Step 1: Cook the Lasagna Noodles. Boil 12 lasagna noodles in a large pot of salted water according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and lay them flat on parchment paper or a clean kitchen towel.
Step 2: Prepare the Chicken. While the noodles cook, dice or shred your cooked chicken breast. In a large bowl, combine the shredded chicken with 1/2 cup of Alfredo sauce and 1/2 cup of shredded mozzarella cheese. Season with salt and black pepper to taste.
Step 3: Prepare the Creamy Filling. In a separate medium bowl, combine 15 ounces of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1 large egg, 1/4 cup of chopped fresh parsley, and a pinch of nutmeg (optional). Mix until well combined. Season with salt and pepper.
Step 4: Assemble the Roll Ups. Preheat your oven to 375°F (190°C). Spread about 1/2 cup of Alfredo sauce evenly on the bottom of a 9x13 inch baking dish. Lay one cooked lasagna noodle flat. Spread a thin layer of the ricotta mixture over the entire noodle. Then, spoon a line of the chicken and Alfredo mixture across one end of the noodle. Carefully roll the noodle up tightly from the end with the chicken mixture. Repeat with the remaining noodles.
Step 5: Arrange and Sauce. Place the rolled lasagna noodles seam-side down in the prepared baking dish. Once all roll-ups are in place, pour the remaining Alfredo sauce evenly over the top, making sure to cover them completely.
Step 6: Add the Cheese Topping. Sprinkle the remaining 1 1/2 cups of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese over the sauced roll-ups.
Step 7: Bake to Perfection. Cover the baking dish loosely with aluminum foil. Bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the Chicken Alfredo Lasagna Roll Ups rest for 5-10 minutes before serving.