Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a clean surface to cool slightly.

In a mixing bowl, combine the shredded chicken, ricotta cheese, half the mozzarella, the Parmesan cheese, garlic powder, and Italian seasoning. Stir until the filling is evenly mixed.

Spread about 1/4 cup of Alfredo sauce across the bottom of a 9x13 baking dish. Spoon roughly 1/4 cup of the chicken filling along each lasagna noodle, then roll the noodle up and place it seam-side down in the dish. Repeat with the remaining noodles.

Pour the remaining Alfredo sauce over the rolls and sprinkle the rest of the mozzarella on top. Bake at 375°F for 25 minutes, until the cheese is melted and the edges are bubbly.

Remove from the oven and let the rolls rest for 5 minutes. Sprinkle with chopped parsley before serving.