Bring a large pot of water to a boil.
Cook the lasagna noodles according to package directions until al dente.
Drain and lay the noodles flat on a parchment-lined surface to prevent sticking.
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, ricotta cheese, salt, Italian seasoning, onion powder, and garlic powder.
Spread approximately 3 ounces of the chicken mixture evenly over each lasagna noodle, leaving about one-third of the noodle uncovered at one end.
Drizzle 1–2 tablespoons of Alfredo sauce over the filling on each noodle.
Starting from the filled end, carefully roll each noodle toward the uncovered end.
Spread ¼ cup of Alfredo sauce across the bottom of a casserole dish.
Arrange the lasagna rolls seam-side down in the prepared dish.
Pour the remaining Alfredo sauce evenly over the rolls.
Sprinkle with shredded mozzarella and Parmesan cheese.
Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
Let rest for 5 minutes before serving.
Serve warm and enjoy.