Creamy White Chicken Caprese Lasagna
Love lasagna but craving something creamy, cheesy, and just a little bit fancy? This White Chicken Caprese Lasagna is the perfect balance of comfort and fresh Italian flavors—melty mozzarella, juicy shredded chicken, and a velvety garlic-Parmesan sauce layered between tender pasta sheets. The best part? It’s easy to make and feels like a restaurant-quality dish straight from your oven. Whether you’re cooking for a cozy family dinner or impressing guests, this lasagna is bound to steal the show!
White Chicken Caprese Lasagna
This dish combines the creamy richness of white chicken lasagna with the fresh, vibrant flavors of caprese salad, creating a delicious and comforting meal.
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Servings: 8
Calories: 550kcal
Ingredients
- 3 cups cooked, shredded chicken (rotisserie works well)
- 1 can (14-ounce) artichoke hearts, drained and chopped
- ½ cup grated Parmesan cheese
- 8 ounces shredded mozzarella cheese, divided
- ¼ cup fresh basil, chopped, divided
- ½ cup sun-dried tomatoes, chopped and drained, divided
- 12 ounces low-fat cream cheese, softened (1½ bricks)
- 1 cup half-and-half
- 1 tsp minced garlic
- Kosher salt and freshly ground black pepper, to taste
- 12 ounces cooked lasagna noodles (1 box)
- 12 slices whole milk mozzarella cheese
Instructions
- Preheat Oven: Set oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare Chicken Mixture:In a large bowl, combine the shredded chicken, artichokes, Parmesan cheese, 1 cup shredded mozzarella, half of the basil, and half of the sun-dried tomatoes. Set aside.
- Make the Cream Cheese Sauce:In a separate bowl, use a hand mixer to beat the cream cheese, half-and-half, garlic, salt, and pepper until smooth.Stir in the remaining basil.Set aside half of this mixture. Stir the remaining half into the chicken mixture.
- Assemble the Lasagna:Spread half of the reserved cream cheese mixture over the bottom of the baking dish.Layer 3 cooked lasagna noodles on top.Spread ⅓ of the chicken mixture over the noodles.Repeat layers twice, ending with a noodle layer.
- Add Final Layers:Spread the remaining plain cream cheese mixture on top.Arrange the mozzarella slices over the lasagna.Sprinkle with the remaining shredded mozzarella and extra basil if desired.
- Bake: Place the lasagna in the preheated oven and bake for 25 minutes, until heated through and the cheese is melted.
- Rest & Serve: Let the lasagna cool for at least 10 minutes before slicing and serving.
Nutrition
Calories: 550kcal | Carbohydrates: 28g | Protein: 40g | Fat: 33g | Cholesterol: 135mg | Sodium: 1247mg | Potassium: 590mg | Fiber: 3g | Sugar: 9g | Calcium: 529mg | Iron: 2mg
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Storage & Freezing Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Assemble the lasagna but do not bake. Wrap tightly and freeze for up to 3 months. Bake from frozen at 350°F until heated through
