• Prepare noodles by boiling per package directions and aim for al dente.
• Preheat oven to 350 degrees F.
• Lightly grease a 9x13 pan and set it aside.

Alfredo sauce:

• Place a small pan over low heat and add butter and garlic. Stir for about 2 minutes, until the butter is fully melted and infused with garlic flavor.
• Increase the heat to medium and while stirring add in the cream and broth little by little.
• Reduce heat to low again and slowly stir in the parmesan cheese until it melts. Do not bring to a boil!
• Add the nutmeg and remove it from heat. The sauce should be smooth.

Cheese layer:

• Chop the steamed spinach. and fresh basil. Set aside.
• Add ricotta to a large bowl, stir in beaten eggs, garlic, Italian herbs, chopped spinach, and basil. Stir until well combined.

Assemble:

• Spread some sauce on the bottom of the 9X13 pan.
• Layer the noodles first, after that a layer of the ricotta mixture, followed by a layer of shredded chicken, mozzarella cheese, parmesan cheese, and Alfredo sauce.
• Continue to layer in this order for 3-4 layers. Make sure to distribute evenly.
• When at the top layer add the rest of Alfredo sauce, mozzarella cheese, and parsley on top.
• Cover with foil and bake it for 30 minutes.
• Remove foil and bake for 10-15 more minutes or until bubbly and lightly golden on top. The internal temp should be 165 degrees.
• Remove from the oven, let it rest for 15-20 minutes before slicing and serving.