaining sauce over the bottom of the prepared baking dish.
8. Spread 2 tablespoons of the chicken mixture evenly along each lasagna noodle. Carefully roll up the noodles and place them seam-side down in the baking dish.
9. Pour the remaining garlic parmesan sauce over the roll-ups. Top with the remaining mozzarella and Parmesan cheese.
10. Bake for 25-30 minutes until the cheese is melted, bubbly, and golden brown on top. Let cool for 5 minutes before serving.
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Notes

• We highly recommend using Diamond Crystal kosher salt; if you are using Morton's kosher salt or fine table salt, cut the measurement in half (use 1.5 teaspoons instead of 1 tablespoon) to avoid an overly salty sauce.
• Freshly grated Parmesan cheese is crucial here because pre-shredded cheeses are coated in cellulose, an anti-caking agent that prevents the cheese from melting smoothly into the protein matrix of the cream sauce.
• Keep a close eye on your garlic when sautéing in butter; garlic contains natural sugars that burn easily, which will turn your entire cream sauce bitter and ruin the flavor profile.
• As the roll-ups sit in the fridge, the pasta will continue to absorb moisture from the sauce, making them slightly firmer the next day—which actually makes them much easier to slice and reheat without falling apart.

Serving Suggestions

Complete this comforting meal by pairing these rich roll-ups with light, vibrant sides that cut through the creamy garlic sauce.

• A crisp green salad tossed in a zesty lemon vinaigrette.
• Warm, crusty garlic bread to scoop up any extra sauce.
• Roasted broccoli or asparagus drizzled with fresh lemon juice.
• A side of creamy garlic parmesan chicken pasta if you are hosting a larger pasta-loving crowd.
• A glass of crisp, dry white wine like Pinot Grigio or Sauvignon Blanc.

Storage and Reheating

Store any leftover roll-ups in an airtight container in the refrigerator for up to four days.

When you are ready to reheat, avoid the microwave if you can because high-power electromagnetic waves will cause the fats in the cream sauce to separate, leaving you with a greasy puddle. Instead, place the roll-ups in an oven-safe dish, splash a tablespoon of milk over the top to restore the sauce's moisture, and cover tightly with foil.

Bake at 350°F (175°C) for about 15 to 20 minutes until heated through and bubbly.

It tastes just as good as day one.

If you want to freeze these, roll them up and place them in a freezer-safe dish before baking. Wrap the dish tightly in plastic wrap and aluminum foil, and freeze for up to three months; when ready to eat, thaw in the fridge overnight before baking as directed.

Ingredient Substitutes

If you need to make some adjustments based on what is in your pantry, here are the best swaps that won't ruin the dish.

1. Lasagna Noodles: If you don't have lasagna sheets, you can use large pasta shells or even make a zucchini rollatini style swap using thinly sliced zucchini ribbons.
2. Heavy Cream: Half-and-half can be used in a pinch, though the sauce will be slightly less rich and may require an extra minute of simmering to thicken.
3. Rotisserie Chicken: Leftover grilled chicken, turkey, or even sautéed mushrooms work beautifully as a filling.
4. Parmesan Cheese: Asiago or Pecorino Romano can be substituted, though Pecorino is saltier, so adjust your added salt accordingly.

I hope these creamy, garlicky rolls bring as much comfort to your dinner table as they do to mine. Don't worry if your first few rolls look a little clumsy—once they are covered in that velvety sauce and bubbling cheese, absolutely no one will care. Happy cooking, and let me know how yours turn out!