Step 1: Prepare the Chicken - Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with garlic powder, Italian seasoning, salt, and pepper. Cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Let cool, then dice into small cubes. Set aside.

Step 2: Cook the Lasagna Noodles - Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.

Step 3: Make the Alfredo Sauce - In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Slowly whisk in heavy cream and bring to a gentle simmer. Reduce heat to low and gradually add Parmesan cheese, whisking constantly until smooth. Season with salt, pepper, and nutmeg. Remove from heat.

Step 4: Prepare the Ricotta Mixture - In a large bowl, combine ricotta cheese, egg, 1 cup mozzarella cheese, Parmesan cheese, parsley, and basil. Mix in the diced chicken and ½ cup of the alfredo sauce until well combined.

Step 5: Assemble the Rolls - Preheat oven to 375°F. Spread a thin layer of alfredo sauce in the bottom of your baking dish. Lay each lasagna noodle flat and spread about ⅓ cup of the ricotta-chicken mixture evenly over each noodle. Carefully roll up each noodle and place seam-side down in the prepared baking dish.

Step 6: Bake - Pour remaining alfredo sauce over the rolls and sprinkle with remaining mozzarella cheese. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden. Let rest for 5 minutes before serving.