Preheat your oven to 375°F (190°C). Slice the top off a head of garlic, drizzle it with olive oil, and wrap it in aluminum foil. Roast the garlic for 45–55 minutes until it's golden and tender.

In a large Dutch oven, heat a drizzle of olive oil over medium-high. Add bite-sized pieces of rotisserie chicken and sauté for about 5 minutes until heated through. Then, toss in sliced baby bella mushrooms and cook for another 3–4 minutes until they soften.

Squeeze out the roasted garlic cloves and mix them with Alfredo sauce, half & half, and chicken broth in the Dutch oven. Stir in the cooked chicken and mushrooms along with breakable lasagna noodles.

Bring your soup to a gentle simmer over medium heat for about 15 minutes. Stir occasionally and check for noodle doneness.

Ladle your soup into warm bowls and sprinkle freshly grated Parmesan cheese on top before serving.