Begin by cooking the lasagna noodles according to package instructions until they reach an al dente texture. This typically takes about 8-10 minutes in boiling salted water. Once done, carefully drain the noodles and lay them flat on a clean kitchen towel to cool.

In a large mixing bowl, combine your cooked chicken, ricotta cheese, and half of the mozzarella and Parmesan cheeses. Mix until everything is evenly distributed and creamy. Season with salt and herbs of your choice.

Take a lasagna noodle and spread a generous layer of Alfredo sauce across it. Spoon filling onto the noodle, then carefully roll it up from the end closest to you. Place the rolled noodle seam-side down in a greased baking dish.

Once all rolls are assembled, pour the remaining Alfredo sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan cheese on top.

Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil for the last 10 minutes.

Once baked, let the rolls cool for about 5 minutes. Serve warm, perhaps with a side salad and garlic bread.