Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar.

Cook the lasagna noodles according to package directions until just al dente. Drain and lay flat on a sheet of wax paper or drizzle with oil to prevent sticking.

In a large bowl, combine the shredded chicken, ricotta, Italian seasoning, and a pinch of salt and pepper. Stir until evenly mixed. Taste and adjust seasoning.

Spread about 1/2 cup of Alfredo sauce over the bottom of the baking dish to prevent sticking and start the layering.

Place three lasagna noodles over the sauce in a single layer. Trim or overlap slightly if needed to cover.

Spread half of the chicken-ricotta mixture over the noodles. Spoon a thin layer of Alfredo over the chicken, then sprinkle shredded mozzarella across the layer.

Repeat: three noodles, remaining chicken mixture, another thin coat of Alfredo, and mozzarella. Finish with the final three noodles. Pour the remaining Alfredo sauce evenly over the top layer, then sprinkle with remaining mozzarella and all the grated Parmesan.

Cover the dish tightly with foil (spray the underside of the foil with nonstick spray to prevent cheese sticking). Bake for 25 minutes.

Remove the foil and bake uncovered for another 15 minutes, or until the top is golden and the sauce is bubbling. The internal temperature should reach 165°F (74°C).

Let the lasagna rest 8–10 minutes before slicing. Garnish with chopped fresh parsley, if desired, and serve warm.