Preheat your oven to 375°F (190°C). Prepare the garlic bulbs by slicing off the tops, then drizzle with a touch of olive oil and sprinkle with salt. Wrap each bulb in aluminum foil and place in the oven, roasting them for 45–55 minutes until the cloves are tender and golden.

In a large Dutch oven over medium heat, add a drizzle of olive oil and let it warm. Once hot, toss in the baby bella mushrooms, sautéing for about 5–7 minutes until they are soft and browned.

In the same pot, add a bit more olive oil if needed, and introduce diced chicken. Season with salt, pepper, and any preferred spices. Sauté over medium heat for 6–8 minutes until the chicken is no longer pink.

Squeeze the roasted garlic cloves from their skins directly into the pot with the chicken. Add the sautéed mushrooms and pour in the Alfredo sauce, stirring gently to combine.

Stir in the cooked lasagna noodles, ensuring they’re well integrated into the soup. Allow everything to heat through for an additional 2 minutes while tasting and adjusting seasoning.

Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve hot.