Cook the lasagna noodles in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain well and rinse with cold water to stop the cooking process, then lay flat on a clean towel to prevent sticking.
In a saucepan, warm the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, filling the kitchen with a savory aroma.
Stir in the cooked chicken and cook for another 2-3 minutes to warm through, then remove from heat. Season with salt and pepper as desired.
In a mixing bowl, combine the Alfredo sauce with the cooked chicken mixture, stirring until fully blended and creamy.
Lay a cooked lasagna noodle flat on a clean surface. Spoon a generous amount of the chicken Alfredo mixture onto one end of the noodle, then gently roll it up, sealing in the filling — repeat with all noodles.
Preheat your oven to 375°F (190°C). Spread a thin layer of Alfredo sauce on the bottom of a baking dish to prevent sticking.
Arrange the rolled lasagna parcels seam-side down in the baking dish, placing them close but not overlapping. Pour the remaining Alfredo sauce evenly over the top of the rolls.
Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the assembled rolls for a cheesy, golden top.
Bake uncovered in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown around the edges.
Remove from oven, let cool for a few minutes, then serve warm, garnished with additional Parmesan if desired. Enjoy the creamy, cheesy bites straight from the oven!
