Preheat the oven to 375°F. Slice the top off a whole head of garlic, drizzle with olive oil, and wrap in foil. Roast for 40-55 minutes until soft.

In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté with 8 ounces of baby bella mushrooms for 5-7 minutes.

Incorporate 2 cups of cooked, shredded chicken into the pot and mix for 2-3 minutes to warm the chicken.

Mash the roasted garlic and add to the pot with 16.9 ounces of alfredo sauce, 1 cup of half and half, and 4 cups of chicken broth. Season with nutmeg, salt, and pepper, and simmer for about 10 minutes.

While the soup simmers, cook the lasagna noodles according to package instructions, drain, and chop into bite-sized pieces. Fold noodles into the pot just before serving.

Ladle soup into bowls, sprinkle with freshly grated Parmesan cheese, adjust seasoning if needed, and serve warm.