1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.

2. Cook the lasagna noodles according to package directions until just tender, then drain and set aside flat so they do not stick.

3. Heat the olive oil in a skillet over medium heat and cook the onion until softened, about 4 to 5 minutes.

4. Add the garlic and stir for 30 seconds until fragrant.

5. Add the shredded chicken, Italian seasoning, salt, and black pepper, then stir until the chicken is evenly coated and warmed through.

6. In a medium bowl, mix the ricotta cheese with 1 cup of mozzarella and 1/2 cup of Parmesan until combined.

7. Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.

8. Lay down a layer of lasagna noodles, then spread part of the ricotta mixture over the noodles.

9. Add part of the chicken mixture, then spoon over more Alfredo sauce.

10. Repeat the layers until all ingredients are used, finishing with Alfredo sauce on top.

11. Sprinkle the remaining mozzarella and Parmesan evenly over the top layer.

12. Cover loosely with foil and bake for 30 minutes.

13. Remove the foil and bake for 10 to 15 more minutes until the cheese is melted, bubbly, and lightly golden.

14. Let the lasagna bake rest for 10 to 15 minutes before slicing.

15. Garnish with chopped parsley and serve warm.