Begin by boiling a large pot of salted water. Add the lasagna noodles and cook them until al dente, about 8-10 minutes. Once cooked, drain the noodles and lay them flat on a clean surface to cool.

In a spacious bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir thoroughly until the mixture is creamy and well-blended.

Take a 9x13-inch baking dish and spread a thin layer of Alfredo sauce on the bottom. Begin rolling each lasagna noodle by placing about 1/4 cup of the chicken filling at one end. Carefully roll the noodle up and place it seam-side down in the baking dish.

Once all the rolls are assembled, pour the remaining Alfredo sauce evenly over the top. Sprinkle the remaining 1 cup of mozzarella cheese over the sauce.

Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes, until the cheese is bubbly and golden brown.

Once baked, let the dish cool slightly for about 5 minutes. Garnish with chopped parsley before serving.