Step 1: Cook the Lasagna Noodles (If Using Standard Noodles)

1. Bring a large pot of generously salted water to a rolling boil.
2. Add the lasagna noodles and cook according to package directions until al dente (slightly firm to the bite). Be careful not to overcook, as they will cook further in the oven.
3. Carefully drain the noodles using a colander. To prevent sticking, you can rinse them briefly with cool water or lay them flat on lightly oiled parchment paper or baking sheets. Set aside.
   (If using NO-BOIL noodles, skip this step entirely).

Step 2: Prepare the Chicken

1. Pat the cubed chicken pieces dry with paper towels (this helps them brown better).
2. In a small bowl, toss the chicken pieces with the Italian seasoning, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp pepper until evenly coated.
3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
4. Once the oil is shimmering, add the seasoned chicken in a single layer (work in batches if necessary to avoid overcrowding the pan).
5. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through. Don’t overcook, as it will cook more later.
6. Remove the cooked chicken from the skillet using a slotted spoon and set aside on a plate. Leave any flavourful bits (fond) in the skillet.

Step 3: Make the Homemade Alfredo Sauce

1. Reduce the heat under the same skillet to medium-low. Add the 1/2 cup of butter and let it melt.
2. Add the minced garlic and cook for about 1-2 minutes until fragrant, stirring constantly. Be careful not to burn the garlic.
3. Slowly pour in the 2 cups of heavy cream, whisking constantly.
4. Bring the mixture to a gentle simmer (do not boil rapidly). Let it simmer gently for 3-5 minutes, whisking occasionally, until it starts to thicken slightly.
5. Remove the skillet from the heat. Gradually whisk in the 1.5 cups of freshly grated Parmesan cheese until melted and the sauce is smooth. Doing this off-heat prevents the cheese from clumping or the sauce from breaking.
6. Whisk in the 1/4 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning if needed. The sauce will thicken more as it cools slightly.
7. Stir the cooked chicken pieces back into the Alfredo sauce. If using optional fresh parsley in the sauce, stir it in now.

Step 4: Prepare the Ricotta Filling

1. In a medium bowl, combine the 15 oz ricotta cheese, 1 beaten egg, 1/4 cup chopped fresh parsley, 1/4 tsp salt, and 1/8 tsp black pepper.
2. Stir gently until just combined. Do not overmix. Set aside.

Step 5: Assemble the Chicken Alfredo Lasagna

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer (about 1/2 cup) of the Chicken Alfredo sauce mixture onto the bottom of a 9×13 inch baking dish. This prevents the noodles from sticking.
3. Arrange the first layer of lasagna noodles over the sauce. If using standard noodles, overlap them slightly. (Usually 3 noodles fit lengthwise).
4. Spread half of the ricotta mixture evenly over the noodles.
5. Spoon about one-third of the remaining Chicken Alfredo sauce mixture over the ricotta layer.
6. Sprinkle 1 cup of the shredded mozzarella cheese over the sauce.
7. Repeat the layers: Place another layer of lasagna noodles. Spread the remaining ricotta mixture. Spoon another one-third of the Chicken Alfredo sauce mixture over the ricotta. Sprinkle another 1 cup of shredded mozzarella cheese.
8. Top with the final layer of lasagna noodles.
9. Spread the last one-third of the Chicken Alfredo sauce mixture evenly over the top noodles, ensuring they are mostly covered.
10. Sprinkle the remaining 1 cup of mozzarella cheese and the 1/2 cup of grated Parmesan cheese evenly over the top.                                                                                                                          
    

    Step 6: Bake the Lasagna

    1. Cover the baking dish tightly with aluminum foil. Tent the foil slightly in the middle so it doesn’t touch the cheese topping.
    2. Place the baking dish on a baking sheet (to catch any potential spills) and bake in the preheated oven for 30 minutes.
    3. Carefully remove the aluminum foil.
    4. Continue baking, uncovered, for another 20-25 minutes, or until the top is golden brown, bubbly, and the lasagna is heated through. If the top browns too quickly, you can loosely tent it with foil again.

    Step 7: Rest the Lasagna (Crucial!)

    1. Once baked, carefully remove the lasagna from the oven.
    2. Let it rest, uncovered, for at least 15-20 minutes before slicing and serving. This step is critical! It allows the layers to set, preventing the lasagna from falling apart into a sloppy mess when you cut into it. The sauce will thicken slightly, and the cheese will firm up just enough to hold its shape.