1. Preheat and Prep:

• Preheat the oven to 350°F (175°C).
• Lightly coat a 9×13-inch baking dish with cooking spray and set aside.

2. Cook the Noodles:

• Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente according to package instructions.
• Drain and drizzle with a bit of olive oil to prevent sticking. Lay them flat on a baking sheet or drape over a colander.

3. Make the Alfredo Sauce:

• In a large nonstick skillet, melt the butter over medium-low heat. Add the heavy cream and whisk until smooth.
• Stir in the minced garlic, garlic powder, Italian seasoning, salt, pepper, nutmeg, and crushed red pepper flakes.
• Simmer gently for 3-4 minutes, whisking constantly, until the sauce thickens slightly.
• Remove from heat and stir in the Parmigiano-Reggiano cheese until melted and smooth. Set aside.

4. Prepare the Filling:

• In a large bowl, combine the ricotta cheese, egg, and 1 cup of mozzarella. Mix well.
• Fold in the shredded chicken and 1/4 cup of the Alfredo sauce until evenly combined.

5. Assemble the Rolls:

• Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish.
• Lay out a lasagna noodle and spread about 1/3 cup of the filling mixture evenly over the length of the noodle.
• Roll up the noodle tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles and filling.
• Pour the remaining Alfredo sauce over the rolls and sprinkle with the remaining 1/2 cup of mozzarella cheese.

6. Bake:

• Cover the dish loosely with foil and bake for 25 minutes, or until the cheese is melted and the rolls are heated through.
• Garnish with fresh chopped parsley before serving.

Serving Suggestions:

• Pair with a crisp green salad or garlic bread for a complete meal.
• Serve with a glass of white wine for an extra touch of elegance.