Preheat your oven to 375 °F (190 °C).

In a mixing bowl, combine shredded chicken, ricotta, ½ cup Alfredo sauce, ½ cup mozzarella, ¼ cup Parmesan, garlic, Italian seasoning, salt, and pepper until evenly mixed.

Spread cooked lasagna noodles flat on a work surface. Divide the chicken mixture evenly among noodles, spreading it lengthwise down the center of each noodle.

Carefully roll up each noodle, starting at the short end, and place seam-side down in a lightly greased 9×13-inch baking dish.

Pour the remaining Alfredo sauce evenly over the rolls. Sprinkle the remaining mozzarella and Parmesan on top.

Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and lightly golden.

Let the rolls sit for 5 minutes before serving. Garnish with fresh parsley if desired.