Creamy Chicken Alfredo Lasagna

For the Alfredo Sauce:
- 1/2 cup (1 stick) unsalted butter
- 4 cloves garlic, minced
- 4 cups heavy cream
- 2 cups freshly grated Parmesan cheese
- Salt and pepper to taste
For the Lasagna:
- 9 lasagna noodles
- 2 cups cooked chicken breast, shredded or diced
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Salt and pepper to taste

Prepare the Alfredo Sauce:
- In a large saucepan over medium heat, melt the butter.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a simmer.
- Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
- Season with salt and pepper to taste. Remove from heat and set aside.
Cook the Lasagna Noodles:
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
Assemble the Lasagna:
- Preheat your oven to 350°F (175°C).
- In a 9×13-inch baking dish, spread a thin layer of Alfredo sauce on the bottom.
- Place three lasagna noodles over the sauce.
- Spread half of the ricotta cheese over the noodles, followed by half of the shredded chicken.
- Pour a layer of Alfredo sauce over the chicken and sprinkle with mozzarella cheese and Parmesan cheese.
- Repeat the layers (noodles, ricotta, chicken, sauce, mozzarella, and Parmesan).
- Top with the final layer of noodles, the remaining Alfredo sauce, and a generous amount of mozzarella and Parmesan cheese.
Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Serve:
- Allow the lasagna to cool for a few minutes before slicing.
- Garnish with chopped parsley and serve warm.