Preheat your oven to 375°F. Cut the top off a whole head of garlic, drizzle it generously with olive oil, and wrap it in foil. Place it directly on the oven rack or a baking sheet and roast for 45-55 minutes, until the cloves are golden brown and tender.

In a large Dutch oven, heat a drizzle of olive oil over medium heat. Add sliced baby bella mushrooms and sauté them for about 5 minutes, or until they have softened and developed a beautiful caramelized color.

Add chopped chicken breast into the pot, sprinkling in salt and pepper to season. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and has a light golden color.

Squeeze the roasted garlic cloves into the pot, using a spoon to mix them into the chicken and vegetables. Add in your Alfredo sauce and half & half, along with enough chicken broth to achieve your desired soup consistency. Bring to a gentle simmer for about 5–10 minutes while stirring occasionally.

Cook your lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Add the drained noodles to the soup mixture in the Dutch oven. Stir gently to combine, ensuring the noodles are evenly distributed. Adjust seasoning with salt, pepper, or nutmeg. Simmer for another 2-3 minutes and serve hot, garnished with freshly grated Parmesan cheese.