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In a large pan, add the half stick of butter and red pepper flakes have the stove at medium heat, and dice an onion into cubes while butter melts, then add onion to pan

While the onion is cooking dice the chicken breasts into small cubes, set aside into a bowl, add paprika, oregano and pepper to coat the pieces of chicken 

Push the onions aside in the pan and add the pieces of chicken to the pan until cooked on all sides, put into a clean dish to allow the chicken to rest

Dice 3 garlic cloves and add to onions, stir until you can smell the garlic, then add all of the spinach and keep heat on until all the spinach is wilted, during this time cook your lasagna noodles to al dente, set aside

Once the spinach is cooked down turn off the heat and remove from burner, add the half cup of ricotta/cottage cheese the egg and 1 cup of parmesan. Stir the ingredients together until will mixed, remove from pan and add to the dish with the resting chicken

In that same pan you just emptied, turn on the burner again, put olive oil, add the rest of the garlic, cream, chicken broth, cream cheese and the remainder of the parmesan. Add paprika, oregano as desired. Stir constantly until the cream cheese, and parmesan have melted, keep simmering until the sauce thickens, then return the spinach mixture and chicken to the pan, turn off the heat and mix throughly until it is even 

In a large rectangular casserole dish, take olive oil and coat the pan, then place your first layer of noodles in the pan, add a third of the filling mixture, repeat two more times, Spread the shredded mozzarella evenly on top and place pan into the oven for 15-30 minutes