Creamy White Chicken Lasagna Roll Ups


Two of the most popular recipes that I’ve posted are my traditional Lasagna Roll Ups and the Caprese Lasgana Roll Ups, both of which are covered with a tomato sauce. This time around I wanted to do things a little different. I decided to go quite the opposite by using a white sauce and chicken. I wanted something similar to Chicken Alfredo but also different. I keep seeing this recipe on Pinterest and every time it has my mouth watering, so I decided to use it as the base recipe for these and adjust it to be created in roll up form. I changed a few ingredients as well as omitted some things. I left out the artichokes and sun dried tomatoes (if you wanted to add them to this dish you definitely could, just be sure to chop them into very small pieces so they will roll well), I replaced the fresh basil with dried basil and also reduced the amount, then I added fresh parsley because I think white sauce and parsley just go together. I also added in some Romano cheese and a small amount of onion powder to add a little more flavor.

This dish was amazing! It was incredibly creamy, hearty and filling. It was subtly flavored but had just enough flavor to keep me interested. The flavors of the cheese all melded deliciously together while perfectly complimenting the chicken. And the herbs just gave it some fresh Italian flavor.
Someone mentioned in the reviews of the recipe from Kraft, that these reheat well so I’m hoping they freeze well, because I love make ahead meals I can warm when I’m short on time. Enjoy!


Creamy White Chicken Lasagna Roll Ups

Yield: 9 servings


  • 9 lasagna noodles
  • 2 cups boneless , skinless chicken breast, cooked and shredded*
  • 8 oz . shredded Mozzarella cheese , divided (2 cups)
  • 1 oz . finely shredded Parmesan cheese (1/4 cup)
  • 1 oz . finely shredded Romano cheese (1/4 cup)
  • 1/4 cup chopped fresh parsley
  • 2 (8 oz) pkg. cream cheese, softened
  • 1 cup milk
  • 1 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and freshly ground black pepper , to taste


  1. Preheat oven to 350 degrees. Prepare lasagna noodles according to the directions listed on package, drain pasta and align noodles in a single layer on a large sheet of wax paper.
  2. In a mixing bowl toss together shredded chicken, 1 cup Mozzarella cheese, Parmesan cheese, Romano cheese and 3 Tbsp fresh parsley, set aside.
  3. In a separate mixing bowl using an electric hand mixer set on low speed, blend cream cheese until smooth, then mix in milk, dried basil, garlic powder, onion powder and season with salt and pepper to taste (I hardly used any salt and 1/2 tsp pepper). Pour half of the cream cheese mixture into the chicken mixture and toss to evenly coat, reserve remaining cream cheese mixture.
  4. Spread 1/3 cup of the chicken mixture into an even layer along the length of each cooked lasagna noodle then roll noodles to opposite end. Spread 1/4 cup of the remaining cream cheese mixture along the bottom of a 9 x 9-inch dish or along 2/3 of a 13 x 9-inch dish (I tried fitting it into an 8 x 8 and it just wasn't going to happen so a 9 x 9 should work. I don't own a 9 x 9 so I had to compromise and use a 13 x 9 and just use 2/3 of the dish). Align pasta snugly and side by side in baking dish - 3 rows of 3. Cover each lasagna roll evenly with remaining cream cheese mixture, being sure to cover tops of pasta entirely so they don't dry while baking. Sprinkle tops evenly with remaining 1 cup Mozzarella cheese. Bake in preheated oven 25 - 30 minutes until heated through and cheese has melted. Sprinkle top evenly with remaining 1 Tbsp chopped fresh parsley. Serve warm.
  5. *I like to slow cook the chicken, it seems like the easiest method and always yields tender results. To cook, I poured 1 can low-sodium chicken broth over 2 medium chicken breasts in the slow cooker and cooked 6 hours, then removed and shredded into very small pieces.
  6. Recipe Source: adapted slightly from Kraft


  • Creole Contessa: This looks good, it’s a good alternative to red sauce, my daughter will not eat lasagna if I use red sauce. Thank you for posting this. December 11, 2012 at 7:57pm Reply

  • Loretta E.: Whenever I make lasagna, I always cook extra noodles because I never fail to destroy a few. I usually roll them up with some extra filling, but I need to try doing it on purpose like you have here!

    They look delish! December 11, 2012 at 9:08pm Reply

    • Chris B.: Loretta, I’ve learned to not cook the noodles before I layer my lasagna. Instead, I soak them in a pan of warm water and take them out as I layer. They are still stiff enough to layer, and have enough liquid in the sauce to cook them through when I bake it! :) February 8, 2013 at 9:05am Reply

      • Mollly: What a great idea! I’m trying it tonight. December 22, 2017 at 5:16pm Reply

  • Sandipa Sharma: Looks sooo good! Next time I eat pasta, it WILL be this :) Thanks for the recipe!! And this lasagna roll up idea is pretty genius. December 12, 2012 at 9:45am Reply

  • Val: I love making lasagna rolls. Yours are so pretty. December 12, 2012 at 10:06am Reply

    • Jaclyn: Thanks Val! December 12, 2012 at 9:58pm Reply

  • Chung-Ah | Damn Delicious: Lasagna roll ups are my absolute favorite! I can’t wait to try this white version – I also love that they freeze so well since I always make way too much for 2 people! December 12, 2012 at 12:29pm Reply

  • Jessica@AKitchenAddiction: I must make this soon! I love lasagna roll ups and these are a great variation from regular red sauce! December 12, 2012 at 1:58pm Reply

  • sally @ sallys baking addiction: I am quite thankful you revisited your top two recipes on Cooking Classy and came out with a new version! While I simply ADORE red sauce, this is such a fun switch up from your traditional pasta Jaclyn! December 12, 2012 at 2:21pm Reply

  • Anne Gratton: this looks yummy!!!! cant wait to try! thanks for sharing! December 12, 2012 at 2:56pm Reply

  • Danny @1227 Foster: Your lasagna roll-ups look amazing and elegant — especially with the white sauce you created. Wonderful photos and a beautiful site overall! December 12, 2012 at 8:48pm Reply

    • Jaclyn: Thanks Danny that’s so nice of you to say! December 12, 2012 at 9:57pm Reply

  • angela @ another bite please: I have had a box of lasagna noodles just sitting in my cupboard…wanting something new and different to made with them and boy this is it!!!!! December 12, 2012 at 9:25pm Reply

  • Carla: Yummy, I think I would add some roasted red pepper as well. :) December 22, 2012 at 6:06pm Reply

  • Heidi: This look very tastey! I’m thinking of making this and the traditional rolls for Christmas. Do you think you could assemble this the day before and store in the fridge until cooking the day of? December 23, 2012 at 12:29pm Reply

    • Jaclyn: Heidi – yes I think they would be just fine to be prepared ahead of time the baked the next day. What I would recommend is that you don’t pour the sauce and cheese over the top until you are ready to bake them though so it doesn’t just all slide off while its resting in the fridge, I’d just store it in a separate container and then add it. Merry Christmas! December 23, 2012 at 3:13pm Reply

  • Carla: After seeing this yesterday , I ran right out to the store lol. It’s whats for dinner tonight. I took your advice and am slow cooking the chicken i added a clove of garlic to the broth mmm and im also roasting a red pepper in garlic infused olive oil thought it would be a nice add as i always put it in Alfredo dishes. Thank you for the recipe :) December 24, 2012 at 9:02am Reply

    • Jaclyn: Carla – Nice ideas! Hope they turn out delicious! December 24, 2012 at 3:25pm Reply

  • Jodi: Made for dinner tonight and they were delicious! Thanks so much! January 2, 2013 at 6:42pm Reply

    • Jaclyn: I’m so glad you thought so Jodi! Thanks so much for returning to leave a comment! Happy New Year! January 2, 2013 at 7:02pm Reply

  • Rachel Luck: This recipe is amazing. So good! It’s also the perfect dish to make and take to a friend who needs a meal. (Which I did). I doubled the recipe, knowing that one roll up would not be a large enough serving if these were as good as they looked. I was right and I’ve got some yummy left overs too. January 6, 2013 at 7:37pm Reply

    • Jaclyn: Rachel – I’m so glad you enjoyed these! That is so kind of you to make them for a friend in need of a meal =). Thanks so much for your comment! January 7, 2013 at 10:14pm Reply

  • Desiree reed: Omg! yummy! definitely a keeper. beyond amazing March 4, 2013 at 9:22am Reply

  • Danie at Pasadya: Jaclyn, you’re amazing. All I need to do is check your blog to get awesome meals to cook. This one is making my mouth water… March 7, 2013 at 8:26pm Reply

    • Jaclyn: Thanks so much Danie! I hope you enjoy what you try! March 8, 2013 at 6:08am Reply

  • Cpig: This was delicious! I made a boo-boo and used 1 cup EACH of the cheeses in the chicken mixture LOL which dried it out a bit-even so, it was yummy. Wondering, could I use a low fat cream cheese and it still be savory? Thanks for this blog, just found it and I can’t wait to browse the recipes! March 22, 2013 at 11:18am Reply

    • Jaclyn: I think the low-fat cream cheese would also work, I don’t see why not. I think it would just have a slightly runnier consistency. I’m so glad you found my blog, thanks for your comment! March 23, 2013 at 11:53pm Reply

  • Martha Dueñas: Anteriormente, habia hecho Lasaña
    Blanca con Salsa Bechamel !
    Pero ahora que elaboré Esta Receta
    Les Comento Què Yá la Anexé a Mis
    Favoritas en ! Italian Food !
    Riquísima !!! Mil Gracias Por Compartir
    Esta Receta March 24, 2013 at 12:32pm Reply

  • Martha Dueñas: Martha Dueñas: I’ve made Lasagna White Bechamel Sauce before, but now that I made this recipe Let me tell you that now is one Of my favorites in Italian Food! Delicious!! Thank you for sharing this recipe Jaclyn! <3 March 24, 2013 at 1:07pm Reply

    • Jaclyn: You are so welcome Martha! I’m so glad you enjoyed =)! Thanks for your comment! March 24, 2013 at 6:42pm Reply

  • Karen: Made this tonight and it was good but a little too much cream cheese for my taste. I am thinking of making it next time with half of the cream cheese and using ricotta cheese as a substitute for the other half. It was really a pretty dish and tasted great. Thank you for sharing the recipe! March 25, 2013 at 9:28pm Reply

    • Jaclyn: That is a wonderful idea Karen, it sounds delicious with half ricotta! March 26, 2013 at 9:09am Reply

  • Clair: I have just found your site by searching for classy recipes! Have already printed off about 10 ideas…can’t wait to try some out!
    Thanks for sharing and beautiful pictures by the way! March 26, 2013 at 9:36am Reply

    • Jaclyn: Thanks so much for your nice compliment Clair and I’m so happy you found my site! I hope you love what you try! March 28, 2013 at 10:00pm Reply

  • Robin Apanell: I made these this weekend and they were delish! Going into my box of “keeper” recipes :) I made a slight modification of 1/2 ricotta and 1/2 cream cheese in the sauce. My husband also suggested adding baby spinach into the chicken mixture next time. Love your recipes…thank you for sharing! April 29, 2013 at 7:08am Reply

    • Jaclyn: I’m so glad you liked these Roll Ups Robin! Your modification and suggestion for the spinach sounds delicious, I’ll to have to try them next time I make it! May 2, 2013 at 8:38pm Reply

  • Terra: We really love this recipe. Such a great change from beef and red sauce. I did swap out 1 package of cream cheese for ricotta. It’s not heavy tasting like an alfredo and it is elegant to serve to guests. Thanks, again! May 3, 2013 at 2:19pm Reply

    • Jaclyn: I’m so glad you enjoyed these Terra thanks for your comment and your very welcome! May 11, 2013 at 10:56pm Reply

  • Christine Bock: I make these with seafood (small shrimp and scallops) plus grated carrots and/or spinach for variety and color. Can’t wait to try this chicken version. June 2, 2013 at 10:14am Reply

  • KC: How about a green one to complete the Italian flag? Pasta + spinach?/pesto? (a vegetarian option – or vegan if you combine veggies and pesto?). Just some thoughts. Love your site! June 3, 2013 at 6:11pm Reply

    • Jaclyn: Thanks KC! That would be delicious! June 3, 2013 at 6:35pm Reply

  • tiffany: Just made these and they are sooooo super yummy! Thanks for sharing! June 23, 2013 at 5:42pm Reply

    • Jaclyn: I’m so glad you liked them Tiffany! Thanks for leaving a comment! June 23, 2013 at 9:59pm Reply

  • Babs: Made these last night… HUGE hit with my very picky eaters. Thank you so much! My youngest one requested that we always have lasagna this way. July 16, 2013 at 5:06pm Reply

    • Jaclyn: So happy it was enjoyed – and by picky eaters :)! Thanks for your comment Babs! July 16, 2013 at 9:39pm Reply

  • Creamy Chicken Lasagna Roll-Ups – Eat. Drink. Love.: […] saw these creamy white chicken lasagna roll ups which were adapted from this lasagna recipe which I have also seen floating around Pinterest. […] September 3, 2013 at 10:02pm Reply

  • Kelli: I decided to use ricotta cheese in place of the cream cheese mixture. I mixed whole ricotta cheese with mozzarella cheese and Parmesan cheese, shredded chicken, some Italian seasoning and parsley. I scooped about 1/4 cup of filling and rolled them up as suggested. I also poured Alfredo sauce over the top and topped it with mozzarella cheese. OMG this was so good! September 22, 2013 at 4:38pm Reply

    • Jaclyn: I’m so glad you liked them Kelli, thanks for the tips! October 1, 2013 at 5:25pm Reply

  • liz: I am so very happy to have discovered your blog. I am hosting an all white dinner in December and was in desperate need of an all white entree – this will be absolutely perfect!!!! Thank you ever so much for sharing – a huge amount of stress has just left the room! October 29, 2013 at 7:52pm Reply

  • Creamy Alfredo Meat Lasagna Roll ups | The Party DIY: […] an easy meat lasagna roll up recipe I made over the holidays which I originally stumbled upon from Cooking Classy, which is filled with goey mozzarella cheese, herbs and spices. Lasagna has and will always be one […] January 1, 2014 at 9:13am Reply

  • 20 Recipes Using Rotisserie Chicken | New Orleans Moms Blog: […] overindulge? How about a chicken lasagna recipe? Co-Founder Ashley shared an awesome recipe for Creamy White Chicken Lasagna Rollups that she recently tried and raved. She also shared this delicious chicken & broccoli casserole, […] January 2, 2014 at 7:38pm Reply

  • Rhiannon: Love the idea of this recipe! I’m adding it to my weekly meal plan as we speak and just wondering how you wld suggest freezing them? I work until 6pm every day and try to prepare dinner ahead of time as much as possible. Thanks! :) January 23, 2014 at 4:45pm Reply

    • Jaclyn: I would freeze them then thaw in the fridge overnight and bake. I haven’t tried it but that’s what I do with most pasta dishes. February 4, 2014 at 9:54pm Reply

  • sheila Scharnowski: Do you have calorie count and nutritional value for this recipe (Creamy white chicken Lasagna Roll ups?) February 2, 2014 at 3:35pm Reply

    • Jaclyn: Sorry, I don’t but you can find it on websites like February 4, 2014 at 10:15pm Reply

  • Jocelyn: My husband does not like regular lasagna, but he loves these rolls! Like other reviewers, I replaced half the cream cheese with cottage cheese. Also, I was short on time so I used canned chicken, but nobody seemed to notice.

    Thanks for a fantastic recipe that I will make again. February 15, 2014 at 7:57pm Reply

    • Jaclyn: I’m glad you liked these Jocelyn! Thanks for taking the time to leave a comment! February 16, 2014 at 6:43pm Reply

  • Bonnie: I love these but I was wondering if you use Italian parsley or regular parsley? March 12, 2014 at 8:28am Reply

    • Jaclyn: I used the regular flat leaf parsley for these. March 12, 2014 at 8:50am Reply

  • Patricia: I made this for dinner tonight. Followed the recipe exactly! I can’t wait to serve them, and I will comment on what our guests say! It looks absolutely delicious and quite easy to assemble! April 29, 2014 at 1:07pm Reply

    • Jaclyn: I hope everyone loves them! April 29, 2014 at 10:06pm Reply

  • Barb: My kids don’t eat things mixed, but I have leftover rice lasagna and no way to use it, so at least my husband and I can enjoy them and the leftovers. Here’s hoping it works with the GF noodles! June 22, 2014 at 4:46pm Reply

  • White Chicken Lasagna Rollups – Creme De La Crumb: […] *recipe adapted from Cooking Classy 3.2.2708 […] September 15, 2014 at 7:00am Reply

  • patty: Loved this recipe! I added Artichoke Lemon Pesto to the chicken. It was awesome!
    Thank you for the recipe. January 24, 2015 at 8:42pm Reply

  • Andy: Can you substitute the white sauce for Alfredo sauce? Or maybe just the cream cheese? February 1, 2015 at 1:29pm Reply

    • Jaclyn: It probably wouldn’t be thick enough so I don’t know that I’d recommend it? February 5, 2015 at 6:57pm Reply

  • Kristina: I have been making this for well over a year now. Everyone LOVES this! Even my 5 and 3 year old. Don’t change a thing (but maybe add more garlic, I love garlic). Thank you for this amazing recipe! March 17, 2015 at 5:14pm Reply

    • Jaclyn: I’m so happy to hear you family loves it! Thanks for leaving a review Kristina! March 18, 2015 at 12:05pm Reply

  • baking classes in Kolkata: Liked your recipe a lot. Looking forward for some more mouth watering recipes. Keep up the good work. May 27, 2015 at 3:56am Reply

  • Tiffany: This recipe was great! I made a few substitutions by adding oregano instead of basil and used shredded herbed Philadelphia cream cheese mozzarella! Also works great for leftovers/quick freezer meals if you place 3 of each roll ups in 3 small foil pans. June 17, 2015 at 5:54pm Reply

  • Val: Can these be made a day ahead? Refrigerate filling overnight and then put together and bake the day of serving? September 11, 2016 at 9:18pm Reply

  • xqizzit: After my gastric bypass, I eat tiny and don’t eat beef or red sauce. These are great, I can make regular for hubby, chicken for me. March 16, 2017 at 8:55pm Reply

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