Go Back
Homemade White Chicken Lasagna (Caprese Chicken Lasagna) recipe photo
Print Recipe Save it for later

White Chicken Lasagna (Caprese Chicken Lasagna)

This White Chicken Lasagna is a creamy, cheesy delight that combines tender chicken and fresh flavors in every bite!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Italian
Keyword: Cheesy, Comfort Food, Easy
Servings: 6 servings

Ingredients

  • 3 cups cooked and shredded chicken (rotisserie)
  • 1 can artichoke hearts (14 oz, drained and chopped)
  • 1 cup grated Parmesan cheese
  • 8 oz shredded mozzarella cheese (divided)
  • 1/2 cup chopped fresh basil (divided)
  • 1 cup sun-dried tomatoes (chopped, drained, and divided)
  • 12 oz low-fat cream cheese (room temperature, 1 1/2 bricks)
  • 1 cup half and half
  • 1 tsp minced garlic
  • to taste Kosher salt
  • to taste freshly ground black pepper
  • 12 oz cooked lasagna noodles (1 box)
  • 12 slices whole milk mozzarella cheese

Instructions

  • Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
  • In a large mixing bowl, combine the shredded chicken, chopped artichoke hearts, grated Parmesan cheese, 4 oz of the shredded mozzarella cheese, 1/4 cup of the chopped fresh basil, and 1/2 cup of the sun-dried tomatoes. Mix until well combined.
  • In another bowl, beat the room temperature cream cheese with the half and half until smooth and creamy. Add the minced garlic, salt, and pepper to taste. Mix well to combine.
  • Spread a thin layer of the creamy sauce on the bottom of the baking dish to prevent sticking. Place 3 cooked lasagna noodles over the sauce. Layer half of the chicken filling over the noodles, then drizzle some of the creamy sauce on top. Repeat the layers: noodles, chicken filling, and sauce.
  • For the final layer, place 3 more lasagna noodles on top, spread the remaining creamy sauce over them, and top with the remaining shredded mozzarella cheese and slices of whole milk mozzarella cheese. Finish with the remaining sun-dried tomatoes and chopped basil for a burst of flavor.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
  • Once out of the oven, let the lasagna rest for about 10 minutes before slicing. This allows the layers to set and makes serving easier.

Equipment

  • Large Mixing Bowl
  • 9x13-inch Baking Dish
  • Large pot
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Oven

Notes

  • Assemble the lasagna a day ahead and refrigerate until baking.
  • Freeze the assembled lasagna tightly wrapped for up to 3 months.
  • Let leftovers cool completely before storing in an airtight container for up to 5 days.