Cook the lasagna noodles in a large pot of salted boiling water until al dente, about 8–10 minutes. Drain and lay flat.

In a mixing bowl, combine shredded chicken, ricotta cheese, 1 cup shredded mozzarella, Parmesan, garlic powder, Italian seasoning, and salt and pepper.

Spread a thin layer of Alfredo sauce on the bottom of a baking dish.

Take one noodle, spoon about ¼ cup of filling onto one end, and roll it up tightly; place seam-side down in the dish.

Once all rolls are in the dish, pour remaining Alfredo sauce over them and sprinkle with the remaining mozzarella.

Preheat the oven to 375°F (190°C). Cover with foil and bake for 25 minutes, then uncover and bake for another 15–20 minutes until bubbly.

Let rolls cool for 5–10 minutes, then garnish with parsley before serving.