Creamy White Chicken Caprese Lasagna
If you love lasagna but sometimes want to skip the red sauce, this is the one to make.
This White Chicken Caprese Lasagna is creamy, cheesy, comforting, and loaded with tender chicken, mozzarella, basil, and sun-dried tomatoes. Basically, it takes everything wonderful about a cozy white lasagna and gives it a fresh Caprese-style twist.
And let me just say: that creamy garlic-Parmesan sauce between those layers? Good stuff.
It’s easy enough for a family dinner, but pretty enough to put on the table when company is coming over. Make it once, and don’t be surprised when everyone starts asking when you’re making it again.
Why You’ll Love This Recipe
There are a lot of lasagnas out there. This one has a few things going for it.
It’s creamy. Not just a little creamy. The cream cheese, half-and-half, Parmesan, and mozzarella make every bite wonderfully rich.
It’s loaded with chicken. Three cups of shredded chicken make this lasagna hearty enough to stand on its own as dinner.
It has those Caprese flavors. Basil, mozzarella, and sun-dried tomatoes bring a fresh, Italian-inspired flavor to all that cheesy goodness.
It’s weeknight-friendly. Rotisserie chicken is absolutely welcome here. In fact, I highly recommend taking the shortcut when you need one.
And it feeds a crowd. Eight servings means there’s plenty to go around. Unless everyone goes back for seconds.
Then you may have a problem.
A delicious problem, but a problem nonetheless.
For White Chicken Caprese Lasagna
- Cooked, shredded chicken – I like using rotisserie chicken here because it makes this recipe so much easier. You need 3 cups, and the chicken makes the lasagna hearty and filling.
- Artichoke hearts – these add a little something extra to the chicken filling. Drain and chop them before mixing them in.
- Parmesan cheese – this adds a salty, savory flavor to the chicken mixture and helps give the lasagna that delicious Italian-style flavor.
- Shredded mozzarella cheese – because a lasagna without plenty of melty mozzarella just isn’t the same. You’ll use this in the chicken mixture and again on top.
- Fresh basil – this is what gives the lasagna that fresh Caprese-inspired flavor. You’ll use it in the filling, sauce, and as an optional garnish.
- Sun-dried tomatoes – these bring a sweet, tangy flavor that works beautifully with the creamy cheese and basil. Make sure they’re drained and chopped.
For the Creamy Garlic-Parmesan Sauce
- Low-fat cream cheese – this is the base of the creamy sauce. Let it soften first so it blends smoothly with the half-and-half.
- Half-and-half – this loosens the cream cheese and turns it into a rich, creamy sauce that can be spread between the layers.
- Minced garlic – a little garlic goes a long way here. It adds that savory flavor that makes the creamy sauce anything but boring.
- Kosher salt and freshly ground black pepper – these season the sauce and bring all those creamy, cheesy flavors together.
For the Lasagna Layers
- Cooked lasagna noodles – these make up all those delicious layers. Cook them before assembling the lasagna according to the recipe card.
- Whole milk mozzarella cheese – these slices go over the top of the lasagna and melt into that wonderfully cheesy topping.
- Remaining shredded mozzarella – this goes over the mozzarella slices for even more cheesy goodness. And honestly, this is not the place to be shy with the cheese.
Step-by-Step Instructions
1. Get the Oven Ready
First things first, preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Nothing fancy here. We’re just getting everything ready for the good stuff.
2. Make the Chicken Mixture
In a large bowl, combine the shredded chicken, chopped artichokes, Parmesan, shredded mozzarella, basil, and sun-dried tomatoes.
Give everything a good stir so all those little bits of basil, tomato, cheese, and chicken are mixed together.
Already smells good.
And we haven’t even baked it yet.
3. Make the Creamy Sauce
In a separate bowl, beat the softened cream cheese with the half-and-half, garlic, salt, and pepper until smooth.
Stir in the basil, then set aside half of the mixture. The other half gets stirred right into the chicken mixture.
This is where things start getting really creamy.
4. Start Layering
Spread half of the reserved cream cheese mixture over the bottom of your prepared baking dish.
Then add three cooked lasagna noodles.
Next comes one-third of that chicken mixture.
Repeat the layers twice, finishing with a noodle layer, just as directed in the recipe card.
Don’t worry if it looks like a lot going into the pan.
That’s exactly what we want.
5. Bring on the Cheese
Spread the remaining plain cream cheese mixture over the top.
Then arrange the mozzarella slices over the lasagna and sprinkle with the remaining shredded mozzarella.
If you want to throw a little extra basil over the top, go right ahead.
I certainly won’t stop you.
6. Bake
Into the oven it goes for 25 minutes, until the lasagna is heated through and the cheese is melted.
And now comes the hardest part.
Waiting.
7. Let It Rest
Give the lasagna at least 10 minutes to cool before slicing.
I know.
Ten whole minutes.
But resist the urge to cut into it immediately. Letting it rest gives those creamy layers a chance to settle, which makes the lasagna much easier to slice and serve.
Expert Tips
Soften the cream cheese first. This makes a big difference. Room-temperature cream cheese blends much more easily with the half-and-half and gives you a smoother sauce.
Drain those artichokes and sun-dried tomatoes well. Nobody wants a watery lasagna. Give them a good drain before adding them to the chicken mixture.
Rotisserie chicken is your friend. There’s no prize for making dinner harder than it needs to be. Pick up a rotisserie chicken, shred it, and you’re already halfway there.
Don’t rush the resting time. Those 10 minutes may feel like forever when you’re standing in the kitchen smelling melted mozzarella, but they’re worth it.
Taste as you go. Especially when seasoning the creamy mixture. Salt and pepper help bring all that cheese, chicken, basil, and garlic together.
Want extra basil? Go for it. The fresh basil is one of the things that keeps this rich, cheesy lasagna from feeling too heavy.
Recipe Variations
Add Fresh Tomatoes
Want to lean even harder into the Caprese flavors? Serve slices of fresh tomato alongside the lasagna.
The juicy tomatoes make a lovely contrast to all that creamy cheese.
Add Some Veggies
A little spinach, sautéed mushrooms, or zucchini would be right at home here if you want to add more vegetables to the meal.
Change Up the Cheese
Mozzarella is the star here, but you can experiment with other Italian-style cheeses if you’re feeling adventurous. A little provolone or fontina would make a delicious addition.
Make It Extra Herby
Love basil?
Add a little extra when serving. Fresh basil has a way of making a rich dish taste instantly brighter.
Finish with Balsamic
For a fun Caprese-inspired finish, drizzle a little balsamic glaze over individual servings.
Sweet, tangy, creamy, cheesy.
Yep.
That works.
Storage & Reheating
Got leftovers? Lucky you.
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
For the freezer, assemble the lasagna but do not bake it. Wrap it tightly and freeze for up to 3 months.
When you’re ready to bake the frozen lasagna, bake it from frozen at 350°F until heated through, following the recipe card’s freezing instructions.
For refrigerated leftovers, reheat individual portions until warmed through.
And if you have a little extra mozzarella on hand for serving?
Well, I’m not going to tell you not to use it.
Serving Suggestions
This lasagna is definitely hearty enough to be the main event, but I like giving it a few simple sides.
A crisp green salad is probably my first choice. Something fresh and lightly dressed balances all that creamy, cheesy goodness.
Garlic bread is another no-brainer. You’ll want something to catch every last bit of that sauce.
Roasted vegetables such as broccoli, zucchini, or asparagus make an easy side when you want to add something green to the plate.
And if you really want to play up the Caprese flavors, serve it with fresh tomatoes and basil on the side.
Whatever you serve with it, just make sure you get a nice big piece of lasagna on your plate.
This is not the time for tiny portions.
Enjoy it.
White Chicken Caprese Lasagna
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
Common Questions About White Chicken Caprese Lasagna
Can I use rotisserie chicken?
Yes! And I highly recommend it if you’re looking for a shortcut.
You need 3 cups of cooked, shredded chicken, so a rotisserie chicken makes this part practically effortless. Just shred the meat, measure out 3 cups, and carry on with the recipe.
No need to cook chicken from scratch when there’s already a perfectly good shortcut sitting at the grocery store.
How do I keep the lasagna from getting watery?
The main thing is to drain the artichoke hearts and sun-dried tomatoes well before adding them to the chicken mixture. They both bring plenty of flavor, but you don’t want all that extra liquid ending up in your lasagna.
And don’t skip the 10-minute resting time after baking. I know it’s tempting to cut straight into a bubbling pan of cheesy lasagna, but give it a few minutes. The layers firm up as they rest, so you’ll get much neater slices.
Worth the wait!
Can I make this lasagna ahead of time?
Yep. This is a good one to get assembled ahead of time, especially if you’re making dinner for company.
Prepare the lasagna according to the recipe card, cover it well, and refrigerate it until you’re ready to bake. Because it will be cold from the fridge, it may take a little longer to heat through than a freshly assembled lasagna.
You can also freeze it before baking for up to 3 months, which means future-you gets to feel very clever when dinner is already waiting in the freezer.
What’s the best way to reheat leftovers?
For one or two servings, the microwave is the easiest option. Cover the portion while reheating so it doesn’t dry out.
For a larger amount, I prefer the oven. Cover the lasagna and heat it until it’s hot all the way through.
The important part is not to blast it at high heat. You want to warm the creamy sauce and cheese without turning the edges into something resembling a lasagna cracker.
And if you’re reheating leftovers, make sure they reach 165°F for food safety.
Can I freeze White Chicken Caprese Lasagna?
Absolutely.
For this recipe, assemble the lasagna but don’t bake it. Wrap it tightly and freeze for up to 3 months.
When you’re ready to make it, bake it from frozen at 350°F until heated through, following the freezing instructions in the recipe card.
This is one of those recipes I love having tucked away in the freezer. It takes a little effort now, but future dinner-you will be very grateful.
And honestly, there are few better surprises than remembering you have a pan of cheesy chicken lasagna waiting in the freezer.
