Preheat your oven to 350°F (175°C).
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
In a mixing bowl, combine the cooked shredded chicken, ricotta cheese, 1/2 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
Lay out one cooked lasagna noodle and spread a generous scoop of the chicken mixture evenly along the length of the noodle.
Roll up the lasagna noodle and place it seam side down in a baking dish.
Repeat this process for the remaining noodles.
Pour the Alfredo sauce over the rolled lasagna noodles, spreading it evenly.
Sprinkle the remaining mozzarella and Parmesan cheeses over the top.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and lightly browned.
Garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 425 kcal | Servings: 6 servings
