Preheat your oven to 375°F (190°C). Cut the top off the garlic head, drizzle it generously with olive oil, and sprinkle with salt and pepper. Wrap the garlic in aluminum foil and roast it in the oven for about 45-55 minutes.

In a large Dutch oven, add a drizzle of olive oil over medium heat. Once heated, add the diced chicken, seasoning with salt and pepper. Sauté for around 6-8 minutes until cooked through.

Add sliced baby bella mushrooms into the pot, stir gently, and cook for about 4-5 minutes until tender.

Remove the roasted garlic, squeeze the soft cloves into the pot, and add the Alfredo sauce and half and half. Stir together until well combined and heated through for about 3-4 minutes.

In a separate pot, bring salted water to a boil and cook lasagna noodles until al dente, about 8-10 minutes. Drain and set aside.

Gently fold the cooked lasagna noodles into the soup just before serving. Ladle into bowls and top with freshly grated Parmesan cheese.