Boil a large pot of salted water, add lasagna noodles, and cook until al dente, about 8-10 minutes.

In a mixing bowl, combine cooked chicken with Alfredo sauce and any optional ingredients.

In a saucepan, combine heavy cream, butter, minced garlic, and Parmesan cheese over medium heat; stir until smooth and creamy.

Spread filling on the cooked noodles and roll tightly, placing seam-side down in a baking dish.

Sprinkle mozzarella cheese over the roll-ups and pour remaining Alfredo sauce on top.

Preheat oven to 350°F (175°C) and bake covered for 25 minutes; uncover last 5 minutes for browning.

Let sit for 5 minutes before serving.