In a pan heat up the Olive Oil (4 tablespoon) on high heat. Add the Chicken Breast (1 pound) to the pan and cook for 2 minutes, or until the outside is no longer pink. The chicken will finish cooking in the oven.
Once the outside of the chicken pieces are seared, add the Onion (1) and Baby Bella Mushroom (4). Season with Kosher Salt and Freshly Ground Black Pepper (1 1/2 teaspoon), Garlic Powder (2 teaspoon), Dried Oregano (2 teaspoon) and give it a stir. Cook for another 2 minutes.
Pour the Alfredo Sauce (1 jar) over the top. To the same jar, add the Heavy Cream (1/2 cup), close the lid, and shake (this will get the small amount of remaining sauce out of the jar), then pour the cream/sauce mixture into the pan. Give everything a stir.
Preheat your oven to 400 degrees F (205 degrees C).
To assemble the lasagna, in a baking dish, spoon some of the sauce at the bottom. Lay the No-Boil Lasagna Noodles (1 box) on the bottom. Layer more of the chicken and sauce, Shredded Italian Blend Cheese (1 cup) and Parmesan Cheese (1/4 cup). Lay another layer of lasagna noodles and add the last of the chicken and sauce.
Cover the baking dish with foil and place into your preheated oven to bake for 25 minutes.
Pull the foil off. Sprinkle more Parmesan Cheese (1/4 cup) and Shredded Italian Blend Cheese (1 cup). Place back into the oven for another 20 minutes or until the cheese begins to brown and bubble.
Let cool for about 15-20 minutes so it can firm up, then slice and serve warm.