Preheat your oven to 375°F (190°C).

Boil the lasagna noodles in a large pot of salted water according to package instructions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.

In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, grated Parmesan, garlic powder, chopped parsley, salt, and pepper. Mix thoroughly until well combined.

In a saucepan over medium heat, melt the butter. Once melted, add the heavy cream, stirring constantly. Bring to a gentle simmer.

Whisk in the grated Parmesan cheese, garlic powder, salt, and pepper. Continue to stir for about 3-5 minutes until the sauce thickens. Remove from heat.

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

Take a noodle, place about 1/4 cup of the chicken mixture on one end, and carefully roll the noodle away from you. Place the roll seam-side down in the baking dish. Repeat with remaining noodles.

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

Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.

If desired, broil for an additional 2-3 minutes to achieve a beautiful golden crust.

Once out of the oven, let it rest for a few minutes and garnish with additional parsley before serving.