Cook the lasagna noodles in boiling salted water until al dente, about 8–10 minutes. Drain and lay flat to cool.

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

Spread Alfredo sauce on the bottom of a baking dish. Take one noodle, spoon about ¼ cup of the chicken mixture onto one end, roll it tightly, and place seam-side down in the dish. Repeat.

Pour remaining Alfredo sauce over rolls and sprinkle with remaining mozzarella cheese.

Preheat oven to 375°F (190°C). Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15–20 minutes until cheese is bubbly.

Let cool for a few minutes. Garnish with parsley before serving.