1. Preheat your oven to 375°F.

2. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and season with 2 tablespoons of the chicken seasoning.

3. Cook the chicken for 15–20 minutes, stirring occasionally, until fully cooked and lightly golden. Remove from heat and set aside.

4. In a large bowl, combine the ricotta cheese, beaten eggs, garlic powder, and the remaining 1 tablespoon of chicken seasoning. Mix until smooth.

5. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until just tender. Drain and lay them flat on a baking sheet, brushing lightly with olive oil to prevent sticking.

6. Spread a thin layer of Alfredo sauce over the bottom of a 9×13-inch baking dish.

7. Arrange three noodles over the sauce. Spread a portion of the ricotta mixture on top, followed by some cooked chicken, a drizzle of Alfredo sauce, and a sprinkle of mozzarella cheese.

8. Repeat the layering process until all ingredients are used, finishing with a generous layer of mozzarella cheese on top.

9. Cover the dish with foil and bake for 30 minutes.

10. Remove the foil and place the lasagna under the broiler for 3–5 minutes, until the cheese is bubbly and lightly browned.

11. Let the lasagna rest for 5–10 minutes before slicing and serving.