Begin by bringing a large pot of salted water to a boil. Add 12-15 wavy lasagna noodles and cook them for about 8 minutes, or until they're 2 minutes shy of al dente. Once cooked, drain the noodles and set them aside on a parchment-lined surface to prevent sticking while you prepare the sauce.

In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat. Add 6 minced garlic cloves and sauté for about 1 minute until fragrant. Gradually pour in 3 cups of heavy whipping cream and let the mixture simmer for 8-10 minutes, stirring constantly until it reduces by a third. Stir in 1 cup of grated Parmesan cheese, season with salt, pepper, and 1/4 teaspoon of ground nutmeg until fully incorporated.

Spread a thin layer of the creamy garlic sauce over the bottom of a 9x13-inch baking dish. Lay three to four noodles lengthwise over the sauce, followed by a layer of shredded rotisserie chicken and another layer of the sauce. Sprinkle a generous handful of shredded mozzarella cheese on top. Repeat these layers two more times, finishing with the remaining sauce and topping the last layer with mozzarella and the remaining 1/2 cup of Parmesan cheese.

Preheat your oven to 375°F (190°C). Cover the lasagna with aluminum foil and bake for 25 minutes. After this initial baking, remove the foil and increase the oven temperature to 425°F (220°C) for an additional 5-7 minutes to achieve a golden-brown, bubbly cheese topping.

Once baked to perfection, remove the Chicken Alfredo Lasagna from the oven and let it rest for 15-20 minutes. Before serving, sprinkle finely chopped fresh parsley and a pinch of coarse cracked black pepper on top for a refreshing touch.