Preheat oven to 350°F. Set out a 9×13-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

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

Take half of the plain cream cheese mixture (half of the 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 ounces 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, like shown.
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. Let cool for at least 10 minutes, then slice and serve.