Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Cook the lasagna noodles according to package instructions until al dente, then drain and cool.

In a bowl, mix shredded chicken, ricotta, half of the mozzarella, Parmesan, garlic, parsley, red pepper flakes, and seasonings.

Spread Alfredo sauce on each noodle, add chicken mixture, and roll them up carefully.

Place the rolled noodles seam-side down in the baking dish, snug but not overcrowded.

Spread a thin layer of Alfredo sauce on the bottom of the dish, then pour remaining sauce over the rolls.

Top with remaining mozzarella and Parmesan cheese.

Bake for 25–30 minutes until the cheese is bubbly and golden brown.

Let cool for about 5 minutes before serving. Garnish with chopped parsley.