Cook the lasagna noodles according to the package instructions until they are al dente. Drain and set them aside to cool.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 2-3 minutes. Add the minced garlic and ground chicken, breaking it apart with a spoon as it cooks. Cook until the chicken is no longer pink and is cooked through. Season with salt, pepper, and Italian seasoning, if using.

Pour half of the jar of Alfredo sauce into the skillet with the cooked chicken and stir to combine. Allow it to heat through for a few minutes.

Lay out a cooked lasagna noodle on a clean surface, like a cutting board or a piece of parchment paper. Spoon a portion of the chicken and Alfredo sauce mixture onto the noodle and spread it evenly.

Sprinkle some mozzarella cheese and Parmesan cheese on top of the chicken mixture.

Carefully roll up the lasagna noodle, starting from one end to the other, keeping the filling inside.

Place the rolled lasagna noodle seam side down in a baking dish. Repeat this process for all the lasagna noodles.

Once all the roll-ups are in the baking dish, pour the remaining Alfredo sauce over the top of the roll-ups and sprinkle with additional mozzarella and Parmesan cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and the roll-ups are heated through.

If you want the cheese to brown and become bubbly, remove the foil during the last 10 minutes of baking.

Once done, remove from the oven and let it rest for a few minutes before serving. Garnish with fresh basil or parsley, if desired.