Preheat your oven to 375°F (190°C).

Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel.

In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.

Spread a thin layer of Alfredo sauce on the bottom of a 9x13-inch baking dish.

Take one lasagna noodle and spread about 1/4 cup of the chicken mixture along the length of the noodle. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles and filling.

Once all the rolls are in the dish, pour the remaining Alfredo sauce over the top, ensuring all the rolls are covered. Sprinkle the remaining mozzarella cheese on top.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Let the lasagna rolls cool for 5 minutes before garnishing with chopped parsley and serving.