Season the diced chicken breast with salt and white pepper, then add to a large pot with 4 tbsp unsalted butter. Brown over medium heat for 4-5 minutes, stirring occasionally, until golden, then remove to a plate.

In the same pot, sauté the diced onion for 3 minutes until softened. Stir in the minced garlic and cook for 1 minute, keeping it fragrant without browning.

Whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste, stirring continuously.

Gradually add the chicken broth, then pour in the heavy cream and whole milk while stirring to keep the mixture smooth. Add the garlic powder and nutmeg and stir well until evenly combined.

Bring the mixture to a simmer, then add the broken lasagna noodles. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender.

Return the browned chicken to the pot and simmer briefly, just until warmed through, about 1-2 minutes.

Remove the pot from the heat and stir in the freshly grated parmesan and softened cream cheese until smooth and creamy.

Taste and adjust with more salt and white pepper, then serve hot with a ricotta dollop and a sprinkle of fresh parsley.