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 evenly over the noodle. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles.

Once all the rolls are in the dish, pour the remaining Alfredo sauce over the top and sprinkle with the remaining mozzarella cheese.

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

Let it cool for 5 minutes before garnishing with fresh parsley and serving.