Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package directions. Drain and lay them flat on a baking sheet to prevent sticking.

In a mixing bowl, combine shredded chicken, ricotta cheese, half of the shredded mozzarella, half of the grated Parmesan, and pesto. Season with salt and pepper to taste.

In a saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Stir in cream cheese or heavy cream and gradually whisk in milk to create a smooth, creamy sauce. Season with salt and pepper to taste.

Spread a thin layer of the cream sauce over the bottom of a greased 9x13-inch baking dish.

Spoon the chicken pesto filling evenly over each lasagna noodle. Roll up the noodles and place them seam-side down in the baking dish.

Pour the remaining cream sauce over the roll-ups. Sprinkle the remaining mozzarella and Parmesan on top.

Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until the top is golden and bubbly.

Let the roll-ups cool for a few minutes before serving. Garnish with fresh basil or parsley, if desired.