Step 1: Prepare the Alfredo Sauce

1. In a medium saucepan over medium heat, melt the butter.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Pour in the heavy cream, stirring continuously to combine.
4. Lower the heat and gradually add the Parmesan cheese, whisking until the sauce thickens.
5. Season with salt, black pepper, Italian seasoning, and nutmeg. Stir and remove from heat.

Step 2: Cook the Lasagna Noodles

1. Bring a large pot of salted water to a boil.
2. Cook the lasagna noodles according to package instructions until al dente.
3. Drain and rinse with cool water to prevent sticking. Lay flat on a parchment-lined surface.

Step 3: Prepare the Filling

1. In a mixing bowl, combine shredded chicken, ricotta cheese, half of the mozzarella, half of the Parmesan, Italian seasoning, garlic powder, onion powder, and black pepper. Mix well.

Step 4: Assemble the Lasagna Rolls

1. Preheat the oven to 375°F (190°C).
2. Spread a thin layer of Alfredo sauce at the bottom of a greased 9×13 baking dish.
3. Take a lasagna noodle and spread about 2 tablespoons of the chicken mixture evenly across it.
4. Roll the noodle tightly and place it seam-side down in the baking dish. Repeat with remaining noodles.
5. Pour the remaining Alfredo sauce over the rolls and sprinkle with the rest of the mozzarella and Parmesan cheese.

Step 5: Bake the Lasagna Rolls

1. Cover with foil and bake for 20 minutes.
2. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.
3. Let it rest for 5 minutes before serving. Garnish with fresh parsley.