Cook lasagna noodles in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and lay flat.

In a mixing bowl, combine shredded chicken, ricotta cheese, 1 cup mozzarella, Parmesan, garlic powder, and Italian seasoning. Mix until creamy.

Lay a noodle flat, spoon filling on one end, and roll tightly. Place seam-side down on a plate and repeat.

Preheat oven to 375°F (190°C). Spread a layer of Alfredo sauce in a baking dish and arrange rolls seam-side down. Cover with remaining sauce and mozzarella.

Cover with foil and bake for 20 minutes, then remove foil and bake for another 10-15 minutes until bubbly and golden.

Let rest for 5 minutes, garnish with parsley, slice, and serve.