Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Pound chicken breasts to an even 1/4-inch thickness. Rub chicken with olive oil and season liberally with cajun seasoning.

Heat a skillet over medium heat, add 2 tablespoons olive oil, and cook chicken for 3-4 minutes on one side. Flip and cook on low for an additional 3 minutes. Let it rest under tented foil for 5-10 minutes, then dice.

In the same pan over medium-low heat, melt butter. Add minced garlic and stir until fragrant, about 1 minute.

Gradually whisk in heavy cream and simmer for 5 minutes. Add 1 teaspoon of cajun seasoning, salt, and pepper to taste.

Whisk in parmesan cheese until melted and thickened, about 3 minutes, then remove from heat.

Cook lasagna noodles according to package instructions to al dente.

In a large bowl, mix cream cheese, ricotta, cajun seasoning, spinach, diced chicken, and half of the shredded cheeses to create the filling.

Drain noodles and separate them to prevent sticking. Spread 1 cup of alfredo sauce in the bottom of the greased baking dish.

Lay noodles flat and add about 1/2 cup of filling to one end of each sheet. Roll tightly and place seam-side down into the dish.

Pour remaining alfredo sauce evenly over the rolls, spooning excess sauce back on top. Sprinkle the remaining shredded cheese evenly over the rolls.

Bake uncovered for 35 minutes or until golden and bubbling.