In a small bowl, whisk together olive oil, Italian seasoning, lemon pepper, smoked paprika, garlic powder, salt, and black pepper.

Add chicken breasts to a large bowl, pour the marinade over them, and toss until evenly coated.

Heat a drizzle of oil in a large pot or Dutch oven over medium heat.

Sear the chicken for 5 to 6 minutes per side, until golden and fully cooked through.

Transfer to a plate and let it cool slightly, then chop into bite-sized chunks. Set aside until ready to add later.

In the same pot over medium heat, melt the butter and sauté minced garlic for 1 minute, until fragrant and lightly golden.

Pour in chicken broth, cream or half and half, and milk, stirring to combine.

Add Italian seasoning, oregano, salt, black pepper, nutmeg, dried mustard, and cayenne.

Bring to a gentle simmer over low-medium heat to let the flavors meld together.

Break lasagna sheets into smaller pieces and add them directly to the simmering soup.

Stir occasionally to prevent sticking and cook for 12 to 14 minutes, or until the noodles are tender and silky.

Add the chopped chicken back into the pot along with parmesan, mozzarella, parsley, and basil.

Stir until the cheeses melt and the soup turns creamy.

Taste and adjust seasoning as needed.

Serve warm and enjoy!

OPTIONAL: THICKEN THE SOUP - If you prefer a thicker consistency, ladle out 1 cup of the soup into a separate bowl.

Whisk in flour until smooth, then pour the mixture back into the pot.

Stir and let it simmer briefly until the soup slightly thickens.