If you’ve been dreaming of a lasagna that bursts with fresh flavors, creamy textures, and a touch of gourmet charm, then you absolutely have to try this White Chicken Caprese Lasagna Recipe. It’s a harmonious blend of tender shredded chicken, tangy artichoke hearts, sun-dried tomatoes, and luscious creamy cheeses, all layered between perfectly cooked noodles. This dish has quickly become one of my all-time favorites for cozy family dinners or impressing guests because it’s both comforting and light, with every bite delivering a delightful surprise of Italian-inspired goodness.
Ingredients You’ll Need
Every ingredient in this White Chicken Caprese Lasagna Recipe plays a crucial role, from the rich cream cheese adding silky texture to the fresh basil infusing brightness. These simple yet essential ingredients harmonize beautifully to create layers of flavor, color, and wow-factor on your plate.
- 3 cups cooked and shredded chicken: Using rotisserie chicken makes prep a breeze and adds juicy flavor.
- 14 oz. artichoke hearts (drained and chopped): Adds a tender, slightly tangy bite that balances richness.
- ½ cup grated Parmesan cheese: Brings a sharp, salty punch that elevates every layer.
- 8 oz. shredded mozzarella cheese (divided): Delivers gooey cheesiness that binds the layers perfectly.
- ¼ cup chopped fresh basil (divided): Freshness and herbal brightness brighten the rich flavors.
- ½ cup sun-dried tomatoes (chopped, drained, and divided): Offers a sweet-tart depth and chewy texture that surprises.
- 12 oz. low-fat cream cheese (room temperature): Creamy and smooth, creating a luscious base for the layers.
- 1 cup half and half: Lightens the dish while adding creamy richness.
- 1 tsp minced garlic: Provides savory warmth without overpowering.
- Kosher salt and freshly ground black pepper (to taste): Essential for seasoning and bringing all flavors to life.
- 12 oz. cooked lasagna noodles: The sturdy yet tender foundation holding this masterpiece together.
- 12 slices whole milk mozzarella cheese: Creates an irresistible golden, melty top layer.
How to Make White Chicken Caprese Lasagna Recipe
Step 1: Get Ready and Preheat Your Oven
Start by preheating your oven to 350°F and setting out a 9×13-inch baking pan. This ensures everything is warmed up and ready to receive your beautiful layers of lasagna goodness the moment you’re done assembling.
Step 2: Prepare the Chicken Mixture
In a large bowl, toss together your shredded chicken, artichokes, Parmesan, 1 cup of shredded mozzarella, half the fresh basil, and all the sun-dried tomatoes. Each ingredient adds a layer of flavor and texture, setting the stage for the creamy sauce that’s about to join them.
Step 3: Make the Cream Cheese Mixture
Using a hand mixer, whip together the cream cheese, half and half, garlic, salt, and pepper until silky smooth. Stir in the remaining basil by hand for little pops of fresh herb flavor. Divide this mixture evenly, mixing half into your chicken blend while saving the rest plain for layering.
Step 4: Layer Your Lasagna
Spread half of the plain cream cheese mixture evenly on the bottom of your baking pan. Lay down 3 cooked lasagna noodles on top, then spoon one-third of the chicken mixture over them. Repeat this noodle and chicken mixture layering two more times, finishing with a final noodle layer on top.
Step 5: Add Final Cream Cheese and Cheese Layers
Spread the remaining half of the plain cream cheese mixture over the top noodle layer. Follow with rows of the whole milk mozzarella slices, laid neatly in threes. Then sprinkle your remaining shredded mozzarella cheese generously over the entire dish, adding any extra basil as a pretty finishing touch.
Step 6: Bake Your Lasagna
Place your beautifully assembled pan in the oven and bake for about 25 minutes, or until everything is heated through and the cheese is bubbling and golden on top. This step melds every flavor together and creates that irresistible melted cheese crust.
Step 7: Cool and Serve
After baking, give the lasagna at least 10 minutes to cool and set. This makes slicing easier and lets the flavors mature in every bite. Then serve and prepare yourself to fall in love with this White Chicken Caprese Lasagna Recipe all over again.
How to Serve White Chicken Caprese Lasagna Recipe
Garnishes
A sprinkle of fresh chopped basil or even a handful of baby arugula on top instantly elevates the presentation and adds a fresh, peppery crunch that complements the creamy layers perfectly. A drizzle of good-quality balsamic glaze can also add a subtle sweet tang.
Side Dishes
This lasagna pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or a simple garlic bread to soak up every last delicious bite. Roasted vegetables like asparagus or zucchini also make for light, flavorful sides without competing with the main dish.
Creative Ways to Present
Consider serving individual portions in cute ceramic ramekins for a charming dinner party look, or slice the lasagna thick for hearty family-style serving. For a fun twist, add a few small mozzarella balls and cherry tomato halves on skewers as an appetizer beforehand, tying into the Caprese theme.
Make Ahead and Storage
Storing Leftovers
Store leftover White Chicken Caprese Lasagna in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld beautifully, making leftovers just as enjoyable the next day—perfect for quick lunches or dinner on busy nights.
Freezing
You can freeze this lasagna either before or after baking. Wrap it tightly with plastic and foil to prevent freezer burn, and it will keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers in the oven at 350°F for about 20 minutes, covered with foil to keep moisture in. Remove the foil towards the end for any cheese topping to regain its fabulous melted texture. You can also microwave individual servings if you’re short on time.
FAQs
Can I use fresh chicken instead of rotisserie?
Absolutely! Just cook and shred the chicken yourself—grilled or poached chicken works well. Rotisserie is just a shortcut for added convenience and flavor.
Is it possible to make this recipe vegetarian?
Yes, you can omit the chicken and substitute with hearty vegetables like mushrooms or more artichokes for a luscious vegetarian version, still packed with flavor.
What type of noodles should I use?
Classic lasagna noodles work best. You can use no-boil noodles if you prefer, but be sure to slightly undercook them so they finish perfectly in the oven bake.
Can I prepare this dish ahead of time?
Definitely! You can assemble it up to a day in advance and refrigerate, then bake when ready. This makes for an easy entertaining option that tastes fresh and delicious.
What’s the best way to get perfectly gooey cheese on top?
Layering whole milk mozzarella slices on top and sprinkling shredded mozzarella ensures a melty, golden crust. Baking uncovered during the last few minutes brings that perfect bubbly finish.
Final Thoughts
I can’t recommend making this White Chicken Caprese Lasagna Recipe enough. It’s the kind of comforting yet fresh dish that feels luxurious without fuss, perfect for any occasion from weeknight dinners to special gatherings. Once you dig into those layers of creamy, cheesy, herby goodness, you’ll understand why I’m so passionate about sharing it. Give it a try—you might just find your new favorite!
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White Chicken Caprese Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Description
This White Chicken Caprese Lasagna is a delightful twist on traditional lasagna, featuring tender shredded chicken, artichoke hearts, sun-dried tomatoes, and fresh basil layered with creamy cheeses and cooked lasagna noodles. Baked until bubbly and topped with mozzarella slices, it’s a savory, satisfying meal perfect for family dinners or gatherings.
Ingredients
Chicken Mixture
- 3 cups cooked and shredded chicken (rotisserie recommended)
- 14 oz. artichoke hearts, drained and chopped (1 can)
- ½ cup grated Parmesan cheese
- 4 oz. shredded mozzarella cheese (half of the 8 oz.)
- 2 tbsp chopped fresh basil (half of the ¼ cup)
- ½ cup sun-dried tomatoes, chopped and drained (all)
Cream Cheese Mixture
- 12 oz. low-fat cream cheese, room temperature (1½ bricks)
- 1 cup half and half
- 1 tsp minced garlic
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh basil (remaining half of ¼ cup)
Other Ingredients
- 8 oz. shredded mozzarella cheese (remaining half of the 8 oz.)
- 12 oz. cooked lasagna noodles (1 box)
- 12 slices whole milk mozzarella cheese
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by setting it aside for assembling the lasagna.
- Combine Chicken Mixture: In a large bowl, mix the shredded chicken, chopped artichoke hearts, grated Parmesan cheese, 1 cup shredded mozzarella, half of the chopped basil, and all the sun-dried tomatoes. Stir gently to combine and set aside.
- Prepare Cream Cheese Mixture: In a separate bowl, beat the cream cheese, half and half, minced garlic, salt, and pepper with a hand mixer until smooth and creamy. Fold in the remaining chopped basil. Divide this mixture in half; set one half aside, and mix the other half thoroughly into the chicken mixture.
- Assemble the Lasagna Layers: Spread half of the plain (without chicken) cream cheese mixture evenly over the bottom of the baking dish. Lay three cooked lasagna noodles over the cream cheese layer, top with one-third of the chicken mixture. Repeat layering noodles and chicken mixture two more times, finishing with a layer of noodles.
- Add the Cream Cheese Topping: Spread the remaining plain cream cheese mixture over the final noodle layer, ensuring an even coating.
- Top with Mozzarella Slices: Place the 12 slices of whole milk mozzarella cheese in rows of three over the top layer.
- Sprinkle Shredded Mozzarella and Basil: Evenly sprinkle the remaining shredded mozzarella cheese over the entire lasagna and garnish with additional fresh basil if desired.
- Bake: Place the lasagna in the preheated oven and bake for 25 minutes or until heated through and the cheese on top is melted and bubbly.
- Rest and Serve: Allow the lasagna to cool for 10 minutes to set before slicing. Serve warm and enjoy your White Chicken Caprese Lasagna.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Drain and chop artichoke hearts well to avoid extra moisture.
- Let cream cheese soften to room temperature for easier mixing.
- Cook lasagna noodles al dente before assembling to prevent mushiness.
- Allowing the lasagna to rest before serving helps it hold shape when sliced.
