Preheat your oven to 375°F. Slice the top off a head of garlic, drizzle it with olive oil, and wrap it in aluminum foil. Roast for 45-55 minutes until the garlic is golden brown and soft to the touch.

In a large Dutch oven, heat a drizzle of olive oil over medium heat. Add sliced baby bella mushrooms and sauté for about 5 minutes until they soften and caramelize.

Stir in chopped chicken breast and season with salt and pepper. Cook for 5-7 minutes, browning the chicken until it's cooked through.

Squeeze the roasted garlic cloves into the pot, stir in your preferred Alfredo sauce and half & half, then add enough water or broth for desired consistency. Bring to a gentle simmer for about 10 minutes.

Bring a separate pot of water to a boil and cook the lasagna noodles to al dente, usually around 8-10 minutes. Drain and set aside.

Ladle the soup into bowls, garnish with freshly grated Parmesan cheese, and serve hot.