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Preheat the oven to 350°F. spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
In a large skillet, melt butter. Add flour and whisk, cooking 1-2 minutes, or until golden brown.
Add cream, chicken stock, salt, pepper, onion powder, parsley, basil, and roasted garlic. Bring to a slow rolling boil. Reduce heat and boil gently for 3 to 5 minutes, or until the mixture begins to thicken.
Remove from heat and stir in the parmesan cheese.
Add the shredded chicken, the cooked noodles, and a cup of the mozzarella cheese. Toss to coat.
Pour the pasta into the prepared baking dish and top with the remaining mozzarella cheese.
Bake 20-25 minutes, or until cheese is melted and bubbling.