Prepare the Chicken:

1. Cook the Chicken: Season the chicken breasts with salt, pepper, and a little olive oil. Heat a skillet over medium heat and cook the chicken for 6-7 minutes per side, or until fully cooked through and golden brown. Remove from the skillet and set aside to cool.
2. Shred the Chicken: Once cooled, shred the chicken into bite-sized pieces using two forks. Set aside.

Prepare the Sauce:

3. Sauté the Garlic: In the same skillet, add minced garlic and sauté for 1 minute, or until fragrant.
4. Add the Liquids: Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the dried basil, oregano, red pepper flakes (if using), salt, and pepper. Let the sauce simmer for 5-7 minutes, or until it thickens slightly.
5. Add the Sun-Dried Tomatoes: Stir in the sun-dried tomatoes and cook for another 2 minutes. Remove the skillet from heat.

Assemble the Lasagna:

6. Prepare the Noodles: Cook the lasagna noodles according to package directions, drain, and set aside. (You can also use no-boil lasagna noodles for a quicker version.)
7. Layer the Lasagna: Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. Place a layer of lasagna noodles over the sauce, followed by a layer of shredded chicken, and then a layer of sauce. Sprinkle with Parmesan cheese and mozzarella cheese. Repeat the layering process until all ingredients are used, finishing with a generous layer of sauce and cheese on top.
8. Bake the Lasagna: Preheat your oven to 375°F (190°C). Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown.

Garnish and Serve:

9. Garnish: Let the lasagna rest for 5 minutes before cutting. Garnish with fresh basil before serving for a burst of color and flavor.