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Preheat oven to 425°F. In a roasting pan, add all Pesto Chicken ingredients. Mix, then cover with foil. Bake for 30 mins, or until chicken is fully cooked.
Move chicken to a large bowl and shred or finely chop. Pour rendered juices from the roasting pan into the bowl. Add Alfredo Sauce ingredients and mix until combined.
Place the foil roasting rack on top of a sheet pan and layer lasagna as follows: thin layer of sauce on the bottom, 6 no-boil lasagna sheets, sauce, 6 sheets, sauce, 6 sheets, sauce, 6 sheets, and final layer of sauce. Add just enough sauce in each layer to cover noodles, and reserve enough for the top layer.
Top with mozzarella, parmesan, and small dollops of pesto. Cover with foil and bake at 400°F for 30 mins.
Remove foil and broil for 10–15 mins, or until the top is browned and bubbling.
Let lasagna rest for at least 20 mins before slicing to allow the sauce to thicken and set.
Slice into 10 equal portions and enjoy.