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5 from 1 vote

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!  
Print Recipe
Prep Time:20 mins
Cook Time:40 mins
Total Time:1 hr


  • 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


  • 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.
  • In a saucepan combine the can of cream of chicken soup and the pesto sauce. Stir until it's warmed.
  • 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.
  • 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.
  • 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.
  • Slowly pour in the milk, continuing to stir. Add the chopped basil, Parmesan cheese and salt and pepper to taste.
  • Let it simmer on low for a couple minutes, stirring.
  • Pour the Garlic / Basil sauce on top of the Pesto rollups. Bake in a 375 degree oven for about 20 minutes.
Course: Main Course
Cuisine: American, Italian
Keyword: chicken, pesto