Boil the lasagna noodles in salted water according to the package directions for al dente.
Meanwhile, in a large bowl, use a spoon to combine the ricotta, 1 cup shredded mozzarella, Parmesan, egg, garlic, salt, and pepper. Add the chicken and mix well to combine.
Transfer the cooked noodles to a colander, rinse with cold water, and drain well. Lightly coat a large sheet or two of aluminum foil (or baking sheets) with nonstick cooking spray. Lay the noodles out on the prepared work surface to prevent them from sticking.
Preheat the oven to 350 degrees F.
In a small bowl, combine the marinara sauce with the half-and-half. Pour about 1 cup of the creamy marinara across the bottom of a 9- x 13-inch baking dish. Reserve the remaining sauce for later.
Spread a heaping ¼ cup of the chicken filling down the length of each noodle. If there is filling left, divide it evenly between the noodles. Drizzle 2 teaspoons of pesto over the chicken mixture on each noodle. Roll them up and place them, seam side down, in the baking dish on top of the sauce.
Spoon the remaining creamy marinara sauce evenly over each roll up and then sprinkle with the remaining 2 cups of mozzarella cheese.
Bake, uncovered, for 30 to 35 minutes or until bubbly. If desired, turn oven to BROIL for the last minute or two to brown the cheese. Garnish with fresh parsley or basil and serve.