Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Boil lasagna noodles and cook until al dente, according to the package instructions. Drain and layer the noodles flat on a piece of parchment paper or a kitchen towel to prevent the noodles from sticking together. Set aside.

Add chicken to a large bowl. Season with herbs de provence, cajun seasoning, garlic powder, onion powder, kosher salt and black pepper. Toss together to ensure all of the chicken is coated. Drizzle olive oil into a large skillet over medium heat. Add chicken and cook on both sides for about 5-6 minutes per side, until cooked all the way through. Set aside while making the sauce.

Add a drizzle of olive oil to a large skillet over medium heat, then add onion. Cook for 3-4 minutes, until fragrant and onions are slightly softened. Add garlic, chicken bouillon paste, red pepper flakes, cajun seasoning, herbs de provence, and oregano. Continue to cook for an additional 2-3 minutes, until fragrant. Add butter. Once melted, add flour and whisk together until a thick paste begins to form.

Once the paste has thickened and all of the flour is incorporated, add heavy cream and whole milk and whisk together until the sauce begins to thicken, about 5-7 minutes. Then add grated parmesan, parsley, black pepper, and lemon juice. Taste for salt and add salt as needed.

Chop up the chicken into bite sized pieces.

Add about ¼ cup of Alfredo sauce to the bottom of a 9x13 pan and spread into an even layer. Place 3 lasagna noodles on top of the sauce (cut the noodles as needed, just make sure the entire bottom of the pan is covered in noodles). Add more sauce on top of the noodles, just enough to coat. Add a generous amount of chopped chicken on top of the sauce and a sprinkle of mozzarella cheese.

Place the layer of noodles on top, then add the sauce, again, just enough to coat. Place another layer of noodles on top, add sauce and chopped chicken and mozzarella. For the last layer, add all of the remaining alfredo sauce and the remaining mozzarella cheese.

Cover with aluminum foil and poke with a toothpick. This prevents the lasagna from steaming and the aluminum foil from sticking to the cheese. Bake for 35-40 minutes, until the cheese has melted and the lasagna is warmed throughout. Then remove the foil and continue to cook for 10 minutes. Set to broil and broil for 2-3 minutes, until the cheese becomes golden brown.