1. Prepare the Lasagna Noodles: If using traditional lasagna noodles, bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package directions until al dente. Drain them well and lay them flat on a piece of parchment paper or a clean kitchen towel to prevent sticking. If using oven-ready noodles, you can skip this step.

2. Make the Filling: In a large mixing bowl, combine the cooked shredded chicken, chopped fresh spinach, ricotta cheese, 1/2 cup grated Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix everything thoroughly until all ingredients are well incorporated and the spinach is evenly distributed.

3. Assemble the Roll-Ups: Lay one cooked lasagna noodle flat on a clean surface. Spread about 1/3 to 1/2 cup of the chicken and spinach filling evenly over the entire surface of the noodle, leaving a small border at one end.

4. Roll Them Up: Starting from one short end, carefully roll the noodle tightly into a spiral. Repeat this process with the remaining noodles and filling.

5. Prepare for Baking: Pour about half of the Alfredo sauce into the bottom of a 9×13 inch baking dish, spreading it evenly to coat. This will prevent the roll-ups from sticking and add moisture.

6. Arrange and Sauce: Place the rolled-up lasagna noodles seam-side down in the prepared baking dish. They should fit snugly. Pour the remaining Alfredo sauce over the top of the roll-ups, ensuring they are well covered.

7. Add Cheese and Bake: Sprinkle the 1 cup of shredded mozzarella cheese generously over the sauced roll-ups, and add a little extra grated Parmesan if desired. Cover the baking dish loosely with aluminum foil.

8. Bake to Perfection: Preheat your oven to 375 F (190 C). Bake for 20 minutes covered, then remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the sauce is hot and simmering. Let it rest for a few minutes before serving.