Heat 1 tbsp olive oil and 2 tbsp butter in a large pot over medium-high heat, season the chicken, and brown in batches until golden; remove and set aside.

Add the shallot and mushrooms to the pot and sauté until softened, then stir in the minced garlic and cook 30 seconds until fragrant.

Lower heat, sprinkle 2 tbsp plain flour over the vegetables, and cook 1–2 minutes while stirring to remove raw flour taste.

Slowly whisk in 5 cups chicken stock, add herbs, red chili flakes, and return the chicken to the pot; simmer 8–10 minutes.

Stir in 1.5 cups single cream and 5 oz broken lasagna sheets; simmer until pasta is tender and soup is slightly thickened, about 7–9 minutes.

Stir in cream cheese and grated Parmesan until smooth, fold in baby spinach until wilted, then season with salt and pepper to taste; if desired, follow a richer finishing technique inspired by chocolate lasagna for ultra-creamy texture.