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Cook lasagna noodles according to package directions. Drain; rinse under cold water to stop the cooking. Arrange cooked noodles on work surface or on sheets of waxed paper.
Meanwhile, spread 3/4 cup alfredo sauce in bottom of 13 x 9-inch baking dish or pan. In medium bowl, combine 1-1/4 cups cheese, 1/2 cup alfredo sauce, asparagus and chicken; mix well. Spoon heaping 1/3 cup mixture down center of each lasagna noodle. Roll up; place seam-side down in dish. Spoon remaining sauce over rolls.
Cover dish with foil. Bake in preheated 375°F oven 30 minutes or until heated through. Uncover; sprinkle remaining 3/4 cup cheese over rolls. Continue baking 5 minutes or until cheese is melted. Garnish with basil, if desired.