Begin your flavorful journey by boiling a large pot of salted water. Add the lasagna noodles and cook for 8-10 minutes, stirring gently until they reach al dente tenderness. Drain and lay flat to cool.

In a mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.

Preheat your oven to 375°F (190°C). Spread a thin layer of Alfredo sauce across the bottom of a 9x13-inch baking dish.

Take one lasagna noodle and place it on a flat surface. Spoon about 1/4 cup of the chicken mixture on one end and roll it tightly. Place seam-side down in the prepared baking dish. Repeat for all noodles.

Pour the remaining Alfredo sauce evenly over the rolls and sprinkle the remaining mozzarella cheese generously on top.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the cheese is golden brown.

After baking, let the rolls cool slightly, then garnish with fresh parsley and serve.