Start by bringing a large pot of salted water to a boil. Carefully add the lasagna noodles and cook for 8–10 minutes until al dente; they should be firm yet slightly tender. Once cooked, drain the noodles and lay them flat on a clean towel to cool, ensuring they don't stick together as you prepare the filling.

In a spacious mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir the mixture until well incorporated and creamy, making sure all ingredients blend together seamlessly.

Preheat your oven to 375°F (190°C) while you begin assembling the rolls. Take a baking dish and spread a thin layer of Alfredo sauce on the bottom. Lay a lasagna noodle flat, place about 1/4 cup of the chicken filling along the edge, and carefully roll it up tightly. Repeat this process for all noodles, placing each roll seam-side down in the dish.

Once all the rolls are neatly arranged in the baking dish, pour the remaining Alfredo sauce evenly over the top. Sprinkle the leftover shredded mozzarella generously over the sauce.

Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for an additional 15–20 minutes until the cheese is bubbly and golden brown.

Let your lasagna rolls rest for about 5 minutes to set, making slicing easier. Before serving, garnish them with freshly chopped parsley.