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.
