Kosher salt and freshly ground black pepper,to taste
Preheat oven to 375 degrees F.
To make the garlic parmesan cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
Spread 1 cup garlic parmesan cream sauce onto the bottom of a 9×13 baking dish; set aside.
In a large pot of boiling salted water, cook lasagna noodles according to package instructions; drain well.
In a large bowl, combine chicken, ricotta, pesto and 1 cup mozzarella; season with salt and pepper, to taste.
Lay lasagna noodles flat and spread 1/3 cup ricotta mixture evenly along each noodle. Roll up and place seam side down in the prepared baking dish; repeat with remaining noodles and filling. Top with remaining garlic parmesan cream sauce and sprinkle with remaining 1 cup mozzarella.*
Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.