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Preheat oven to 375°F. Lightly grease a 9×13 baking dish with nonstick cooking spray.
Heat olive oil in a skillet over medium heat. Add onion and garlic and cook for 5 minutes until softened. Add spinach and cook just until wilted, about 1-2 minutes. Remove from heat.
In a small bowl, mix together ricotta cheese, egg, and 2 Tbsp Parmesan. Set aside.
Spread ⅓ of the jarred Alfredo sauce evenly over the bottom of the prepared baking dish. Top with a single layer of uncooked lasagna noodles.
Layer with half each of the shredded chicken, ricotta mixture, spinach mixture, and mozzarella.
Repeat layering with more sauce, noodles, chicken, ricotta, spinach and mozzarella.
Top with final layer of noodles, remaining sauce and 2 Tbsp Parmesan cheese.
Cover tightly with foil and bake for 40 minutes. Uncover and bake 10 more minutes. Let stand 10 minutes before cutting and serving.
Serve hot, garnished with extra Parmesan cheese, basil leaves or red pepper flakes if desired.