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Creamy Pesto Sauce Chicken Lasagna Rollups with Garlic Basil Sauce

These Creamy Pesto Chicken Lasagna Rollups look so fancy, but they are easy to make!  

Course Main Course
Cuisine American, Italian
Keyword chicken, pesto
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 1 box of Lasagna Noodles
  • 1 can of Cream of Chicken Soup
  • 1/2 cup Pesto Sauce
  • 2-3 Chicken Breasts cooked and shredded (great with leftover chicken)


  • 1 tablespoon butter
  • 1 garlic clove minced
  • 1 1/2 tablespoons flour
  • 1 cup milk
  • 1/2 cup basil chopped
  • 1/2 cup Parmesan Cheese grated
  • salt and pepper to taste


  1. Bring a large pot to a rapid bowl, add 1 teaspoon of salt and the lasagna noodles. Cook until al dente - usually about 7-8 minutes.
  2. In a saucepan combine the can of cream of chicken soup and the pesto sauce. Stir until it's warmed.
  3. Once noodles are cooked, drain and lay on a flat surface (I put aluminum foil underneath). Scoop about 2 tablespoons of the pesto sauce on each noodle and spread over the noodle. Sprinkle the cooked chicken on top.
  4. Starting at one end of the noodle, roll up the lasagna noodle. Place seam down in a baking dish that you've poured the remainder of the pesto sauce into. Repeat until all the noodles are rolled up.
  5. In another saucepan melted your butter. Add the minced garlic and the flour. Cook over medium/low heat for about a minute while continually stirring. It will be a thick / paste like substance.
  6. Slowly pour in the milk, continuing to stir. Add the chopped basil, Parmesan cheese and salt and pepper to taste.
  7. Let it simmer on low for a couple minutes, stirring.
  8. Pour the Garlic / Basil sauce on top of the Pesto rollups. Bake in a 375 degree oven for about 20 minutes.