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4.56 from 222 votes

White Chicken Caprese Lasagna Recipe

This tasty pasta dish is inspired by two favorites-- lasagna and caprese salad. Combining the two with succulent chicken makes the best white chicken lasagna!
Step-by-step photos can be seen below the recipe card.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Servings: 8
Author: Becky Hardin

Equipment

  • 9x13 Baking Pan
  • Hand Mixer

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

Instructions

  • Preheat oven to 350°F. Set out a 9x13-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
    chopped chicken, artichokes, cheese, and sun dried tomatoes in a glass bowl.
  • 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
    white chicken lasagna filling in a glass bowl.
  • Take half of the plain cream cheese mixture (half of the part without the chicken) and spread it into the 9x13 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
    3 lasagna noodles on white sauce in a baking pan.
  • 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.
    cheese topped lasagna in a baking pan.
  • Bake in the preheated oven for 25 minutes, or until heated through. Let cool for at least 10 minutes, then slice and serve.

Video

Notes

Recipe adapted from Cocinando con Alena.
  • 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.
Storage: Store white chicken lasagna in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 549kcal | Carbohydrates: 26g | Protein: 39g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 134mg | Sodium: 1246mg | Potassium: 589mg | Fiber: 2g | Sugar: 8g | Vitamin A: 996IU | Vitamin C: 3mg | Calcium: 527mg | Iron: 2mg