Preheat the oven to 375°F (190°C).

Cook the lasagna noodles according to package instructions; drain and set aside.

In a large bowl, combine the shredded chicken with the ricotta cheese, garlic powder, Italian seasoning, salt, and pepper until well mixed.

Spread a thin layer of Alfredo sauce on the bottom of a baking dish.

Layer three lasagna noodles over the sauce, followed by half of the chicken mixture, a third of the mozzarella cheese, and a third of the remaining Alfredo sauce.

Repeat the layering process: add another three noodles, the remaining chicken mixture, a second third of the mozzarella cheese, and another layer of Alfredo sauce.

Finish with the final three noodles, the rest of the Alfredo sauce on top, and add the remaining mozzarella cheese and Parmesan cheese as a topping.

Cover the dish with foil and bake for 25 minutes.

After that time, remove the foil and continue baking for an additional 15 minutes, or until the top is golden and bubbly.

Let the lasagna sit for 10 minutes before serving. Garnish with fresh parsley for an added touch.