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.

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. Stir in the remaining half of the basil. Set half of the cream cheese mixture aside and stir the remaining half into the chicken mixture.

Spread half of the plain cream cheese mixture 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.

Top with the last half of the plain cream cheese mixture.

Place the whole milk mozzarella slices on top in rows of three.

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.