Preheat the oven to 350 degrees. Spray an oven safe baking dish with nonstick cooking spray. Add chicken breasts and cover with 1 cup barbecue sauce. Bake for 20-25 minutes or until done. Shred chicken. {Feel free to use shredded rotisserie chicken tossed with barbecue sauce instead.}
To make the Alfredo sauce: Melt butter in a medium saucepan over medium heat. Add cream cheese and garlic powder; stirring with whisk until smooth. Slowly add milk, whisking constantly. Stir in Parmesan and let stand for 2 minutes to thicken.
Mix ¾ cup Alfredo sauce with ¾ cup Four Cheese Marinara sauce. Pour ½ cup of this mixture into the bottom of a 9x13 baking dish and spread out.
Layer lasagna noodles on top of the sauce mixture. Top with ⅓ of the shredded chicken. Cover chicken with ⅓ of the shredded Cheddar cheese and ⅓ of the mozzarella cheese. Top with ⅓ cup of barbecue sauce. Repeat for a total of three layers when a set of noodles are you top layer.
Cover top layer of noodles with remaining 1 cup of the Alfredo and Four Cheese sauce mixture. Cover with remaining shredded cheese Cheddar cheese. Spread remaining ¼ cup Four Cheese Pasta sauce on of top of mixture. Cover with remaining Mozzarella cheese. Bake covered with foil at 350 degrees for 30-25 minutes. Remove foil and bake an additional 5 minutes until cheese is bubbly.
Recipe by My Suburban Kitchen at https://www.mysuburbankitchen.com/bbq-chicken-alfredo-lasagna/