Preheat your oven to 375°F (190°C). This ensures even cooking from the start.
In a large mixing bowl, combine the room temperature cream cheese, half and half, and minced garlic. Whisk until smooth and creamy. Stir in the grated Parmesan, 4 oz of shredded mozzarella, half of the chopped basil, and half of the sun-dried tomatoes. Season with kosher salt and freshly ground black pepper to taste.
Spread a thin layer of the cheese mixture on the bottom of your 9x13 inch baking dish. Place 4 cooked lasagna noodles on top. Next, layer in half of the shredded chicken, followed by half of the artichoke hearts, and a sprinkle of the remaining sun-dried tomatoes. Spoon more cheese mixture over this layer.
Repeat the layering process: add another layer of noodles, the remaining chicken, artichoke hearts, and cheese mixture. Top with the final layer of noodles and finish with the remaining mozzarella slices.
Cover the baking dish with aluminum foil (to prevent burning) and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Once baked, remove the lasagna from the oven and let it sit for about 10-15 minutes. This resting time allows the layers to set, making it easier to slice. Garnish with the remaining fresh basil before serving.
