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Add oil to a large skillet and heat over medium heat.
Add chicken breasts and cook for 3-5 minutes until browned on one side (they should release easily from the pan when ready).
Flip chicken and add chicken broth, salt and pepper. Bring to a low simmer over medium-low heat, cover and cook for 10-15 minutes until chicken reaches an internal temperature of 165 degrees F.
Remove chicken to a cutting board and let rest 5 minutes before shredding.
To the chicken broth in the pan, add the cream and Italian seasoning. Stir.
Add in broken lasagna noodles and stir well. Bring back up to a low simmer.
Cover and cook for 10-15 minutes, until tender, stirring every few minutes.
When noodles are cooked, stir chicken back in and top with shredded cheese. Cover and let melt before serving.