Preheat your oven to 375°F (190°C). Slice the top off a whole garlic bulb, drizzle with olive oil, and wrap in foil. Roast for 45-55 minutes until cloves are soft.

In a large Dutch oven over medium heat, add olive oil. Once hot, add sliced baby bella mushrooms and sauté for about 5 minutes until golden and tender.

Add chopped chicken breast, season with salt and pepper, and cook for 5-7 minutes until no longer pink and slightly browned.

Squeeze the roasted garlic into the pot, mash any stubborn cloves, stir in Alfredo sauce and half & half, then add water or chicken broth to reach desired consistency. Bring to a simmer.

Bring water to a boil in a separate pot, cook lasagna noodles according to package instructions until al dente. Drain and fold into the soup.

Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. Serve with garlic bread or salad.