In a large pot of salted boiling water, cook lasagna noodles per box directions for al dente. Drain pasta and run cold water through the lasagna noodles to cool them down & stop cooking process.
In a large mixing bowl combine shredded chicken, 1 jar alfredo sauce, 1/4 cup water, 1/4 cup parmesan cheese, 1/2 of the mozzarella cheese, garlic powder, Italian seasoning and black pepper.
Pour 1/4 of sauce from second jar of alfredo sauce into 9 x 13 baking dish and spread evenly, going 1/2 way up the sides of dish.
Place a piece of parchment on a large sheet pan and lay out 5 cooked pasta noodles. Place 4 TBS or a large scoop of the chicken mixture on one end of cooked pasta. Do this with the other 4 pieces of pasta.
Spread mixture all the way to other end of lasagna noodle. Start rolling lasagna noodle over the mixture, rolling all the way to end. Place lasagna roll up seam side down in baking dish on top of the alfredo sauce. Finish the other 4 noodles the same way.
Place 5 more lasagna noodles on the sheet pan and complete the same way until all mixture is used up. You should have 10 roll ups in baking dish.
Place 1/4 cup of water into remaining alfredo sauce jar and shake up with lid on. Pour all over the lasagna roll ups and spread evenly to cover the tops. Top with remaining mozzarella cheese and parmesan cheese evenly.
Cover baking dish with foil & bake in preheated oven for 20 minutes. Remove foil and place back in 450 degree heated oven for 10-15 minutes until cheese has melted and golden brown. Let sit on counter for 10 minutes to set up. Top with fresh parsley.
