Boil the lasagna noodles in salted water for about 8-10 minutes until al dente. Drain and lay flat on a towel to cool.

In a mixing bowl, combine the cooked chicken, ricotta cheese, mozzarella, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper until creamy.

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

Take a lasagna noodle, place ¼ cup of filling at one end, roll tightly, and place seam-side down in the dish. Repeat with remaining noodles.

Pour the remaining Alfredo sauce over the noodles and sprinkle with remaining mozzarella cheese.

Preheat the oven to 375°F (190°C). Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until golden.

Allow to cool for 5 minutes and garnish with fresh parsley before serving.