Boil a large pot of salted water and cook lasagna noodles according to package instructions until al dente, about 8-10 minutes.

In a large mixing bowl, combine shredded chicken, ricotta cheese, salt, Italian seasoning, onion powder, and garlic powder until smooth.

Spread about 3 ounces of creamy filling on a cooled lasagna noodle, drizzle with Alfredo sauce, and roll tightly.

Place each roll-up seam-side down in a greased casserole dish, pouring Alfredo sauce over the top, and sprinkle with mozzarella and Parmesan.

Bake in a greased casserole dish at 350°F covered with foil for 20 minutes, then uncovered for an additional 10 minutes or until cheese is bubbly and golden.