Garlic Chicken Lasagna Roll-Ups
These creamy Garlic Chicken Lasagna Roll-Ups feature tender chicken and a rich garlic parmesan cream sauce rolled inside perfectly cooked pasta sheets.
- Al dente noodles shocked in ice water prevent tearing and stickiness during rolling.
- A high-protein cream sauce clings to the pasta without sliding out during baking.
- Shredded chicken absorbs the garlic parmesan sauce, keeping every bite incredibly juicy.
I still remember the Tuesday night I tried to roll my first batch of lasagna noodles on a cheap plastic cutting board that kept sliding across my wet countertop. My forearms ached from wrangling the slippery sheets, and half of them tore into sad, ragged ribbons before I even got the filling inside.
It was a complete disaster.
The real issue wasn't my clumsy hands, but the physics of the pasta itself. Bear with me here: when you boil lasagna noodles until they are completely soft, the starch gelatinization process goes too far, leaving you with a sticky, fragile sheet. I tested this with three different brands, and the cheap supermarket house brand turned to mush every single time because it lacked a strong protein matrix.
The fix is incredibly simple: cook the noodles to a very firm al dente. Shocking them in ice water immediately halts the cooking.
Now, we wrap those sturdy noodles around a rich, garlicky cream sauce and shredded chicken. It is hands down the most comforting weeknight dinner you will make this month.
Trust me on this one.
This builds on the same rich base as our [Garlic Butter Chicken](/2026/07/garlic-sauce-tender-chicken-recipe-41567.html). It is pure comfort.
If you want a quicker pasta fix, check out our [Garlic Parmesan Chicken Pasta](/2026/07/creamy-garlic-parmesan-chicken-pasta-twists-14527.html). But for Sunday dinner, these roll-ups are absolutely worth the extra ten minutes.
Garlic Chicken Lasagna Roll-Ups
Ingredients
- 12 lasagna noodles
- 2 cups shredded cooked chicken breast
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 cup ricotta cheese
- 1 egg
- 1 tbsp fresh parsley, chopped
Directions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Boil the lasagna noodles in salted water until very firm al dente, then immediately transfer them to an ice bath to stop the cooking.
- In a saucepan, heat the olive oil over medium heat and sauté the minced garlic for 1 minute until fragrant.
- Pour in the heavy cream, bring to a simmer, and whisk in the Parmesan cheese until smooth and slightly thickened.
- In a medium bowl, mix the ricotta cheese, egg, half of the mozzarella, and Diamond Crystal kosher salt.
- Lay the cooled noodles flat on a clean surface, spread a thin layer of the ricotta mixture, top with shredded chicken, and drizzle with a spoonful of the garlic cream sauce.
- Roll up each noodle tightly and place them seam-side down in the prepared baking dish.
- Pour the remaining garlic cream sauce over the roll-ups and top with the remaining mozzarella cheese.
- Bake for 20 to 25 minutes until the cheese is melted, bubbly, and golden brown on top.
Notes
- We highly recommend using Diamond Crystal kosher salt. If you are using standard fine table salt, cut the measurement in half (use 1/2 teaspoon instead of 1 teaspoon) to avoid over-salting.
- The egg in the ricotta mixture acts as a binder. As the lasagna bakes, the proteins in the egg coagulate, trapping the moisture of the cheese and preventing the filling from liquefying and running out of the rolls.
- Keep a close eye on the garlic when sautéing. Garlic contains highly sensitive sugars that burn in under a minute; if it turns dark brown, discard it and start over, as burnt garlic will ruin the entire cream sauce with a bitter taste.
- As these roll-ups sit in the fridge overnight, the pasta will continue to absorb the cream sauce. When reheating, splash a tablespoon of milk over the top to restore the velvety texture of the sauce.
Serving Suggestions
These rich, creamy roll-ups pair beautifully with bright, acidic sides that cut through the decadent garlic parmesan sauce.
- A crisp Caesar salad with plenty of fresh lemon juice.
- Warm, crusty garlic bread to scoop up any extra cream sauce.
- Roasted broccoli florets tossed with lemon zest and red pepper flakes.
- A light, refreshing [Watermelon Feta Salad](/2026/07/watermelon-feta-salad-mint-balsamic-drizzle-38170.html) to cleanse the palate.
- Sautéed green beans with a splash of dry white wine.
Storage and Reheating
Store any leftover roll-ups in an airtight container in the refrigerator for up to four days. The cream sauce will thicken significantly as it cools, wrapping the pasta in a rich glaze.
Do not freeze them.
Freezing dairy-heavy sauces causes the fat and water emulsion to break upon thawing. You will end up with a grainy, separated mess instead of a smooth sauce.
To reheat, place the roll-ups in a baking dish, splash with a tablespoon of milk or cream, cover with foil, and bake at 350°F (175°C) for 15 minutes until heated through.
Ingredient Substitutes
If you need to swap ingredients based on what is in your pantry, here are the best tested substitutes:
- Heavy Cream: You can substitute half-and-half mixed with a tablespoon of cornstarch, though the sauce will be slightly less rich.
- Ricotta Cheese: Cottage cheese blended until smooth works beautifully as a high-protein alternative.
- Parmesan Cheese: Pecorino Romano can be used, but reduce the added salt slightly as Pecorino is naturally saltier.
- Chicken: Leftover turkey or even sautéed mushrooms make an excellent swap for the shredded chicken.
I hope these cozy roll-ups bring as much comfort to your table as they do to mine. Let me know in the comments if you successfully rolled them on the first try, or if you had a sliding-cutting-board moment of your own!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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