This white chicken caprese lasagna swaps red sauce for a creamy cream cheese mixture and layers it with shredded chicken, artichokes, basil, sun dried tomatoes, and plenty of melted mozzarella.
Rotisserie chicken keeps the prep light, and the flavors of a caprese salad come through in every bite. The dish bakes in a 9×13 inch pan for about 25 minutes, so it comes together faster than most lasagna.
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Why This White Chicken Caprese Lasagna Recipe Works
A mix of cream cheese and half and half makes a smooth white sauce without cooking a roux. Garlic and fresh basil stirred into it flavor the whole dish.
Everything in the dish is already cooked, so the oven only needs to heat it through and melt the cheese. That is why the bake time is short compared with a traditional lasagna.
Mozzarella slices laid over the top melt into a blanket of cheese, and the shredded mozzarella sprinkled over them browns at the edges. Sun dried tomatoes and basil on top add color.
Ingredients for White Chicken Caprese Lasagna
- 3 cups cooked shredded chicken (rotisserie works well)
- 14 ounces artichoke hearts, drained and chopped (1 can)
- 1/2 cup grated Parmesan cheese
- 8 ounces shredded mozzarella cheese, divided
- 1/4 cup chopped fresh basil, divided
- 1/2 cup chopped sun dried tomatoes, drained and divided
- 12 ounces cream cheese, softened
- 1 cup half and half
- 1 teaspoon minced garlic
- 1/2 teaspoon ground black pepper
- 12 ounces lasagna noodles (1 box), cooked until al dente
- 12 slices whole milk mozzarella cheese, for the top
Shredded chicken. Rotisserie chicken saves time, and leftover roasted chicken works just as well.
Artichoke hearts. Drain and chop them well so they do not add extra liquid.
Cream cheese and half and half. Beaten together, they make a smooth white sauce that coats every layer.
Sun dried tomatoes. They add a sweet, tangy punch that stands in for fresh tomato in a caprese style dish.
Mozzarella slices. Whole milk slices melt evenly into a creamy top layer.
How to Make White Chicken Caprese Lasagna
1. Prepare the pan and noodles Heat the oven to 350 degrees F and set out a 9×13 inch baking dish. Cook the noodles until al dente and drain them.
2. Mix the chicken filling In a large bowl, combine the chicken, artichokes, Parmesan, 1 cup of the shredded mozzarella, half of the basil, and half of the sun dried tomatoes.
3. Beat the cream sauce In another bowl, beat the cream cheese with the half and half, garlic, and pepper until smooth, then stir in the remaining basil. Set half of this mixture aside.
4. Combine chicken and sauce Stir the other half of the cream cheese mixture into the chicken filling until everything is coated.
5. Build the layers Divide the reserved plain cream cheese mixture in two. Spread half over the bottom of the dish, add 3 noodles, and spread one third of the chicken filling over them.
6. Repeat and top Repeat with two more layers of noodles and filling, finishing with a layer of noodles. Spread the rest of the plain cream cheese mixture over the top.
7. Add the cheese Arrange the mozzarella slices over the top in rows of three, then sprinkle with the remaining shredded mozzarella and the remaining sun dried tomatoes.
8. Bake and rest Bake for 25 minutes, until the center is hot and registers 165 degrees F. Let the dish cool for 10 minutes before slicing and top it with extra basil if you like.
How to Serve White Chicken Caprese Lasagna
Cut into generous squares and serve with a crisp Italian house salad to balance the creamy layers. Warm air fryer garlic bread is good for catching extra sauce, and air fryer asparagus or garlic roasted Brussels sprouts add a green side. A little extra fresh basil on each plate adds color.
How to Store and Reheat White Chicken Caprese Lasagna
Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in the microwave until steaming hot, or warm the dish covered in a hot oven at 350 degrees F until the center reaches 165 degrees F. Freezing is not recommended because the cream cheese sauce can turn grainy after thawing.
Tips and Variations for White Chicken Caprese Lasagna
Soften the cream cheese. Room temperature cream cheese beats smooth without lumps.
Use rotisserie chicken. It saves time and adds flavor, and the meat shreds easily.
Drain the artichokes well. Pat them dry so they do not thin out the sauce.
Adjust the garlic. Add a little more or less to suit your taste.
Add greens. A handful of chopped spinach or other vegetables folded into the filling adds extra nutrition.
Divide the tomatoes. Use half in the filling and scatter the rest on top so the color shows after baking.
Cool before slicing. A 10 minute rest lets the layers firm up so the squares hold together.
Cool leftovers quickly. Refrigerate within 2 hours and see the University of Wisconsin Extension leftovers guidance for more detail.
Frequently Asked Questions About White Chicken Caprese Lasagna
Can I make white chicken caprese lasagna ahead of time?
Yes. Assemble it, cover it tightly, and refrigerate it until you are ready to bake, adding a few extra minutes if it goes in cold.
What can I use instead of rotisserie chicken in white chicken caprese lasagna?
Any cooked, shredded chicken works, including leftover roasted or poached chicken. Use about 3 cups.
How do I serve white chicken caprese lasagna?
Let it rest for 10 minutes after baking, then slice it into squares and top with fresh basil.
Can I use another noodle type?
Yes. Use your preferred noodle type as long as the layers are fully covered with sauce.
How do I keep the lasagna from drying out?
Cover the dish loosely with foil if the top browns too fast, and make sure the noodles are fully coated with sauce.
White Chicken Caprese Lasagna with Artichokes and Sun Dried Tomatoes
Equipment
- 9×13 inch baking dish
- Large pot
- Two large mixing bowls
- Hand mixer
Ingredients
Main Ingredients
- 3 cup cooked shredded chicken rotisserie works well
- 14 oz artichoke hearts drained and chopped, 1 can
- ½ cup grated Parmesan cheese
- 8 oz shredded mozzarella cheese divided
- ¼ cup chopped fresh basil divided
- ½ cup sun dried tomatoes chopped, drained, and divided
- 12 oz cream cheese softened
- 1 cup half and half
- 1 tsp minced garlic
- ½ tsp ground black pepper
- 12 oz lasagna noodles 1 box, cooked until al dente
- 12 slices whole milk mozzarella cheese for the top
Instructions
Cooking
- Prep the noodles. Heat the oven to 350 degrees F and cook the lasagna noodles until al dente.
- Make the filling. Mix the chicken, artichokes, Parmesan, 1 cup mozzarella, half the basil, and half the sun dried tomatoes in a bowl.
- Beat the cream sauce. Beat the cream cheese with the half and half, garlic, and pepper until smooth and stir in the remaining basil. Mix half of it into the chicken filling.
- Layer. Spread half of the remaining plain sauce in the dish, then layer 3 noodles and one third of the filling, repeating until you have three layers topped with a final layer of noodles and the rest of the sauce.
- Top and bake. Cover with the mozzarella slices, remaining shredded mozzarella, and sun dried tomatoes, then bake 25 minutes until hot and 165 degrees F in the center.
- Rest. Cool 10 minutes and garnish with basil.
