By Becky Hardin
Updated Sep 16, 2025
This White Chicken Lasagna is hands-down one of my favorite meals to make. I love that it’s packed with so much flavor but still comes together surprisingly easily. Whenever I’m craving a cozy comfort food dinner, this is the recipe I reach for. With those classic Caprese flavors—juicy tomatoes, melty mozzarella, and all the goodness in between—it hits the spot every single time.
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5-Star Review
“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!” -Theresa
Easy White Lasagna Recipe
This creamy white lasagna is honestly a dream come true! I’ll always love a classic lasagna , but this Caprese-inspired version has my heart—it’s loaded with chicken, cream cheese, sun-dried tomatoes, and so much flavor.
I usually make it with precooked chicken to keep things super easy, but if I only have raw chicken on hand, I just cook and shred it beforehand. And when I want to go meatless (like on a Meatless Monday), I skip the chicken altogether or swap in some sautéed mushrooms instead. Either way, it always turns out delicious.
Note this recipe has been adapted from Cocinando con Alena.
Ingredients1x2x3x
- ▢ 3 cups cooked and shredded chicken (we used rotisserie)
- ▢ 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. 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
- ▢ 12 oz. cooked lasagna noodles (1 box)
- ▢ 12 slices whole milk mozzarella cheese
Video
Instructions
- Preheat oven to 350°F. Set out a 9×13-inch baking pan.
- In a large bowl, combine 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 oz. artichoke hearts, ½ cup grated Parmesan cheese, 8 oz. shredded mozzarella cheese, ¼ cup chopped fresh basil, ½ cup sun-dried tomatoes
- 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 this cream cheese mixture aside and combine the remaining half with the chicken mixture. 12 oz. low-fat cream cheese, 1 cup half and half, 1 tsp minced garlic, kosher salt and freshly ground black pepper
- Take half of the plain cream cheese mixture (part without the chicken) and spread it into the 9×13 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 oz. cooked lasagna noodles
- Top with the last half of the plain cream cheese mixture.
- Place the whole milk mozzarella slices on top in rows of three. 12 slices whole milk mozzarella cheese
- Sprinkle the remaining shredded mozzarella over everything, and then top with more basil if desired.
- Bake in the preheated oven for 25 minutes, or until heated through.
- Cool for 10 minutes, then slice, serve and enjoy.
Equipment
- 9×13 Baking Pan
- Hand Mixer
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make White Chicken Lasagna Step by Step
Prep the chicken filling: Preheat your oven to 350°F. Set out a 9×13-inch baking pan. In a large bowl, combine 3 cups of the shredded chicken, 14 oz. of drained and chopped artichokes, ½ cup of Parmesan cheese, 1 cup of mozzarella cheese, 2 tbsp of chopped fresh basil, and ½ cup of drained and chopped sun-dried tomatoes. Set aside.
Make the cheese filling: In a separate bowl, use a hand mixer to beat 12 oz. (1½ bricks) of softened cream cheese, 1 cup of half and half, 1 tsp of minced garlic, and salt and pepper to taste until well combined. Using a spoon, stir in the remaining 2 tbsp of basil.
Set half of the cream cheese mixture aside and combine the remaining half with the chicken mixture.
Layer the lasagna: Take half of the cream cheese mixture, without the chicken, and spread it into the bottom of a 9×13 baking dish.
Cover with 3 cooked lasagna noodles and then top with one-third 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, 12 whole milk mozzarella slices in rows of three, and then sprinkle the remaining shredded mozzarella over everything, and then top with more basil if desired. Bake in the preheated oven for 25 minutes, or until heated through.
Serve: Let cool for at least 10 minutes, then slice and serve.
How to Store
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.
Store leftover white chicken lasagna tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to 3 days. Reheat in a 350°F oven for 30-40 minutes, or until warmed through.
Freeze white chicken lasagna tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this delicious caprese chicken lasagna with a side of air fryer asparagus , some bright sautéed carrots , or simple roasted vegetables . A drizzle of balsamic glaze would pull the whole meal together perfectly!
more creamy chicken recipes to try
Melt in Your Mouth Caesar Chicken
Baked Ranch Chicken with Bacon (Chicken Bacon Ranch)
Creamy Tuscan Chicken
Swiss Chicken Bake (5 Ingredients!)
White Chicken Caprese Lasagna Recipe
Equipment
- 9x13 Baking Pan
- Hand Mixer
Ingredients
- 3 cups cooked and shredded chicken (we used rotisserie)
- 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. 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
- 12 oz. 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 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 oz. artichoke hearts, ½ cup grated Parmesan cheese, 8 oz. shredded mozzarella cheese, ¼ cup chopped fresh basil, ½ cup sun-dried tomatoes
- 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 this cream cheese mixture aside and combine the remaining half with the chicken mixture. 12 oz. low-fat cream cheese, 1 cup half and half, 1 tsp minced garlic, kosher salt and freshly ground black pepper
- Take half of the plain cream cheese mixture (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 oz. cooked lasagna noodles
- Top with the last half of the plain cream cheese mixture.
- Place the whole milk mozzarella slices on top in rows of three. 12 slices whole milk mozzarella cheese
- Sprinkle the remaining shredded mozzarella over everything, and then top with more basil if desired.
- Bake in the preheated oven for 25 minutes, or until heated through.
- Cool for 10 minutes, then slice, serve and enjoy.
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
