Creamy White Chicken Caprese Lasagna

Serving Size: 6
Prep Time:
Total Time:

This creamy, cheesy white chicken caprese lasagna is an easy favorite meal, packed with flavor and surprisingly easy!


  • 3 cup cooked and shredded chicken (I used rotisserie chicken)
  • 12 lasagna noodles, cooked
  • 0.25 cup fresh basil, chopped
  • 1 tsp minced garlic
  • 1 cup half and half
  • 1.5 pkg. low fat cream cheese
  • 0.5 cup sun-dried tomatoes, chopped and drained
  • 0.5 cup grated Parmesan Cheese
  • 1 pkg. (8 oz.) shredded mozzarella cheese
  • 1 Can (14 oz.) artichoke hearts, drained, chopped
  • 12 slices whole milk mozzarella


  1. Preheat oven to 350F
  2. In a large bowl, combine chicken, artichokes, 1 cup mozzarella, grated parmesan, ½ the basil and tomatoes. Set aside.
  3. In a separate bowl using an electric mixer, beat cream cheese, ½ and ½ and garlic until well combined. Using a spoon, stir in half the basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.
  4. Take half of the cream cheese mixture (without the chicken) and spread it into a 9x13 baking dish, covering the bottom. Lay 3 noodles on top and then top with ? of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.
  5. Top with the last half of the cream cheese mixture.
  6. Place the whole milk mozzarella slices on top in rows of three, like shown.
  7. Sprinkle the shredded mozzarella over everything, and then top with more basil if desired.
  8. Bake 25 min. or until heated through.
  9. Slice and serve! Enjoy!

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