In a large pot over medium heat, pour in olive oil and melt butter. Add in diced chicken that’s seasoned to desire. Cook for 5-6 minutes until almost finished then remove and set aside.
Add in onion and cook for 2-3 minutes while stirring. Stir in mushrooms and cook for 3-5 minutes until they’ve shrunk in size.
Add in garlic, oregano, basil, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
Add in flour and whisk until thick paste forms. Whisk in 1 ladle of chicken stock making sure no clumps.
Pour in remaining chicken stock and half & half. Bring to a boil and simmer for 1-2 minutes. Add in broken lasagna sheets and let cook for 10-12 minutes until lasagna is soft.
Stir in spinach until wilted and add cream cheese. Stir until cream cheese has melted within. Add in cooked chicken and stir in Parmesan.
Serve with extra Parmesan or fresh crack pepper.
Enjoy!
