Start by boiling salted water in a large pot and cook the lasagna noodles according to the package until they’re just tender. Drain the noodles and rinse under cold water, then spread them on a clean towel to keep them from sticking.
In a bowl, combine the shredded chicken, ricotta, mozzarella, Parmesan, minced garlic, Italian seasoning, salt, and pepper—mix well until it becomes a creamy filling.
Melt butter in a saucepan over medium heat, then add the minced garlic and cook until fragrant, about one minute. Whisk in the flour and cook briefly to remove the raw taste.
Slowly add the milk and chicken broth to the roux, whisking constantly until the sauce thickens, about 3 to 4 minutes. Stir in the Parmesan, garlic powder, salt, and pepper until smooth, then remove from heat.
Heat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Spread a thin layer of the prepared sauce on the bottom of the pan.
Spoon 2 to 3 tablespoons of the chicken mixture onto each noodle, roll up tightly, and arrange them seam-side down in the baking dish.
Pour the remaining sauce evenly over the roll-ups and sprinkle the mozzarella and Parmesan cheese on top.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake another 10 minutes until the cheese is nicely browned and bubbly.
Let the roll-ups stand a few minutes before serving. Optionally, garnish with fresh parsley and pair with garlic bread or a green salad for a full meal.
