This White Chicken Lasagna (Caprese Chicken Lasagna) is a bright, creamy twist on classic lasagna that layers tender shredded chicken, artichoke hearts, sun-dried tomatoes, and fresh basil between sheets of pasta and three kinds of cheese. It’s rich but balanced — think luscious cream cheese sauce and melty mozzarella paired with pops of acidity from sun-dried tomatoes and the herbaceous lift of basil. Perfect for a family dinner, a make-ahead meal, or feeding a crowd, it reheats beautifully and makes for an elegant centerpiece that’s surprisingly simple to assemble.

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

Comforting but fresh: The creamy, cheesy base gives you that cozy, baked-pasta satisfaction while artichoke hearts and sun-dried tomatoes keep each bite lively.
Quick protein: Using 3 cups cooked and shredded chicken (we used rotisserie) makes this a weeknight-friendly meal with minimal prep.
Make-ahead friendly: Assemble ahead, refrigerate, and bake before guests arrive, or freeze for later.
Customizable: Swap the poultry or add vegetables to suit your tastes without losing the dish’s signature flavor.

Ingredients

Serves about 6–8

▢ 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

Equipment

9×13-inch baking dish
Mixing bowls
Spoon or rubber spatula
Aluminum foil
Measuring cups and spoons

Prep notes

Bring the low-fat cream cheese to room temperature before you begin so it blends smoothly with the half and half. If your lasagna noodles are dry, cook them according to package instructions and drain, or use no-boil sheets if you prefer. The shredded chicken can be rotisserie or any cooked chicken you have on hand — just make sure it’s in bite-sized, shredded pieces so it layers evenly through the casserole. Keep the ingredient amounts exact as listed for balanced flavor and texture.

Step-by-step instructions

Follow these steps in order to build and bake the White Chicken Lasagna (Caprese Chicken Lasagna). I’ve rewritten the directions for clarity while keeping the original ingredient amounts and sequence intact.

Preheat and prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a thin layer of oil.
Make the cream cheese sauce: In a medium mixing bowl, place 12 oz. low-fat cream cheese at room temperature. Add 1 cup half and half and 1 tsp minced garlic. Whisk or beat with a fork until the mixture is smooth and slightly loose — it should be pourable but still creamy. Season with kosher salt and freshly ground black pepper to taste. Set the sauce aside.
Combine the filling ingredients: In a large bowl, combine the 3 cups cooked and shredded chicken, 14 oz. artichoke hearts (drained and chopped), ½ cup grated Parmesan cheese, and 8 oz. shredded mozzarella cheese. To this mixture add ¼ cup chopped fresh basil and ½ cup sun-dried tomatoes, chopped, drained, and divided — reserve approximately half of the sun-dried tomatoes and half the basil for topping or layering as directed below. Toss everything gently so the cheeses, chicken, and vegetables are evenly distributed.
Layer the first noodle base: Spread a thin layer of the cream cheese sauce on the bottom of the prepared 9×13-inch baking dish to prevent sticking and to keep the bottom noodle layer moist. Arrange one layer of cooked lasagna noodles across the dish to cover the bottom. If the noodles overlap slightly, that’s fine; you want full coverage to support the filling.
Build the first filling layer: Spoon about one-third of the chicken-artichoke-cheese mixture evenly over the noodles. Drizzle or spread another thin layer of the cream cheese sauce over the mixture, using roughly one-third of the sauce. Sprinkle a portion of the reserved shredded mozzarella (from the 8 oz. divided amount) and a few pieces of the reserved chopped sun-dried tomatoes and chopped fresh basil (from the divided amounts).
Add the middle noodle layer: Place a second full layer of cooked lasagna noodles over the first filling. Press gently to make an even surface.
Repeat filling and sauce: Spoon another one-third of the chicken-artichoke-cheese mixture over the second noodle layer. Spread another one-third of the cream cheese sauce over the filling. Again, sprinkle with some of the remaining shredded mozzarella and a scattering of the remaining sun-dried tomatoes and basil.
Top noodle layer and final assembly: Place the final layer of cooked lasagna noodles on top. Spread the remaining cream cheese sauce evenly across the top noodle layer, making sure edges are covered so moisture is sealed in during baking. Sprinkle the remaining shredded mozzarella cheese (from the 8 oz. divided amount) and the ½ cup shredded mozzarella that remains in slices (you also have 12 slices of whole milk mozzarella cheese — see next step). Finish by scattering any remaining sun-dried tomatoes and fresh basil over the top for flavor and color. Finally, arrange the 12 slices of whole milk mozzarella cheese evenly across the very top so each slice covers a portion of the casserole; this creates a beautifully melty, golden top when baked.
Cover and bake: Tent the baking dish tightly with aluminum foil. Place it in the preheated 375°F (190°C) oven and bake for 25–30 minutes, or until the lasagna is hot and bubbling in the center. Baking times vary slightly with oven performance, so check for bubbling near the center after about 25 minutes.
Uncover and brown the top: After the initial bake, remove the foil and switch the oven to broil or increase the temperature to about 425°F (220°C) for a short time if you prefer a more golden top. Return the lasagna to the oven, uncovered, for 3–6 minutes until the mozzarella on top is bubbly and lightly browned. Watch closely to prevent burning.
Rest and serve: Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. Resting helps the layers set so slices hold together. Garnish with any remaining chopped fresh basil before serving. Slice into squares and serve warm.

Troubleshooting & tips

Too dry? If the filling seems dry when assembling, add a few tablespoons more of half and half to the cream cheese sauce to increase moisture. The sauce should be creamy, not watery.
Even baking: If you’re using very wide or short lasagna noodles, make sure the noodle layers overlap enough to cover the entire dish — gaps will lead to dry spots.
Make-ahead: Assemble the lasagna up to a day ahead, keep it covered in the refrigerator, and add an extra 5–10 minutes to the baking time if baking straight from cold.
Freezing: Freeze assembled but unbaked lasagna (wrapped tightly) for up to 3 months. Thaw overnight in the refrigerator before baking, and add 10–20 minutes to the covered baking time at 375°F (190°C).
Cheese swap: If you want a sharper finish, increase the grated Parmesan by a couple of tablespoons. For a creamier top, use full-fat cream cheese instead of low-fat.

Serving suggestions

This White Chicken Lasagna (Caprese Chicken Lasagna) pairs beautifully with a crisp green salad dressed with lemon vinaigrette or a simple arugula salad tossed with olive oil, lemon, and shaved Parmesan. For a lighter side, oven-roasted broccoli or green beans dressed with lemon zest and olive oil are perfect. A basket of warm crusty bread also makes an excellent companion for scooping up any remaining sauce.

Leftovers and storage

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or place slices in a 350°F (175°C) oven covered with foil for 10–15 minutes until warmed through. For a crisped top, remove the foil for the last 3–5 minutes of reheating.

Flavor variations

Greens boost: Add a layer of sautéed spinach or kale between the cheese and chicken layers for extra color and nutrients.
Herb twist: Mix a tablespoon of chopped fresh oregano or thyme into the filling for an herbal lift.
Smoky notes: Use oil-packed sun-dried tomatoes for a deeper flavor, but drain them well before chopping so the casserole doesn’t become oily.

Final thoughts

This White Chicken Lasagna (Caprese Chicken Lasagna) is the kind of dish that feels special but comes together with pantry-friendly ingredients and simple techniques. The balance of creamy sauce, tender chicken, tangy artichokes, and sun-dried tomatoes — all finished with melty mozzarella and fresh basil — makes every forkful interesting. It’s an ideal recipe to make for a weeknight family dinner or to share with friends at a casual potluck.

Happy baking — and don’t forget to let the lasagna rest before slicing so each square comes out neat and melt-in-your-mouth delicious.