Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain lasagna noodles as directed on package. Reserve 2 tablespoons crumbled bacon for topping after baking.

Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until golden. Stir in flour, salt and pepper; cook until thickened.

Stir in whipping cream and broth; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in 1 cup of the cheese. Remove from heat.

Spoon and spread 1/2 cup sauce in bottom of baking dish; top with 3 noodles.

Add chicken, remaining crumbled bacon and frozen peas to remaining sauce in saucepan. Spread one-third of the sauce mixture (slightly less than 2 cups) over noodles.

Top with 3 noodles. Repeat with one-third of the sauce mixture and remaining 3 noodles. Top with remaining sauce mixture.

Cover with foil. Bake 35 minutes; uncover, and sprinkle with remaining 1 cup cheese and reserved bacon. Bake 8 to 10 minutes longer or until heated through and cheese is melted. Let stand 15 minutes before cutting. Sprinkle with chopped basil.