Preheat the oven to 350°F.

Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder. Heat a large skillet over medium heat with a small amount of olive oil. Add the chicken and cook for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes, then shred or finely chop. Measure out 3 cups and set aside.

In a large skillet over medium-high heat, melt the butter. Add the minced garlic and chopped onion and cook until the onion is soft and translucent. Add the chopped kale and sauté for 3-5 minutes, stirring often, until tender and reduced in volume. Stir in the heavy cream, Parmesan cheese, ricotta cheese, black pepper, salt, and cooked chicken. Bring the mixture to a gentle simmer, then remove from heat.

Spoon a layer of the chicken Alfredo mixture into the bottom of a deep 9 x 13-inch baking dish. Add a layer of cooked lasagna noodles (about 5 noodles). Spread a generous layer of the chicken Alfredo mixture over the noodles and sprinkle with one-third of the mozzarella. Repeat layering the noodles, sauce, and mozzarella until all noodles are used, finishing with mozzarella on top.

Cover the lasagna with foil and bake for 35-40 minutes. Remove foil and broil for 2-3 minutes, until the cheese is lightly browned and bubbly. Let rest for 10-15 minutes before slicing and serving. Enjoy!