Preheat your oven to 375°F (190°C). Cut the top off a head of garlic, drizzle with olive oil, and wrap it in foil. Roast in the oven for 45-55 minutes, or until the cloves are golden and tender.

In a large Dutch oven, heat a splash of olive oil over medium heat. Add sliced baby bella mushrooms and sauté for about 5 minutes, stirring occasionally, until they are soft and caramelized.

Add chopped chicken breast to the pot with the mushrooms, seasoning lightly with salt and pepper. Brown the chicken for 5-7 minutes, stirring until fully cooked and no longer pink.

Squeeze the roasted garlic cloves into the pot, discarding the skins. Stir in the Alfredo sauce and half & half, mixing thoroughly. Then, add water or chicken broth gradually to reach your preferred consistency. Allow the mixture to simmer gently for about 5-10 minutes.

While the soup simmers, bring a separate pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente, approximately 8-10 minutes. Drain and set aside.

Add the cooked lasagna noodles to the soup, stirring well to combine. Taste and adjust seasoning with additional salt and pepper as needed. Let it simmer for another 2-3 minutes.

Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and, if desired, a sprinkle of chopped fresh parsley. Serve hot.