This White Chicken Lasagna (Caprese Chicken Lasagna) is a cozy, cheese-forward weeknight winner that feels special enough for guests. Layers of tender shredded chicken, tangy artichokes, bright basil, sun-dried tomatoes, and three kinds of melty cheese come together in a comforting, creamy casserole. If you love the flavors of caprese but want something heartier and oven-baked, this is the dish to make.

Why you’ll love this White Chicken Lasagna (Caprese Chicken Lasagna)

Rich, creamy sauce made with low-fat cream cheese and half and half for a lighter-but-still-indulgent texture.
Multiple cheeses — Parmesan, shredded mozzarella, and whole milk mozzarella slices — deliver gooey, golden topping and depth of flavor.
Bright accents from fresh basil, sun-dried tomatoes, and artichoke hearts keep each bite interesting.
Easy to assemble using cooked lasagna noodles and rotisserie chicken for minimal hands-on time.

Ingredients

3 cups cooked and shredded chicken (we used rotisserie)
14 oz. artichoke hearts drained and chopped (1 can)
½ cup grated Parmesan cheese
8 oz. shredded mozzarella cheese divided
¼ cup chopped fresh basil divided
½ cup sun-dried tomatoes chopped, drained, and divided
12 oz. low-fat cream cheese room temperature (1½ bricks)
1 cup half and half
1 tsp minced garlic
kosher salt and freshly ground black pepper to taste
12 oz. cooked lasagna noodles (1 box)
12 slices whole milk mozzarella cheese

Make-ahead and serving tips

This White Chicken Lasagna (Caprese Chicken Lasagna) can be assembled a day ahead and refrigerated, then baked right before serving. If you need to transport it, cover tightly and reheat at 350°F until warmed through. Leftovers are excellent reheated in the oven or sliced into single portions for packed lunches.

Step-by-step directions

Follow these clear steps to build and bake the lasagna. The directions rewrite the original instructions into an orderly sequence while keeping ingredient amounts unchanged.

Preheat the oven to 350°F (177°C). Lightly grease a 9×13-inch baking dish and set it aside.
In a medium mixing bowl, combine the 12 oz. low-fat cream cheese (at room temperature) with 1 cup half and half and 1 tsp minced garlic. Whisk until smooth and creamy. Season the mixture with kosher salt and freshly ground black pepper to taste.
Stir ½ cup grated Parmesan cheese into the cream cheese mixture until evenly incorporated.
Fold in the 3 cups cooked and shredded chicken, 14 oz. artichoke hearts drained and chopped, ½ cup sun-dried tomatoes chopped, drained and divided (use half now and reserve half for layering), and ¼ cup chopped fresh basil divided (use half now and reserve half for layering). Mix gently so the chicken and vegetables are evenly coated with the creamy base.
Prepare the lasagna noodles if they are not already cooked: cook according to package instructions, drain, and lay them flat on a sheet of foil or parchment to prevent sticking. The recipe uses 12 oz. cooked lasagna noodles (1 box).
Spoon a thin layer of the chicken-and-cream mixture across the bottom of the prepared 9×13-inch baking dish to prevent sticking and create the first layer of flavor.
Place a single layer of cooked lasagna noodles over the thin base layer, trimming noodles as necessary to fit the dish.
Spread one-third of the remaining chicken-and-cream mixture evenly over the noodles.
Sprinkle one-third of the 8 oz. shredded mozzarella cheese and a portion of the reserved sun-dried tomatoes and basil (from the reserved halves) across that layer.
Repeat the layering process two more times: add another noodle layer, then another third of the chicken mixture, followed by another third of the shredded mozzarella and some of the reserved sun-dried tomatoes and basil. Finish with a final noodle layer and the remaining chicken mixture spread evenly on top.
Arrange the 12 slices whole milk mozzarella cheese evenly over the top of the assembled lasagna. If your slices are large, you can overlap them slightly so the surface is covered.
Sprinkle any remaining shredded mozzarella over the sliced mozzarella layer so the top will brown and bubble beautifully. Finish with a light dusting of any leftover grated Parmesan.
Cover the baking dish tightly with aluminum foil. Bake in the preheated 350°F oven for 20 minutes.
After 20 minutes, remove the foil and continue baking for 15–20 minutes more, or until the cheese on top is melted, bubbling, and lightly golden.
Once baked, remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. This resting period helps the layers set so you get clean squares when serving.
Garnish each slice with the remaining chopped fresh basil and a final sprinkle of freshly ground black pepper if desired. Serve warm.

Notes and substitutions

If you prefer an even richer sauce, swap the half and half for heavy cream. The recipe maintains its proportions either way.
Keep the shredded chicken from different poultry sources that fit your dietary preferences. Rotisserie chicken makes this recipe quick, but poached or leftover roasted chicken also works well.
For a lower-sodium version, use low-sodium artichoke hearts and omit added salt until after tasting the finished filling.
To make this suitable for smaller ovens or gatherings, the same layers can be scaled down into an 8×8-inch pan; baking times will be slightly shorter—check for bubbling cheese and internal warmth.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave individual portions until hot.

Final thoughts

This White Chicken Lasagna (Caprese Chicken Lasagna) strikes a lovely balance between creamy comfort and bright, fresh flavors. It’s a layered celebration of tender chicken, tangy artichokes, sweet sun-dried tomatoes, and plenty of gooey cheese. Whether for a family weeknight or a casual dinner party, it’s a crowd-pleasing dish that slices beautifully and keeps well as leftovers.

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White Chicken Lasagna (Caprese Chicken Lasagna)

A creamy, cheesy white lasagna layered with shredded chicken, artichokes, sun-dried tomatoes, and fresh basil.

Prep Time20

Cook Time25

Total Time45

Servings: 8 servings

Ingredients

3 cups cooked shredded chicken we used rotisserie
14 oz artichoke hearts drained and chopped (1 can)
1/2 cup grated Parmesan cheese
8 oz shredded mozzarella cheese divided
1/4 cup chopped fresh basil divided
1/2 cup sun-dried tomatoes chopped, drained, and divided
12 oz low-fat cream cheese room temperature (1½ bricks)
1 cup half and half
1 tsp minced garlic
kosher salt to taste
freshly ground black pepper to taste
12 oz cooked lasagna noodles about 1 box
12 slices whole milk mozzarella cheese

Instructions

Preheat the oven to 350°F and prepare a 9×13-inch baking pan.
In a large bowl, combine the shredded chicken, chopped artichoke hearts, 1/2 cup Parmesan, 1 cup of the shredded mozzarella, half of the chopped basil, and half of the chopped sun-dried tomatoes; mix until evenly combined and set aside.
In a separate bowl, use a hand mixer to beat the cream cheese, half and half, minced garlic, and salt and pepper to taste until smooth and well combined.
Stir the remaining basil and remaining sun-dried tomatoes into the cream cheese mixture. Reserve half of this plain cream cheese mixture for topping.
Spoon the other half of the plain cream cheese mixture into the bottom of the prepared baking pan and spread into an even layer.
Place 3 cooked lasagna noodles over the cream cheese layer, then spread one-third of the chicken mixture over the noodles. Repeat with two more noodle and chicken layers, ending with a final noodle layer.
Spread the reserved plain cream cheese mixture over the top noodle layer.
Arrange the 12 slices of whole milk mozzarella on top in rows, then sprinkle the remaining shredded mozzarella over everything.
Bake in the preheated oven for 25 minutes, or until heated through and the cheese is melted.
Let the lasagna cool for 10 minutes, then slice and serve.