Begin by boiling a large pot of salted water. Add the lasagna noodles and cook until al dente, approximately 8–10 minutes. Once done, carefully drain the noodles in a colander and lay them flat on a clean kitchen towel to prevent sticking.

In a mixing bowl, combine the shredded cooked chicken, ricotta cheese, 1 cup of mozzarella cheese, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir everything together until the ingredients are well blended and creamy.

Spread a generous layer of Alfredo sauce on the bottom of a baking dish. Take one lasagna noodle and place about ¼ cup of the prepared filling at one end. Roll the noodle tightly, then place it seam-side down in the baking dish. Repeat this process with the remaining noodles and filling.

Once all the rolls are assembled, pour the remaining Alfredo sauce evenly over the top. Next, sprinkle the rest of the shredded mozzarella cheese on top.

Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and place it in the oven. Bake for 25 minutes, then remove the foil and continue to bake for another 15-20 minutes or until the cheese is golden brown and bubbly.

After baking, allow the Chicken Alfredo Lasagna Rolls to sit for a few minutes before serving. Garnish with freshly chopped parsley to add a pop of color.