Preheat your oven to 375°F and grease a 9x13-inch baking dish. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.

In a large bowl, combine ricotta cheese, one egg, half the Parmesan cheese, garlic powder, and fresh parsley. Season generously with salt and pepper.

Toss your diced chicken with salt, pepper, and a splash of alfredo sauce to prevent dry chicken and ensure every piece is flavorful.

Spread one cup of alfredo sauce across the bottom of your prepared dish. Layer four noodles, half the ricotta mixture, half the chicken, and one-third of the remaining mozzarella. Repeat layers, ending with noodles topped with remaining alfredo sauce and cheeses.

Cover tightly with foil and bake for 35 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and edges are bubbling. Let rest for 10 minutes before cutting.