Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 2: Cook lasagna noodles according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and lay flat on parchment paper or a clean kitchen towel.
Step 3: In a large bowl, combine the cooked chicken, ricotta cheese, 1/2 cup Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix well until everything is evenly combined.
Step 4: Spread about 1/2 cup of Alfredo sauce evenly on the bottom of the prepared baking dish.
Step 5: Lay a cooked lasagna noodle flat. Spread about 1/4 cup of the chicken mixture evenly over the noodle, leaving a small border at one end. Carefully roll up the noodle starting from the short end. Place the rolled noodle seam-side down in the prepared baking dish.
Step 6: Repeat with the remaining noodles and chicken mixture, arranging the melt in the mouth chicken alfredo roll ups snugly in the baking dish.
Step 7: Pour the remaining Alfredo sauce evenly over the top of the roll-ups, ensuring they are well-covered. Sprinkle generously with the shredded mozzarella cheese and an extra dusting of Parmesan cheese.
Step 8: Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is bubbly and lightly golden brown. For easier storage of any leftovers, consider using Basics Glass Food Storage containers.
Step 9: Let the melt in the mouth chicken alfredo roll ups rest for 5-10 minutes before serving. This allows the sauce to set and prevents the rolls from falling apart when scooped.