Creamy Pesto Chicken Spirals

Creamy pesto chicken spirals take the cozy comfort of lasagna and roll it into tidy, sauce-coated bundles. Shredded chicken, basil pesto, and a rich cheese sauce make this a weeknight dinner the whole table actually finishes.

Sometimes a simple change of shape is all it takes to make a familiar dinner feel new again. These rolls do exactly that with flavors most kids already love.

Cook your noodles just to al dente so they roll without tearing.

Why You’ll Love These Creamy Pesto Chicken Spirals

• These pesto chicken rolls deliver rich, herby flavor in every forkful.
• The filling and sauce come together while the oven preheats.
• Kids and grown-ups both clean their plates, so dinner stays peaceful.

Ingredient Notes

Think of these as shopping notes; you will find the exact measurements in the recipe card at the bottom. A few smart choices here make a big difference in the final dish.

• Fresh basil: the backbone of the pesto, so pack the leaves in tight.
• Parmesan and mozzarella: parmesan adds salt and depth while mozzarella melts into pull.
• Cooked chicken: white or dark meat both work, shredded so it tucks neatly into the rolls.
• Lasagna noodles: boiled just to al dente so they stay pliable.

You will want a food processor for the pesto, a heavy 2-quart pot for the sauce, and a 9 by 13 baking dish. A large bowl helps you toss the filling without a mess.

How to Make Creamy Pesto Chicken Spirals

Making creamy pesto chicken spirals breaks into three easy parts: pesto, sauce, and rolling. None of them are hard, and they move fast once you start.

1. Heat the oven to 350 degrees and blend the pesto until smooth.
2. Melt butter, stir in flour, and cook until golden, about 4 to 5 minutes.
3. Add milk, cheeses, and pesto, cooking another 4 to 5 minutes until thickened.
4. Toss the chicken with pesto and mozzarella, then spread over each noodle and roll.
5. Set the rolls in a greased dish, pour the sauce over, and bake 30 minutes.

This recipe yields about 6 servings, and it scales up well for a crowd. You can assemble the rolls a day ahead, cover them, and refrigerate up to 24 hours before baking.

Storage Options

These pesto chicken rolls store and reheat well, which makes them handy for leftovers and lunches.

1. Refrigerate covered for up to 4 days and reheat in the oven.
2. Freeze baked rolls for up to 2 months in a sealed container.
3. Thaw overnight in the fridge, then warm at 350 degrees for about 20 minutes.

Variations & Substitutions

This dish is forgiving, so feel free to make these chicken pesto spirals your own.

1. Use store-bought pesto when you are short on time.
2. Swap sunflower seeds for pine nuts, or leave the nuts out entirely.
3. Stir chopped spinach into the filling for extra greens.
4. Try rotisserie chicken to skip the cooking step.

What to Serve with Creamy Pesto Chicken Spirals

Creamy pesto chicken spirals are rich, so a few lighter sides round out the meal nicely.

1. A crisp green salad with a lemony dressing.
2. Pair them with veggie-packed orzo and chicken stuffed peppers for a bigger spread.
3. Serve garlic bread to catch every bit of sauce.
4. Round out comfort night with a side of BLT macaroni and cheese.

Here are a few questions readers ask before they roll their first batch.

Give these a try the next time spaghetti night feels tired, and watch how fast the pan empties.

A Beautiful Bite

Creamy Pesto Chicken Spirals

4.75 from 8 votes

Spirals of pesto chicken smothered in a creamy pesto cheese sauce. A simple and tasty addition to your weeknight meal repertoire.

Prep:30 minutes mins

Cook:30 minutes mins

Total:1 hour hr

Servings:6 serving

Author:A Beautiful Bite

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Ingredients  

1x2x3x

• ▢ 3 cups packed fresh basil leaves
• ▢ 4 garlic cloves
• ▢ ¼ cup pine nuts or sunflower seeds or skip if you’d like
• ▢ 1 cup olive oil
• ▢ pinch of salt and ground black pepper to taste
• ▢ ¾ cup parmesan cheese grated
• ▢ 1 stick of butter
• ▢ 3 Tbsp flour
• ▢ 2½ cups milk
• ▢ 2 cups parmesan cheese grated
• ▢ 8 oz mozzarella cheese shredded
• ▢ ⅓ cup pesto
• ▢ 1 lb lasagna noodles cooked al dente
• ▢ 6 cups cooked chicken meat shredded (I used white meat, but dark is fine too)
• ▢ 1 cup pesto plus ⅓ cup reserved for sauce
• ▢ 1 lb mozzarella cheese shredded and divided

Instructions 

• Preheat oven to 350º.
• For the pesto, place all ingredients except cheese into a food processor and process until smooth. Stir in the parmesan cheese.
• For the cheese sauce, place butter in 2qt heavy pot and heat over medium-high heat. After it’s melted, add the flour. Stir constantly until mixture turns golden, about four to five minutes. Add milk, cheeses and ⅓ cup pesto. Cook until slightly thickened, another four to five minutes.
• In a large bowl, mix together the chicken, pesto and 8oz of shredded mozzarella. Mix well to thoroughly coat. Spread an even layer of this mixture over a cooked lasagna noodle and roll up.
• Place rolls into a greased 9×13 baker. Pour cheese sauce over top. Feel free to sprinkle extra parmesan cheese over top if you like. Bake in a 350º oven for thirty minutes or until golden and bubbly.

Nutrition

Serving: 1servingCalories: 806kcalCarbohydrates: 7.1gProtein: 38gFat: 70gSaturated Fat: 25gPolyunsaturated Fat: 4.9gMonounsaturated Fat: 36gCholesterol: 112mgSodium: 1246mgPotassium: 129mgFiber: 0.1gSugar: 1.5gVitamin A: 51350IUVitamin C: 0.5mgCalcium: 9720mgIron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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💡 Kitchen guide: How to Cook Chicken Breast Without Drying It Out