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!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
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!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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.
My Husband and I tried this dish and it’s his new favourite. Absolutely amazing! We will be making this one again and again. Thanks for sharing.
HOORAY! Love to hear that :)
Forgot to comment the first time around. This is my second annual cheesy lasagna to ring in new year’s! Always a hit for a crowd!
That makes me so happy to hear! Thank you :) :) Hope you have a very happy and cheesy New Years <3
wow, its delicious. when i see pictures of recipe water comes in mouth. I cant wait for this.
Hello Becky! Thanks for the recipe! I’m in the middle of making it now but the cream cheese mixture is SUPER runny. Should it be like this? I’m doubling the recipe so I did 2 cups half and half and 3 packages of cream cheese.
Thank you!
Julie
I tried the one from Pinterest but didn’t care for it much. The changes you made are so much better!
Hello. This lasagna is baking right now. Just a note. You said use half of the cream cheese mixture for the bottom then you said the other half goes in the chicken, then at the end you say take the last half of the cream cheese mixture and pour it on top. I didn’t keep any for the top and I’m using no boil noodles. This is an expensive pile of food that might not turn out. That would be a huge bummer for my wallet and my hungry kids.
I would love to try this, but my husband is celiac and all the gluten-free noodles I’ve found have been no-boil. Could you recommend what to add to give it more liquid? Thank you!
Can this lasagna be made a day ahead and baked the day of serving?
Delicious! great recipe, thanks for sharing!
This looks delicious! I have never tried the recipe, but look your picture I can’t wait to go buy ingredients for my family’dinner! Waiting the next recipe!