Preheat the oven to 350°F (175°C). Lightly grease a medium baking dish.

Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a sheet of foil or a lightly oiled baking sheet to prevent sticking.

In a large bowl, combine the shredded chicken, ricotta, 1/2 cup Alfredo sauce, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until evenly combined.

Spread roughly 2–3 tablespoons of the chicken mixture along the length of each noodle, leaving a small margin at the edges.

Tightly roll each noodle from one end to the other and place seam-side down in the prepared baking dish.

Pour the remaining Alfredo sauce evenly over the top of the rolls.

Sprinkle the shredded mozzarella and grated Parmesan over the sauced rolls.

Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake an additional 10 minutes, or until cheese is bubbly and golden brown.

Let the rolls rest for 5 minutes, garnish with chopped fresh parsley, and serve.