Bring a large pot of salted water to a rolling boil and cook the lasagna noodles until al dente. Drain and lay flat to cool.

Combine shredded chicken, ricotta cheese, Italian seasoning, salt, and pepper in a mixing bowl until well mixed.

Lay out noodles, spread filling, add Alfredo sauce, and roll tightly.

Preheat oven to 350°F (175°C) and grease a casserole dish. Pour a thin layer of Alfredo sauce in the dish.

Place the rolls seam-side down in the dish, cover with remaining Alfredo sauce and top with mozzarella and Parmesan cheese.

Cover with foil and bake for 20 minutes, then remove foil and bake for another 10 minutes until cheese is bubbly and golden.

Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.