Heat the oven to 375°F with a rack in the upper third. The oven should be fully heated before the assembled dish goes in.

Boil the lasagna noodles in a large pot until al dente, following the package directions; drain without rinsing, then lay them side by side on parchment paper or foil as soon as they are cool enough to handle. The sheets should bend easily while still feeling firm enough to lift without tearing.

Coat the bottom of a 9x13-inch baking dish with cooking spray or a little olive oil. A lightly greased surface will help the finished rolls release from the dish.

Combine the parmesan, ricotta, 1 cup mozzarella, shredded chicken, Italian seasoning, half the Alfredo sauce, and salt and pepper in a bowl. The filling should look cohesive and spreadable rather than runny.

Blot any remaining water from the noodles, divide the filling evenly among them, and roll each sheet away from you before placing it seam-side down in the dish. Each roll should hold its shape without filling squeezing heavily from the ends.

Cover the rolls with the remaining Alfredo sauce and scatter the remaining mozzarella over them. The sauce should reach across the pasta, with cheese distributed over the tops.

Bake uncovered for 20 minutes or until hot and bubbly; broil briefly if you want a browner top, watching closely. The sauce should bubble and the mozzarella should be melted, with golden spots if broiled.