White Chicken Lasagna (Caprese Chicken Lasagna)
Comfort food that feels both fresh and indulgent—this White Chicken Lasagna (Caprese Chicken Lasagna) is a bright, creamy spin on the classic. Layers of shredded chicken, artichoke hearts, sun‑dried tomatoes, basil, and three kinds of cheeses come together with a silky, slightly tangy cream cheese sauce. It bakes until bubbling and golden, and the whole casserole slices into generous, satisfying portions. This is the kind of dish that works for a cozy weeknight, a potluck, or when you want something special without fussing over multiple pots and pans.
Why you’ll love this version
- Mix of fresh and savory flavors: basil and sun‑dried tomatoes lift the rich cheese components.
- Layered and make‑ahead friendly: assemble in advance and bake when you’re ready.
- Simple pantry-friendly ingredients: rotisserie or pre‑cooked chicken keeps prep low-effort.
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
Notes on ingredients
Use cooked, shredded chicken for ease—rotisserie chicken is a great shortcut. Drain the canned artichoke hearts well and give them a rough chop so they distribute evenly between layers. For sun‑dried tomatoes, use the jarred variety packed in oil, drain them, and roughly chop half for the filling and reserve the rest for the top or additional mixing as directed. Bring the low‑fat cream cheese to room temperature so it blends smoothly into the sauce. If you prefer a richer final bake, use regular cream cheese and whole milk instead of low‑fat and half‑and‑half.
Equipment
- 9×13-inch baking dish
- Large bowl for mixing
- Small saucepan or microwave-safe bowl to warm cream mixture
- Spoon or spatula for spreading layers
Step-by-step directions
Follow these steps in order. The directions have been rewritten for clarity and to match the ingredient list exactly.
- Preheat and prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil.
- Warm the cream cheese mixture: Place the 12 oz. low‑fat cream cheese in a medium heatproof bowl. Add 1 cup half and half and 1 tsp minced garlic. Warm this mixture gently—either in short bursts in the microwave, stirring between intervals, or in a small saucepan over low heat—until the cream cheese softens and the mixture is smooth and pourable. Do not boil. Season with kosher salt and freshly ground black pepper to taste.
- Combine the chicken filling: In a large bowl, add 3 cups cooked and shredded chicken, 14 oz. artichoke hearts (drained and chopped), ½ cup grated Parmesan cheese, and 8 oz. shredded mozzarella cheese (reserve a portion as noted in the next step). Add ¼ cup chopped fresh basil and ½ cup sun‑dried tomatoes, chopped, drained, and divided—stir in about half of the chopped sun‑dried tomatoes now and save the remainder for the top layer or to taste. Pour the warmed cream cheese and half‑and‑half mixture over the chicken mixture. Stir thoroughly so everything is evenly coated. Taste and adjust seasoning with more salt and pepper if needed.
- Assemble the first layer: Spread a thin layer of the chicken and cheese mixture across the bottom of the prepared 9×13-inch baking dish. This helps the lasagna noodles adhere and prevents sticking.
- Layer noodles and filling: Arrange cooked lasagna noodles (12 oz. cooked, according to your noodle package directions) in a single layer over the chicken mixture. Depending on noodle size, you may overlap slightly to cover the dish base. Spread roughly one‑third of the remaining chicken and cheese mixture over the noodles in an even layer.
- Repeat layers: Place another layer of cooked lasagna noodles over the filling, then top with another third of the chicken mixture. Repeat once more: add a final layer of noodles and the remaining chicken mixture.
- Top with cheese and garnishes: Arrange the 12 slices whole milk mozzarella cheese evenly over the top layer. Sprinkle the remaining portion of the 8 oz. shredded mozzarella and the remainder of the ½ cup chopped sun‑dried tomatoes across the top. Scatter the rest of the ¼ cup chopped fresh basil over everything for a fresh finish. If desired, add a light dusting of the remaining grated Parmesan.
- Bake: Place the assembled dish on a baking sheet to catch any spills and bake in the preheated 350°F (175°C) oven until the lasagna is heated through and the top is golden and bubbly—about 30 to 40 minutes. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes of baking.
- Rest and serve: Remove the lasagna from the oven and let it rest for 10 to 15 minutes before slicing. This resting time helps the layers set so you get neat slices. Serve warm, garnished with additional fresh basil if you like.
Make‑ahead and storage tips
This dish assembles well in advance. To prepare ahead, complete assembly through step 7, cover the baking dish tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator while the oven preheats to 350°F (175°C), then bake as directed—add 5–10 extra minutes of baking time if the casserole is thoroughly cold.
Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat portions in the microwave or in a covered baking dish at 350°F (175°C) until warmed through. You can also freeze the fully assembled lasagna before baking: wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, and add 10–15 minutes to the baking time as needed.
Variations and serving ideas
- Make it lighter: swap half of the whole milk mozzarella slices for thinly sliced fresh tomatoes layered in the top for more Caprese flavor.
- Add greens: fold in a couple of handfuls of baby spinach to the chicken mixture for extra texture and color.
- Herby twist: mix 1–2 tsp Italian seasoning into the filling for a deeper herb profile.
- Crunchy topping: sprinkle panko breadcrumbs combined with a little melted butter over the top during the last 10 minutes of baking for a golden crust.
Tips for perfect layers
- Keep the cream cheese and chicken mixture warm but not hot when assembling so the noodles soften slightly and adhere without becoming gummy.
- If your cooked lasagna noodles are sticking together, separate them carefully and drizzle a teaspoon of olive oil over them before layering to prevent clumping.
- Let the casserole rest before slicing. This prevents the filling from running and gives clean slices.
Why this works
The combination of cream cheese and half‑and‑half creates a luxuriously creamy base that clings to the shredded chicken and artichokes, while the Parmesan adds a salty, umami backbone. Sun‑dried tomatoes contribute concentrated tomato sweetness and a little chew, and basil brings a bright herbal finish that keeps each bite lively. Whole milk mozzarella slices melt into a cohesive, gooey top layer that’s irresistible when pulled apart on the plate.
Serving suggestions
Serve slices with a crisp green salad, roasted vegetables, or garlic‑buttered green beans to balance the richness. A simple side of lemon wedges can also brighten the plate when squeezed over the top just before serving.
Final thoughts
This White Chicken Lasagna (Caprese Chicken Lasagna) strikes a lovely balance between comfort and freshness. It’s forgiving to assemble, reheats beautifully for lunches, and travels well for potlucks. The flavors are familiar but elevated by the tang of artichokes and sun‑dried tomatoes and the fresh hit of basil. Whether you’re cooking for family or friends, this casserole is one to keep in your rotation.
White Chicken Lasagna (Caprese Chicken Lasagna)
Ingredients
Equipment
Method
- Preheat the oven to 350°F and prepare a 9x13-inch baking pan.
- In a large bowl, combine the shredded chicken, chopped artichoke hearts, grated Parmesan, 1 cup of the shredded mozzarella, half of the chopped basil, and half of the chopped sun-dried tomatoes; stir to combine and set aside.
- In a separate bowl, beat the cream cheese, half and half, minced garlic, and salt and pepper to taste with a hand mixer until smooth; stir in the remaining basil.
- Reserve half of the cream cheese mixture as a plain layer; fold the other half into the chicken mixture until evenly combined.
- Spread the reserved plain cream cheese mixture in the bottom of the prepared baking pan to cover the surface.
- Layer 3 cooked lasagna noodles over the cream cheese, then spread one-third of the chicken mixture over the noodles. Repeat two more times, ending with a final layer of noodles.
- Spread the remaining plain cream cheese mixture over the top noodle layer.
- Arrange the 12 slices of whole milk mozzarella on top in rows of three, then sprinkle the remaining shredded mozzarella and the remaining chopped sun-dried tomatoes over everything; add extra basil if desired.
- Bake for 25 minutes, until heated through and the cheese is melted.
- Let the lasagna cool for 10 minutes, then slice and serve.
Notes
- Use rotisserie chicken to save time.
- Bring cream cheese to room temperature for easier mixing.
- Drain and chop sun-dried tomatoes and artichokes before adding.
- Let the lasagna rest 10 minutes before slicing.
