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In a large saucepan, melt butter over medium heat. Add onion and garlic, cooking until soft and translucent.
Stir in flour and cook for about a minute. Gradually whisk in heavy cream, milk, and chicken broth. Cook until it starts to bubble and thicken slightly.
Add chopped spinach and cook until wilted. Remove from heat and set aside.
In a medium bowl, mix ricotta, egg, parsley, and seasonings. Add Parmesan or mozzarella if using.
Spread a thin layer of sauce on the bottom of a baking dish. Add noodles, a layer of sauce, shredded chicken, and ricotta mixture. Repeat layers 3–4 times, ending with sauce on top.
Bake at 350°F for 40–50 minutes.
Remove, sprinkle with mozzarella, and broil for 5–10 minutes until golden and bubbly.
Let it rest for a few minutes before slicing
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