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Drizzle 2 teaspoons of olive oil on both sides of two thin pieces of chicken breast.
Season each side with paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, and salt.
Heat 1 tablespoon of olive oil in a pan over medium-high heat.
Salt a pot of boiling water and begin boiling 8 lasagna sheets for 12 minutes.
Cook the chicken for 5 minutes on each side or until cooked through.
Remove the chicken and set aside.
Lower the heat to medium, then melt 4 tablespoons of butter in the same pan.
Sauté the sliced yellow and red bell peppers for 5 minutes until softened.
Add the minced garlic and sauté for 1 minute.
Pour in 2 cups of heavy whipping cream, 6 ounces of Parmesan cheese, and ½ cup of mozzarella cheese.
Season with more onion powder, garlic powder, paprika, oregano, and salt.
Whisk everything together and allow to simmer over low heat.
Add the shredded chicken to the sauce and toss to combine.
Lay a lasagna sheet in a baking dish, scoop on some of the sauce, and roll it up.
Repeat the process with the remaining lasagna sheets and sauce.
Top each rolled lasagna with the remaining sauce, Parmesan cheese, and mozzarella cheese.
Bake the dish uncovered at 415°F for 15 minutes until golden and bubbly.