White Chicken Lasagna is an easy favorite meal. It’s packed with flavor and is surprisingly easy to make! This cheesy Caprese Chicken Lasagna is the ultimate comfort food, loaded with classic Caprese flavors like tomatoes and mozzarella. Yum!
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Why We Love This White Lasagna Recipe
This creamy white lasagna is an absolute dream! Classic lasagna is delicious, but we really love this Caprese version with chicken and cream cheese even more.
- Fresh. This lasagna is loaded with ripe tomatoes, fresh mozzarella, and basil!
- Creamy. Cream cheese flavored with garlic and basil makes this dish so gooey and cheesy.
- Easy. You know we wouldn’t be making this recipe if it weren’t easy. Just relax and take it one step at a time!
Variations on Caprese Chicken Lasagna
You can make this tasty lasagna meat-free by simply omitting the chicken or swapping it out for an equal amount of sauteed mushrooms. For a different twist on this recipe, try our white chicken lasagna soup!
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How to Store and Reheat
Store leftover white chicken lasagna tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to 3 days. Reheat in a 350°F oven for 30-40 minutes, or until warmed through.
How to Freeze
Freeze white chicken lasagna tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this delicious caprese chicken lasagna with air fryer asparagus, sauteed carrots, or roasted vegetables. A drizzle of balsamic glaze would pull the whole meal together perfectly!
More Creamy Chicken Recipes To Try
- Caesar Chicken
- Baked Ranch Chicken
- Tuscan Chicken
- Chicken Alfredo Stuffed Shells
- Creamy Swiss Chicken Bake
- Chicken Pot Pie Casserole
- White Wine Dijon Chicken
- Prosciutto Wrapped Chicken
Notes from the Test Kitchen
- Using a pre-cooked rotisserie chicken in this recipe makes it that much easier. But if you want to start with raw chicken, just be sure to cook it fully and then shred it up.
- Cream cheese is the base of the cheesy layer, and it adds the perfect flavor. Plus it’s so creamy, which is what makes this white lasagna so irresistible.
- If you want to prepare this as a freezer meal, prepare and assemble the lasagna as instructed, but freeze it before cooking. The cheesy, creamy layers and noodles will hold up better this way.
5-Star Review
“THIS is delicious, and a great change from a red sauce lasagna. I plan to add mushrooms and spinach next time I make this dish !” -Theresa Palmer
White Chicken Caprese Lasagna Recipe
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Ingredients
- 3 cups cooked and shredded chicken (we used rotisserie)
- 14 ounces artichoke hearts drained and chopped (1 can)
- ½ cup grated Parmesan Cheese
- 8 ounces shredded mozzarella cheese divided
- ¼ cup Chopped fresh basil divided
- ½ cup sun-dried tomatoes chopped, drained, and divided
- 12 ounces low-fat cream cheese room temperature (1½ bricks)
- 1 cup half-and-half
- 1 teaspoon minced garlic
- Kosher salt and freshly ground black pepper to taste
- 12 ounces cooked lasagna noodles (1 box)
- 12 slices whole milk mozzarella cheese
Recommended Equipment
Instructions
- Preheat oven to 350°F. Set out a 9×13-inch baking pan.
- In a large bowl, combine all of the chicken, artichokes, and Parmesan cheese, along with 1 cup of mozzarella cheese, half of the basil, and all of the tomatoes. Set aside.3 cups cooked and shredded chicken, 14 ounces artichoke hearts, ½ cup grated Parmesan Cheese, 8 ounces shredded mozzarella cheese, ¼ cup Chopped fresh basil, ½ cup sun-dried tomatoes
- In a separate bowl, using a hand mixer, beat the cream cheese, half-and-half, garlic, and salt and pepper to taste until well combined. Using a spoon, stir in the remaining half of the basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.12 ounces low-fat cream cheese, 1 cup half-and-half, 1 teaspoon minced garlic, Kosher salt and freshly ground black pepper
- Take half of the plain cream cheese mixture (half of the part without the chicken) and spread it into the 9×13 baking dish, covering the bottom. Lay 3 cooked lasagna noodles on top and then top with one-third of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.12 ounces cooked lasagna noodles
- Top with the last half of the plain cream cheese mixture.
- Place the whole milk mozzarella slices on top in rows of three, like shown.12 slices whole milk mozzarella cheese
- Sprinkle the remaining shredded mozzarella over everything, and then top with more basil if desired.
- Bake in the preheated oven for 25 minutes, or until heated through. Let cool for at least 10 minutes, then slice and serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Using a pre-cooked rotisserie chicken in this recipe makes it that much easier. But if you want to start with raw chicken, just be sure to cook it fully and then shred it up.
- Cream cheese is the base of the cheesy layer, and it adds the perfect flavor. Plus it’s so creamy, which is what makes this white lasagna so irresistible.
- If you want to prepare this as a freezer meal, prepare and assemble the lasagna as instructed, but freeze it before cooking. The cheesy, creamy layers and noodles will hold up better this way.
Nutrition Information
How to Make White Chicken Lasagna Step by Step
Prep the Filling: Preheat your oven to 350°F. Set out a 9×13-inch baking pan. In a large bowl, combine 3 cups of cooked and shredded chicken, 14 ounces (1 can) of drained and chopped artichokes, ½ cup of Parmesan cheese, 1 cup of mozzarella cheese, 2 tablespoons of chopped fresh basil and ½ cup of drained and chopped sun-dried tomatoes. Set aside.
Make the Filling: In a separate bowl, using a hand mixer, beat 12 ounces (1½ bricks) of softened cream cheese, 1 cup of half-and-half, 1 teaspoon of minced garlic, and salt and pepper to taste until well combined. Using a spoon, stir in the remaining 2 tablespoons of basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.
Layer the Lasagna:Take half of the cream cheese mixture (half of the part without the chicken) and spread it into the 9×13 baking dish, covering the bottom. Lay 3 cooked lasagna noodles on top and then top with one-third of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.
Top and Bake: Top with the last half of the cream cheese mixture. Place 12 whole milk mozzarella slices on top in rows of three, as shown. Sprinkle the remaining shredded mozzarella over everything, and then top with more basil if desired. Bake in the preheated oven for 25 minutes, or until heated through. Let cool for at least 10 minutes, then slice and serve.
The lady who asked about half and half might be in a different country – I’m in the UK and you can’t get it here. I had to look it up and discovered you can make your own using half heavy cream and half whole milk. Looking forward to giving this recipe a try :)
Ah ha, thank you for clarifying Mel!! I love your idea and I’ll use it for responses in the future I really appreciate you saying hi!
Another UK girl here… I normally tend to just use single cream when things call for half and half and it’s always come out just fine! If there’s whole milk in the recipe as well you could just change that to semiskimmed and you’d probably be nearer the right fat content. But who doesn’t like more fat (in their food)? ????
Looks absolutely divine!! I can’t wait to make it! And you take the most beautiful pictures and your presentations are delectable! I just love love love your blog!
Aw thank you so much Tina! That means a lot!
I’m making 3-4 pans of this for my Dad’s 70th birthday party. I have two questions. I have a huge tub of dry sun dried tomatoes. May I assume soaking in hot water to reconstitute would be fine?
Also, would you think the no boil lasagna noodles work in this if I added some extra 1/2 & 1/2? The thought of boiling that many lasagna noodles makes me want to cry, but I will if I have to because changing recipes is not an option.
Thanks!
Hey Susann, I would think the sun dried tomatoes you have would work great!! I have never used no boil lasagna noodles (I’ll have to check those out!), but if you use them according to package directions I’m sure they’ll work as well. Hope you love the recipe!
Regarding no boil noodles, I read: If you want to use a thick sauce, such as béchamel, try soaking the noodles in a bowl of hot water before assembling the lasagna.
We made this tonight and substituted zucchini and portobello mushrooms for the lasagna noodles. It was delicious! Even my 14 year old daughter loved it. Thank you so much for an awesome recipe!!
That is genius!!! That sounds so delicious. Thanks for stopping by and letting me know you loved it!
Love your recipes! Just a question about the chicken caprese lasagna the 1/2 and 1/2 ingredient that you mentioned on this recipe is evaporated milk?
Thank you
Hey Beatriz! It’s half and half, it can be found next to the heavy cream in the dairy section. I always am unsure how to write that out, I know its confusing! Thanks for stopping by!!!
In the oven right now and smells great! I do like a little kick so I actually used 1 regular cream cheese and 1/2 jalapeño cream cheese. Added paprika, salt and pepper as well. Thanks ;)
Whoa, I love the jalapeno cream cheese addition! YUM!
This looks so delicious! Will have to try this!!
Thanks Sue!!
I am a seasoned cook and have never used a recipe in my life, except to get a basic knowledge of key ingredients for something i have never made before. I plan to make this today and will of course make my own version but this looks absolutely delicious! I know I will add fresh spinach to this and probably a small amount of fresh rosemary because it is chicken. Sauteed mushrooms, onion and garlic too. A dash of smoked paprika will certainly get in there along with some sea salt and fresh ground black pepper. Fresh parsley maybe. I mention these things because most of the recipe ingredients are very mild in flavor and, like Emeril, I need to “kick it up” a notch! Never stop cooking! Food brings us together, as has this recipe today!
Awesome ideas Teri!! Sounds completely delicious. Thanks for stopping by!!!
Wow. That was one of the most pretentious things I’ve read in a long time. Good for you.
Hahaha???????????? My thoughts EXACTLY Sahara! Way to go Becky for responding with grace and style! I don’t think I would have been able to hold my tongue quite so sweetly… ????
I love the combination of flavors, what an amazing lasagna dish!
Thanks so much Sylvie!
This looks like the perfect meal for Valentine’s night in…Happy Wednesday :)
Thanks so much!!!