In a 10” skillet, heat the olive oil over medium-high heat.
Add the chicken to the skillet, breaking up the clumps with a wooden spoon while it cooks.
When the chicken is almost done, add the diced onion, dried basil, garlic, salt and pepper. Stir to combine.
Sprinkle the flour evenly over the mixture, and cook for 1 minute while stirring constantly.
Pour in the milk and water. Stir to combine.
Add the broken lasagna noodles, and bring the mixture to a brisk simmer.
Let cook, uncovered, until noodles are al dente, about 8-9 minutes.
Before serving, stir in the ricotta and Blarney Castle cheese.
Garnish with fresh basil and Parmesan on the plate.