Begin by bringing a large pot of salted water to a boil over high heat. Carefully add the lasagna noodles and cook until al dente, about 8-10 minutes. Once cooked, drain the noodles and lay them flat on a clean kitchen towel to prevent sticking while preparing your filling.

In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, and Parmesan cheese. Add garlic powder, Italian seasoning, salt, and pepper to taste. Mix until the ingredients are well combined; the filling should be creamy and flavorful, ready to be rolled into the lasagna noodles.

Spread a thin layer of Alfredo sauce evenly across the bottom of a 9x13-inch baking dish. Take one lasagna noodle and place about 2-3 tablespoons of the filling along the length of the noodle. Carefully roll it up, ensuring the filling stays inside, and place the rolled noodle seam-side down in the baking dish. Repeat this for all noodles until the filling is used up.

Once all the lasagna rolls are in the baking dish, pour the remaining Alfredo sauce over the top, ensuring each roll is generously coated. Sprinkle the remaining mozzarella cheese on top for an indulgent, bubbly finish.

Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. After the initial baking time, uncover the dish and continue to bake for an additional 15-20 minutes, or until the top is golden and bubbly.

Once baking is complete, remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley if desired, and serve.