Cook the Noodles:

1. If using regular lasagna noodles, cook them according to package instructions until al dente. Drain and set aside.

Make the Alfredo Sauce:

1. In a large saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
2. Whisk in flour and cook for another minute to remove the raw flour taste.
3. Slowly whisk in heavy cream, milk, and chicken broth. Stir in salt, black pepper, garlic powder, Italian seasoning, and red pepper flakes.
4. Bring to a simmer, then stir in Parmesan cheese. Cook for 3-4 minutes until thickened. Remove from heat.

Prepare the Ricotta Mixture:

1. In a bowl, mix ricotta cheese, egg, salt, and Italian seasoning until smooth. Set aside.

Assemble the Lasagna:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Spread a thin layer of Alfredo sauce on the bottom of the dish.
3. Layer 3-4 lasagna noodles over the sauce.
4. Spread ⅓ of the ricotta mixture over the noodles, then ⅓ of the shredded chicken, followed by ⅓ of the mozzarella and provolone cheese.
5. Pour some Alfredo sauce over the layer.
6. Repeat for two more layers, ending with cheese and a generous layer of Alfredo sauce on top.

Bake the Lasagna:

1. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until golden and bubbly.
2. Let rest for 10 minutes before slicing. Garnish with fresh parsley.