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Place a rack in center of oven; preheat to 350°. In a large saucepan over medium heat, melt butter. Add garlic and flour and cook, stirring, until fragrant, about 1 minute. Add milk in a slow, steady stream, whisking constantly; season with ½ teaspoon salt and a few grinds of black pepper. Bring to a simmer and cook, whisking frequently, until thick enough to coat the back of a spoon, 8 to 10 minutes. Remove from heat. Whisk in 1 cup Parmesan until melted.
In a large bowl, mix cream cheese, ricotta, lemon zest, red pepper flakes, ½ teaspoon salt, a few grinds of black pepper, and ½ cup cream sauce until smooth. Add chicken, spinach, artichokes, and sliced basil and mix to combine.
Spread ½ cup cream sauce on the bottom of a 13" x 9" baking dish. Top with a layer of lasagna noodles, half of chicken mixture, one-third of mozzarella, and one-third of provolone. Add another layer of noodles, ½ cup cream sauce, remaining chicken mixture, one-third of mozzarella, and one-third of provolone. Top with remaining noodles, cream sauce, mozzarella, and provolone. Tent dish with foil.
Bake lasagna 45 minutes. Remove foil and sprinkle with ⅔ cup Parmesan. Continue to bake until browned and bubbly, about 25 minutes more.
Let sit 15 minutes before serving. Sprinkle with more Parmesan and chopped basil.