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!
White Chicken Lasagna
White Chicken Lasagna is one of my favorite versions of this Italian dish. Caprese Chicken Lasagna loaded with tomatoes, mozzarella, and basil!
This creamy white lasagna is an absolute dream! Classic lasagna is delicious, but I really love this Caprese lasagna version with chicken and cream cheese even more.
Substitute chicken for beef and add in plenty of mozzarella, tomatoes, and basil. Try this recipe and you might never go back to the classic recipe!
It’s no secret that I have a love affair with all things cheesy. Including my husband. He’s not quite cheesy enough for me…but sometimes he does giggle at the stupidest commercials, over and over again, and I love that.
But apart from him, I just love love love CHEESE. It’s not good for any type of diet, but it sure is delicious, and that’s enough for me! I believe most recipes should be a little cheesy, and this cheesy white chicken lasagna is just that!
Make this easy recipe for an amazing weeknight dinner and you will be in love. It’s also great to save for leftovers, and reheating is super simple.
This Caprese Chicken Lasagna is filled with chicken, mozzarella, tomatoes, and a creamy cream cheese mix. Yum!
Caprese Chicken Lasagna
If you guys didn’t know by now, I’ll fill you in: I’m obsessed with Caprese anything.
A classic Caprese salad is made up of mozzarella, tomatoes, and basil, and it’s one of the best things in the world. Now I use that flavor combination in so many different recipes, and it never disappoints!
Where there’s cheese, there should be basil, and, preferably, some tomatoes. It doesn’t matter what type of tomatoes, but they always go well with cheese and fresh basil.
Sun-dried tomatoes, roma tomatoes, cherry tomatoes…Any tomato will work. This Caprese Chicken Lasagna has it all and it’s so delicious!
Here are some more of my favorite Caprese recipes:
- Caprese Pasta Bake
- Caprese Farro Salad
- Caprese Stuffed Salmon
- Cheesy Caprese Dip
- Caprese Tarts
- Sheet Pan Caprese Chicken
- Chopped Caprese Salad
How to Make White Chicken Lasagna
You know I wouldn’t be making this white chicken lasagna if it weren’t easy. The more I cook, the more I realize how simple a lot of recipes are once you organize everything into steps and just take it one step at a time.
This white lasagna recipe with cream cheese is easy to follow, so make it for yourself and see how amazing it is!
Step by Step:
- Combine chicken, artichokes, basil, mozzarella, parmesan, & tomatoes in a bowl and set aside
- In another bowl, use an electric mixer to beat cream cheese, half and half, garlic, and salt & pepper. Then use a spoon to stir in the basil.
- Set aside half of the cream cheese mix, and mix the other half in with the chicken mixture from step 1
- Take half of the cream cheese mixture that you set aside and spread it over the bottom of a 9 x 13 baking dish
- Lay 3 lasagna noodles on the cream cheese mixture, then layer on 1/3 of the chicken mixture
- Repeat the noodle/chicken layering 2 more times, then top with a final layer of noodles
- Spread the remaining cream cheese mixture on top, then lay mozzarella slices on top
- Sprinkle shredded mozzarella over the whole lasagna, and sprinkle with basil if desired
- Bake 25 minutes at 350°F
This creamy lasagna will come out hot, cheesy, and delicious! Be sure to watch the video and check the recipe card below.
You can jump to the recipe card for full ingredients & instructions!
Ingredients
A recipe like this is so good because of the amazing ingredients! I love this white chicken lasagna recipe because it’s filled with my favorite things.
- Shredded Chicken
- Artichoke Hearts
- Mozzarella (shredded and whole slices)
- Grated Parmesan Cheese
- Sun-dried Tomatoes
- Cream Cheese
- Half and Half
- Garlic
- Basil
- Lasagna Noodles
All of these ingredients combine to make the creamiest, cheesiest, most delicious lasagna recipe ever!
Tips!
- You can store leftovers in the refrigerator for up to a few days or the freezer for up to 3 months. Simply reheat in the oven.
- 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.
I adapted this Creamy White Chicken Caprese Lasagna recipe from one I found on Pinterest, and I’m SO glad I found it. I made a few changes, but it’s been one of my favorite lasagna recipes to date!
If you like this white chicken lasagna recipe, try these other Italian dishes:
- Chicken Parmesan Pasta
- BEST Lasagna with Meat Sauce Recipe
- Baked Pasta Primavera
- Fettuccine Alfredo with Sausage
- Mozzarella Stuffed Meatballs
- One Pan Cheese Ravioli Skillet
- Stuffed Shells with Meat Sauce
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Creamy White Chicken Caprese Lasagna
Ingredients
- 3 cups cooked and shredded chicken I used rotisserie chicken
- 1 14 oz can artichoke hearts drained, chopped
- 8 oz shredded mozzarella cheese
- 1/2 cup grated Parmesan Cheese
- 1/2 cup sun-dried tomatoes chopped and drained
- 1-1/2 pkg low fat cream cheese
- 1 cup half and half
- 1 tsp. minced garlic
- salt and pepper to taste
- 1/4 cup fresh basil chopped
- 12 lasagna noodles cooked
- 12 slices whole milk mozzarella
Instructions
- Preheat oven to 350F
- In a large bowl, combine chicken, artichokes, 1 cup mozzarella, grated parmesan, 1/2 the basil and tomatoes. Set aside.
- In a separate bowl using an electric mixer, beat cream cheese, half and half, garlic, and salt and pepper to taste until well combined. Using a spoon, stir in half the basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.
- Take half of the cream cheese mixture (half of the part without the chicken) and spread it into a 9×13 baking dish, covering the bottom. Lay 3 noodles on top and then top with 1/3 of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.
- Top with the last half of the cream cheese mixture.
- Place the whole milk mozzarella slices on top in rows of three, like shown.
- Sprinkle the shredded mozzarella over everything, and then top with more basil if desired.
- Bake 25 min. or until heated through.
- Slice and serve! Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
What is half and half please ?
Half-and-half is equal parts milk and cream. You can find it in the dairy aisle of the grocery store near the heavy whipping cream!
Is that one and a half packages of cream cheese?
Yes!
How many cups? 1 1/2 packages doesn’t make sense.
1½ packages (or bricks) of cream cheese is equal to 12 ounces! It should be about 3 cups.
Delicious
Thanks for sharing, Sabrina!
Can I make this a day ahead, store in fridge and bake the following day?
This was really tasty, well definitely make again. I used marinated artichokes and those were yummy. I just want to offer advice for those of us who are gluten free and have to use the no boil pasta. First, Double the sauce. Mine was too dry,
so next time I will double the sauce, and bake covered for 40 min at 425, then remove foil and add the sliced mozzarella at this point and bake for 25 more min. Very tasty! Thanks for the recipe!
Thanks for sharing, Tracy!
Do you think I could use ricotta cheese in place of cream cheese?
I personally haven’t tried it that way, but you can give it a shot!
We loved it. I had to use cottage cheese instead of cream cheese but it was very ooth and creamy after I mixed it up. Thanks for the recipe
Thanks for sharing, Paula!
Can I substitute Ricotta cheese for the cream cheese? Or, could I use 1/2 cup of Ricotta cheese and 1/2 cup of cream cheese?
I personally haven’t tried it that way, but you can give it a shot with whichever sounds best for you.
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 !
I love the addition! Sounds great.
I cooked this tonight and it came absolutely amazing!, my husban and wee boy loved it. I put mushrooms instead of artichoke because I can not find artichokes but, next time I will do it with them.
Mushrooms sound like they would be great in this! I’m glad you guys loved it!