Cook the noodles according to the package instructions to al dente with 1 teaspoon of salt, drain and keep in a pot with room temp water. This will help the noodles not stick together.
Preheat the oven to 375°F/190°C, and a spray a 9x13 inch pan with cooking spray and set aside.
Over medium heat, melt butter in a pan, then sauté the garlic until fragrant (about 1 minute). Add the flour, and cook it for 1 minute. Add the milk, and heavy cream. Allow the mixture to simmer for 2 minutes, then add the parmesan cheese, salt, pepper, and nutmeg if using. Whisk and cook until the cheese is melted and the sauce is thickened. If the sauce thickens too much, add a little bit of milk to loosen it but this is unlikely to happen.
Spoon a thin layer of sauce onto the bottom of the baking dish (about ½ a cup).
In a bowl, mix together 1 cup of alfredo sauce with the shredded chicken and 1 cup of mozzarella cheese. Season with salt and pepper.
Arrange the noodles in a single layer over a baking sheet.
Divide the alfredo chicken mixture between the cooked noodles.
Roll each noodle up, and arrange in the baking dish seam side down.
Cover with the remaining alfredo sauce, remaining cheese, and bake until warmed through (about 20 minutes). Place under the broiler for a few minutes just to get some color on the cheese.
Once you’ve drained your noodles, keep them in room temp water. This will help keep the noodles from sticking together.
No fresh garlic on hand? Substitute with garlic powder. You'll need ¾ teaspoon of garlic powder that is equal to 3 cloves of fresh garlic.
Feel free to add some diced veggies into the sauce to bulk up the filling and get those nutrients in there.
Add some ricotta cheese into the filling instead of, or along with the mozzarella.
Grate your parmesan and mozzarella cheese from a block. Freshly grated is always recommended as the packaged shredded stuff comes with added (weird) ingredients.