Preheat oven to 350F. Prepare noodles according to package instructions. While noodles cook, melt butter in a pan and sauté garlic until fragrant, about 2 minutes. Add cream, parmesan, and salt, and simmer on low heat for about 10 minutes, stirring occasionally. In the meantime, mix the ricotta and sour cream until smooth in a small bowl and set aside. When the white sauce has thickened, stir in pesto.

Spread about 1/4 cup of sauce in the bottom of a 9x13 baking dish. Drain noodles and layer three over the sauce. Spread half of the ricotta/sour cream mixture over the noodles and sprinkle half of the shredded chicken over that. Pour half of the remaining pesto white sauce over the chicken and top with half of the mozzarella cheese. Repeat layer starting with the remaining three noodles and ending with the remaining mozzarella on top.

Bake for about 45 minutes, until bubbling throughout and slightly browned around the edges. Remove from oven and allow it to rest for about 10 minutes before serving.