Prepare the Alfredo Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Pour in the heavy cream and bring to a simmer. Stir frequently, allowing the cream to thicken for 3-4 minutes.
Stir in the Parmesan cheese, salt, and pepper. Continue to simmer until the sauce is smooth and creamy. Set aside.

Prepare the Chicken Filling:
In a large mixing bowl, combine the shredded chicken, mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, and spinach (if using). Mix well to combine.

Assemble the Roll-Ups:
Preheat your oven to 375°F (190°C).
Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
Lay each cooked lasagna noodle flat and spoon the chicken mixture along the center. Carefully roll up the noodles and place them seam-side down in the prepared baking dish.

Top and Bake:
Once all the roll-ups are in the dish, pour the remaining Alfredo sauce over the top of the roll-ups. Sprinkle any leftover mozzarella cheese and Parmesan cheese on top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly.

Serve:
Let the dish cool for a few minutes before serving. Garnish with fresh parsley, if desired, and serve hot.