Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface.
In a mixing bowl, combine the cooked chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Mix well.
Spread a thin layer of Alfredo sauce onto each lasagna noodle.
Spoon a generous amount of the chicken mixture onto each noodle and spread it evenly.
Carefully roll up each noodle and place them seam-side down in the prepared baking dish.
Pour the remaining Alfredo sauce over the rolled noodles, making sure they are all evenly covered.
Sprinkle the remaining mozzarella and Parmesan cheese over the top.
Cover the dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
Garnish with additional chopped parsley if desired before serving
