Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken pieces, seasoning with salt, pepper, and Italian seasoning. Cook for 5-7 minutes until golden brown, then remove and set aside.

In the same skillet, add more olive oil if needed and reduce heat to medium. Sauté minced garlic for 30 seconds until fragrant.

Pour chicken broth and whole milk into the skillet, stirring to combine, and bring to a gentle simmer.

Add broken lasagna noodles into the simmering liquid, ensuring they are fully submerged. Cook for about 10 minutes, stirring occasionally.

Dollop ricotta cheese over the noodles, then return the browned chicken to the skillet, spreading evenly.

Sprinkle mozzarella and Parmesan cheese over the top of the mixture.

Transfer to a preheated oven at 375°F (190°C) and bake uncovered for 15-20 minutes.

Allow to rest for 5 minutes before serving, garnished with fresh basil.