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gingerbitch
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Cut up your chicken
Heat the olive oil in a large pot and cook the chicken, add in your Italian seasoning, paprika, garlic powder, salt & pepper. Cook until golden. Remove from the pan and set aside.
Add the butter to the same pan, followed by the garlic, and cook for around 30 seconds.
Pour in the chicken stock, milk and double cream, then add the Italian seasoning, oregano, black pepper, nutmeg, dried mustard and chilli powder. Bring to a gentle simmer.
Break the lasagna sheets into pieces and add them to the pot. Cook for around 10-15 minutes, stirring regularly, until the pasta is tender. (The sheets might stick a little, keep stirring and separate any big clumps)
Add the chicken back into the pot and allow it to warm through.
Turn the heat down and stir through the Parmesan, followed by the mozzarella.