In a saucepan set over medium heat, combine butter, heavy cream, and grated Parmesan cheese to make a velvety Alfredo sauce. Never stop stirring until the cheese has completely melted and the sauce has become completely smooth. Salt and pepper may be added to taste as a seasoning.

Spread a thin layer of Alfredo sauce on the bottom of a baking dish that has been buttered. On top of the sauce, arrange a layer of lasagna noodles that have been cooked. After that, add a layer of shredded chicken, then top it with a few dollops of ricotta cheese and a liberal sprinkling of mozzarella. Continue doing this until you have lovely layers of pasta, chicken, and cheese.

Spread a lot of mozzarella and Parmesan cheese over the top of the lasagna for the final layer. This results in a topping that is golden brown and sticky, which contributes to the richness of the lasagna.

Bake for 25 to 30 minutes at 375 degrees Fahrenheit (190 degrees Celsius) with the baking dish covered in aluminum foil in an oven that has been preheated. Remove the lid and continue baking for an additional 10–15 minutes, or until the cheese is golden brown and bubbling.