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Add oil to a large skillet and heat over medium heat.
Add chicken breasts and season lightly with salt and pepper. Cook for 3-5 minutes, until lightly browned on each side.
Add garlic, Italian seasoning, salt and pepper and cook 1 minute.
Add the broth and use a wooden spoon to scrape any browned bits off the bottom of the pan.
Add the cream and bring to a simmer over medium-high heat.
Stir in the lasagna noodles and bring back up to a simmer. Reduce to medium-low heat, cover and cook for 10-15 minutes until lasagna noodles are al dente.
Keep in mind that the sauce will thicken as it sits. If it is thinner than you would like, you can stir together 1 tablespoon water and 1 tablespoon corn starch and stir into the simmering liquid to thicken.
Top with mozzarella and parmesan cheese. Cover to melt or pop under the broiler until crispy. Serve.