Preheat your oven to 375°F (190°C). Take a whole head of garlic, slice off the top to expose the cloves, drizzle with olive oil, and wrap it in foil. Roast in the preheated oven for 45-55 minutes until the cloves are soft and golden.

Once your garlic is roasted and cooled slightly, squeeze the cloves into a blender. Add the Alfredo sauce and blend until smooth and creamy. Set the blended mixture aside while you prepare the rest of the ingredients.

In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add 1.25 pounds of diced boneless skinless chicken breasts, seasoning with salt and pepper. Cook for about 4-6 minutes until the chicken is browned and cooked through.

In the same pot, melt 3 tablespoons of butter over medium heat. Add 0.5 cup of minced onions and sauté for 5-6 minutes until they are translucent and fragrant. Stir in 1 tablespoon of all-purpose flour and cook for an additional minute.

Gradually whisk in 4 cups of chicken stock and 2 cups of half and half or whole milk until well combined. Add the blended roasted garlic mixture to the pot, stirring to incorporate. Season with garlic powder, dried basil, Italian seasoning, ground nutmeg, and red pepper flakes.

Stir in the cooked chicken, 4 ounces of sliced mushrooms, and 2 tablespoons of chopped parsley. Allow the mixture to heat through and adjust the seasoning as needed.