Fill a large pot with salted water and bring it to a boil. Add the lasagna noodles and cook according to package instructions until al dente, usually around 8–10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the noodles and lay them flat on a clean kitchen towel or parchment paper to cool slightly and avoid sticking.
While the noodles cook, steam the broccoli florets until just tender, about 4–5 minutes. You can use a steamer basket over boiling water or microwave the broccoli with a splash of water covered in a microwave-safe dish. Drain and set aside.
In a mixing bowl, combine the shredded cooked chicken, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well until everything is evenly incorporated. Gently fold in the steamed broccoli florets, trying not to break them up too much.
In a small saucepan, heat the olive oil over medium heat. Add a pinch of salt and the remaining garlic and onion powders if you like, then pour in the heavy cream. Whisk gently and warm until it just begins to simmer. Remove from heat and set aside.
Lay one lasagna noodle flat on a clean surface. Spread a generous layer of the chicken, cheese, and broccoli mixture evenly over the noodle. Starting at one edge, carefully roll the noodle into a tight cylinder. Repeat with the remaining noodles and filling.
Preheat your oven to 375°F (190°C). Pour a thin layer of the cream sauce into the bottom of your baking dish to prevent sticking. Arrange the roll-ups seam side down in the dish. Pour the remaining cream sauce evenly over the roll-ups, then sprinkle the top with the remaining mozzarella cheese for a bubbly, golden finish.
Bake uncovered for 25–30 minutes or until the cheese is melted and bubbly and the edges of the roll-ups are slightly golden. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly. Serve these creamy, cheesy roll-ups alongside your favorite salad or a fresh side dish.
