Bring a pot of water to boil; add lasagna noodles; cook according to package instructions until al dente
Drain water from the pot; place noodles on a flat surface
Preheat oven to 350F
In a large bowl combine shredded chicken, ricotta cheese, salt, onion powder, garlic powder and Italian seasoning
With the lasagna noodles on a flat surface spread 3 ounces of the chicken mixture on each noodles; leave 1/3 of the noodle bare
Top the chicken mixture with 2 tablespoons of Alfredo sauce
Start at the end of the noodle roll it up going towards the bare end of the noodle; add 1/4 cup of Alfredo sauce to the bottom of a casserole dish
Place each lasagna roll up into the casserole dish; pour the remaining Alfredo sauce over the lasagna roll ups; top with shredded mozzarella and Parmesan cheese
Cover dish with foil; bake for 20 minutes
After 20 minutes remove the foil and continue to bake for 10 minutes until the cheese is melted
