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.