Boil lasagna noodles in salted water according to package instructions until al dente, about 8-10 minutes. Drain and lay flat to cool.

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

Spread a thin layer of Alfredo sauce in a 9x13-inch baking dish. Lay a noodle flat and spread about 1/4 cup of chicken filling along its length. Roll up and place seam-side down in the dish. Repeat.

Pour remaining Alfredo sauce over the rolls and sprinkle with remaining shredded mozzarella.

Preheat the oven to 375°F. Cover the dish with aluminum foil and bake for 25 minutes. Uncover and bake for another 15-20 minutes until cheese is melted and golden.

Let the rolls cool for about 5 minutes. Garnish with freshly chopped parsley before serving.