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Chicken and Artichoke Lasagna with Basil Recipe

This is a tangy twist on the lasagna classic. The sharp flavors of artichokes and sundried tomatoes are a nice accent to the fresh basil and creamy base sauce.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Entree
Cuisine: Italian


  • 2 boneless skinless chicken breasts cooked and shredded
  • 12 lasagna noodles cooked
  • 14 oz can artichoke hearts drained and chopped
  • ½ cup sundried tomatoes
  • 12 oz mozzarella cheese
  • ½ cup shredded parmesan cheese shredded
  • 16 oz cream cheese softened
  • 1 cup milk
  • 1/2 cup basil chopped
  • 1/2 tsp garlic powder


  • Preheat your oven to 375 degrees.
  • While the oven is preheating combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. In another bowl mix cream cheese, milk, and garlic powder until well blended; then add in all but 2 TBSP of basil.
  • Spread half of the cream sauce onto the bottom of a 9×13″ dish and then combine the remaining sauce with the chicken mixture.
  • Lay three noodles in the pan, topping with 1/3 of the chicken mixture, and then repeat with two more layers of additional noodles and chicken mixture.
  • Finally, cover the top layer with mozzarella cheese and cover with aluminum foil.
  • Bake 20 minutes covered and then uncovered for an additional 20 minutes to allow cheese to brown.
  • Sprinkle with remaining basil and let rest 15 minutes prior to serving to allow juices to redistribute.