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Begin by pounding the chicken breasts until they are thin, then season them with garlic powder, onion powder, paprika, Italian seasoning, salt, black pepper, lemon juice, lemon zest, and chili powder.
Cook the seasoned chicken in a pan until it reaches an internal temperature of 150°F, then allow it to rest until it reaches 165°F. Once cooked, dice the chicken and set it aside.
In the same pan, melt a stick of butter and sauté the minced garlic until it becomes fragrant.
Pour in the heavy cream and add the seasonings, stirring to combine. Gradually mix in the shredded parmesan cheese until it is fully incorporated.
In a separate bowl, combine the ricotta cheese, mozzarella, shredded parmesan, egg, black pepper, and garlic powder to create the ricotta mixture.
Soak the lasagna sheets in very hot tap water for about 15 minutes to soften them without boiling.
Start layering the lasagna: first, spread a layer of Alfredo sauce, then add a layer of noodles, followed by the ricotta mixture, diced chicken, more Alfredo sauce, and a layer of mozzarella cheese.
Preheat the oven to 375°F and bake the lasagna covered for 40 minutes. After that, uncover it and broil for an additional 20 minutes.