1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. Bring a large pot of salted water to a boil and cook lasagna noodles until al dente, drain, toss with olive oil, and set aside.

3. In a saucepan over medium heat, melt butter and sauté garlic until fragrant, then add heavy cream and whisk until combined.

4. Stir in cream cheese until melted, then add Parmesan cheese and season with salt and pepper to form a smooth Alfredo sauce.

5. In a bowl, mix shredded chicken, ricotta cheese, 2 cups mozzarella, Italian seasoning, and parsley until evenly combined.

6. Spread a thin layer of Alfredo sauce in the baking dish, then layer noodles, half the chicken mixture, and sauce, repeating once more.

7. Top with remaining noodles, pour over the rest of the Alfredo sauce, and sprinkle extra mozzarella and Parmesan over the top.

8. Cover with foil and bake for 25–30 minutes, then remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly.

9. Allow the lasagna to rest for 10–15 minutes before slicing and serving to let the layers set.