Bring a large pot of salted water to a rolling boil. Carefully add the lasagna noodles and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the noodles and lay them flat on parchment paper to cool, preventing them from sticking together.

In a mixing bowl, combine the shredded chicken, ricotta cheese, salt, Italian seasoning, onion powder, and garlic powder. Mix until the mixture is creamy and well combined.

Take each cooled lasagna noodle and spread about 3 ounces of the chicken mixture evenly over the surface, leaving the last third of the noodle bare. Drizzle 1-2 tablespoons of Alfredo sauce on top.

Starting from the end with the filling, gently roll the noodle towards the bare end, encasing the filling completely. Place the rolled noodle seam-side down in your baking dish.

Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of 1/4 cup of Alfredo sauce at the bottom. Place the rolled Chicken Alfredo Lasagna Roll Ups seam-side down, close together but not overcrowded. Pour the remaining Alfredo sauce over the rolls and sprinkle with shredded mozzarella and Parmesan cheese.

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